58 
APPLES 
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Maiden’s Blush —Cont. 
with pronounced red cheek. Flesh, white, fine-grained, 
pleasantly sub-acid, juicy; quality good especially for 
culinary uses. Tree is of spreading habit and uniform 
productiveness. 
*Mclntosh Red, W. November to February. Extra 
hardy. Sour. Red; not striped. Of medium size, 
round, even form. Skin bright yellow almost entirely 
covered with bright red and is of very attractive ap¬ 
pearance; well thought of as a table dessert Apple and 
in addition cooks well. Flesh snow white, fine, very 
tender, juicy, with a distinct crisp flavor. Tree a 
good bearer and comes into bearing rather young, 
vigorous, extra hardy. High quality. Originated in 
Canada. 
*Northern Spy, W. January to June. Sour. Red; 
striped. Large, roundish, slightly conical in shape. 
Skin handsomely striped and covered with crimson 
on the sunny side, overspread with thin bloom. Flesh 
juicy, rich, aromatic, mild sub-acid, fine. Keeps well 
through the winter and late into spring, retaining its 
juiciness and flavor remarkably well after most other 
Apples are gone, points that make it desirable for 
home consumption and profitable for the market; is 
universally recognized as an Apple with a “tickle the 
palate flavor.'’ Tree is very hardy and healthy. 
^Northwestern Greening, W. January to spring. 
Extra hardy. Sour. Fruit medium to large. Skin 
smooth, somewhat waxy, sometimes faintly blushed 
—prevailing effect clear yellow or greenish and at¬ 
tractive in color for a green or yellowish Apple. Flesh 
medium in texture, firm, juicy, sub-acid with slight 
aroma. Cooks evenly and when cooked has a fine 
yellow color. Ranks as a dessert Apple. The tree has 
proved itself to be hardy under extreme cold, makes a 
strong growth and bears well. The fruit keeps very 
late in good condition. Originated in Wisconsin. 
Pound Sweet, A. October to December. Sweet. 
Greenish; not striped. Large and round with pale 
green skin. Flesh white, tender, juicy and sweet. 
Good for culinary use especially for baking. Tree a 
free grower and often called “Pumpkin Sweet” due 
to its unusually large size. 
*Red Astrachan, S. A very beautiful early summer 
Apple. Late July to middle of August. Sour. Red; 
not striped. Fruit large, roundish. Very attractive 
early in the Apple season. Skin nearly covered with 
crimson and overlaid with a noticeable and attractive 
bloom. Flesh white, crisp and moderately juicy, with 
a pleasant rather acid flavor and first-rate quality. 
The best early eating Apple and it appears ready to 
eat just when early in the season we are “Apple hun¬ 
gry” and is suitable to “eat-out-of-hand,” excellent 
for cooking. 
*Rhode Island Greening, W. November to March. 
Sour. Green. Skin moderately thick, smooth, waxy, 
a deep grass green in autumn and later as it ripens 
develops more or less of a yellow color; often has a 
blush and sometimes develops a red cheek. Fruit 
large, roundish. Flesh yellowish white, tender, juicy, 
with a rich, acid flavor with a real delicacy of quality. 
Fruit carries very well in storage and has a good de¬ 
mand in the markets. As a cooking Apple is one of 
our best. Tree grows strong—very productive and 
succeeds on a variety of soils. The expression, “I like 
the good old Greening,” refers to this variety. 
Red Rome Beauty, W. Much the same as Rome 
Beauty, except that the skin is all over red, being^a 
most attractive color that commands a fancy price in 
size, keeping qualities, and time of bearing. It is similar 
to Rome Beauty. Flavor is crisp, juicy and aromatic, 
flesh being nearly white. We consider Red Rome 
Beauty well worth planting because of its striking 
color as well as its agreeable flavor, hardiness and 
good keeping qualities. 
*Rome Beauty, W. November to April. Sour. Red; 
striped. Good size, uniform, roundish. Skin is thick, 
nearly covered with bright red on yellow ground, 
handsomely colored. The “Apple of your eye” variety. 
Flesh nearly white, slightly tinged with yellow or 
green, firm, moderately fine-grained, rather crisp, 
juicy, aromatic, agreeable mild sub-acid, commonly 
good quality. Fruit stands handling remarkably well, 
is a good keeper and holds till late in storage. Thin¬ 
ning the fruit on the tree is sometimes advisable. 
Size, color and appearance make this a favorite 
variety. 
Roxbury Russet, W. January to June. Sour. Yellow. 
Russet; not striped. Fruit medium to large, round¬ 
ish, inclined to flatten. Skin almost entirely covered 
with decided russet on greenish yellow ground, some¬ 
times with dull red cheek. Flesh greenish white, 
rather granular, slightly crisp, with a good sub-acid 
flavor. Popular throughout the northern 
states. A remarkably good keeper, com¬ 
manding good prices in the spring. 
Smokehouse, A. Middle of October to Feb¬ 
ruary. Yellow; striped. Fruit above med¬ 
ium size. Skin yellow, shaded and splashed 
with crimson. Flesh yellowish, somewhat 
firm, juicy and crisp, rather sub-acid. 
Good quality. Tree moderately vigorous 
and a good bearer. Does well in the middle 
states. 
Snow (or Fameuse), A. October to January. 
Sour. Red; striped. Fruit of medium size, 
roundish, beautiful in appearance. Color, 
whitish ground, handsomely striped with 
fine deep red and where much exposed to 
sun is nearly a uniform attractive red. 
Fameuse or Snow Apple is remarkable for 
the snow-white color of its flesh, here and 
there flecked with red, very tender and very 
juicy, becoming a mild sub-acid, a little 
spicy, with a slight perfume. Tree vigorous. 
Fameuse is one of the most desirable Apples 
of its season to “eat-out-of-hand,” or table 
dessert use. During its season—October to 
the Holidays—usually sells well in the mar¬ 
kets. 
*Stark, W. January to May. Sour. Red; 
striped. Fruit large and roundish, fair, 
smooth and uniform. Skin tough, thick, 
greenish yellow, shaded and striped heavily 
with red over almost entire surface and 
BALDWIN 
