
          Ground color yellow in this case with only a
small amount of the characteristic red color
but most specimens have a thin wash
of it; others have only broken stripes
of red. Apparently in 1925 specimens
were much better finished and
more highly colored. Dot numerous,
variable; some are minute, yellowish
submerged, inconspicuous; others are
pale yellow, slightly raised but not
conspicuous. Entire surface covered
with characteristic leather cracking giving
almost a russet effect. A light
grayish overspread. Cavity deep,
rather narrow; basin medium depth
and width, rather large, sides abrupt calyx lobes
reflexed: eye large,open.

Flesh white, or only lightly tinged
yellow, fine grain, tender, juicy.
mild subacid, with mild suggestion
of its characteristic flavor in the
North (in 1927). In 1925 it was noted
that this flavor approached that of
Northern grown specimens; fairly
rich to rich, good to very good,
but here again the 1925 specimens
seemed to be richer and higher
quality than in 1927.
Oct. 10, 1925 - noted as being in prime
eating condition.
        