picked at a pressure test of 22 to 20 pounds. It appears likely that if 
left on the tree until testing 20 to 18 pounds the fruit would show much 
less tendency to scald in storage and it could still be held in cold storage 
until well into the spring before it becomes overripe. The variety 
softens rapidly at high temperatures and should be removed promptly 
to cold storage if a long storage season is desired. Limited tests in- 
dicate that Rhode Island Greening requires 135 to 145 days from bloom 
to maturity. 
Rome BEAUTY 
Rome Beauty has a pronounced tendency to scald in storage, partic- 
ularly if picked in a somewhat immature condition and when grown 
under the conditions of a moderately long growing season, to which 
this variety appears to be best adapted. The fruit tends to develop 
water core if left on the tree too long. Generally it holds on the tree 
fairly well, so that little dropping is probable until after the fruit has 
passed prime condition. Large size is extremely desirable in this vari- 
ety, since the fruit is used extensively for baking. Late picking re- 
sults in larger fruit that is less subject to scald than early picked fruit. 
At least 150 to 155 days (4, 76)?° should elapse from bloom before 
picking of this variety is started. Optimum maturity generally is 
reached between 155 and 165 days from bloom. — 
If best storage is desired the fruit should be picked when the ground 
color agrees with No. 2 to No. 3 of the color chart and the pressure test 
is not lower than 17 pounds. If the fruit is softer than this at the time 
of picking, it will ripen and become mealy relatively early. 
This variety should be watched for the development of water core 
and should be picked before it becomes serious. A small amount of 
water core will apparently disappear while the fruit is in storage, and 
no serious results will follow; but if water core is severe it will result 
in an early break-down of the fruit. 
Rome Beauty has a marked tendency to become mealy in storage 
and should be handled promptly and placed in cold storage quickly 
after picking 1f long holding is desired. 
STAYMAN WINESAP 
Stayman Winesap scalds badly if picked in a somewhat immature 
condition. High color is very desirable in this variety. From the 
standpoint of both scald resistance and appearance of the fruit, there- 
fore, relatively late picking is desirable. There is a tendency for water 
core to develop, however, if the variety remains on the tree too long 
and storage break-down is common in very mature fruit. In some 
seasons dropping may also be serious. 
Generally this variety requires at least 155 days from bloom to ear- 
hest maturity and 160 to 170 days for optimum maturity (4).% For 
the best storage results it should not be left on the tree until the pres- 
sure test is below 15 pounds. Fruit testing between 18 and 15 pounds 
has been found very satisfactory for storage. In general it may be said 
that this variety can stay on the tree until the pressure test reaches 15 
1911 See footnote 2, p. 2. 
18 
