SUMMER APPLES 
Northern 
Grown 
APPLES 
Best for all 
Climates 
Wealthy 
DUCHESS OF OLDENBURG. Good size, pale yellow, streaked red; juicy, 
' sour; highly esteemed for home use or market. Good crop when trees are 4 or 5 
years old. August and September. 
EARLY HARVEST. Fruit of medium size; bright straw color when fully ripe. 
Flesh of excellent quality; tender, crisp and juicy. July and August. 
RED ASTRACHAN. Most attractive early red apple. Flesh white, crisp 
and juicy, with a pleasant acid flavor. One of the best early eating 
apples. Ripens in July and keeps until September. 
SWEET BOUGH. A large, pale, greenish-yellow, sweet apple of excel¬ 
lent quality. Should be in every home orchard. July and August. 
YELLOW TRANSPARENT. The earliest apple to bear; good crop when 
trees are four to five years of age. Skin pale yellow. Flesh white, crisp, 
juicy, mildly sub-acid. An excellent eating and cooking apple. Ripens in 
July and continues in season until September. 
FALL APPLES 
FALL PIPPIN. Large, yellow, rich, aromatic and very juicy. Fine eating and especially 
good for cooking. September to December. 
GRAVENSTEIN. Large, orange-yellow fruits. Crisp and juicy; good cooking Apple, Sep¬ 
tember and October. 
MAIDEN BLUSH. Yellow with red cheek. Fruit medium to large; juicy, pleasantly sub¬ 
acid. Excellent for culinary use. September to November. 
MELBA. Introduced from Canada, Similar in flesh and flavor to McIntosh, but different 
shape. September and October, 
RAMBO. Medium size; yellow, streaked red. Fine apple that does well nearly every¬ 
where. October and November. 
SNOW APPLE (Fameuse). Red skin, white flesh; juicy, mild, spicy and very tender. 
October to December. 
TWENTY OUNCE PIPPIN. One of the largest Apples grown. Yellow, striped red. Flesh 
tender and juicy. October and November. 
WEALTHY. Rich dark red. Medium to large. Flesh white, sometimes stained with red. 
Fine grained, tender, juicy and of excellent quality. Trees mature early; bear when 4 years 
old and large crops every .year. September to November. 
WINTER APPLES 
BALDWIN. Large, bright red, crisp, juicy, rich; a splendid keeper, good cooker, and one 
of the most popular varieties. November to April. 
CORTLAND. A new variety that is gaining favor rapidly. Claimed to be an improved 
McIntosh. The fruits are larger than that of McIntosh, round, of a beautiful rich red color; 
juicy and sprightly in flavor. Better than McIntosh, because the fruits hang tenaciously to 
the tree and are two to three weeks later. Cortland apple trees are very thrifty and fast 
growers; bear the third and fourth year after planting—a money crop the sixth year. Novem¬ 
ber to February. 
DELICIOUS. Large; nearly covered with brilliant dark red. Flesh fine grained, tender, 
crisp and juicy. Mild in fiavor, but not a sweet apple. Has a decided aroma which is very 
pleasing. A splendid keeper, and an ideal apple for the fancy or box trade. The tree is 
hardy, vigorous and productive. Bears about the fourth year. November to May. 
GRIMES GOLDEN. Rich, golden yellow skin, mild sub-acid flavor, tender and juicy. A 
dependable and uniform bearer. November to February. 
JONATHAN. A beautiful bright red apple; medium .size. Is much in demand as a fancy 
apple. Tender, crisp, very juicy, with a fine flavor. Comes into bearing rather young. No¬ 
vember to February. \ 
KING. Large and attractive fruits of a beautiful red color; tender, juicy, sub-acid; spicy 
smelling. October to February. 
MclNTOSH. Medium size, deep crimson, highest quality, juicy, sub-acid in flavor, with a characteristic aroma. Due to its high 
quality and attractive appearance, it commands a ready sale at fancy prices. Comes into bearing about the fourth year and is a 
reliable cropper. October to .January. 
NORTHERN SPY. Large, red striped, juicy, mild sub-acid, with a rich, delicious flavor. Extra long keeper. None better for cook¬ 
ing or eating out of hand. November to May. 
NORTHWESTERN GREENING. Hardy, yellow, rich, of good size; an extra long keeper, which makes it a stand-by to finish the 
winter for cooking purposes. November to May. 
RHODE ISLAND GREENING. Large, greenish-yellow, juicy, with a rich acid flavor. Good keeper. One of the best cooking 
apples. October to February. 
ROME BEAUTY. Large, highly colored red Apple with thick skin. Crisp, juicy and sour. Good shipper and long keeper. No¬ 
vember to January. 
ROX RUSSET. The most popular russet apple; russet-brown skin; a remarkable keeper. December to June. 
STAYMAN’S WINESAP. Large; deep red skin; juicy, sour, pleasing flavor. Comes into bearing about the fourth year and Is a 
reliable annual cropper. In season from December to May. 
TOLMAN SWEET. The best winter sweet apple. Yellow, medium 
to large. Comes into bearing moderately young. October to January. 
WAGNER. Fruit medium to large, bright red in color, having a 
fine texture, high fiavor, and excellent quality. Good for cooking, but 
especially prized for dessert. Trees begin bearing when young, and 
are dependable bearers every year. October to March. 
WINTER BANANA. Large; clear pale yellow with beautiful pink¬ 
ish red blush. Good dessert quality. November to April. 
WOLF RIVER. Fruits of enormous size; yellow, blushed with red. 
It has a mild sub-acid, with a spicy, slight quince-like fiavor; juicy 
and pleasant to taste; flesh white and tender. October to January. 
CRAB APPLES 
HYSLOP. Brilliant dark red overspread with thick blue bloom. 
The best and most reliable crab apple. 
Prices of Standard Apples 
Select the varieties you want at the following 
prices: Per Each Per 10 Per 100 
2 year old. Vie inch caliper.. 50c $4.00 $35.00 
2 year old, %6 inch caliper.. 70c 6.00 50.00 
2 year old, Hie inch (4 to 6 
feet) . 85c 7.50 65.00 
25 or more trees at the 100 rate. 
■ Trees sent by express or freight, not prepaid. 
ONE-YEAR-OLD TREES (I'/a to 3 feet), 35c each; 
10 for $2.50; iOO for $20.00, by express, not prepaid. 
By parcel post, postpaid, 52c each. 
Delicious 
McIntosh 
118 
Three Varieties of Apples on One Tree—See Page 1 20 
