XVII The Appraisal of the Apple-Tree
Now, therefore, in these sixteen little chapters have I tried to explain what I feel about the apple-tree. It is a version to my friend, the reader, not a treatise.
As the interpretation is in the realm of the sensibilities, so do I aim not directly at concreteness. Yet as it is now the fashion to “score” all our products by a scale of “points,” I make a reasonable concession to it. But I do not like the scoring of the fruit independently of the tree on which it grew as if the fruit were only a commodity. I know we cannot bring the tree to the exhibition-room, yet the perfect measure, nevertheless, is the tree and the fruit together. In these later times we have said much against the use of the museum specimen to the exclusion of the living object in its natural place: let us be cautious, then, that we do not forget apple-trees in our studies of apples.
Here I shall not arrange numerical scales of points for the apple-tree. Sufficient for this occasion is the naming of the points, letting the reader place his own percentage-value on each of them; for I am trying to teach, not to instruct.
Yet I must insert, for the reader’s benefit, certain good rules and scores that have been adopted for the “judging” of the fruit by those experienced in these matters. This excellent exercise of judging fruits at exhibitions has gained much headway. Students of schools and colleges are trained for the “judging teams,” and great technical perfection has been attained.
To be exact is an exigency of science. I fear that we make exactness an end, but that is neither here nor there on this occasion and I shall not now pursue the subject further; I hope the judging trains the judge to see what he looks at in other things as well as in apples, that it leads him into the pleasant paths of causes and effects, that it opens the eyes of the blind.
The customary judging of plants and animals and their products consists in assessing the attributes against a scale of perfection. Thus, if “form” or “conformation” is worth 10 points in the hundred (by the estimation of good authorities), the judge must decide whether the particular animal before him merits 6 or 7, more or less. So if “flavor” in an apple is considered to be worth 20 points of the hundred, the judge makes up his mind what rating, within that limit, he shall accord to the fruit he is testing. The arrangement in tabular form of the features for any product, with the number of points stated for each, all summing 100, constitutes a “score-card.” Thus there may be a score-card for Merino sheep, another for Shropshires, one for apples, and for any other objects whatsoever.
At competitive exhibitions, the element of comparison comes in. Perhaps it is the only criterion to be considered in a particular case,—whether this apple is better than that or than any number of others, which of several “plates” or samples of apples merits first mention, which of two or more collections of varieties is altogether most worthy of a prize. In these cases, the different fruits or collections may be scored by the card, and the total footings determine where the award shall go. Or, the different entries may be judged in general, “by the eye;” this is the usual method, and is satisfactory in the hands of persons whose standing and experience carry conviction.
If one is to evaluate an apple-tree against a scale or code, these are some of the features, in relative order of importance, to be considered:
1. Whether the tree is typical of the variety, in shape, manner of growth, character of foliage and bloom.
2. Whether it is sound of all injury and disease, and free of blemish.
3. Whether it is duly vigorous and productive.
4. Whether its fruit is characteristic of the variety or kind.
5. Whether the pruning has been good; the thinning; the spraying.
6. Whether the performance of the tree has fulfilled reasonable expectations.
The judging of fruits is facilitated by such score-cards and explanations as the following:
1. For comparison of different dessert varieties.
| Conformation | 10 |
| Size | 5 |
| Color | 20 |
| Core | 5 |
| Uniformity | 5 |
| Durability (keeping) | 10 |
| Condition | 5 |
| Freedom from blemish | 10 |
| Quality | 30 |
| —— | |
| 100 |
2. For comparison of plates or samples of the same variety.
| Form | 15 |
| Size | 15 |
| Color | 25 |
| Uniformity | 25 |
| Freedom from blemish | 20 |
| —— | |
| 100 |
Directions for Judging Plates of Apples in an Exhibition
Following are directions and explanations issued to judging teams in exhibition contests, by an agricultural college:
(1) Form: The shape and conformation of the apples on any one plate should be typical for the variety, the region of growth being somewhat considered. All specimens on a plate should be uniform in shape. When competition is close, a careful comparison of the more minute characteristics of the basin, cavity and stem are made.
(2) Size: The specimens on any one plate should be uniform in size and of the size most acceptable on the market for the variety. A plate may be marked down for being either under or over the accepted commercial size. In many exhibits, the ideal size is given in the premium announcements.
(3) Colors: All specimens in an entry should be uniformly colored in the way that is considered perfect for the variety in the district where grown. In judging color, one should consider (a) the depth and attractiveness of the ground color, (b) the brightness and attractiveness of the over-color, (c) the amount of the over-color. In a yellow or green apple, the yellow or green should be clear and even all over, considering the maturity of the specimen. In varieties that are typically blushed, (e. g., Maiden Blush) the specimens should show a distinct tinge of red on the cheek exposed to the sun. With such apples as Rhode Island Greening, that are only sometimes blushed, the presence or absence of the blush should not detract except that the apples on any one plate should be uniform. With apples typically over-colored, an intense color for the variety is desirable.
The bloom may be wiped from apples, but in no case should polished specimens be given the preference. Some exhibits have special rules regarding polishing of apples.
(4) Conditions: Refers to the degree of ripeness. An apple to be in perfect condition should be firm for the variety and free from the withering that comes when apples are picked too green or when the fruit is over-ripe or has not been stored properly.
(5) Freedom from blemish: All specimens should be free from blemishes of all kinds. One should look particularly for (a) marks of fungous or other disease, including stippin, (b) injury from insects of all kinds, (c) mechanical injury, including loss of stem. Unmistakable evidence of codlin-moth injury or San José scale should disqualify a plate. Other blemishes are considered important in about the order named: Side worms, scab, stippin, curculio or red-bug, skin punctures, bruises, stem pulled, russet (not typical for variety) and limb rub. The extent of scab spots should be considered. Minute spots are not as serious as some other blemishes, while spots which deform the apple should disqualify the plate.
Other information: Five specimens constitute a plate, except when the rules of the contest or exhibit state otherwise. Any variation from this rule disqualifies the plate.
When a plate is not labelled with the correct variety name, it should not be judged, but is disqualified and if possible the correct name is applied. If one specimen on a plate is not as labelled, the whole plate is disqualified.
In some judging contests, the plates are not labelled with the variety name, and the contestant is supposed to make the identification.
Precaution: Avoid pressing the specimens with the thumb and finger so as to bruise the fruit. The degree of firmness can be determined by gentle pressure with the inside of the whole hand.
Defects, apparent or otherwise, should not be probed with the finger nail, pin, or other hard object.
Special care should be exercised to replace all specimens on the right plate.
Having in mind these definite criteria, the reader will know what is meant by a “good apple” and also a good apple-tree. Measurements of perfection aid us to estimate the deficiencies.
He who knows the apple-tree knows also its region. The landscape is his in every blessed year; he sees the chariots of the months come down from the distances and pass by him into the twilights. Clouds are his and the repeating shadows on the hills. The morning when the blossoms are laden with the fragrance of the night, high noon when the bees are busy, the gloaming when the birds drop into the boughs, these are his by divine right. The smell of new-plowed fields is his, with the urgent promise in them. Seed time and harvest, as old as the procreant earth and as new as the latest sunrise, are his to conjure. The verities are his for the asking, the strong things of cultivated fields and of wild places. And mastery is his, that comes of the amelioration of the land and the education of the tree. All these are everyman’s, and yet they are his alone.