Restoring the Apple Orchard

Restoring the Orchard T O

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Contents

i ii iii iv

History of the Orchard

Orchard Restoration Project

Planting Instructions

Apple Varieties

i

History of the Orchard During the Great Depression, Stearns Lothrop Davenport (1885–1973), working for the Massachusetts Department of Food and Agriculture, directed a Work Progress Administration project charged with felling abandoned apple trees that were harboring insects and diseases and negatively affecting commercial orchards. Davenport began to worry he might be turning the last varieties of some apple trees into firewood, losing their unique qualities, unusual histories, and genetic material forever. He began grafting scionwood from the rare varieties he encountered to trees in his own orchard at Creeper Hill in North Grafton.

Russell Powell, author of “Apples of New England,” says Davenport may have done more to preserve heirloom apple varieties than anyone in the 20th century. Davenport worked with researchers at UMass Amherst to develop a list of 100 varieties worth saving and spent much of his life sleuthing – around New England, the United States, and beyond – for the missing trees from which he could collect scionwood. He shipped more than 12,000 scions around the world from the orchard he started in the 1930s.

As secretary of the Worcester County Horticultural Society, which had a long history of celebrating a rich diversity of agricultural produce at regular expositions, Davenport worked to maintain and expand his experimental preservation orchard project. After his passing in 1973, the Society, which

at the time didn’t have its own land, collaborated with Old Sturbridge Village to give the heirloom apple varieties a new home. There the collection thrived, as scionwood was gathered for distribution each spring and apples were harvested for exhibitions and cider making each fall.

In 1986, the Worcester County Horticultural Society purchased Tower Hill Farm in Boylston which was to be transformed into a botanic garden to teach the public the importance of plants, nature, and horticulture. And there was plenty of space to host Davenport’s heirloom apple collection. Staff and volunteers, led by WCHS trustee Gladys Bozenhard, harvested scionwood from the OSV trees, grafted the small branches to dwarfing rootstock, and cared for the saplings in a nursery at Tower Hill until they were ready to be planted.

Dedicated in fall 1990, the Frank L. Harrington Sr. Orchard, named for a fruit tree enthusiast and generous WCHS donor, contained 119 varieties on 238 trees. Over the years, Tower Hill staff distributed scionwood through a mail order program.

They harvested apples for fall exhibitions. They sold some apples to local brewers. Tours provided opportunities to teach the public about the importance of biodiversity, pollination, and pest control. Media organizations such as Yankee Magazine, Victory Garden, and the Washington Post shared stories about the orchard near and far.

ii

Orchard Restoration Project The Davenport Collection of heirloom apple trees in the Harrington Orchard contains dozens of unusual apple varieties developed generations ago by farmers, cider brewers, and orchardists. The 119 varieties in the collection, many of which are quite rare, have been preserved here and in other orchards by apple enthusiasts, and include such gems as the Calville Blanc (c.1598), Sops of Wine (c.1600), and Rhode Island Greening (c.1650).

Apple trees do not come true from seed, so they are reproduced by grafting scionwood (small cuttings) from the desired apple variety to a separate rootstock. Rootstock selection is nearly as important as the desired fruit variety.

Different rootstocks impart different characteristics, from size to drought and disease resistance. In the case of our collection, the apple trees planted in 1990 were grafted on dwarf and semi-dwarf rootstocks, with an expected lifespan of about 30 years. That coupled with the increase in fire blight (caused by the bacterial pathogen Erwinia amylovora) in our region due to climate change led to the need to restore the collection by planting new trees propagated from the existing ones.

This project began in spring of 2019, when scionwood was collected from each tree in the collection and grafted onto fire blight-resistant semi-dwarf rootstocks. The resulting saplings will be planted in spring 2021 and preserved for future generations to enjoy.

Congratulations on your heirloom apple tree purchase!

iii

Bare Root Tree Planting Instructions Your tree should be planted as soon as possible. Please follow the instructions below to ensure your tree has the best chance of success.

• Don’t allow your tree’s roots to dry out. Keep the roots protected prior to planting. It is advisable to soak its roots in a bucket of water for an hour or two before planting, but do not leave it in water for longer than a few hours.

• Dig a hole that is about twice as wide and the same depth (height) as your tree’s root system.

• Pay careful attention to the height of the first lateral roots.

Those roots should be at or just above the soil surface when you are finished planting. The graft union should be several inches above the soil when planted. Pay careful attention to planting height and do not plant your tree too deep.

• Backfill with the top soil you removed when you dug the hole. If you add soil amendments, use a good quality compost and mix it thoroughly with top soil before backfilling.

• Firmly tamp down the soil as you backfill.

• Build a berm around the root zone of your tree to assist with watering.

• Stake your tree for the first year and mulch with an organic material. Compost, finely ground bark mulch, or aged wood chips are all good mulch choices.

• Water thoroughly at planting time. Your tree will need at least one inch of water per week for the first growing season. The best watering method is slow and deep.

Use a hose set to trickle or hand water by filling the well created by the berm. Watering two or three times a week for the first several weeks is critical to establishment success.

Stake your tree for first year

Backfill with the soil you removed when you dug the hole

Build a berm 4–6" high around the root zone to hold water

Plant with the root flare just above ground level

Dig a hole that is twice the width and same depth as your tree's root system

iv

Apple Varieties 1

‘Alexander’

25

‘Fall Harvey’

2

‘American Beauty’

26

‘Fall Pippin’

3

‘American Pippin’

27

‘Fallawater’

4

‘Arkansas Black’

28

‘Fameuse’

5

‘Baldwin’

29

‘Gilpin’

6

‘Ben Davis’

30

‘Golden Pippin’

7

‘Benoni'

31

‘Golden Russet’

8

‘Black Gilliflower’

32

‘Gravenstein’

9

‘Black Oxford’

33

‘Green Newtown’

10

‘Blue Pearmain’

34

‘Grimes’

11

‘Calville Blanc’

35

‘Hawley’

12

‘Chandler’

36

‘Hightop Sweet’

13

‘Chenango’

37

‘Hubbardston’

14

‘Cox Orange’

38

‘Hunt Russet’

15

‘Crow Egg’

39

‘Huntsman’

16

‘Davey’

40

‘Jefferis’

17

‘Deacon Jones’

41

‘Jewett Red’

18

‘Domine’

42

‘Jonathan’

19

‘Dumelow’

43

‘Lady’

20

‘Dyer’

44

‘Late Strawberry’

21

‘Early Harvest'

45

‘Lyscom’

22

‘Early Joe’

46

‘Maiden Blush’

23

‘Early Strawberry’

47

‘Malinda’

24

‘Esopus Spitzenburg’

48

‘McIntosh’

49

‘McLellan’

73

‘Ramsdell Sweet’

97

‘Titus Pippin’

50

‘Melon’

74

‘Red Astrachan’

98

‘Tolman Sweet’

51

‘Mother’

75

‘Red Canada’

99

‘Tompkins King’

52

‘Newtown Spitzenburg’

76

‘Red June’

100

‘Twenty Ounce’

53

‘Northern Spy’

77

‘Rhode Island Greening’

101

‘Utter’

54

‘Northern Sweet’

78

‘Ribston’

102

‘Vandevere’

55

‘Oldenburg’

79

‘Roman Stem’

103

‘Wagener’

56

‘Oliver’

80

‘Roxbury’

104

‘Washington Greening’

57

‘Opalescent’

81

‘Salome’

105

‘Washington Royal’

58

‘Ortley’

82

‘Seaconk Sweeting’

106

‘Washington Strawberry’

59

‘Palouse’

83

‘Sheppard’s Sweet’

107

‘Wealthy’

60

‘Paragon’

84

‘Shiawassee’

108

‘Westfield’

61

‘Paw Paw’

85

‘Smokehouse’

109

‘White Pippin’

62

‘Peck Pleasant’

86

‘Somerset of Maine’

110

‘Williams’

63

‘Pewaukee’

87

‘Sops of Wine’

111

‘Winter Banana’

64

‘Pomme Grise’

88

‘St. Lawrence’

112

‘Winter Pearmain’

65

‘Porter’

89

‘Stark’

113

‘Winthrop Greening’

66

‘Priestly’

90

‘Stone’

114

‘Wolf River’

67

‘Primate’

91

‘Summer Pearmain’

115

‘Wright’

68

‘Pumpkin Russet’

92

‘Summer Rose’

116

‘Yellow Bellflower’

69

‘Pumpkin Sweet’

93

‘Sutton’

117

‘Yellow Newtown’

70

‘Cole's Quince’

94

‘Swaar’

118

‘Yellow Transparent’

71

‘Ralls’

95

‘Sweet Bough’

119

‘York Imperial’

72

‘Rambo’

96

‘Sweet Winesap’

Malus ‘Alexander’ A very large apple that is orange-red striped over a pale yellowish-green background.

Faintly yellow flesh is firm, coarse, moderately crisp, juicy, and mild. The flavor is rated fair to good. This is an apple typical of the Aport Group and is suitable for culinary rather than dessert use. The fruit is likely to crack, decay, bruise or discolor in the area of the stem or where it chafes against other branches, and it has a tendency to drop prematurely. It ripens over a period of four to six weeks, beginning in September and is very hardy.

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1

Malus ‘American Beauty’ This is large conic shaped apple with yellow skin overlaid with dark red and having small brown dots. Speckled yellowish flesh is fine, soft, juicy, dense, aromatic, mildly subacid, slightly chewy, and a very good quality. The tree is very productive and bears annually.

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2

Malus ‘American Pippin’ A medium size apple that is dull red with green streaked skin. The flesh is moderately coarse, juicy, and mildly subacid. It is rated from good to poor in flavor and quality. It is most commonly used for cider, very hardy and a long keeper.

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3

Malus ‘Arkansas Black’ This smooth round beautiful deep red apple has waxy skin that is nearly black where exposed to the sunlight. The flesh is quite yellow and very firm. It is fine-grained, moderately juicy with a good to very good flavor, and used for fresh eating, cooking, or cider. A good keeper, it is very hard when harvested but softens and improves in flavor in storage. It is not a highly productive tree.

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4

Malus ‘Baldwin’ A very attractive, bright red apple that reaches a medium to large size. The base color of the skin is greenish-yellow, striped with deep carmine, and blushed with bright red. The flesh is slightly yellow, firm, crisp, moderately coarse, and often very juicy. Its flavor is rated good to very good. ‘Baldwin’ trees are longlived and healthy but bear biennially and are susceptible to scab. This apple was once the industry standard.

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5

Malus ‘Ben Davis’ The fruit of this handsome cultivar is usually above medium to large with tough waxy skin.

The underlying color of the skin is yellow overspread with bright red and dark streaks of carmine. The flesh is slightly yellow, firm, and a bit coarse. It is aromatic, juicy, mild, not terribly crisp, and rated good in flavor. It bears annually but may not ripen well in northern states. Bruise resistant, it is an exceptional keeper.

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6

Malus ‘Benoni’ A very attractive apple with smooth orangeyellow skin that is overspread with red and striped with carmine. Having an elongated, conical shape, it is medium to small in size with a pleasant, unique flavor. The flesh is yellow, firm, crisp and juicy. Although a fruit of excellent quality, it is too small for commercial production. It bears biennially and ripens August to September.

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7

Malus ‘Black Gilliflower’ This very distinct dessert apple has an unusual deep color, so dark that it almost appears black. It is unique in appearance as well, being dramatically conical or sheep nose shaped. The skin is thick and tough protecting the yellow flesh. The flesh is juicy at first but becomes quite dry when overripe. The flavor and aroma are rich and distinctive. It ripens in October.

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8

Malus ‘Black Oxford’ A beautiful medium to small-sized round yellow apple overlaid in deep purple-red with blackish bloom. The rich spicy flavor improves in storage. This outstanding fruit is excellent for cooking, late cider, or drying. A shy biennial bearer, it is a good keeper with the best eating flavor in winter. It is reputed to be insect and disease resistant.

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9

Malus ‘Blue Pearmain’ The overall color of this fruit is deep red over pale green to yellow, and often splashed and striped with deep carmine. The streaks and splashes of purplish-red give it the blue bloom that its name suggests. Having slightly rough skin, it is above medium to very large in size.

The flesh is tinged with yellow, a bit coarse, juicy, and agreeably aromatic. The flavor is mild and rated as good. An excellent dessert and cider apple, it begins to ripen in October.

It is very hardy but is an unreliable cropper.

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10

Malus ‘Calville Blanc’ This venerable medium sized lemon-yellow apple has a red flush on the sun side. The skin is smooth with uneven ribs that extend the length of the fruit, and its shape is conical and flattened at the base. The flesh is white, fine grained, highly aromatic, tender, and acid with an “effervescent” flavor that makes it a fine dessert apple.

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11

Malus ‘Chandler’ A large greenish-yellow apple that is roundish, somewhat flattened, and striped with yellowish red. The flesh is greenish yellow, tender, juicy, moderately rich, and subacid. It is not outstanding for either dessert or cooking. The tree is moderately vigorous and productive.

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12

Malus ‘Chenango’ A beautiful yellowish-white apple that is striped with red. The flesh is white, moderately firm, juicy and aromatic. A medium to large apple, it is very suitable for the home orchard as it ripens over several weeks beginning in September. An excellent quality dessert apple, but it does not ship well or keep long, and bears more or less annually.

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13

Malus ‘Cox Orange’ One of the finest English dessert apples, the fruit size is medium or above, with thin, tough, very attractive skin. The color is an overall wash of red-orange on a clear yellow background, deepening to bright red, with carmine splashes and mottles that intensifies in color as it matures.

The flesh is yellow, crisp, juicy, slightly aromatic, and richly flavored. The sprightly, subacid flavor is rated very good to best and improves with storage.

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14

Malus ‘Crow Egg’ A bright pale yellow or greenish medium sized apple, it has a faint bronze blush and numerous small russet dots. It is roundish to oblong and somewhat flattened in appearance.

The flesh is whitish, firm, crisp, tender, rather juicy, and agreeably sweet. It is outstanding for fresh eating and good for culinary purposes.

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15

Malus ‘Davey’ A medium bright red apple that has a bluish bloom. It is resistant to scab and a good keeper.

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16

Malus ‘Deacon Jones’ This large all-purpose apple is mottled and blushed with red and irregular dashes of carmine. Highly colored apples are almost completely covered with deep red. Its flesh is whitish tinged with yellow, rather firm, coarse, somewhat crisp and slightly aromatic, but not considered high quality.

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17

Malus ‘Domine’ Of medium size or larger this striped, red apple has tough smooth skin with a background color of whitish yellow. It is splashed and prominently striped with bright carmine, and a whitish bloom covers the skin. The flesh may be tinged with pale yellow, very firm and breaking, juicy, and a little coarse. It is rated good to very good, and Beach describes its taste as having “a peculiar aromatic flavor”. It is a very good keeper.

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18

Malus ‘Dumelow’ A medium sized fruit with bright yellow skin this apple is often blushed with red and striped with carmine. The flesh has a slight yellow cast, a fine texture, firm yet tender, and very juicy.

It has a briskly subacid flavor and is slightly aromatic. It is too acidic for dessert, and the tree bears biennially.

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19

Malus ‘Dyer’ A medium to large pale yellow apple that has some slight russetting, and sometimes a brownish blush on the cheek. The flesh is yellowish, fine, very crisp, and aromatic. The flavor of this superb dessert apple is sprightly, mildly subacid, highly flavored, and rated very IMAGE © JOHN BUNKER

good to best. It begins to ripen in late August, continues until mid-autumn, and requires several pickings.

20

Malus ‘Early Harvest' One of the earliest of the summer apples with pale, waxen-yellow skin that sometimes has a faint blush. The fruit is medium sized and the flesh is white, tender, juicy, at first briskly subacid but becoming milder and agreeable.

It has fine qualities for cooking and eating, but it’s not a good keeper and ripens over an extended period.

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21

Malus ‘Early Joe’ A small to medium, red-striped apple that has excellent flavor. The skin is yellow-green, heavily striped and splashed with dull, dark red. The yellow tinged, finely textured flesh is very tender and quite juicy. Its flavor is rated very good to best, and ripening occurs August to September.

A biennial cropper that produces variable sized fruit which is susceptible to scab.

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22

Malus ‘Early Strawberry’ A very attractive, small to medium sized, deep red apple that is roundish and often lop-sided. The skin is rather tough, smooth and waxy. Flesh is whitish-yellow, often streaked with red and is moderately coarse, aromatic and sprightly. The flavor is rated very good. A nearly annual cropper, it ripens in August and is not a good keeper.

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23

Malus ‘Esopus Spitzenburg’ This apple is variable in size from below medium to large. It has slightly roughened waxy skin that is yellow with a bright red covering, and often prominently striped in deeper carmine. The deep blush on exposed surfaces becomes almost purple. The flesh is moderately fine, firm, yellow tinged, juicy, aromatic, and rather tender. This is a choice apple for dessert, canning and other culinary purposes. The sprightly subacid flavor is rated very good to best and improves in storage. It tends to bear biennially and is susceptible to scab.

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24

Malus ‘Fall Harvey’ This large yellow apple occasionally exhibits a slight blush. The white or sometimes yellowish flesh is a little coarse, but crisp and juicy, with a rich subacid flavor of very good quality. It is quite hardy and an annual bearer. The fruit may fall prematurely or deteriorate on the tree.

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25

Malus ‘Fall Pippin’ A large, attractive yellow apple that sometimes has a faint blush. The agreeable, subacid flesh is often tinged with yellow. It is crisp, very juicy, fine textured, somewhat aromatic, and the flavor is rated very good. It is in season from late September on, but ripens unevenly and is susceptible to apple scab. It may be kept in cold storage until January.

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26

Malus ‘Fallawater’ A large to very large attractive red fruit whose skin has a background color of dull green.

A well-colored fruit becomes overspread with bright red and is often streaked with scarf skin.

The flesh is tinged with yellow or green, firm, coarse, moderately tender, subacid to mildly sweet, and without distinct or high flavor. The quality is good or nearly so.

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27

Malus ‘Fameuse’ This is one of the most desirable dessert apples of the late season. It is a beautiful medium sized bright red apple with thin smooth skin, and sometimes having a striped appearance.

The flesh is white, sometimes stained with red, very tender and juicy, mildly subacid, even sweet, and aromatic.

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28

Malus ‘Gilpin’ This small to medium handsome smooth skinned apple is richly streaked with deep red over a clear yellow background. The yellow tinged flesh is firm, juicy, rich, and has good flavor. The fruit from this biennial bearer hangs on the tree late into the season and makes excellent cider.

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29

Malus ‘Golden Pippin’ A rather large greenish-yellow beautifully shaped fruit that turns deep gold, sometimes having a bronze blush and russet flecks. Flesh is yellow-tinged, melting, coarse, rather tender, juicy, and sprightly subacid. It is good for cooking and dessert and ripens in September and October.

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30

Malus ‘Golden Russet’ This bright golden leathery-skinned apple is highly esteemed as a long keeping dessert apple. It is generally medium in size with thick greenish-golden skin, often entirely covered with leathery russet. The yellowish, fine-grained flesh is crisp, sweet with an almost pear-like flavor, juicy, and aromatic. It is excellent for eating, great for cider, and keeps well. The trees tend to bear biennially, and the fruit hangs well on the tree.

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31

Malus ‘Gravenstein’ A medium to large greenish-yellow apple that has broad bands of orange-red and sparse striping of crimson to grayish-red. The skin is thin and slightly rough, and the flesh is yellowish, firm, finely textured, juicy, aromatic and sprightly subacid. Perhaps the finest early season culinary and dessert apple, its flavor is rated very good to best. The fruit often drops before coloring and ripens over several weeks beginning in late September.

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32

Malus ‘Green Newtown’ This grass-green apple is generally medium to very large in size. Its white, or slightly yellow flesh is firm, crisp, fairly fine grained, and juicy. An aromatic apple with sprightly flavor it is rated among the best. Trees bear biennially and are rather susceptible to scab. It is a good keeper.

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33

Malus ‘Grimes’ A lovely bright, golden yellow apple that is medium to large in size with deep yellow skin and patches of russetting. The rich and aromatic flesh is yellow, very firm, fairly coarse, and juicy. The flavor is rich, subacid and sprightly and rated very good to best.

This good keeper bears annually and young.

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34

Malus ‘Hawley’ A very handsome, large pale green apple that deepens to yellow as it matures and sometimes shows a faint brownish blush. A delicious dessert quality fruit, the yellow tinged flesh is soft and tender, fine grained, and juicy. Its flavor is rich, mildly subacid and especially good. Not great for commercial use as it is susceptible to scab and frequently water cores.

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35

Malus ‘Hightop Sweet’ A greenish-yellow apple that has a smooth skin and an occasional red blush. It is medium in size with sweet, tender, richly flavored yellow flesh and is used primarily for baking and drying. The fruit from this vigorous productive tree ripens in August but does not keep well.

IMAGE © JOHN BUNKER

36

Malus ‘Hubbardston’ An above medium to large, rugged fruit that often is roughened with fine dots and lines of russet. Its color varies from mottled red over yellow green to sometimes brownish or bright clear red with golden highlights. The flesh is tinged with yellow, firm, fine-grained, breaking. It has a rich, sprightly, subacid flavor which mellows to sweet when fully ripe.

Its flavor is rated very good to best. It matures in October and bears almost annually but is not a long keeper.

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37

Malus ‘Hunt Russet’ A medium to small sized fruit that is golden yellow with a red russet cheek. Smooth skin occurs in places and is either deep golden or bright red. The flesh is tinged with yellow, finely textured and juicy. Its pear-like flavor is sprightly although it can become quite mild.

It is rated very good to best. A good keeper that if properly stored will keep until April.

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38

Malus ‘Huntsman’ A medium to large apple with smooth yellowgreen skin blushed with orange-red to deep red and having large distinct dots. The yellowish flesh is rather firm but not crisp, a bit coarse in its texture, and juicy. The flavor is distinct and pleasant, mildly subacid, and rated good to very good. It is a good annual bearer but is susceptible to scab, sun scald, and bitter rot.

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39

Malus ‘Jefferis’ A small to medium apple with a yellowish background that is blushed, mottled and striped with dull red and carmine. The thin but tough skin covers a rounded to sometimes conic shape. The flesh is yellowish, firm, fine and crisp. It is a juicy apple, mildly subacid with very good flavor. This biennial cropper begins to ripen in September and continues until early winter.

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40

Malus ‘Jewett Red’ A beautiful short-stemmed deep red apple with smooth skin that is veiled in a white bloom over a yellow background. Its color often deepens to purple-red, sometimes with carmine stripes.

This medium sized fruit has yellowish flesh that is fine, tender, and juicy. It is nearly sweet and has a pleasing aroma. The flavor is good to very good, and it keeps until January with the flavor reaching its peak in December.

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41

Malus ‘Jonathan’ A brilliant red over a green-yellow background, this medium sized apple is known for its excellent dessert quality. The flesh is usually white, sometimes tinged with yellow or touched with red. It is firm, fairly fine-grained, crisp, juicy, and the skin is tough and chewy. The flavor is sprightly subacid and rated very good to best. Very hardy and productive, it bears nearly annually.

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42

Malus ‘Lady’ A small and lovely red apple that is popularly used in decorations but equally suitable as a dessert apple. The tough glossy skin boasts a deep red blush over its yellow background and should not be peeled for fresh eating as the skin contains much of the flavor. The crisp, juicy flesh is pleasantly aromatic, mild, and nearly sweet. It is rated as good to very good in flavor. The limbs tend to grow very upright and require training for best fruit production.

It could be used in an upright form on dwarfing rootstock in small gardens and is stunning espaliered. It keeps well.

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43

Malus ‘Late Strawberry’ This is one of the best dessert apples of the mid-season. A medium to above medium sized apple that has a pale yellow skin almost entirely overspread with bright pinkish-red and streaked with carmine. The flesh is yellowish, fine, crisp and juicy, as well as aromatic. The flavor is rather sprightly and rated very good. It ripens from September to December and requires several pickings. It is hardy and long-lived.

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44

Malus ‘Lyscom’ A very large apple with a dull green or yellow background that is striped, splashed and mottled with red. The yellowish flesh is fine, tender, juicy and mild, not highly flavored but rated good.

IMAGE © JOHN BUNKER

45

Malus ‘Maiden Blush’ A lovely lemon-yellow apple that has a delightful red blush and tough smooth skin.

Fruit size is medium to large with a flat round shape, and the flesh is white or slightly yellow, crisp, juicy, and finely textured. The flavor is good, especially for culinary uses, cider and drying. Its ripening date varies from season to season but often runs September to November, requiring more than one picking and suffering losses from drops. It is not a good keeper.

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46

Malus ‘Malinda’ One of the most attractive apples in the collection. The conical, above medium to large fruits are a smooth and glossy rich yellow with a stunning dull red cheek. The juicy yellowwhite flesh is mild, firm, and juicy with a sweet aftertaste, and is rated fair in flavor. It is quite hardy.

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47

Malus ‘McIntosh’ A very attractive deep crimson red fruit of good size and color. The bright red to carmine skin is covered with a thin lilac bloom that rubs off when polished to a high shine. The flesh is white but pink tinged toward the skin, highly perfumed, crisp, very juicy, sprightly, subacid, and becoming nearly sweet when ripe. The flavor is rated very good to best for dessert.

Productive trees bear young and annually, and the fruit lasts to January if kept chilled.

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48

Malus ‘McLellan’ A handsome medium to large straw colored or greenish apple that is blushed and mottled with bright lively red and splashed with carmine striping. Highly colored specimens are almost entirely red and very attractive. The flesh is tinged with yellow, moderately firm and crisp, yet tender and juicy. Its sweet excellent flavor is very good for dessert. It is a reliable cropper and a good keeper.

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49

Malus ‘Melon’ This apple is reputed to be one of the best of its season for dessert when properly grown.

The fruit size is variable but usually above medium. The skin is smooth pale yellow, nearly covered with light clear red, carmine stripes and mottles. The flesh is slightly tinged with yellow, fine grained, fairly firm, tender, juicy, and sprightly. The flavor is pleasantly subacid and very good. A mainly biennial bearer, the fruit ripens from October to mid-winter. It is susceptible to apple maggot fly and scab.

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50

Malus ‘Mother’ This medium sized apple has a yellow background that is flushed with dull orangered or deeper dull red on the sun side, and with some small gray-ocher russet patches.

The creamy white flesh tinged green toward the core is very mild, aromatic, subacid, and rated very good to best in both flavor and quality. It is in season from late September on, and in its prime in November. It keeps poorly in common storage but may be held until March in cold storage. The fruit lacks sufficient acidity for culinary use, and the tree is a biennial bearer.

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51

Malus ‘Newtown Spitzenburg’ A medium sized dull red fruit with a yellow background color that is mottled and striped with red. Roughened scarf skin is often present, as is a light bloom producing a dull color.

Numerous gray-russet dots cover the skin.

The flesh is yellowish, fine-grained, and firm.

It is juicy, rich, sweet, and aromatic with flavor and quality rated very best. A very good keeper, but often an unreliable cropper with fruit of an inconsistent size. The branches twist and curve in an ornamental fashion.

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52

Malus ‘Northern Spy’ A large red apple considered one of the very finest winter apples. It has thin skin and therefore, must be handled and stored carefully. The overall color is red on a pale yellow background, and the pinkishred mottles and carmine stripes add to the effect. Occasionally, yellow or green color predominates and may indicate low fruit quality. A thin bloom overspreads the skin.

The flesh is juicy, yellowish, fine-grained, tender, and aromatic. The flavor is sprightly, subacid, and rated very good to best, often superior to ‘Baldwin’ and ‘Rhode Island IMAGE © NAL DIGITAL COLLECTIONS – USDA POMOLOGICAL WATERCOLORS

Greening’. It bears nearly annually but may take up to twelve years to bear fruit, and is susceptible to scab.

53

Malus ‘Northern Sweet’ A yellow apple having a crimson cheek with white flesh that is fine, sweet, tender, and juicy. It is rated very good and in season in mid-autumn.

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54

Malus ‘Oldenburg’ An extremely hardy, very fine culinary apple that is a good size with an attractive appearance. The skin is smooth pale greenishyellow almost completely covered with red striping and irregular splashes and mottles of bright red and crimson. Its flesh is tinged with yellow, fine, crisp, juicy and sprightly - a bit too acidic for a dessert apple, but good to very good in cooking and one of the best for pies.

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55

Malus ‘Oliver’ This very pretty red apple is above medium in size. The waxy bright deep red skin is splashed with purplish-carmine, and covered with conspicuous russet dots, adding to its charming appearance. The flesh is whitish, fairly fine, and rather crisp. The flavor is a bit sprightly but becomes sweet. It is rated good to very good and bears annually.

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56

Malus ‘Opalescent’ An extremely beautiful large red apple of brilliant color with tough glossy skin that polishes beautifully. Its prevailing color is bright red over bright pale yellow, often deepening to purplish, sometimes with indistinct carmine streaks, and mingled with irregular lines and flecks of russet. The slightly coarse flesh is often tinged with yellow. It is moderately juicy, fairly firm and tender, agreeably subacid, and aromatic. The flavor is good to very good.

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57

Malus ‘Ortley’ A large pale to rich yellow fruit that occasionally has a pinkish blush. The skin is thin, and easily bruised. Flesh is tinged with yellow, of moderately fine texture, sprightly, and rated very good in flavor. It is similar to ‘Yellow Bellflower’ but with less acidity and superior in flavor.

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58

Malus ‘Palouse’ A large oblong or conic shaped apple with deep bright yellow skin that is more than half covered with lively red and crimson splashes. The flesh is yellow, firm, juicy, and very aromatic. It is rated very good.

It is a productive bearer whose fruit ripens in October.

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59

Malus ‘Paragon’ A medium sized apple colored a deep dull red, and indistinctly striped with darker red over a yellow-grass green background. The flesh is greenish or tinged with yellow, juicy, firm, a little coarse, aromatic, and rated good to very good in flavor.

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60

Malus ‘Paw Paw’ A handsome apple with a yellow background that is overspread and mottled with attractive rather glossy red, irregularly striped and splashed with carmine, and moderate russet dotting. The yellow tinged flesh of this medium to large fruit is firm and juicy. It is a tender apple of good to very good flavor and keeps well into the winter.

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61

Malus ‘Peck Pleasant’ A smooth green fruit with thick skin that becomes bright waxen yellow with an orangered blush. It sometimes deepens to pink, but still has the prevailing effect of being yellow.

It is medium to sometimes large in size, and the flesh is yellowish or tinged with green, firm, crisp, juicy, and pleasantly subacid. Flavor is rated very good to best but declines toward the end of the season.

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62

Malus ‘Pewaukee’ This grass green apple becomes yellow, washed and mottled with red or orange-red, and stripes or splashes of carmine. It is often overspread with a dull bluish bloom that becomes bright and glossy when polished.

The flesh of this medium to large fruit is nearly white, moderately firm, somewhat coarse, slightly aromatic, and very juicy with fair to good flavor.

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63

Malus ‘Pomme Grise’ A small to medium deep yellow or greenish fruit that is partly or entirely covered with a chalky gray russet, sometimes having a red blush, and inconspicuous dots of whitish gray. The skin is tough and the flesh is yellowish, firm, crisp, juicy, aromatic, and rich with very good flavor.

It is rated one of the best dessert apples.

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64

Malus ‘Porter’ An excellent medium to large sized dessert apple, the shape of this fruit is often conic, and the yellow skin sometimes faintly blushed with red. The yellow flesh is finely textured, juicy, pleasantly aromatic, and good to very good for dessert or culinary uses. Fruit size is variable and the thin skin bruises easily. It is a biennial cropper.

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65

Malus ‘Priestly’ A medium to large apple that is green or yellow, washed and splashed with a dull red blush, and faintly streaked with green. Highly colored specimens are nearly covered with deep red. The flesh is white or yellowish, firm, juicy, rather coarse, and aromatic with a pleasant spicy taste.

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66

Malus ‘Primate’ This pale yellow dessert apple is medium to above medium in size and sometimes faintly blushed. The flesh is whitish, finely textured, very tender, juicy, and aromatic. The flavor is sprightly and rated very good to best. Often a biennial cropper, the fruit ripens over a period of several weeks in August and September.

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67

Malus ‘Pumpkin Russet’ This very large yellow russet apple is covered with thick tough skin and leathery patches.

Useful for baking, the flesh is coarse, firm, juicy, and sweet. A mostly biennial bearer, the fruit ripens September to October.

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68

Malus ‘Pumpkin Sweet’ A large to very large fruit with thin tough smooth skin that is green first, but eventually clear yellow marbled with greenish-yellow.

Well-colored specimens are quite yellow with faint bronzing, occasionally showing a reddish-brown blush. Flesh is tinged with yellow, firm, crisp, juicy, and sweet with a peculiar flavor. Best for culinary purposes, especially baking.

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69

Malus ‘Cole's Quince’ A large to very large apple that is of flat to conical shape and somewhat ribbed. The skin is yellow, occasionally with a brownish flush turning a glowing translucent rusty red with numerous yellow star-like spots. Flesh is firm, tangy and juicy with a pleasant acid flavor.

A fine cooking apple that is best grown in home orchards, ripening from July to September. It is not a long keeper.

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70

Malus ‘Ralls’ A dessert apple that is mottled with green and yellow, and indistinctly striped with dull pink or carmine. It is below medium size and overspread with a light bloom giving a somewhat dull appearance. Flesh is whitish, juicy, firm, fine grained, and subacid with a very pleasant flavor. It is a good keeper that holds its flavor well into the season.

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71

Malus ‘Rambo’ The fruit of this cultivar is usually medium in size but can sometimes be fairly large. The skin is yellow and overspread with red mottles, carmine stripes, and a grayish bloom. The yellow tinged flesh is firm, fine, very crisp, juicy, and good for dessert. The flavor is aromatic and mildly subacid, and it is rated good to very good.

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72

Malus ‘Ramsdell Sweet’ This attractive fruit has a yellow base that is nearly overspread with dark red, or entirely red with splashes and stripes of carmine giving it a blue bloom, and many small pale yellow dots. A medium-sized dessert apple, the flesh is tinged with yellow, firm, juicy, sweet, and with very good flavor. This early bearer produces fruit almost annually.

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73

Malus ‘Red Astrachan’ This is a very beautiful early summer apple and ready for use as early as late July in some localities. Fruit is generally medium in size but rather inconsistent. The thin pale yellow skin is nearly covered with bright red, showing some crimson stripes and splashes. The flesh is white, often strongly tinged with red, fine, crisp and juicy, brisk, and sometimes slightly astringent.

It is rated good to very good. For culinary purposes, it is best before the fruit is fully ripe, and when fully ripe it is best used for dessert.

It is a biennial bearer, and quite perishable.

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74

Malus ‘Red Canada’ The tough, nearly smooth skin on this handsome apple has a clear light yellow or green base that becomes overspread with a fine deep red blush, and is indistinctly striped with a deeper red. The flesh of this medium to large fruit is whitish with a greenish or yellow tinge, fine grained, crisp, aromatic, tender and juicy with a superior rich flavor.

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75

Malus ‘Red June’ A small, very attractive red apple that has thin tender glossy skin. The skin is pale yellow or greenish but almost completely overspread with deep purplish red. Flesh is white, fine, and tender; the flavor is brisk, subacid and rated good to very good. It ripens over a long period, requiring two to three pickings.

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76

Malus ‘Rhode Island Greening’ A medium to large apple that occasionally can grow very large. The skin is rather thick, tough, waxy, and green, sometimes having a bronze blush, russetting, or pale dots at base. The flesh is firm, fairly fine, greenish-yellow, and juicy.

It is a richly flavored sprightly apple that is good for eating if allowed to ripen on the tree and described by Beach as having a peculiar flavor. Rated very good in quality, it is excellent for cooking and drying. This vigorous biennial bearer is a good keeper.

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77

Malus ‘Ribston’ A medium or above sized apple with skin that is slightly roughened by russet. The overall dull red color on a yellow background is indistinctly striped and splashed with carmine. The yellowish flesh is medium in texture, rather firm, and pleasantly aromatic with a rich, sprightly, very good flavor.

Closely related to Hubbardston, it is esteemed for its rich flavor. It is not a good keeper but a hardy, healthy and long-lived tree.

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Malus ‘Roman Stem’ A small yellow apple with rough skin that is often blushed with red and having small black dots.

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Malus ‘Roxbury’ Once a very popular russet apple, this fruit is medium sized with tough golden skin, often nearly covered with leathery russetting. Some specimens may be tinged with a bronze blush where exposed to the sun. The flesh is yellowish, firm, a little coarse, and of good to very good flavor. This is a long keeping apple and tends to bear biennially on a quite hardy tree.

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Malus ‘Salome’ This all-purpose yellow or greenish apple is mottled and blushed with pinkish red, and obscurely striped with carmine. Sometimes a considerable portion of the fruit is overspread with a good red color; however, generally the color is not outstanding. This fruit is below medium in size, and the flesh is tinged with yellow, crisp, rather tender, fine grained, and subacid with good to very good flavor.

A hardy reliable biennial cropper, it is nearly an annual bearer.

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Malus ‘Seaconk Sweeting’ This mostly red apple has stripes of darker red and a few small white dots. The flesh is white, compact, and sweet with good flavor. This fruit is medium sized, roundish and conic oblong.

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Malus ‘Sheppard’s Sweet’ A medium roundish fruit approaching conic that has smooth green skin with a red blush and russet dots. Its flesh is white, tender, sweet and pleasant.

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83

Malus ‘Shiawassee’ This medium to large fairly attractive dessert apple is irregularly splashed and striped with carmine, and usually entirely overspread with attractive red over a yellow background.

Flesh is white, fine, crisp, rather tender and juicy with good to very good flavor similar to McIntosh. The fruit hangs on the tree quite well.

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84

Malus ‘Smokehouse’ A medium to large dessert or cider apple with a base of yellow or green mottled with rather dull red that sometimes deepens to a solid bright red with generally conspicuous dots.

Although supposedly named because it grew near a smokehouse, the muted blend of yellow, green and reddish brown blush does suggest a smoky look. The flesh is tinged with yellow, crisp, delicately aromatic, rather firm and juicy with a distinctive, agreeable but not high flavor.

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85

Malus ‘Somerset of Maine’ A large apple with yellow skin which is covered in carmine. The flesh is yellowish, sweet and juicy and the flavor is superior to ‘Porter’ or ‘Williams’. The fruit ripens over several weeks, often dropping before it is ripe and requiring several pickings.

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86

Malus ‘Sops of Wine’ A medium to large deep red, almost purple apple that is sometimes striped or mottled with dark carmine and overspread with a white bloom. Its flesh is yellowish, often stained with pink or red, soft, fine, juicy, and aromatic.

Rated good but said to be useful only as a dessert apple for family use. It is a biennial to nearly annual bearer.

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87

Malus ‘St. Lawrence’ This large apple is covered with bright red striped skin on a yellow background and splashed in deep carmine. The white flesh is sometimes stained with red, fine grained, crisp, and juicy. It is rated as good to very good for dessert, and mild for culinary purposes. The crop ripens unevenly and requires more than one picking. This biennial bearer is not a good keeper.

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88

Malus ‘Stark’ A large to medium green apple with smooth skin becoming yellow, blushed, mottled, and mostly covered with pink and red streaks.

Sometimes the green base shows through as dots. Flesh is yellowish, firm, juicy, sprightly, and rather coarse. Having fair to good flavor, it is well liked for baking, drying, cider, storage, and excellent for tart eating.

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89

Malus ‘Stone’ A rather large dessert and baking apple that has thick tough greenish-yellow skin mottled with red, or occasionally, nearly all red, irregularly splashed and striped with carmine, and having numerous large dots. The flesh is almost white with a yellowish tinge, a little coarse, aromatic, and sweet with good to very good flavor. A good winter apple belonging to the Blue Pearmain group, it is long lived but has a tendency to overbear if young fruit is not thinned.

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90

Malus ‘Summer Pearmain’ A medium sized apple that has smooth greenish-yellow skin, nearly covered by dull purplish red with stripes and splashes of brighter red. The almost melting flesh is juicy and aromatic, yellowish in color, and of the best flavor. It begins ripening in August and continues to ripen over a two month period.

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91

Malus ‘Summer Rose’ This beautiful waxy yellow fruit has bright red and carmine stripes on the cheek. The flesh is white, fine-grained, and very tender. Its flavor is sprightly, subacid and agreeable but not rich. Small to medium, a lovely dessert apple that ripens in August, but can be used for culinary purposes in July.

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92

Malus ‘Sutton’ This beautiful medium sized red apple is spread with attractive markings. The skin is glossy and smooth, except perhaps some russetting near the basin. The underlying yellow is nearly completely covered with bright red and overspread with deep carmine stripes. The slightly yellow flesh is firm, fine grained, crisp, and juicy. The flavor is good to very good and makes a fine dessert apple. It bears biennially.

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93

Malus ‘Swaar’ Dull yellow skin covers this apple but there is a prevailing effect of green or yellow with dots and flecks of russet, and shades of a bronze blush. Its flesh is yellowish, firm, aromatic, juicy, and rich with very good to best flavor.

The fruit hangs on the tree well into winter.

This large dessert apple should be picked while still firm and allowed to mellow to bring out its delicious, velvety flesh.

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94

Malus ‘Sweet Bough’ This medium to large pale greenish-yellow apple has rather thick, tough, smooth skin that often changes to yellowish-white, and is sometimes faintly blushed. The flesh is white, moderately firm, fine, very tender, juicy, sweet, and aromatic. It is rated good to very good. It IMAGE © NAL DIGITAL COLLECTIONS – USDA POMOLOGICAL WATERCOLORS

is highly recommended for the home orchard due to its “honied sweetness and tender flesh”, “it has no equal of its season” and “should be found in every good collection” (Hovey, 1848).

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Malus ‘Sweet Winesap’ A medium sized winter apple with clear yellow-green skin that is almost completely covered with light clear red. Very distinct narrow carmine stripes mark the skin, and a light bloom or thin scarf skin often dulls the appearance. The flesh is nearly white, firm, finely textured, and quite sweet. The flavor is rated good to very good. A good keeper, it will hold in proper storage as late as May. It ripens as late as November.

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96

Malus ‘Titus Pippin’ A large yellow apple that is clouded with green, or sometimes having an orange blush, but still with a prevailing color of attractive clear yellow. The skin is tender, smooth, waxy, and the flesh is tinged with yellow, a little coarse, crisp, and pleasantly aromatic with good to very good flavor. It is popular for dessert or cooking. The tree is a heavy annual bearer but the fruit does not store well for any length of time.

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97

Malus ‘Tolman Sweet’ This medium sized dotted apple has a tough skin of pale clear yellow, and sometimes faint red blush lines of russet. The firm white flesh is neither tender nor crisp but rather hard, moderately juicy, and decidedly sweet. The flavor is good to very good, especially for cooking. It is one of the hardiest of old New England varieties.

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98

Malus ‘Tompkins King’ A round to oblate, large to very large fruit with fine yellow skin that becomes the background for a wash of deep red-orange and interrupted by stripes and splashes of deep carmine. The flesh is coarse, yellow, crisp, aromatic, and juicy. Its balanced flavor is rated very good to best. The fruit ripens from October on and holds reasonably well in storage, but the flavor declines by mid-winter. It can be a shy bearer and tends to fruit biennially.

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99

Malus ‘Twenty Ounce’ A very large greenish-yellow apple that is mottled or splashed with bright red, and having dark red to purplish stripes. The coarse white flesh is tinged with yellow and moderately tender. It is a juicy apple that is good for culinary use but second rate for dessert.

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100

Malus ‘Utter’ A medium to large sized apple with yellow skin that is washed with orange-red, and narrowly streaked with crimson. Highly colored specimens have the overall appearance of being red, or occasionally mostly yellow.

The flesh is tinged with yellow, a bit coarse, yet juicy, and pleasantly flavored. It begins to ripen in October and is very hardy.

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Malus ‘Vandevere’ A beautiful, medium sized apple with a somewhat flattened shape, its skin is indistinctly striped in red over a yellow base. Well-colored specimens are deep red. The yellowish flesh is juicy and tender, and the flavor is rich and sprightly. It is good for culinary purposes, and a fine keeper.

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102

Malus ‘Wagener’ A wonderful red apple of medium to large size that has an underlying color of yellow overspread with bright pinkish-red and striped with carmine. The prevailing color is bright red.

The whitish flesh is fine grained, juicy to very juicy, sprightly, and aromatic. The flavor is rated very good to best. These nearly annually producing trees have a tendency to overbear.

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Malus ‘Washington Greening’ This yellow-green fruit is medium to large in size and has a sweet flavor.

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104

Malus ‘Washington Royal’ This highly ornamental dessert apple has skin that is tender, waxy, shaded with dull orange, and sometimes deepening to red over a yellow or greenish base. However, the overall prevailing effect is greenish-yellow, and fruit size is variable. The flesh is whitish, firm, somewhat aromatic, crisp, and tender.

Its pleasant, subacid and nearly sweet flavor is rated good to very good.

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105

Malus ‘Washington Strawberry’ A medium to very large fruit that is waxy, greenish-yellow, overspread with stripes and splashes of bright carmine, and washed with red. It is covered with a thin white bloom and numerous, rather conspicuous, russet dots. The flesh is tinged with yellow, borders on coarse, very juicy, pleasantly subacid, and sprightly.

It is rated good to very good. This reliable cropper keeps into early winter.

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106

Malus ‘Wealthy’ A medium to large, handsome red apple, the thin tough skin is pinkish-red with many short wide stripes of crimson-red on a base of yellowgreen and ripening to scarlet. Well-colored specimens are brilliant red and stunning. The flesh is white, sometimes stained with red or slightly green veins, crisp, very juicy, sweetly aromatic, and with a refreshing flavor having a hint of strawberry. It is rated good to very good, and fine for fresh eating when ripe, and earlier for culinary purposes. Fruit is produced over a long season, requiring several pickings, and should be picked before the color is fully IMAGE © NAL DIGITAL COLLECTIONS – USDA POMOLOGICAL WATERCOLORS

107

developed or it will drop prematurely.

Malus ‘Westfield’ This medium sized dull red fruit is often slightly russetted. The skin is colored with bloom but polishes up quite nicely. The yellow background color provides contrast on shaded portions of the fruit. The flesh is pale yellow, high quality, medium grained, crisp, and breaking. It is juicy and rather rich, but sometimes a bit astringent.

The flavor is rated very good to best - a fine dessert apple whose flavor intensifies when used for drying. The tree is very hardy.

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108

Malus ‘White Pippin’ A medium to large pale yellow or greenish apple that is good for dessert or cooking.

Although the prevailing color is yellow or green, it can be blushed, mottled and striped with brownish red or brownish pink. The flesh is tinged with yellow, firm, a little coarse and juicy with good to very good flavor.

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109

Malus ‘Williams’ A very beautiful bright red apple of mild agreeable flavor, good for dessert but not suitable for culinary uses” (Beach, 1905).

Its thin and tender skin makes it unsuitable for shipping. It is medium to large in size, the skin pale yellow but quite overspread with bright red and dark crimson stripes. Its flesh, often tinged with red, is firm, moderately crisp, and a bit coarse. It is juicy and has a pleasantly mild, subacid flavor. When over-ripe it becomes quite dry. It ripens from late August into September.

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110

Malus ‘Winter Banana’ This large dessert apple is bright pale yellow with pinkish red, and moderately thick waxy skin. The prevailing effect is yellow but with a contrasting pretty pinkish red blush. The flesh is white tinged with pale yellow, a little coarse, crisp, tender, juicy, and distinctly aromatic. Its flavor is good to very good and so mild that it is better for eating than for cooking.

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Malus ‘Winter Pearmain’ This medium sized all-purpose apple has smooth yellow skin splashed with red or grass green and a little red on the sunny side. The flesh is rich yellow with an agreeable flavor and aromatic. It is excellent for cider.

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Malus ‘Winthrop Greening’ A large, beautiful green-yellow apple that is tinged with a red-orange wash, splashed with ribs of russetting, and little greenish dots. The flesh is tender, crunchy, very juicy, sprightly and mildly subacid.

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113

Malus ‘Wolf River’ A pale bright yellow or greenish very large, irregular shaped apple. The skin is blushed with bright deep red and marked with conspicuous splashes and broad stripes of carmine. The slightly yellow tinged flesh is firm and fairly coarse, faintly aromatic, somewhat mealy, and juicy. It is used primarily for baking, in pies, and for drying. The tree bears biennially or sometimes annually and is very hardy.

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Malus ‘Wright’ An attractive lemon-yellow apple that is overspread with pinkish red. It is medium in size with a musty flavor and very tender white flesh. The aromatic flavor is vinous and almost sweet.

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Malus ‘Yellow Bellflower’ A large attractive pale lemon yellow apple varying in color from whitish on the shady side to brownish-red on the sunny side, that sometimes may deepen to a pinkish red blush.

The flesh is whitish, tinged with yellow, firm, fine-grained, juicy, aromatic, and very good for either dessert or culinary uses.

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Malus ‘Yellow Newtown’ A medium to large apple that is quite uniform in size, but rather variable in form and coloring. The prevailing color is bright yellow with a pink blush, mostly in the base area. In less highly colored fruit whitish streaks suggest a striped look. The flesh is tinged with yellow, firm, crisp, juicy, highly aromatic, and used for dessert or cooking.

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Malus ‘Yellow Transparent’ An extra early medium to large yellow apple which begins to ripen in July and continues until early September. Its lovely yellow skin is quite thin and tender, and bruises readily.

The fine-grained, juicy white flesh is sprightly with good but not high flavor. It is rated good to sometimes very good. It is excellent for culinary purposes, especially pies or sauce and is acceptable as a dessert apple. This annual bearer produces early and heavily.

IMAGE © NAL DIGITAL COLLECTIONS – USDA POMOLOGICAL WATERCOLORS

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Malus ‘York Imperial’ A large green or yellow apple with smooth tough skin that is blushed with light red or pinkish red, and indistinctly striped with carmine. The flesh is yellowish, firm, crisp, a little coarse, slightly aromatic, and moderately juicy. The good mild tart flavor is excellent for baking, cider or drying. One of the top oldtime winter keepers, its best flavor is during the holiday season.

IMAGE © NAL DIGITAL COLLECTIONS – USDA POMOLOGICAL WATERCOLORS

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FRENC H

DRIVE,

BOYL STON,

TOWERHILLBG.ORG

MA

01505

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