(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 Jose 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. * * * * *