REPORT ON THE 



No. 33 



ground; when harvested the skin is green, but during the winter it takes on the color- 

 ing above described, making it very attractive; stem stout, three-quarters of an inch 

 long, set in a deep, uneven cavity; calyx half closed, segments erect, in a moderately 

 deep, slightly plaited basin, having five distinct prominences; core large, open, sessile. 



FLESH: color yellowish; texture tender, firm, becoming toward spring moderately 

 juicy; flavor pleasant, subacid. 



QUALITY: dessert, fair; cooking, good. 



VALUE: promising for export. 



SEASON: November to March. 



ADAPTATION: succeeds remarkably well in the County of Simcoe and at other favored 

 points in the north. 



SCOTT WINTER. 



SCOTT WINTER. 



In the Province of Quebec this is 

 considered the best late winter 

 cooking apple, the tree being very 

 hardy and the fruit a long keeper; 

 useful for the northerly limits of 

 apple culture. 



ORIGIN: On the Scott farm New- 

 port Vermont. Introduced by Dr. 

 Hoskins, of Newport. 



TREE: vigorous; habit upright; 

 productive, an early bearer. 



FRUIT: size small to medium; 

 form roundish oblate, slightly coni- 

 cal; skin yellow, washed, striped 

 and splashed with red; stem short 

 set in a regular, deep, russeted 

 cavity; calyx closed in a narrow, 

 abrupt, wavy basin. 



FLESH: color yellow; texture 

 fine grained, crisp, juicy; flavor 

 pleasant, sprightly acid. 



QUALITY: dessert, fair; cooking, 

 good. 



VALUE: fruit rather small for 

 market except under high cultiva- 

 tion. 



SEASON: late winter. 



SECTION OF SCOTT WINTER. 



