<h2 id="c4"><span class="small">KNOW YOUR APPLES: TWELVE OF THE WIDELY MARKETED VARIETIES</span></h2>
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<table class="center">
<tr class="th"><th>VARIETY </th><th>SEASON </th><th>SIZE AND DESCRIPTION </th><th>USE</th></tr>
<tr><td class="l"><b>Baldwin</b> </td><td class="l">November to May </td><td class="l">Medium to large. Partially red to dull solid red. Juicy, moderately tart, hard, crisp. </td><td class="l">Raw and general cooking.</td></tr>
<tr><td class="l"><b>Red Delicious</b> </td><td class="l">October to April </td><td class="l">Medium to large. Deep red, five knobs on blossom end. Sweet, firm, tender, fragrant. </td><td class="l">Raw.</td></tr>
<tr><td class="l"><b>Golden Delicious</b> </td><td class="l">October to March </td><td class="l">Medium to large. Yellow. Sweet, firm, crisp, tender. </td><td class="l">Raw and general cooking.</td></tr>
<tr><td class="l"><b>Grimes Golden</b> </td><td class="l">October to February </td><td class="l">Small to medium. Yellow with small dark specks. Moderately juicy, slightly tart, firm, crisp, tender, fragrant. </td><td class="l">Raw and general cooking.</td></tr>
<tr><td class="l"><b>Jonathan</b> </td><td class="l">October to February </td><td class="l">Small to medium. Deep red. Juicy, moderately tart, tender, crisp, fragrant. </td><td class="l">Raw and general cooking.</td></tr>
<tr><td class="l"><b>McIntosh</b> </td><td class="l">October to March </td><td class="l">Medium. Bright deep red striped with carmine. Juicy, moderately tart, tender, crisp, fragrant. </td><td class="l">Raw and general cooking.</td></tr>
<tr><td class="l"><b>Northern Spy</b> </td><td class="l">October to March </td><td class="l">Large. Bright striped red. Juicy, moderately tart, firm, crisp, tender, fragrant. </td><td class="l">Raw and general cooking.</td></tr>
<tr><td class="l"><b>Rome Beauty</b> </td><td class="l">November to May </td><td class="l">Large. Yellow mingled with red. Juicy, slightly tart, firm, rather crisp. </td><td class="l">General cooking, baking whole.</td></tr>
<tr><td class="l"><b>Stayman</b> </td><td class="l">November to April </td><td class="l">Medium to large. Dull striped red. Juicy, tart, firm, crisp. </td><td class="l">Raw, general cooking, baking whole.</td></tr>
<tr><td class="l"><b>Winesap</b> </td><td class="l">January to May </td><td class="l">Small to medium. Deep bright red with small scattered white dots. Juicy, slightly tart, hard, crisp, fragrant. </td><td class="l">Raw, general cooking, baking whole.</td></tr>
<tr><td class="l"><b>Yellow Newtown</b> </td><td class="l">February to June </td><td class="l">Medium. Yellow. Juicy, moderately tart, hard, crisp. </td><td class="l">Raw and general cooking.</td></tr>
<tr><td class="l"><b>York Imperial</b> </td><td class="l">October to April </td><td class="l">Medium to large. Light or purplish red over yellow. Lopsided shape, usually. Slightly tart, hard, crisp. </td><td class="l">Raw and general cooking.</td></tr>
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<div class="pb" id="Page_6">6</div>
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