IS THE BEST SUMMER VARIETY 
7 
leave three or four branches to form the head or framework branches of the 
tree, and these should be so distributed around the trunk that they will not 
interfere or crowd each other as the tree develops. These branches are the 
framework of the tree, and in pruning the second winter not more than two 
laterals on each of the framework branches should be left and each cut back 
to 12 inches. The head of the tree is now formed and future pruning should 
be determined by the orchardist—that is, the prevention of the overcrowding 
of limbs—the development of laterals to spread the tree if inclined to make 
too much of an upright growth. 
Over-production causes the fruit to be small and thinning should be resorted 
to. When this work is properly done the tree produces better and larger fruit 
and its vitality is not impaired to take care of the fruit for the following season. 
Apple trees usually come into bearing from 6 to 8 years after planting and 
should produce a paying crop at the eighth year. This, however, depends 
largely on the care and cultivation given and the soil upon which the trees are 
planted, but the planter is always well repaid for the extra care and attention 
given his orchard by its producing earlier, better and more fruits. 
As the fruit begins to ripen, the apple has attained its size and weight and 
the flow of sap from the tree has practically stopped. The fruits are still hard 
but the seeds have turned brown, and when this stage is reached they may be 
readily picked by slightly twisting the stem without danger of breaking the 
twig upon which it is borne and thus preventing the loss of bearing wood. 
Such fruits are superior to those which have been allowed to remain longer 
on the trees. 
The best results are obtained in keeping apples by storing or packing them 
as soon as picked, and the storage temperature should be kept uniform near 
33° F. so as to check the ripening process, avoid decay and shrivelling. In 
storing apples avoid packing them in hay or straw, which will impart a bad 
flavor to the fruit. The ripening periods given in each description of the dif¬ 
ferent varieties are based upon the California standpoints of ripening. 
Apples may be used in many ways. As the harvesting progresses, such 
fruits as are not suitable for the standard pack can be evaporated and the 
cores, peelings and culls can be made into cider or vinegar. 
We want to impress upon our customers that in producing the trees which 
we offer, the greatest care is exercised in securing the best seedling stock ob¬ 
tainable. By the selection of buds from record-bearing orchards, the mechan¬ 
ical work of the nursery being performed under the most approved methods, 
we are able to offer trees of the very highest quality and which we are proud 
to sell to our patrons. 
Prices of Apple Trees 
Each 10 100 1000 
1 year . 4 to 5 ft. $ .45 $3.00 $25.00 $200.00 
1 year . 3 to 4 ft. .40 2.50 20.00 175.00 
1 year.2 to 3 ft. .35 2.00 15.00 125.00 
Alexander The Alexander is one of the best of the Russian type varieties. 
The tree is a vigorous grower, hardy, and attains a medium 
to large size. While the natural growth of this tree is upright, it has a ten¬ 
dency to droop after bearing several crops. This variety is approved for plant¬ 
ing in all districts of California, but is particularly recommended for the in¬ 
terior valleys and foothill regions. 
The fruit is very large, regularly formed, with moderately thick and tough 
skin, handsomely striped with a lively red, showing faint red on the shaded 
side, but very bright in the sun and is one of the most attractive apples. The 
flesh is yellowish white, rather coarse in texture, but firm, tender and juicy, 
medium to good in quality, and is highly recommended for culinary purposes. 
Ripens in September and keeps well until November. 
Arkansas Black The tr ? e Arkansas Black has a vigorous open growing ( 
habit, is a heavy producer and is highly recommended 
for planting in the coast regions and interior valleys of California. 
The fruit is of medium size, nearly round and fairly uniform, with a smooth 
waxy skin of a most beautiful dark red color, turning almost black on the sides 
exposed to the sun. The flesh is decidedly yellow tinged, fine, firm and crisp, 
fairly juicy and of a very good quality and is highly valued as a market variety 
on account of its attractive appearance. Ripens in December and keeps well 
until April. 
