
          In 1925, it was fine grain, tender, almost
buttery in texture, mild subacid, fairly
rich, pretty good 10/14/25.

In 1926 greasy feel was not conspicuous
but evident, especially when fruit was
picked prematurely and held for a
time at room temperature. In 1926
texture was not buttery, flavor was
mild subacid, rather flat, with an
immature taste - which was not
consistent with its eating soft
condition. However in 1926
fruit was picked 9/20, which
was probably too early.  Apparently
it never ripened to maximum
quality even though it softened.
        