. Ontario Sessional Papers, 1905, . Yellow Bellflower. Flesh : Color yel-low ; texture tender,juicy and crisp ; flavorsprightly sub-acid,agreeable when eatenin season. Season: Decemberto February. Quality: Dessertgood; cooking good. Value: market,good ; might be calledfirst class, only thatthe skin sliows bruiseseasily. Origin : Burlington, N. J. Tree : V i g o r o u s,forming a roundish,spreading and somewhatdrooping head ; produc-tive alternate years. Fruit: size large,SixSi inches; forma pp a re n 11 y oblong,becauf^e papering to-wards calyx, somewhatangular and ribbed;color pale y

---

. Ontario Sessional Papers, 1905, . Yellow Bellflower. Flesh : Color yel-low ; texture tender,juicy and crisp ; flavorsprightly sub-acid,agreeable when eatenin season. Season: Decemberto February. Quality: Dessertgood; cooking good. Value: market,good ; might be calledfirst class, only thatthe skin sliows bruiseseasily. Origin : Burlington, N. J. Tree : V i g o r o u s,forming a roundish,spreading and somewhatdrooping head ; produc-tive alternate years. Fruit: size large,SixSi inches; forma pp a re n 11 y oblong,becauf^e papering to-wards calyx, somewhatangular and ribbed;color pale yellow, oftenwith a beautiful blushon the sunny side andnumerous obscure whit-ish dots; stem slender,one inch long, in anarrow deep cavity;calyx closed in a smallcorrugated Section of Yellow IVllHower. 1904 FRUIT EXPERIMENT STATIONS. 19 YoiiK t:\\

---

Size: 1575px × 1586px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No

Keywords: ., bookauthorontariolegislativeass, bookcentury1900, bookdecade1900