The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1920-01-02

prepared by the United States Depart
ment of Agriculture.)
Different varieties of apples have
genealogical 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
flavor, while ON the other hand many
a fair appearing apple leaves the con-
sumner with the conviction. that he does
not like apples as well as he used to.
or because it appears attractive-if
you don't know any more about it than
that's like buying a pig in a poke.
A rosy apple may taste as good as it
looks, but it is quite as apt not to do
So. Persons not familiar with the quail
tiles of the different varieties of apples
are wise, when buying in quantity, to
stick to standard sorts. The character
istics of a few of the leading varieties
are given as follows:
Ben Davis Leads in Quantity.
From the standpoint of quantity the
most important apple to be found on
the market is the Ben Davis. 1t is a
goOd-sized apple, very attractive in
appearance, being so heavily striped
with red in well-grown specimens, as
to make a nearly solid red color on the
exposed side. 1t is VIGOROUSLY lacking
in eating quality but when used for
cooking purposes it has considerable
merit. Because of it's good keeping
and shipping qualities it is one of the
most widely known of the winter va
rieties.
The Jonathan is 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 uncooked. The Jonathan is a
medium-sized red apple and rather
small for culinary purposes, but it is
seldom used in this way because of its
choice dessert qualities.
The Grimes, or Grimes Golden, as
it is commonly called, is another fall
apple that has a season extending
upouI ~ lllS 4Sl VI ~ % NoAAA
monty used as an eating apple because
of it's specially fine flavor and other
dessert qualities. 1t is a medium
sized golden yellow apple and should
not be held much later than the holt
days, because it is apt to develop zap
pie scald," a storage trouble to which
this variety is susceptible, if it is held
too long.
One of the best known apples for
culinary purposes, although it possesses
dessert qualities as well, is the Rhode
Island Greening. This is a greenish
yellow apple Of fairly large size. Some
of the apples have a reddish blush on
the exposed sides. The Greening pos
sesses good keeping qualities and is
primarily a winter apple.
Baldwin Important Commercially.
The most important commercial win
ter variety grown in the northern ap-
pie districts is the Baldwin. 1t is a
solid red apple in w~ell-colored speci-
mems, and is one of the most important
bookkeeping general-purpose varieties.
While not possessing some Of the
sprightly flavor of some of the dessert
varieties, it yet has a wide use for eat,
ing as well as culinary purposes.
The Yellow Newton or Albemarle
Pippin is a winter dessert apple of vel
lowish-green color. The crisp, juicy
texture of the apple and its very high
flavor make this sort particularly
priced for eating purposes during the
winter months. The Yellow Newton
possesses good cooking qualities, but
the relatively high price at which II
frequently is sold makes it a dessert
rather than a cooking apple.
The Winesap and the Stayman Wine
sap are important varieties widely
grown in different parts Of the coun
try. The Stayman Winesap is a good
sized, red-striped to pearly solid ret
apple which possesses excellent keep
ing qualities and is of much importance
both for dessert purposes and for cook
ing. The Winesap has excellent des
sert qualities and is regarded as on
Of the best general purpose apples OIL
the market, although a little small TO
an ideal cooking apple.
Northern Spy Is Popular.
One of the staple varieties of apple
grown principally in the northern ap
pie districts is the Northern Spy. !
is Of good size and one Of the choices
of the dessert apples because of 1t
crisp texture and spicy flavor. It