EARLY WINTER 
Northwest Greening—Attractive, greenish-yellow 
fruit. Flesh is firm and crisp with sub-acid flavor. 
Very hardy and vigorous tree. Biennial bearer. For 
cooking and baking. 
*McIntosh (P)—Striped red. Crisp, delicate, aro- 
matic flavor. Tree is long-lived, a strong grower, and 
extremely hardy. Young annual bearer. For eating, 
cooking, and baking. 
*Red McIntosh (P)—Solid red strain. Flesh is 
white, tender, juicy, and of refreshing flavor. Other- 
wise same as McIntosh. 
*Rhode Island Greening—A_ large, superior, 
greenish-yellow apple of good quality. Annual 
bearer. Good keeper if picked early. Best greening 
for cooking and eating. 

Golden Russet—Attractive, yellow-russet. Vigor- 
ous grower and long keeper. Good for eating and 
cooking in late spring. 
Baldwin—Large, bright red furit with crisp, juicy 
flesh. No variety replaces it as a late winter eating 
apple. Biennial bearer. For eating and cooking. 
*Winter Banana—Large, clear yellow with pink 
blush. Flavor resembles that of a banana. Young 
biennial bearer. For eating. Not recommended for 
cooking. 
LATE WINTER 
Jonathan (P)—Medium-sized, bright red. Rich, 
spicy flavor. Long-lived tree and a young, annual 
bearer. For eating and cooking. 
*Northern Spy (P—for all but McIntosh)—Large, 
red, attractively striped fruit. Highly flavored flesh. 
Hardy, long-lived tree. Late annual bearer. For 
eating and cooking. 
*Cortland (P—best for McIntosh)—Improved 
McIntosh type. Large fruit, bright red, blushed with 
darker red. Very hardy. Annual bearer. For eating 
and cooking. 
York Imperial—Medium-sized, yellow with red 
shading. Flesh firm, juicy, and sub-acid. Early and 
heavy bearer. For eating. 
Fameuse (Snow)—Probably the first apple culti- 
vated in America. Brought here by French Jesuits 
about 300 years ago. Medium-sized, deep crimson. 
Flesh is snowy white, tender, and delicious. For 
eating and marketing. 
Spitzenburg—Medium to large, deep red. Highly 
flavored flesh. Moderate bearer. For eating and 
cooking. 
*Stayman Winesap—Medium to __ large-sized. 
Slightly striped coloring to dull red. Crisp, juicy 
flesh of excellent flavor. Good keeper. Young bearer. 
For eating and cooking. 
*Delicious (P)—Probably the most popular apple 
of all time. Fruit large, nearly covered with brilliant 
dark red. Flesh fine-grained, crisp, juicy, and melt- 
ing. A splendid keeper and a young bearer. For 
eating and cooking. 
Grime’s Golden—Medium to large, bright yellow 
fruit. Juicy and _ fine-flavored. Vigorous grower, 
hardy, and productive. For eating and cooking. 
Red Delicious (P)—Solid red strain of Delicious, 
ee its parent in all characteristics except 
color 
18 
*Golden Delicious (P)—Bright, golden yellow. 
Creamy white, firm, crisp, juicy flesh. Splendid 
keeper. Bears young and heavily. Probably the best 
yellow apple. For eating. 
Stark—Large, striped red, of unusually fine quality. 
For eating and cooking. 
DWARF APPLES 
These are regular standard apples grown on dwarf 
rootstock to produce dwarf-growing trees for limited 
spaces. Our stock is limited to the few varieties 
available each season. Varieties, ages and prices 
quoted upon request. 
CRAB APPLES 
Excellent for jelly, preserving, and general cooking. 
Plant 20 to 25 feet apart for a permanent orchard. 
Dolgo—Handsome, red fruit of medium size. Makes 
rich, ruby-red jelly. Tree is hardy, vigorous, and 
productive. September-October. 
Hyslop—Medium-sized fruit, yellow ground with 
heavy shadings of deep crimson and a splash of 
maroon with a heavy blue bloom. Flesh is fine, firm, 
yellow, and astringent. Bears abundantly, usually 
biennially, in October. 
Transcendent—Medium to large fruit, brownish- 
yellow with carmine blush. Flesh firm and crisp, 
yellowish, very juicy, and acid. Often bears at 3 
years. August-September. 
MANCHURIAN APRICOTS 
Plant 12 to 15 feet apart for a permanent orchard. 
Early Golden—Large, golden yellow fruit. Fine 
flavor. Bears at an early age. Fruit ripens ahead of 
Plums in August. 
Moorpark—One of the largest Apricots. Orange- 
yellow with numerous specks. Flesh yellow, juicy, 
and sweet. August. 
SWEET CHERRIES 
All varieties are vigorous and productive. Usually 
bear when 5 to 7 years old. Plant 18 to 20 feet apart 
for permanent orchard. 
*Black Tartarian (P)—Very large, bright purplish- 
black fruit. Juicy and very rich. Remarkably de- 
pendable bearer and regular producer. Late June. 
*Governor Wood (P)—Fruit light yellow, marbled 
with light red. Large, heart-shaped, rich, sweet and 
juicy. Very productive. June. 
*Yellow Spanish—Pale yellow with bright red 
cheeks. One of the best of all light colored cherries. 
Excellent for maraschino. Late June. 
*Windsor (P)—Very large, juicy, firm and sweet. 
Almost black. Pinkish flesh, sometimes streaked. 
Excellent bearer and rapid grower. July. 
SOUR CHERRIES 
Not actually sour to the taste, but rather tart. 
Most varieties bear when 3 or 4 years old. Plant 16 
to 18 feet apart for a permanent orchard. 
Dyehouse—Medium-sized, clear red. One of the 
best early cherries. Mid-June. 
Early Richmond—Clear, bright red and medium- 
sized. Extremely hardy tree. Unsurpassed for cook- 
ing. Late June. 
