APPLES 215 
that it was supposed by some to have 
peen intioduced from Italy. Be this as 
it may, it is a common apple throughout 
Germany and Sweden, and was received 
from thence into the English colonies, 
Fruit large to above medium, fairly uni- 
form in size but not in shape. Form ob- 
late to roundish, somewhat irregular, 
broad at the base, slightly angular about 
the basin. Skin thin, tender, slightly 
rough, greenish yellow to orange yellow, 
overlaid with broken stripes of light and 
dark red Dots few, small, light. Pre- 
vailing effect yellow striped. 
There are several instances where bud 
sports have originated highly colored red 
fruit like the Gaucher, Leroy, Red Graven- 
stein and Banks. 
Grimes Golden 
The Grimes Golden is probably as well 
adapted to various parts of the apple 
growing districts of the United States as 
any other, with perhaps two or three ex- 
ceptions. However, it does better in the 
central sections than in the extreme 
south or north. 
The fruit is a beautiful golden yellow. 
and is perhaps the very best yellow va- 
riety in its season, which will range from 
the middle of August to the middle of Oc 
tober, depending on the latitude and alti- 
tude in which it is grown. It may be 
kept, however, until late in winter, if 
grown in the extreme North, or kept in 
cold storage. 
It originated in West Virginia, and fruit 
from the original tree was sold to New 
Orleans traders as long ago as 1804. 
Tree moderately vigorous; branches 
short, stout, curved, crooked. Form up- 
right, spreading, inclined to droop, rather 
dense. Bark dull brownish, rather lightly 
mottled with scarf skin; pubescent in 
spots and at the tips. 
Fruit medium to large. Form roundish 
oblong, often flattened at the ends, some- 
times inclined to conic, pretty regular, 
sometimes obscurely ribbed, symmetrical, 
uniform. Stem short to medium. Cavity 
broad, deep, acuminate. Skin tough, some- 
what rough, clear deep yellow with scat- 
tering pale yellow or russetted dots. 
Flesh yellow, very firm, tender, crisp, mod- 
erately coarse, juicy, subacid, aromatic, 
sprightly, very good to best. 
Hibernal 
The Hibernal is a Russian variety that 
is proving valuable in the Upper Mississip- 
pi valley and the Middle Northwest, be- 
cause of its ability to withstand the rigor- 
ous climatic conditions of those regions. 
Hansen says of it: “This variety repre- 
sents what is probably the hardiest type of 
the Russian race of apples There are sev- 
eral sorts closely resembling or almost 
identical with the Hibernal. Tree vigorous, 
very spreading, productive. The strong 
spreading growth makes it especially de- 
Sirable as a stock for top-grafting prob- 
ably the best we have at the present time. 
Fruit large, irregular, oblate to roundish 
oblate conical; surface greenish yellow, 
with a dull bronze mixed red on the sunny 
side, with a few dull crimson splashes; 
dots white, minute, obscure, often some 
large russet dots; cavity large, regular, 
medium, deep, with a large patch of russet 
radiating out irregularly nearly over the 
entire base; this is a marked character- 
istic. Stem medium, often short, basin 
narrow, rather shallow, wrinkled; calyx 
half open or open. Core closed, meeting; 
tube funnel shaped, stamens median. 
Seeds few; flesh acid with some astring- 
ency, juicy, good for cooking. Harly win- 
ter.” 
Macoun reports: “Flesh yellowish, crisp, 
tender, juicy, acid; core small, quality 
above medium; season September to No- 
vember. Tree very hardy, a_ strong 
spreading grower, and very productive. 
Although not a good dessert apple, it is 
fine for cooking; on account of its great 
hardiness and productiveness it is one of 
the best of the Russian apples.” 
Hubbardston 
The Hubbardston is perhaps as varied 
under different conditions as any variety 
grown. Itis therefore difficult to describe 
because a description suited to one section 
would not be suited to another. These 
differences are particularly manifest in 
the vigor of the tree; color of the fruit; 
size of the fruit; degree of smoothness or 
russeting of the skin; flavor and keeping 
qualities. Because of this tendency to va- 
