APPLES 
lightly streaked with scarf skin, pubes- 
cent. 
Fruit bright red, above medium to 
large, but inclines to be small and to 
ripen irregularly on old trees. Form 
roundish conic, slightly flattened at the 
base, regular, symmetrical. Stem usually 
short to medium, cavity decidedly acu- 
minate, rather deep. Calyx medium 
sized, closed or partly open. Skin thin, 
tough, pale yellow or greenish, blushed 
and marked with narrow stripes and 
splashes of red, deepening in highly col- 
ored specimens to a brilliant red that is 
very attractive. In almost all parts of 
the arid sections where it is grown it 
takes on a rich color. Flesh is whitish, 
sometimes stained with red, moderately 
fine, crisp, tender, very juicy, agreeable 
subacid, sprightly, somewhat aromatic, 
good to very good. Season from October 
to January. 
Historical. Originated by Peter M. 
Gideon, Excelsior, Minnesota, from the 
seed of the Cherry Crab, which he ob- 
tained from Albert Emerson, Bangor, 
Maine, in 1860. The fruit was first de- 
scribed in the Western Farmer, in 1869. 
White Pearmain 
The White Pearmain is the same as 
White Winter Pearmain and is a very 
excellent apple in some sections of the 
country. It is well adapted to the con- 
ditions of the southern sections of the 
middle states, such as Ohio, Indiana, I]li- 
nois, Missouri and Kansas. It-is also a 
good apple in the Pacific Northwest but 
does not bring the highest prices. 
Warder says: “This fruit was brought 
Belmont Waxen. 
Hooer. 
229 
to Indiana by some of the early pomol- 
ogists, in the days of the saddle-bag trans- 
portation. In a lot of grafts, two vari- 
eties having lost their labels, they were 
propagated and fruited without name. 
Being considered Pearmain-shaped, they 
were called respectively Red and White 
Pearmains. The former proved to be the 
Esopus Spitzenburg, the latter has not 
yet been identified.” In 1858 it was cat- 
alogued by the American Pomological So- 
ciety, as White Winter Pearmain. In 
1897 it has been listed as White Pearmain, 
but the old name still clings to it, and is 
that by which it is generally known. 
Tree vigorous, form spreading. Twigs 
short, stout, blunt at the tips, generally 
straight. Internodes vary from short to 
long. Bark reddish brown overlaid with 
heavy scarf skin, quite pubescent. 
Fruit medium to large, mainly uniform 
in size and shape. Form roundish ovate, 
or roundish oblong conic, varying to 
roundish conic, somewhat ribbed, pretty, 
symmetrical. Calyx medium to large, us- 
ually closed; lobes long, acute. Flesh 
slightly tinged with yellow, firm, fine 
grained, crisp, tender, juicy, mild sub- 
acid, sprightly, very pleasant aromatic, 
very good for dessert and for culinary 
purposes. 
Season December to March. 
Winesap 
The Winesap is one of the oldest and 
one of the most popular apples in Amer- 
ica. It is known in all the principal apple 
growing sections in the United States and 
Canada. The Winesap has evolved many 
seedlings which partake more or less of 
King David. 
Mazted Photo. 
