The Hocking sentinel. [volume] (Logan, Ohio) 1871-1906, 1895-11-28


S. A good shape.
6. Moderate and uniform size.
:. A smooth, thin skin, vet tough
enough to prevent easy breaking.
8. Small core and few seeds.
9. Evenness of maturity.
10. Firm adherence to tree
IL. Good cooking qualities.
12. Good keeping qualities.
l. The average amount of sugar in
our standard apples is about 10 per
cent; the average amount OF acid, ) per
| cent.
Should there be small amount of
both sugar and acid the result is an in
sipid apple. Should there be proper
| tionally large amount of acid to sugar,
we have sour apple. Too little acid
for the sugar gives u, a sweet apple.
| For the average taste, apples like
the yellow belletiower and Grimes
Golden have about the right proper
| tion of sugar and acid.
.. Flavor is quality separate from
the taste given by the sugar and acid,
although to these we mainly owe the
quality of richness.
Some varieties of apples possess
marked and agreeable flavor which
adds much to their value. A well ma
tured northern spy is an example of
good favored apple
Flavor and perfume appear to be
closely associated. and both are mainly
due to volatile oil. Our organs of
taste and smell are SO intimately re-
lated, that it is difficult. almost impos-
sible, to separate the impressions we
receive through these senses.
3. A crisp. tender tl,shed apple is al
ways desirable. yet this tenderness
should not be associated with spongi-
ness or softncss The flesh of an apple
should be like good butter-firm, fine
grained and melting.
t. Although color is character more
or less liable to variation, it takes
high rank in pomologv, and is often
times of greater value in determining
the salea bility OF variety than form,
size and richness taken together.
With our present standard of taste
in color bright red seems to be the
favorite. and there is no reason why
our ideal red apple should not conform
to this demand. In all markets red
apples sell better than those not high
ly colored.
5. Form is one of the most perman-
ent characteristics of the apple.
Although subjected to some modifi-
cations. the general shape is one of the
most distinguishing features of va
rietv
All things considered, the gourd or
globular form is most desirable Such
apples pack more closely, are less
liza BILE to bruising than apples that are
oblate, conicle or oblong. /
4. 1t is unnecessary to discuss the
advantages of medium, unlform-sized
apples. Just how large the ideal apple
should be is not easy to determine. For
general purposes an apple weighing
about ounces OR one-half pound is the !
most desira BILE.
In some markets, however, apples
not to exceed 6 ounces in weight !
may be preferred.
Whether the ideal size expressed in
weight be little more or little less,
it is important that the size be uni
form.
Other things being equal, a variety
where the specimens are nearly equal
in size, is more valuable than one
where there is considerable degree
of variation.
In commercial orcharding, where
there is much variation in size, grad
ing should be rracticed.
he skin OF the apple forms part
OF the waste. and should be as thin as
possible. 1t should, however, be sufi-
GENTLY tough to prevent breaking in
ordinary handling. u
tough. bright smooth skin is also
desirable in that it can the better re- |
sist the attacks of insects and fungi. ,
S. The core should be small and the q,
seeds few or none in a perfect apple.
iesldes being small, should be regular
in size and closed. 4 large open-cored $
apple Is undesirable from every point l
ot view. AS we do not depend on seeds |
of the ample for the re production of the [
variety, these may be dispensed with ,
At all events they should be small in
'lze and few in number. When the
IDEALLY perfect apple is once secured
here will be no further need of seeds,
9. For a commercial variety the im-
oortance of evcnness of maturity can
carcely be ovcrrated.
10. 1t is prominent defect of some
that they fall too easily from
he tree. This is one of the weak i,
POINTS of the Tompkins County King. T.,
l firm adherence TO the tree is very y
esira bic feature. II
Apples that may be firmly adherent
n a healthy condition are of,entimes SO
'eakened by insects or fungi that they II
all before their time II
We often speak Of such as wind
ais" Perhaps they might with al
lore appropriateness be termed worm L
Ills.
H. We do not know exactly upon
hat the cooking quality of an apple y