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not yet very well known, and its market 
value not well established. At the pres- 
ent time it sells for higher prices than 
almost any other apple in the markets; 
but the fear of growers is, that it will not 
continue to do so. Perhaps nothing but 
time can determine this question. Yet the 
apple has many desirable characteristics. 
The tree is a vigorous grower, an early 
and heavy bearer. The apples are large, 
ranging from 72 to 140 per box. The color 
is a yellowish red, sometimes striped and 
sometimes deep red. Form oblong conical, 
with the calyx end irregular in form. The 
flavor is a mild subacid, very pleasant to 
the taste and very desirable for dessert. 
It is not so highly regarded for cooking, 
although it is a very good baking apple. 
For market its standard has not been well 
established, but we have seen them in the 
Eastern and Southern markets shipped 
from the Pacific Northwest and received in 
prime condition. 
For keeping in storage the same lack 
of unanimity of opinion prevails as In the 
case of marketing. We have kept them in 
our own cellar in what is termed “com- 
mon storage,” in good condition until 
March. 
It originated in Iowa and has been 
largely propagated in Missouri, and the 
Pacific Northwest. It varies considerably 
in size, color and shape, in response to 
its environment. 
Early Harvest 
The Early Harvest is in color pale yel- 
low, sometimes with a faint blush, tender, 
sprightly subacid, and very good in qual- 
ity. It is desirable as an early variety 
for home use and is excellent either for 
cooking or dessert. It is not desirable 
as a market variety, because it easily 
bruises; fruit keeps but a short time and 
produces a considerable percentage of 
small, undersized and unmarketable fruit. 
Historical. The origin of the variety is 
unknown, but it is supposed to have 
originated in America, and is known to 
have been in cultivation for more than 
one hundred years. 
The tree is a medium size, moderately 
vigorous. Form upright, spreading, round- 
ish, open. Twigs moderately long, curved, 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
rather stout; internodes short Bark 
dark brown, with some olive green, lightly 
streaked with scarf skin; slightly pubes. 
cent, or hairy. 
Season depending on the latitude ang 
the elevation, but generally ripe in July 
and August. ; 
Esopus Spitzenburg 
The Esopus Spitzenburg, commonly 
known as Spitzenburg, is the standard of 
excellence for all apples of the Baldwin 
class. In fact, it is one of the best, ig 
not the best apple, produced in America. 
when all of its qualities and uses are 
considered. 
It is well colored when normally devel. 
oped, unexcelled in flavor, excellent for 
dessert, and one of the very best for cul- 
inary purposes. It keeps well in cold stor- 
age, ships well, has for many years been 
one of the very best market varieties, and 
is often packed in fancy boxes and sold 
for high prices. On the other hand, the 
fruit is susceptible more than the aver- 
age, to attacks of scab fungus, as are the 
blossoms and the foliage. It is not a 
heavy bearer, and the tree is tender: but 
it brings such good prices that the net 
profits are better than those from most 
other varieties. 
The Spitzenburg originated at Esopus, 
Ulster county, New York, date not known, 
but it is more than one hundred years 
old. 
The tree is rather a slow grower, and 
comes into bearing later than most other 
varieties. The lateral branches are slen- 
der and somewhat drooping. Form open 
and spreading, twigs long and _ slender. 
Bark dark, rather clear reddish brown 
and dark green, finely mottled with thin 
gray scarf skin; leaves inclined to be 
narrow; foliage not dense. 
Fruit medium to large; form rather 
broad and flat at the base, varying from 
oblong rounding toward the cavity to 
roundish ovate, or roundish inclined to 
conic; somewhat irregular and obscurely 
ribbed. Skin tough, sometimes waxy, 
slightly roughened by the russet dots. 
Flesh tinged with yellow, firm, fine, crisp, 
tender, juicy, aromatic, subacid. Season 
from November to February; but in cold 
storage may be held until June. 
