. The fruits of Ontario. Fruit-culture. 1905 FRUITS OF ONTARIO. 65. %, ^^* St. Lawrence. ST. LAWRENCE. The St. Lawrence ap- ple is not now planted in the commercial orchards of Ontario, bordering on Lakes Ontario, Erie or Hu- ron, being inferior t o other autumn varieties of its season, but it is val- ued in orchards along the St. Lawrence river, and in parts of the province between latitudes 45 and 46. It is rather subject to scab and codling moth. Origin : Montreal, Can- ada. Tree : hardy, vigor- ous and productive. Fruit : large ; form, roundish oblate; color of skin yellowish, with distinc
. The fruits of Ontario. Fruit-culture. 1905 FRUITS OF ONTARIO. 65. %, ^^* St. Lawrence. ST. LAWRENCE. The St. Lawrence ap- ple is not now planted in the commercial orchards of Ontario, bordering on Lakes Ontario, Erie or Hu- ron, being inferior t o other autumn varieties of its season, but it is val- ued in orchards along the St. Lawrence river, and in parts of the province between latitudes 45 and 46. It is rather subject to scab and codling moth. Origin : Montreal, Can- ada. Tree : hardy, vigor- ous and productive. Fruit : large ; form, roundish oblate; color of skin yellowish, with distinct stripes and splashes of carmine ; dots obscure ; stem five-eighths of an inch long, inserted in a large, deep, regular cavity ; calyx closed in a small deep basin. Flesh : color white, slightly stained ; texture crisp, tender, juicy; fla- vor vinous, slightly acid; Quality: dessert good; cooking good. Value : home market, first class; foreign mar- ket, second class. Season: September and October. Adaptation :' ^^ha rd y generally loverl^the pro- vince, except the extreme north. 5 F. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Ontario. Dept. of Agriculture. Toronto : printed by L. K. Cameron
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Keywords: ., bookaut, bookcentury1900, bookdecade1900, booksubjectfruitculture
