APPLES 
The most important of all fruits, thriving on nearly any well drained soil. Its period of ripening extends nearly through the 
entire year. By making a careful selection, a constant succession can be obtained. Every home should have this profitable 
3-4 grade $1.25; 4-5 grade $1.50; 5-6 grade $1.75; 
2-year grade $2.00. Postpaid. 
and healthy fruit. 
SUMMER VARIETIES 
RED ASTRACHAN—A fine apple for cooking, eating and 
general home use. Good quality. Yellow covered with red; 
striped appearance. Early and abundant bearer. July-August. 
RED JUNE—Fruit medium size, brilliant red, juicy. July- 
August. 
YELLOW TRANPARENT—The most popular early variety. 
Yellow; acid; tender; juicy. Early, abundant bearer. July- 
August. 
FALL VARIETIES 
DUCHESS—Fruit large yellow with red stripes; firm; tender; 
sub-acid; good bearer. August-September. 
GRAVENSTEIN—The best fall table apple. Golden yellow 
with red strips. Strong grower. September-October. 
RED GRAVENSTEIN—Same as above but fruit all red color. 
Ripens September-October. 
KING—Striped red and yellow. Large handsome, good cook- 
ing and table apple. Fine producer. October January. 
NORTHERN SPY—A fine, large greenish yellow with red 
strip apple. Strong growing trees. Excellent eating or cook- 
ing variety. November-February. 
WINTER VARIETIES 
BALDWIN—One of the old standbys. Large, deep red. Tart, 
juicy, early and abundant bearer. Good family variety. De- 
cember-March. 
WINTER BANANA—Large, clear, waxy yellow with red 
blush. Good cooking and eating. Crisp, tart flavor. December- 
April. 
DELICIOUS—Appropriately named. The original Delicious 
and all that is claimed for it. Thrifty grower, hardy and pro- 
lific bearer. Highly flavored, excellent quality and a good 
keeper. October to March. 
RED DELICIOUS—Same as Delicious excepting it is solid 
red, and juicier. Flesh fine grained, crisp and juicy. Preferred 
for eating. Good keeper. October-March. 
ORTLEY—One of the leading yellow commercial apples. The 
fruit js fine grained. firm, juicy and distinctive in flavor. Good 
keeper. November-March. 
ROME BEAUTY—Large, yellow and bright red. Flesh yellow- 
ish, tender, juicy, sub-acid. Good bearer, excellent cooking 
apple. November to March. 
RED ROME BEAUTY—Similar in quality and texture to 
the Rome Beauty except that the color is a solid red. Novem- 
ber-March. 
GRIMES GOLDEN — High quality; medium large; yellow. 
Tree hardy and productive. November-March. 
JONATHAN—Red and yellow, juicy, rich flavor, tender flesh. 
Very productive. Fine eating. Good commercial variety. 
November-April. 
SPITZENBERG—Medium to large, deep red, spicy, crisp fla- 
vor. Good cooking and eating. November-April. 
YELLOW BELLFLOW ER—One of the old standard varieties. 
Medium to large size. Prolific bearer, excellent quality. No- 
vember-January. 
YELLOW DELICIOUS—A large apple of excellent quality. 
Bears young, very prolific. Crisp, white, rich flavored flesh. 
Good eating’and cooking. December-April. 
YELLOW NEWTOWN PIPPIN—One of the best quality ap- 
ples. Very firm, juicy, crisp; delicious. Commercial variety. 
December-May. 
WINESAP—Medium size, dark red, juicy and good flavor. A 
leading commercial apple. Excellent keeper. December-April. 
CRAB APPLES 
(Same Prices as Apples) 
TRANSCENDENT—Medium to large, brown’sh yellow with 
blush of bright red. Flesh firm and crisp, fine grained, very 
juicy. September. 
RED SIBERIAN—Small fruit, averaging an inch in diameter, 
borne in clusters. Bears young and abundantly. Deep red 
over-all color, sprightly flavor. August-September. 
W HITNEY—Fruit large, yellow, stripped with red and covered 
with red on sunny side. Very juicy and fine grained, almost 
sweet. August. 

APPLE, RED DELICIOUS 
COMBINATION APPLE TREES 
We have a good selection of apple trees with from three to 
five varieties grafted onto the same tree. These varieties in- 
clude those that ripen from early summer to late fall and 
winter. For the home owner with limited space, these trees 
supply an entire home apple orchard with a single tree. Trees 
are from 2 to 3 years old. 
3-Way—Yellow Transparent, Gravenstein, 
le wintervapple.. Hach.2). oe. eee $3.50 
4-Way—Yellow Transparent, Gravenstein, 
Zowinter apples.) Bach) 2......4. 252) eee $4.00 
5-Way—Yellow Transparent, Gravenstein, King, 
eewinter apples: = Maches.3 2 ee ee $4.50 
NOTE: Above combinations are suggestions only. Send us 
your list of preferences, and we will f 1] the order as closely 
as possible with varieties of your choice. 
PEARS 
The pear thrives over a wide range of soils and climatic con- 
ditions. The French pear roots withstand heavy wet soils 
better than most other fruits. Unlike other fru‘ts, the pear 
develops better quality when ripened off the tree, and should 
be picked before it begins to soften. 
3-4 grade $1.25; 4-5 grade $1.50; 5-6 grade $1.75; 
2-year grade $2.00. Postpaid. 
ANJOU (Beurre D’Anjou)—A fine pear; rather large, flesh 
yellowish white, rich and vinous flavored. Tree good grower 
and productive. October-January. 
BARTLETT—A well-known favorite for eating fresh or can- 
ning. Large size, buttery, juicy and highly flavored. Tree a 
strong grower and bears early and abundantly. August- 
September. 
BOSC (Beurre Bosc)—Large, deep yellow, russet colored and 
long neck. Juicy and delicious. One of the best autumn pears. 
Good keeper. September-November. 
COMICE—Skin rich yellow at maturity, often lightly shaded 
with crimson. Flesh white, fine grained and melting, sweet 
and rich. Very good. October-November. 
FLEMISH BEAUTY—Large fruit; pale yellow, becoming 
reddish brown at maturity on the sunny side. Flesh yellowish 
white and juicy. Excellent for canning. Late September. 
WINTER NELLIS—Tree hardy and thrifty. A delicious win- 
ter pear of medium size; flesh yellowish white, very juicy when 
ripe. One of the finest for eating. December-February. 


WHEN ORDERING 10 OR MORE FRUIT TREES REFER TO PAGE 5 FOR QUANTITY RATES 3 
