
APPLES 
GRAVENSTEIN—The best fall table apple. Its med.um to 
large fruit is golden yellow with red stripes. Vigorous and pro- 
ductive. Excellent flavor, juicy and tender. Best apple for eat- 
ing, Sauce or pie. September-October. 
JONATHAN—A popular commercial and home orchard variety. 
Fruit is medium size, bright red. Creamy, fine-grained flesh is 
tender, crisp and of excellent flavor. Bears young; top quality. 
Tree, slender and spreading. 
KING—One of the best for baking and eating. Large, red on 
yellow fruit. Rich, good keeper, fine producer. R'pens October to 
January. Fragrant, spicy flavor and odor. Flesh crisp, tender. 
MILTON—NEW. Large, beautiful red apple with white, tender 
flesh and refreshing aroma. Bears wh le young and consistently. 
Same season as Gravenstein, September. 
NORTHERN SPY—Large, greenish yellow, red striped (bright 
red) fruit. Fine large tree, heavy crops. Bears young; excellent 
quality. Ripens December to March. 
RED DELICIOUS—Excellent eating apples for late fall and 
winter. Same as Delicious except that it is all bright red and is 
jucier. High quality and good producer. 
RED GRAVENSTEIN—Much the same as the regular GRAV- 
ENSTEIN except that the fruit is all deep red color. Excellent 
quality. Good eating or cooking, juicy, spicy flavor. 
SNOW (Fameuse)—Medium size, yellowish-green striped with 
red. Flesh white, fine-grained, crisp. Good eating or cooking. 
TRANSCENDENT CRAB—Fruit is large, golden yellow with 
red cheek; flesh, sub-acid, crisp and tender, juicy, fine flavored. 
Makes fine jelly. Early. 
WAGNER—Deep red, sub-acid, juicy, good flavor. Bears very 
young and prolifically. Fall variety. 
WINESAP—Bright, deep red striped and blotched with dark 
purple, yellow undertone. Coarse yellow flesh. Medium s‘zed 
fruit. Prolific bearer, best keeping apple. Good market variety. 
December to May. 
WINTER BANANA—Large, clear, waxy yellow fruit with 
blush. Has tart flavor, good for eating or cooking. Starts bearing 
at early age. 
YELLOW DELICIOUS — Large, yellow, conical frut with 
white, crisp, rich-flavored flesh of excellent quality. Bears voung. 
very prolific. Good pollenizer. Has all desirable features of 
the Delicious variety. Acid-free. Ripens December-February. 
YELLOW TRANSPARENT—Golden yellow fruit, ac'd, tender, 
and juicy. Early and abundant producer. Early summer cooking 
apple, excellent for pies. Ripens July-August. 
SWEET CHERRIES 
BING—One of the finest and most popular shipping, canning, 
eating and marketing varieties. Fruit large, black-red, firm, sweet 
well flavored. Fruit hangs on trees well and ripens uniformly so 
the crop can be taken at one picking. Requires pollenization. 
CENTENNIAL—Large, yellow, firm fleshed and excellent fla- 
vored. Similar to Royal Anne, self-fruited, pollenizer. Good for 
canning or eating fresh. 
DEACON—A large, black cherry with firm flesh and rich sweet 
flavor. Two weeks later than Bing. A fine pollenizer. Best juicy 
black Cherry. 
LAMBERT—Large, heart-shaped cherry of high quality; pur- 
plish-black; rich, sweet flavor. Firm flesh. Good shipper and 
canner. Productive. Ripens late. Is less subject to frost injury 
at blossom time than other sweet varieties. Requ.res polleniza- 
Tj0n. 
ROYAL ANNE—Large, light yellow with red cheek. Firm, 
juicy. Excellent for dessert, and the leading sweet canning va- 
riety. High quality. Good shipper and maraschino cherry. Large, 
productive trees. Requires pollenization. 
PIE CHERRIES 
LATHE DUKE—Fruit large, light red. Ripens unevenly, making 
it ideal for the small orchard. Good quality and flavor. Excel- 
lent for canning. Sweeter than most pie cherries. July. 
MONTMORENCY — Medium-sized, glowing red cherry, best 
commercial pie cherry for canning and pies. Trees are small, 
vigorous growers, self pollenizing, and fruit at an early age. 
Good quality. July. 
HARDY FRUIT TREES 
These Fruit Trees are grown in the Pacific Northwest. 
PRICES— All Fruit Trees on this page: First Grade, heavy caliper, 4-5 ft., specially 
selected and graded, $1.50 each. 
Second Size: Same high quality as above, but a little smaller size, $1.25 each. 
APRICOTS 
CHINESE—A recent introduction of great promise. Very 
hardy; resembles Tilton, which it surpasses for size and hardi- 
ness. Vigorous. Sometimes called Mormon cot. 
MOORPARK—A fine apricot and one of the best varieties for 
the Northwest. Large size, even golden yellow, juicy, sweet. 
Vigorous and hardy. Abundant producer. 
PERFECTION—It is without a doubt the finest apricot pro- 
duced to date; exceedingly large, juicy, sweet. Abundant pro- 
ducer. 
TILTON—A medium-sized, fine heart-shaped fruit of orange- 
yellow color tinged shell pink. Flesh is clear yellow, firm, sweet 
and juicy. Frost resistant; freestone. Very productive. One of 
the latest to ripen. : 
PEACHES 
VETERAN—New. Large, round, golden yellow fruit with 
br ght red blush, holds on tenaciously until fully ripe. Freestone. 
Has sweet, good flavor. Of Elberta type but far superior. Tree 
is vigorous grower, early producer. Excellent canning variety. 
Now recognized as finest variety for this district. Ready in early 
September. 
VEDETTE— Yellow, roundish freestone, very early, hardy and 
of high quality. Delicious yellow flesh. Excellent table variety. 
One of the very best for Puget Sound area. Ripens in August. 
IMPROVED ROCHESTER—Large, red on yellow fruit, yellow 
fleshed; very sweet, juicy, fine flavored, freestone. Excellent 
peach for eating, canning, shipping. Trees hardy, thrifty grow- 
ers, good producers. Early August. 
GOLDEN JUBILEE—Fine new early freestone. Sweet, golden 
yellow flesh that is firm. rich and juicy, delightfully fragrant. 
Very hardy and prolific fruiting variety. 
PEARS 
BARTLETT—A favorite large pear, golden yellow when ripe, 
with beautiful blush on sunny side. Very juicy and high flavored. 
Tree a strong grower and bears early and abundantly. Good for 
eating, best for shipping, canning and drying. Ripens late 
August, early September. 
BOSC—Medium to large yellow with long neck, shaded cinna- 
mon russet color. Fine grained flesh is tender, juicy, rich fla- 
vored. Good keeper. Splendid shipping and commercial variety. 
Ripens October-November. 
D’ANJOU—A fine large pear, greenish-yellow partially russet- 
toned and often shaded a dull crimson. Flesh is whitish, juicy, 
rich and has distinctive flavor. Splendid table variety. Excellent 
keeper. Tree a fine grower and very productive. Best late variety. 
GORHAM—Fine new pear of Bartlett type. Ripens two weeks 
later than Bartlett but will keep months longer. Flesh white, 
tender, buttery and juicy. Good canner. 
PLUMS 
BRADSHAW— Very large dark violet-red fruit. Juicy and pro- 
ductive, has rich, sweet flavor; semi-freestone. Good market or 
home orchard variety. Top quality. Blooms late, thus more likely 
to escape late frosts. 
CLIMAX—Fruit is large, pear-shaped, cherry red in color. 
Flesh is golden yellow, superbly rich in flavor, sweet and juicy. 
Tree bears heavily at an early age. Unexcelled for eating and 
popular for home orchard. The very finest variety for this dis- 
trict. U.S.D.A. says it is the only good self pollenizer. Ripens 
early. 
GREEN GAGE — Medium round, yellowish-green, firm and 
tender skin, very sweet and juicy. Freestone. Small but of best 
quality. An old favorite for canning and home use. Pleasing 
aroma. 
YELLOW EGG—A handsome, golden-yellow plum, large and 
oval, juicy and sweet when ripe, with firm flesh. The most popu- 
lar home orchard canner or cooker. Tree strong and productive. 
Ripens in August. 
PRUNES 
DATE PRUNE—An improved, larger type French prune, red- 
dish purple in color. Fine textured, very sweet and juicy. A favor- 
ite for canning, eating and drying. Prolific bearer. 
ITALIAN PRUNE—Medium oval, purplish-blue in color, free- 
stone. Juicy, sweet, yellow flesh; good for canning or eating. 
eee for drying or shipping. Tree is strong grower and heavy 
bearer. 



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