Varieties of Apples 389 



were best adapted to the different regions. Most of this 

 pioneer work has been done, however, and it is no longer 

 necessary to take chances with strange varieties. 



In a discussion of varieties, the question of relative 

 flavor of the same sort grown in different regions arises* 

 An interesting investigation has been conducted by the 

 Bureau of Chemistry, United States Department of Agri- 

 culture, which reveals that there is essentially no difference 

 in chemical constituency between normal specimens of 

 apples of the same variety grown in different regions. 

 The percentage of water content and solid matter is prac- 

 tically the same. This investigation, of course, did not 

 pertain to the physiological or cell-structure of the apples, 

 and it may be true that some difference exists in this 

 respect. 



A western apple forced by unwise irrigation, or picked 

 green, will not compare with the choicest specimens of 

 eastern apples. One region may grow one or two varieties 

 to great perfection in quality and flavor, while another 

 will grow superior apples of some other kind. New York 

 has its Baldwin and Rhode Island Greening; Virginia its 

 York Imperial, Yellow Newtown (Albemarle Pippin) and 

 Winesap; the central states their Ben Davis, Jonathan 

 and Wealthy ; the Wesi its Delicious, Jonathan, Winesap, 

 and so on. 



Seed selection and hybridization have been responsible 

 for the improvement of many cultivated plants and for the 

 discovery of many new varieties, but not so for the culti- 

 vated fruits. Practically all varieties of fruit are the 

 result of chance discovery of seedlings. The apple does 

 not come true to seed, but is propogated by grafting a cion 

 or bud from a known variety on a seedling root. Plant- 



