The Arvada enterprise., 1919-12-11

prepared by the United States Depart
ment Of Agriculture.)
Different varieties of apples have
pomolOgical Bertillon marks that serve
as Identification guides to the initiated.
Those who "know" apples understand
that In many cases an unattractive
skin covers flesh Of most delicious
favor, while on the other hand many
= fair appearing apple leaves the con-
sumer with the conviction that he does
not like apples as well as he used to-.
Buying an apple because Its skin Is red
or because 1t appears attractive-if
you don't know any more about 1t than
that's like buying pig in u poke.
A rosy apple may taste as good as 1t
looks, but it Is quite as apt not to do
%. Persons not familiar with the quail.
tiles Of the different varieties Of apples
are wise. when buying in quantity. to
stick to standard eorts. Tho character.
istics Of few Of the leading varieties
are given as follows:
Den 0avIs leads In Quantity.
From the standpoint Of quantity the
most important apple to be found on
the market is the Ben Davis. 1t is q
good-sised apple. very attractive In
appearance, being 20 heavily striped
with red in well-grown specimens. as
to make nearly solid red color Oh the
'exposed side. 1t 10 n0toriously lacking
In eattrg quality but when used for
cooking purposes 1t has considerable
merit. Because Of Its good keeping
and shipping qualities 1t is one Of the
most widely known Of the winter Va.
rieties. f-
The Jonathan ie one Of the best and
one Of the most common varieties Of
apples In season during the fall
months and which are excellent for
eating unc0oked. The Jonathan IL u
mesllum-sixed red apple and rather
small for culinary purposes. but 1t IL
seldom used in this way because Of its
choice dessert qualities.
The Grimes, or Grimes Golden, al
1t is commonly called. ls another fall
apple that has sensOn extending
about to the LIST Of January. 1t IL COM
monty used as an eating apple because
Of its specially fine flavor and other
dessert qualities. 1t Is medium.
sized golden yellow apple and should
not BE- held much later than the hOli.
days. because 1t Is apt to develop zap.
pie scald," q storage trouble to which
this variety Is susceptible. II 1t II held
too long.
One Of the best known apples for
culinary purposes. although II possesses
dessert qualities as well, is the Rhode
Island Greening. This is q greenIsh
yellow apple Of fairly large size. Some
II the apples have . reddish blush on
the exposed sides. The Greening pos.
senses good keeping qualities and is
primarily u winter apple.
Baldwin Important Commercially.
The most important commercial win.
ter variety grown in the northern mp.
ple districts Is the Baldwin. It Ii .
solid rcd apple in well.cOlored speci'
mems, and II one Of the most important
long.keeping eeneral.purp0se varieties.
While not possessing some OF the
aprightly flavor Of some Of the dessert
varieties, II yet has 4 wide use for cut.
ing % well - culinary purposes.
The Yellow Newton or Albemnrle
ptppin 10 . winter dessert apple Of yea.
lowish. green color. The crisp. juicy
texture Of the apple and Its very high
favor make this sort particularly
prised for eating purposes during the
winter months. The Yellow Newton
rnssesses good cooking qualities. hut
the relatively high price at which II
frequently In sold makes II . dessert
rather than . cooking apple.
The wlnesap and the Stayman Wine.
sap are Important varieties widely
grown In different parts Of the coun.
try. The staymsn winesap In good.
sized. re,i.striped to nearly soiid red
apple which possesses excellent keep
Ing qualities and In Of much importance
both far dessert purposes anA for cook.
iag. The wlnesap has excellent des'
seft qualities and n reGnrtied ~ one
q the hest general purpose apples 90
~ market. although a little smail for
% ideal cooking apple.
Neetheen opy 10 pspvear.
One Of the staple varieties Of apples
grown principally IN the northern ap'
ne districts II the Northern Spy. Il
70 q eood sise and one Of the choicest
= ~ dessese alpses hscavss Of ~
atsp tsztufs ~ sptey aavor. Il y