The Dillon herald. [volume] (Dillon, S.C.) 1894-????, 1910-07-14
SKIN DRRP BEAUTY or FT
Hlsh Cultivation Doesn't Help In Ev
: WU-Applss Arc Striking Proof Of IT,
Says a Dealer--fomatOes, Too. Hdksl
Lost In Flavor More Than They Haze
Gained In Size and Smoothness. . II


store man, handing a small, ufBte.
tentious apple to a customer who ID
just bought and eaten a fine foey
specimen from Oregon nearly aAbig
as ones two fists. -
The customer had paid ten S6fts
for the big apple, while the b& 81
from which the little one came nc
a placard: 1.-TWO for five cents ke
for ten cents" He looked. att}he
small apple and bit into it. TheR dis
countenance changed. "Why, TIL 6
the better apple of the two. 1t Isn't
much for looks, but it has thel "a
vor." ~
"Only poor people eat the good
old fashioned apples" said the fruit
man. New Workers who can anord
them will have nothing but the. Hg
red, rosy apples and that's whereftNey
make a mistake. The big red Apkle
Is the result of much grating d
culture, and size and color are at6bst
its only merits. The little, morel63t-
ural, uncultured apple retainsf he
true apple flavor and the meat is solid
and smooth grained. These new iap.
Piles that might be called man H13de
are coarser and less firm undeg fhe
skin and the meat is uneven. But
they please the eye and thousands of
city people do not know that thdpnpis
any other kind. ~
"The horticulturist5 have improved
the size and color till it is nearly p-
possible to get really goods Iold
fashioned apple in the market. hThe
orchard men who produce 'appleH for
the trade plant none but the Ah-
proved trees, for they. get more btak
of apple to the acre and the appear
ance makes it possible to REALIZES a
much better price. =
'I was born and bred in the apnle
growing region of northern OhioiR&d d
know fruit. In my young dayEr& e
first had the July apples, about Jfly
4, then the August apple, both fifte.
sweet, mellow, mealy apples that got
juicy when dead ripe. Our staple ap-
pies in those days were the R6vde
Island greening, northern sly, ramBb,
sheep nose. pippin, winesap aud sew
eral varieties of Tussets. .,.Everytope
of these apples had a distinctive fSvor
and their keeping qualities were such
that they followed each otherfin order
through the winter. Do you see any
of these apples in the fruit stores Of
New York nowadays? Not nlNeh.
You'll find big, pithy, tastelessE E.ap-
pies called kings and queens of this
and that which in our day we should
not have cared for at all.
mo, it isn't a change of taste I
thought that maybe my palate was
less sensitive than when / was
younger and that perhaps a wintsa p
or sheep nose wouldn't taste as it
once did, but got out into that Ohio
apple country last fall and l fonnd
the old fashioned apples just as good
as they used to be. They were hard
to find though, even there.
But apples are not the only
things that scientific development HAS
spoiled. Peaches are not.what fhey
used to be in flavor and textlre
though the size and color are better
Pears have held their own more even
ly. Eastern and Northern orchard.
men have been content to let Cali.
fornia and some parts of the Sputh
raise the pears and as they depend
largely upon soil and climate they
have fiourished and held their old
time sweetness. But plunls really
have been improved. Only a few
years ago a plum without a worn
at the heart was rare and the vari6us
plum tree blights weakened the tree:
till they lacked the vitality to spro
duce good fruit. Means have beer
found to kill the worms and with sci
entific treatment the trees are gain
ing vitality. q
Among the vegetables / suppose
asparagus, celery, strawberries ant
tomatoes have suffered most at the
hands of science. What man so
forty doesn't remember the lttlt
green asparagus that was not bigseI
than a lead pencil and that cook.
of that day broke into inch lengths
| stewed in cream and served ON bit
OF toast? 1t wasn't as pretty on tn,
| table as the giant white stalks OF to
| day, but there was no lack of aspar
agus flavor. -
Don't you remember the celery o
yesteryear? Great plants, three fee
tall and bleached half way up ant
the true celery flavor from root I,
top leaf? Why. to make moderl
celery taste like something more thai
a drink OF water they stuff 1t wit
cheese. ktS
| And strawberries-now they hav
'em SO big that one makes two o
three bites, but they taste so E1ucl
like straw that the name seems wei
| given. ssf
1--WE get beautiful red, smooth to
matoes these days, big as Dime
plate, but they are mostly pulp tha