APPLES 
his seedless apples superior keeping qual- 
ities, as compared with apples of the 
same variety bearing seeds. He says: 
“The apples which were of the Porter 
variety, were picked from a tree which 
produced six bushels. Some of these 
differed in shape from the others, and in 
picking out those of different shape, and 
examining some of them, it was discov- 
ered they had no seeds. He says they 
have the same flavor as the others, but 
the meat is much more solid; and that 
while those with seeds are practically all 
gone, those without seeds are in perfect 
condition.” 
At present there is not sufficient in- 
formation obtainable to recommend the 
propagation of any variety of seedless 
apple, except as an experiment. We may 
be on the way to the discovery of some- 
thing of considerable value, but it is yet 
to be proven. 
GRANVILLE LOWTHER 
Stayman Winesap 
Van Deman calls this the best variety 
of the Winesap classfor general cultiva- 
tion. Taylor remarks that the only par- 
ticular in which it does not equal its 
parent is in its color, which is somewhat 
less brilliant than that of the Winesap, 
and adds that it appears to be adapted to 
a wider range of soils and climate. 
Historical. This variety was originated 
from seed of Winesap in 1866 by Dr. J. 
Stayman of Leavenworth, Kansas, and 
bore its first fruit in 1875. 
Tree moderately vigorous. Form spread- 
ing and somewhat open. Twigs below 
medium to rather long, irregularly 
crooked, moderately stout, with large ter- 
minal buds; internodes medium to long. 
Bark dark brown or reddish brown with 
Some olive green, heavily coated with 
scarf skin, pubescent near the tips. 
Fruit medium to large, uniform in size 
and shape. Form roundish, conic to glob- 
ular, flattened at the base and rounding 
toward the basin; sides sometimes slight- 
ly unequal. Stem medium to short. Skin 
smooth, rather tough, thick, green becom- 
ing yellowish, often nearly covered with 
rather dull mixed red and rather indis- 
tinctly striped with dull carmine. In the 
i) 
Iw 
~] 
Pacific Northwest in the arid sections, 
the color is red, sometimes approaching a 
deep color. Flesh tinged with yellow or 
Slightly greenish, firm, moderately fine 
grained tender, moderately crisp, juicy, 
aromatic, sprightly, pleasant to subacid. 
In this section it does not rank with 
the old Winesap as a commercial apple, 
and in this respect has proved rather dis- 
appointing Season from December to 
May. 
Tompkins King 
This apple is commonly called King. 
Less frequently it is called Tompkins 
County King, or King of Tompkins 
County. 
The fruit varies in color from striped 
to a beautiful red with enough contrast- 
ing yellow to make it an attractive ap- 
pearance. It is symmetrical, uniformly 
large, and excellent in quality, either for 
dessert, or culinary purposes. It is well 
adapted for marketing in fancy packages, 
and is in good demand for the special or 
general trade. [ts season is from late 
September to early December. It is prob- 
ably better adapted to the northeastern 
part of the United States than in any other 
part but it does fairly well in some other 
parts. In the Pacific Northwest it does 
not reach that high degree of perfection 
that makes it one of the most desirable 
in New York. While in this section the 
tree is a very vigorous grower, and the 
fruit well developed and of good quality, 
it is not relatively as desirable as some 
other varieties. 
Historical. It is supposed to have origi- 
nated near Washington, Warren county, 
New Jersey, and to have been brought 
from that place to Tompkins county, New 
York, in 1804, by Jacob Wycoff, who gave 
it the name of King. 
Form of tree spreading, open; lateral 
branches rather slender and somewhat 
drooping. Twigs long to above medium, 
curved or irregularly crooked, moderately 
stout with thick tips; internodes long to 
below medium. Bark dark brownish red, 
mingled with yellowish green. Skin 
smooth, somewhat roughened with russet 
dots, fine yellow mottled and washed with 
orange red, often shading to lively deep 
