SOILS OP MASSACHUSETTS AND CONNECTICUT. 57 
growth under uniform conditions of moisture and thus produce the 
firm yet crisp texture and the remarkable juiciness for which this 
variety is noted. 
A dealer in cider apples who has bought the fruit from two 
orchards on the same farm in northeastern Massachusetts for many 
years testifies that the apples from the orchard with subsoil of heavy 
loam to clay loam yield from 5 to 7 per cent more juice than apples 
from the orchard on sandy soil and subsoil. On the State farm at 
Bridgewater, Rhode Island Greening is very successfully grown on 
a rich, heavy loam from 10 to 16 inches deep. The fruit is large 
and is said to keep well until January in common storage. On the 
sandy soils in the same region it is usually described as a fall apple. 
If a high blush is desired, however, to meet other market require- 
ment, a soil somewhat warmer than that described should be se- 
lected — a deep, light, mellow loam or productive fine sandy loam 
being favorable. To secure a " finish " of this character, soils 
approaching more nearly to the Baldwin standard are best adapted. 
Plate XV shows Rhode Island Greening on heavy Gloucester 
loam. Fruit is large and green. Plate XVI shows a tree yielding 
heavily at six years of age on Wethersfield loam — a soil somewhat 
lighter than the Gloucester loam in the preceding plate. 
In northwestern Massachusetts on the heavy phase of Gloucester 
loam Rhode Island Greening bears heavily. The fruit is firm in 
texture, of excellent quality, and keeps well until late winter. The 
blush is usually well developed. The variety is highly profitable in 
this locality, but the call for red apples among the buyers who come 
there is so strong that no Rhode Island Greenings are included in 
the younger plantings. 
The loam and silt loam of the Bernardston series of the Western 
Highlands are also especially well adapted to the Rhode Island 
Greening, giving greener fruit than the Gloucester loam. 
In eastern Massachusetts the variety drops from the trees earlier 
than in the western part, but this is undoubtedly due largely to the 
difference in elevation. This tendency would doubtless be retarded 
somewhat by planting on heavier soils. 
In southern Connecticut and somewhat farther north in the Con- 
necticut Valley, Rhode Island Greening is generally found less 
satisfactory than in Massachusetts. In many cases the fruit is not 
a deep, dark green even at harvest time, but rather a pale green, with 
sometimes a suggestion of yellow. As the fruit ripens it rapidly be- 
comes more yellow and the apple is much less desirable than that 
grown in western Massachusetts or at good altitudes in Litchfield 
County, Conn. The flavor is not well developed, the texture is not 
as fine, and the keeping quality is poorer, most of the fruit being 
consumed before New Years. In fact, the variety as grown in south- 
