THE APPRAISAL OF THE APPLE-TREE 111 



district where grown. In judging color, one should consider 

 (a) the depth and attractiveness of the ground color, (6) the 

 brightness and attractiveness of the over-color, (c) the amount 

 of the over-color. In a yellow or green apple, the yellow or 

 green should be clear and even all over, considering the 

 maturity of the specimen. In varieties that are typically blushed, 

 (e. g., Maiden Blush) the specimens should show a distinct 

 tinge of red on the cheek exposed to the sun. With such apples 

 as Rhode Island Greening, that are only sometimes blushed, 

 the presence or absence of the blush should not detract except 

 that the apples on any one plate should be uniform. With 

 apples typically over-colored, an intense color for the variety 

 is desirable. 



The bloom may be wiped from apples, but in no case should 

 polished specimens be given the preference. Some exhibits 

 have special rules regarding polishing of apples. 



(4) Conditions : Refers to the degree of ripeness. An apple to be 

 in perfect condition should be firm for the variety and free 

 from the withering that comes when apples are picked too green 

 or when the fruit is over-ripe or has not been stored' properly. 



(5) Freedom from blemish : All specimens should be free from 

 blemishes of all kinds. One should look particularly for (o) 

 marks of fungous or other disease, including stippin, (6') injury 

 from insects of all kinds, (c) mechanical injury, including loss 

 of stem. Unmistakable evidence of codlin-moth injury or San 

 Jose scale should disqualify a plate. Other blemishes are con- 

 sidered important in about the order named': Side worms, 

 scab, stippin, curculio or red-bug, skin punctures, bruises, stem 

 pulled, russet (not typical for variety) and limb rub. The 

 extent of scab spots should be considered. Minute spots are 

 not as serious as some other blemishes, while spots which de- 

 form the apple should disqualify the plate. 



Other information: Five specimens constitute a plate, except when 

 the rules of the contest or exhibit state otherwise. Any 

 variation from this rule disqualifies the plate. 

 When a plate is not labelled with the correct variety name, it 



should not be judged, but is disqualified and if possible the correct 



name is applied. If one specimen on a plate is not as labelled, the 



whole plate is disqualified. 



