SECTION I.—PLEUROIDEA.—Angular or Ribbed.Having sharp or flat ribs, which extend over the length of the fruit and are most prominent around the eye, where they are most generally situated.CLASS I.—MALA CYDONARIA—Quince-shaped.ORDER I.—CALVILLES.1. They have large heart-shaped cells, open towards the axis, or often entirely torn; the cells extend very often from the stalk even to the tube of the calyx.2. They diminish from about the middle of the fruit, or a little above it, towards the eye.3. They are regular, and provided generally with fine ribs, which do not disfigure the fruit.4. On the tree, the fruit is covered with bloom.5. They are never distinctly striped.6. Their flesh is soft, loose, fine and light, of a balsamic flavor, similar to that of strawberries or raspberries.7. The eye is frequently closed.8. Many of them acquire by keeping an oily or unctuous skin.Group I.—Fruit red, almost entirely covered with red.Group II.—Fruit parti-colored; yellow; very much striped or washed with red.Group III.—Fruit yellow; of a whitish, greenish, or golden yellow.ORDER II.—PSEUDO-CALVILLES.1. The cells are almost the same as the true Calvilles—very large and open.2. The calycinal tube is wide and generally very short.3. They are slightly narrowed toward the eye, and flattened toward the stalk.4. Their ribs are very prominent, especially around the eye.5. They are aromatic, and have not the balsamic flavor of the true Calvilles.6. Their flesh is fine, opaque, a little succulent, and almost equal to the Reinettes.Groups I., II., III., as above.CLASS II.—MALA PYRARIA—Pear-shaped.Their flavor is neither balsamic nor aromatic; they are purely sweet or acid; their flesh is granulous and loose.ORDER I.—TREMARIA—Seeds Loose.1. They are almost always large apples, the skin of which is neither unctuous nor covered with bloom.2. They are also furnished with ribs; but they are not so regular as in the Calvilles.3. The cells are very large, irregular, widened, and generally open.4. The calycinal tube is most generally widely conical, and does not extend to the cells.5. They are of a flattened, conical, cylindrical or pointed shape.6. Their flesh is loose, more often a little coarse, and of a slightly balsamic flavor.7. The leaves of these trees are very large, rather deeply dentated, and less downy than those of the Calvilles.Group I.—Unicolores—Green, greenish, yellow, or golden yellow, and slightly tinged with red.Group II.—Bicolores—Yellow or green, and distinctly striped or washed with red.ORDER II.—RAMBURES.1. They are all very large.2. They have almost always the two halves unequal.3. They are constantly broader than high, and appear sometimes higher than they are.4. They are not furnished with ribs, except around the eye; these are often irregular in numbers, and frequently form broad projections on the fruit.5. They do not decay, but shrivel when they have passed maturity.6. The flesh is coarsely granulous, rarely aromatic, nevertheless often very agreeable.Group I.—Capsulis amplis—Wide cells.Group II.—Capsulis angustis—Narrow cells.SECTION II.—SPHÆROIDÆ—Spherical.They have sometimes prominences on the fruit and around the eye, but never true ribs.CLASS III.—MALA MESPILARIA—Medlar shaped.Their flavor is sweet, aromatic, similar to that of the Rose, fennel or anise.ORDER I.—APIANA,or Rose Apples.Their flesh is soft, loose, marrowy, very fine grain, and of a snow white color.2. The cells are almost always regular and closed.3. They are regularly ribbed around the eye, and often also over the fruit, but sometimes not at all ribbed.4. They have a balsamic flavor, accompanied with a very agreeable odor.5. They emit a pleasant odor when briskly rubbed.6. When on the tree they are frequently covered with a blue bloom, and striped like a Tulip.7. The fruit is mostly small, or middle sized.8. They are mostly of short duration, and lose their good flavor the same year.Group I.—Oblongi—Oblong fruit.Group II.—Sphærici—Round or flattened.ORDER II.—REINETTA—Reinettes.1. These are apples which generally have the most regular and handsome shape, having the bulge in the middle, at the same distance from the eye as from the stalk.2. All are dotted, clouded, or entirely covered with russet.3. They are very rarely inclined to be unctuous, but generally rough when handled.4. They all decay very readily; (they must therefore be left as long as possible on the tree.)5. Their flesh is fine grained, crisp, firm, or fine and delicate.6. They are all charged with only a balsamic, sugary acid, which is called Reinette-flavored.Group I.—Unicolores.—1. Having uniform green ground color, which changes to the most beautiful golden yellow.2. Having no lively colors or marks of russet on the side next the sun, except those that are very much exposed, and are slightly tinged with red.3. Having no covering of russet, but only slight traces of russety stripes.Group II.—Rubri—Fruit red; having all the properties of the self-colored Reinettes; but on the side next the sun they are of a red color, with a mixture of russet.Group III.—Ravi—Russeted.1. Their ground color is green, changing to dingy, dull yellow.2. The coatings of russet are very conspicuous.3. The side next the sun is often dingy, brownish, or ochreous red.4. They all decay very readily.Group IV.—Aurei—Yellow or golden fruit, Golden Reinettes.1. On the side next the sun they are washed or striped with beautiful crimson.2. The ground color changes, by keeping, to beautiful deep yellow.3. Over the crimson there is a light thin trace, or a complete covering of russet.CLASS IV.—MALA MALARIA—Perfect or Pure Apple-Shaped.They are of a perfectly sweet or vinous flavor, approaching to pure acid.ORDER I.—STRIOLA,or Striped.1. They are almost always marked with broken stripes of red.2. These are either over the whole fruit, or only indistinctly on the side exposed to the sun.3. The stripes may all be distinct—that is, clearly and finely striped; or between these stripes, on the side next the sun, the fruit is dotted, shaded or washed with red; but on the shaded side the stripes are well defined.4. The cells are regular.5. The fruit does not decay, except when gathered before maturity, or after the period when it has been properly ripened.Group I.—Depressa—Flat.1. They have the bulge at the same distance from the eye as from the stalk, and are broadly flattened.2. They are always half an inch broader than high.Group II.—Acuminati—Pointed.1. They are broader than high.2. They diminish from the middle of the apple toward the eye, so that the superior half is conical, and is not at all similar to the inferior half.Group III.—Oblongi—Oblong or cylindrical.1. The hight and breadth are almost equal.2. They diminish gradually from the base to the apex.3. Or, from the middle of the fruit they gradually diminish toward the base and apex equally.Group IV.—Sphærici—Round.1. The convexity of the fruit next the base and the apex is the same.2. The breadth does not differ from the hight, except only about a quarter of an inch.3. When laid on their side they present a spherical shape.ORDER II.—CONTUBERNALIA—Storing Apples.1. Having the cells regular.2. They are not striped, and are either of a uniform color or washed with red on the side next the sun.3. They do not readily decay.4. They are not unctuous when handled.5. They are never covered with bloom.Group I.—Acuminati—Tapering, diminishing toward the eye.Group II.—Depressi—Flat. These are constantly broader than high.[47]
SECTION I.—PLEUROIDEA.—Angular or Ribbed.
Having sharp or flat ribs, which extend over the length of the fruit and are most prominent around the eye, where they are most generally situated.
CLASS I.—MALA CYDONARIA—Quince-shaped.
ORDER I.—CALVILLES.
1. They have large heart-shaped cells, open towards the axis, or often entirely torn; the cells extend very often from the stalk even to the tube of the calyx.
2. They diminish from about the middle of the fruit, or a little above it, towards the eye.
3. They are regular, and provided generally with fine ribs, which do not disfigure the fruit.
4. On the tree, the fruit is covered with bloom.
5. They are never distinctly striped.
6. Their flesh is soft, loose, fine and light, of a balsamic flavor, similar to that of strawberries or raspberries.
7. The eye is frequently closed.
8. Many of them acquire by keeping an oily or unctuous skin.
Group I.—Fruit red, almost entirely covered with red.
Group II.—Fruit parti-colored; yellow; very much striped or washed with red.
Group III.—Fruit yellow; of a whitish, greenish, or golden yellow.
ORDER II.—PSEUDO-CALVILLES.
1. The cells are almost the same as the true Calvilles—very large and open.
2. The calycinal tube is wide and generally very short.
3. They are slightly narrowed toward the eye, and flattened toward the stalk.
4. Their ribs are very prominent, especially around the eye.
5. They are aromatic, and have not the balsamic flavor of the true Calvilles.
6. Their flesh is fine, opaque, a little succulent, and almost equal to the Reinettes.
Groups I., II., III., as above.
CLASS II.—MALA PYRARIA—Pear-shaped.
Their flavor is neither balsamic nor aromatic; they are purely sweet or acid; their flesh is granulous and loose.
ORDER I.—TREMARIA—Seeds Loose.
1. They are almost always large apples, the skin of which is neither unctuous nor covered with bloom.
2. They are also furnished with ribs; but they are not so regular as in the Calvilles.
3. The cells are very large, irregular, widened, and generally open.
4. The calycinal tube is most generally widely conical, and does not extend to the cells.
5. They are of a flattened, conical, cylindrical or pointed shape.
6. Their flesh is loose, more often a little coarse, and of a slightly balsamic flavor.
7. The leaves of these trees are very large, rather deeply dentated, and less downy than those of the Calvilles.
Group I.—Unicolores—Green, greenish, yellow, or golden yellow, and slightly tinged with red.
Group II.—Bicolores—Yellow or green, and distinctly striped or washed with red.
ORDER II.—RAMBURES.
1. They are all very large.
2. They have almost always the two halves unequal.
3. They are constantly broader than high, and appear sometimes higher than they are.
4. They are not furnished with ribs, except around the eye; these are often irregular in numbers, and frequently form broad projections on the fruit.
5. They do not decay, but shrivel when they have passed maturity.
6. The flesh is coarsely granulous, rarely aromatic, nevertheless often very agreeable.
Group I.—Capsulis amplis—Wide cells.
Group II.—Capsulis angustis—Narrow cells.
SECTION II.—SPHÆROIDÆ—Spherical.
They have sometimes prominences on the fruit and around the eye, but never true ribs.
CLASS III.—MALA MESPILARIA—Medlar shaped.
Their flavor is sweet, aromatic, similar to that of the Rose, fennel or anise.
ORDER I.—APIANA,or Rose Apples.
Their flesh is soft, loose, marrowy, very fine grain, and of a snow white color.
2. The cells are almost always regular and closed.
3. They are regularly ribbed around the eye, and often also over the fruit, but sometimes not at all ribbed.
4. They have a balsamic flavor, accompanied with a very agreeable odor.
5. They emit a pleasant odor when briskly rubbed.
6. When on the tree they are frequently covered with a blue bloom, and striped like a Tulip.
7. The fruit is mostly small, or middle sized.
8. They are mostly of short duration, and lose their good flavor the same year.
Group I.—Oblongi—Oblong fruit.
Group II.—Sphærici—Round or flattened.
ORDER II.—REINETTA—Reinettes.
1. These are apples which generally have the most regular and handsome shape, having the bulge in the middle, at the same distance from the eye as from the stalk.
2. All are dotted, clouded, or entirely covered with russet.
3. They are very rarely inclined to be unctuous, but generally rough when handled.
4. They all decay very readily; (they must therefore be left as long as possible on the tree.)
5. Their flesh is fine grained, crisp, firm, or fine and delicate.
6. They are all charged with only a balsamic, sugary acid, which is called Reinette-flavored.
Group I.—Unicolores.—1. Having uniform green ground color, which changes to the most beautiful golden yellow.
2. Having no lively colors or marks of russet on the side next the sun, except those that are very much exposed, and are slightly tinged with red.
3. Having no covering of russet, but only slight traces of russety stripes.
Group II.—Rubri—Fruit red; having all the properties of the self-colored Reinettes; but on the side next the sun they are of a red color, with a mixture of russet.
Group III.—Ravi—Russeted.
1. Their ground color is green, changing to dingy, dull yellow.
2. The coatings of russet are very conspicuous.
3. The side next the sun is often dingy, brownish, or ochreous red.
4. They all decay very readily.
Group IV.—Aurei—Yellow or golden fruit, Golden Reinettes.
1. On the side next the sun they are washed or striped with beautiful crimson.
2. The ground color changes, by keeping, to beautiful deep yellow.
3. Over the crimson there is a light thin trace, or a complete covering of russet.
CLASS IV.—MALA MALARIA—Perfect or Pure Apple-Shaped.
They are of a perfectly sweet or vinous flavor, approaching to pure acid.
ORDER I.—STRIOLA,or Striped.
1. They are almost always marked with broken stripes of red.
2. These are either over the whole fruit, or only indistinctly on the side exposed to the sun.
3. The stripes may all be distinct—that is, clearly and finely striped; or between these stripes, on the side next the sun, the fruit is dotted, shaded or washed with red; but on the shaded side the stripes are well defined.
4. The cells are regular.
5. The fruit does not decay, except when gathered before maturity, or after the period when it has been properly ripened.
Group I.—Depressa—Flat.
1. They have the bulge at the same distance from the eye as from the stalk, and are broadly flattened.
2. They are always half an inch broader than high.
Group II.—Acuminati—Pointed.
1. They are broader than high.
2. They diminish from the middle of the apple toward the eye, so that the superior half is conical, and is not at all similar to the inferior half.
Group III.—Oblongi—Oblong or cylindrical.
1. The hight and breadth are almost equal.
2. They diminish gradually from the base to the apex.
3. Or, from the middle of the fruit they gradually diminish toward the base and apex equally.
Group IV.—Sphærici—Round.
1. The convexity of the fruit next the base and the apex is the same.
2. The breadth does not differ from the hight, except only about a quarter of an inch.
3. When laid on their side they present a spherical shape.
ORDER II.—CONTUBERNALIA—Storing Apples.
1. Having the cells regular.
2. They are not striped, and are either of a uniform color or washed with red on the side next the sun.
3. They do not readily decay.
4. They are not unctuous when handled.
5. They are never covered with bloom.
Group I.—Acuminati—Tapering, diminishing toward the eye.
Group II.—Depressi—Flat. These are constantly broader than high.[47]
After a long and careful consideration and study of this subject, I have prepared the following formula for theClassification of Apples. It consists of four classes that are based upon the general figure of the fruit; with two orders, that are distinguished by a modification of the form, causing the fruit to be regular, or irregular, and angular. The characters upon which the classes are founded are exemplified by a vertical section through the length of the axis of the fruit. Those by which the Orders are distinguished are shown by a transverse section, made at right angles to the axis, or by holding the fruit with the blossom end toward the eye.[48]
Each of these Orders may contain twoSections, characterized by their flavor as sweet and sour; and each of these may again be sub-divided into threeSub-sections, that are based upon color.
Class I.—Oblate or Flat, having the axis shorter than the transverse diameter.
Order I.—Regular.
Order II.—Irregular.
Section 1.—Sweet.
Section 2.—Sour.
Sub-section 1.—Pale or blushed, more or less, but self-colored and not striped.
Sub-section 2.—Striped or Splashed.
Sub-section 3.—Russeted.
Class II.—Conical, tapering decidedly toward the eye, and becomingOvatewhen larger in the middle and tapering to each end, the axial diameter being the shorter.
OrdersI and II.
Sections1 and 2.
Sub-sections1, 2, and 3.
Class III.—Round, Globularor nearly so, having the axial and transverse diameters about equal, the former often shorter by less than one-quarter of the latter. The ends are often so flattened as to look truncated, when the fruit appears to be cylindrical or globular-oblate.
Orders, Sections, andSub-sections, as above.
Class IV.—Oblong, in which the axis is longer than the transverse diameter, or appears so. These may also be truncate or cylindrical.
Orders, Sections, andSub-sections, as above.
[47]As translated for R. Hogg's British Pomology.
[47]As translated for R. Hogg's British Pomology.
[48]Figures 36 to 46, pp. 355 to 356.
[48]Figures 36 to 46, pp. 355 to 356.
CLASS I.—FLAT APPLES.
ORDER I.—REGULAR IN FORM.
SECTION 1.—SWEET.
SUB-SECTION 1.—SELF-COLORED, NOT STRIPED.
Camack Sweet.
Figure 51.Fig. 51.—CAMACK SWEET.
Fig. 51.—CAMACK SWEET.
This newly introduced sort is said to have originated in North Carolina or Georgia. The trees cultivated in the Northern States are yet too young for us to judge of their characteristics, but they appear to be healthy and vigorous.
Fruit medium to large, flat, regular.
Surface smooth, greenish-white, rarely blushed with red.
Basin broad, shallow, and regular or wavy; Eye medium, open.
Cavity deep, acute; Stem rather long; Flesh yellowish, firm, rather tough, but juicy, rich and sweet.
This variety keeps well, lasting until May. Not yet sufficiently tested in the North.
Campfield.
NEWARK SWEETING.
Figure 52.Fig. 52.—CAMPFIELD.
Fig. 52.—CAMPFIELD.
Tree vigorous, spreading, productive. This fruit is especially valuable for cider, but it may be used also in the kitchen; being a long keeper and often beautifully colored at maturity in the spring, it is often exposed on the fruit-stands, where it attracts purchasers by the great beauty of its brilliant colors.
Fruit always fair, but its figure is variable, being sometimes globular or conical. The characteristic form is round-oblate, regular; Size medium.
Surface very smooth, of a dull green, often suffused with a faint blush on the exposed side; but at maturity, bright lemon yellow, shaded with carmine; Dots minute, gray and indented.
Basin shallow, regular; Eye rather large, closed; Segments of medium length.
Cavity regular, with medium width and depth; Stem medium, rather stout.
Core wide, regular, closed, meeting the eye; Seeds numerous, plump; Flesh white, firm, tough; Juice very sweet and rich at maturity, making excellent cider.
Season, December until March.
Dillingham.
Figure 53.Fig. 53.—DILLINGHAM.
Fig. 53.—DILLINGHAM.
This variety was found in an old orchard of D.C. Richmond, near Sandusky, Ohio. Tree productive, and sufficiently vigorous.
Fruit round-oblate rather than flat, generally regular and of medium size; Surface rough, yellowish-green, and bronzed, or shaded with a purplish tint; Dots numerous russet.
Basin wide, folded; Eye small, closed.
Cavity rather deep, wide, regular, wavy, brown; Stem sometimes long, of medium size, red.
Core small and closed, meeting the eye; Seeds numerous, large, brown.
Flesh yellow; Flavor sweet, juicy; Use, good for baking; Season, November to February. Not highly esteemed nor largely cultivated, though its productiveness and sweetness would render it desirable for stock-feeding.
Ene's Winter Sweet.
From J.S. Downer, Elkton, Kentucky; a southern fruit of some merit.
Fruit medium, flat, regular; Surface roughish, uneven, greenish-yellow, blushed and russeted; Dots numerous, minute, russet veined.
Basin abrupt, regular, leather-cracked; Eye large, open.
Cavity wide, wavy, brown; Stem medium.
Core round, closed, clasping; Seeds numerous, angular, imperfect; Flesh yellow, fine grained; Flavor very sweet, rich; Quality quite good; Use, table; Season, December.
Green Sweet.
HONEY GREENING.
Figure 54.Fig. 54.—GREEN SWEET.
Fig. 54.—GREEN SWEET.
Tree vigorous and productive in most situations where cultivated, but is not much planted in the West.
Fruit rather small, regular, and usually flat, though sometimes conical; Surface smooth, green; Dots whitish, with green bases.
Basin rather shallow and wavy; Eye large, closed.
Cavity wide, regular and brown; Stem long and stout.
Core closed, regular, meeting the eye, containing numerous angular, acuminate brown seeds; Flesh greenish-white, breaking, tender, juicy and fine grained; very sweet, and valued for baking and market; those who do not admire sweet apples would hardly consider it second rate.
Season from December to February, or March.
Haskell's Sweet.
Found in the orchard of Dr. Geo. Haskell, at Rockford, Illinois.
Fruit large, flat, regular; Surface green, bronzy; Dots numerous, large, white.
Basin deep; Eye small, closed.
Cavity deep, acute, wavy; Stem short.
Core closed; Seeds numerous, plump; Flesh yellow, juicy; Flavor sweet, rich; Quality very good; Use, baking; Season August, September.
A practical test at the table of mine host must convince any one that either the apple or the cook, or both, are eminently deserving. This is supposed to be the Massachusetts variety of the same name.
Hay Boys.
I do not know where this summer apple was produced, or christened with its peculiar cognomen; Specimens received from H.N. Gillett, Lawrence Co., Ohio.
Fruit large, oblate, regular or slightly angular; Surface pale yellow; Dots numerous, dark, prominent.
Basin wide, abrupt, wavy; Eye medium, closed.
Cavity wide, folded, green; Stem long.
Core very wide, flat, open, clasping the eye; Flesh yellow, fine grained, breaking; Flavor sweet; Quality good, to very good; Use, table and baking; Season, August.
Lancaster Sweet.
Figure 55.Fig. 55.—LANCASTER SWEET.
Fig. 55.—LANCASTER SWEET.
Origin unknown, grown in Central Ohio, where it is much admired for baking and apple butter.
Fruit medium, regular, oblate, slightly conical; Surface green; Dots scattered, dark, minute.
Basin medium, regular; Eye small, closed; Segments of calyx long and reflexed.
Cavity wide, wavy; Stem very short and small.
Core medium, regular, closed, meeting the eye; Seeds numerous, dark, plump; Flesh greenish-white, tender, fine grained, juicy, rich; very sweet.
Quality not first rate, except for cooking; Season September and October.
London Sweet.
Figure 56.Fig. 56.—LONDON SWEET.
Fig. 56.—LONDON SWEET.
This vigorous, upright, and productive tree is supposed to have had its origin near Dayton, Ohio, whence it has been largely disseminated, giving entire satisfaction to all of its planters. Foliage abundant, and quite dark colored.
Fruit always fair, regular, flat, and of large size; Surface smooth, pale yellow, with scattered dots that are often colored.
Basin abrupt, regular, often having concentric cracks; Eye small and closed.
Cavity wide, regular; Stem short, rather thick.
Core medium width and closed, clasping the eye; Axis very short; Seeds variable, some being plump and some imperfect; Flesh yellowish-white, breaking, rather dry, but very sweet; Quality good; and considered by some persons the very best baking apple of its season, which is from November to January or later.
Mountain Sweet.
MOUNTAINEER.
From Pennsylvania; exhibited by Joel Wood, before the Ohio Pomological Society.
Fruit large, beautiful, but too delicate for transportation, oblate; Surface smooth, light, yellow; Dots minute.
Basin wide, wavy; Eye small, closed.
Cavity deep, acute, wavy; Stem short, slender.
Core wide, open, dark, clasping the eye; Seeds numerous, pointed; Flesh white, breaking, very tender, fine grained, juicy; Flavor sweet; Quality good to very good; Use, table, baking; Season, December.
A rival ofBroadwellorLadies' Sweeting.
Munson Sweet.
ORANGE SWEET.
Figure 57.Fig. 57.—MUNSON SWEET.
Fig. 57.—MUNSON SWEET.
This New England variety is considered quite promising in its new western homes, where, however, it is not yet widely known or tested. Tree vigorous, spreading,and productive when established; said to be a regular bearer.
Fruit medium, flat; Surface smooth, green, becoming yellow; Dots minute.
Basin small, abrupt, often folded or plaited; Eye medium, closed.
Cavity wide, wavy, green; Stem medium or short.
Core small, closed; Seeds plump; Flesh yellowish-white, fine grained, tender, juicy; Flavor very sweet; Quality nearly first rate; Valuable for baking; Season early winter.
Snepps'.
JNO. SNEPPS'.
Figure 58.Fig. 58.—SNEPPS'.
Fig. 58.—SNEPPS'.
This fine apple is believed to have originated at Edinburgh, Indiana, and was brought to the notice of the State Society by the orchardist whose name it bears, and by whom it has been distributed. As it appears to be distinct from any known fruit, it is here described. Tree vigorous and sufficiently productive.
Fruit above medium, almost large, flat, generally regular.
Surface nearly smooth, of a dull green, becoming pale yellow, with numerous dark dots, that often give it a gray appearance.
Basin rather shallow, sometimes folded or wavy; Eye large and closed; Segments of the calyx coarse.
Cavity acute, regular, rather deep; Stem medium to short, stout.
Core large but closed; Seeds numerous, pointed, brown; Flesh yellowish, breaking, fine grained, juicy; Flavor very rich, and agreeably sweet when ripe; Use, fine dessert fruit, and good for cooking; Season, December to March.
Superb Sweet.
This variety is worthy of more attention than it has received; native of Massachusetts, where it is a vigorous and productive tree. Its period of maturity makes it less valuable than it would otherwise be.
Fruit above medium, roundish; Surface smooth, of a pale yellow color, often shaded with red.
Basin rather shallow, broad; Calyx large, open.
Cavity regular, deep; Stalk long.
Flesh white, fine grained, tender, juicy; Flavor rich, sweet.
Cole gives its season as September and October, in Massachusetts.
Trumbull Sweet.
FENTON SWEET.
This is another fine white sweet apple, originating in Ohio, which, notwithstanding its beauty, is less esteemed on account of its season, but its productiveness makes it valuable for stock-feeding. Tree vigorous, spreading, productive, and an early bearer.
Fruit above medium, regular, flat; Surface very smooth, pale yellow, or white, resembling ivory; Dots scattering, minute.
Basin deep, regular; Eye large, rather open.
Cavity deep; Stem short.
Core closed; Seeds numerous, plump; Flesh white, finegrained, breaking, juicy; Flavor very sweet; Quality very good; Use, baking and stock; Season September and October.
CLASS I.—FLAT APPLES.
ORDER I.—REGULAR.
SECTION 1.—SWEET.
SUB-SECTION 2.—STRIPED.
Baltimore.—[Of Elliott.]
FLUSHING SPITZENBERG, OF NORTHWEST.—CABLE'S GILLIFLOWER.—ROYAL PIPPIN IN ILLINOIS.
Figure 59.Fig. 59.—BALTIMORE.
Fig. 59.—BALTIMORE.
The origin of this very satisfactory second rate fruit is unknown, though it is extensively cultivated in western orchards, especially in the lake country, for it is scarcely known within the Ohio river fruit region.
Tree thrifty, sufficiently vigorous but with slender growth, very productive, spreading.
Fruit medium, regular, oblate, almost round in some specimens, Surface smooth, red, striped with deep red and often covered with whitish or gray markings that give ita blue appearance like a bloom; Dots scattered, large, yellow or fawn color.
Basin shallow, regular; Eye small, closed.
Cavity wide, regular, brown; Stem short to medium.
Core large, closed; Seeds numerous, plump; Flesh yellow, fine grained, juicy, almost sweet, aromatic, lacking character; Of second quality, but valuable for market; December and January; Not disposed to rot, does not show bruises.
Butter.
FULKERSON'S.
Figure 60.Fig. 60.—BUTTER.
Fig. 60.—BUTTER.
The origin of this fruit has not been definitely traced, and though not very widely diffused, it is a prime favorite with its acquaintances, and the lovers of rich apple-butter.
Fruit small, very regular, oblate; Surface very smooth, and so covered with mixed red as rarely to show the yellow ground color; upon this are laid darker stripes of deep red; Dots minute and inconspicuous.
Basin medium, regular, or folded; Eye rather large, closed.
Cavity acute, regular, brown; Stem of medium thickness, rather long.
Core wide, large, closed; with large, plump, pointed seeds; Flesh yellow, tender, fine grained, juicy; with a sweet, rich and aromatic flavor. Valuable for stock and for apple-butter; Season, October to January.
Conant's Red.
Figure 61.Fig. 61.—CONANT'S RED.
Fig. 61.—CONANT'S RED.
This variety is cultivated in southern Ohio and adjacent regions, to which it has been distributed by the venerable Pomologist, H.N. Gillett, of Quaker Bottom, to whom the author is under many obligations for valuable information connected with the fruits of that productive region.
Fruit full medium, regular, oblate, and sometimes nearly round.
In appearance this apple is not very prepossessing, as the surface is rough, the yellow ground is obscured by mixed red, upon which are red stripes and streaks of russet; dots are numerous, minute, indented, yellow or fawn colored.
Basin rather deep, abrupt, regular or wavy; Eye small, closed.
Cavity wide, wavy or regular, green; Stem medium to long, slender.
Core large, regular, closed; Seeds numerous, some are imperfectly developed; Flesh yellow, fine grained, juicy; flavor sub-acid to sweet, very aromatic, agreeable, fitting it admirably for a dessert fruit, as which it is nearly first rate. Season from September to December.
Connett Sweet.
Figure 62.Fig. 62.—CONNETT SWEET.
Fig. 62.—CONNETT SWEET.
The tree grows vigorously, is upright and productive, bearing early. Its origin I have not learned, but procured the specimens from my valued friend, Jno. C. Teas, of Raysville, Indiana.
Fruit of good size, regular, flat; Surface rather rough, dull red, with indistinct stripes; Dots few, dark, sunken.
Basin not deep, wide, regular; Eye rather large, closed.
Cavity wide, regular, brown; Stem medium to long.
Core wide, closed; Seeds of medium size; Flesh compact, yellow, fine grained; Flavor very sweet; Quality very good; Season, December to March.
Granniwinkle.
This is supposed to be the famous cider apple of New Jersey, described by Coxe, except that the form isdifferent; it has as good qualities for making a rich cider; specimens obtained from W.C. Hampton.
Fruit small, oblate, regular; Surface dull red, striped purple; Dots numerous, yellow.
Basin wide, regular; Eye large, open.
Cavity wide, regular, brown; Stem long, inclined.
Core medium, round, regular, closed, meeting the eye; Seeds numerous, angular, plump; Flesh yellowish-white, firm, tough; Flavor sweet; Use, cider; Season, winter.
Jersey Sweet.
AMERICAN.
Figure 63.Fig. 63.—JERSEY SWEET.
Fig. 63.—JERSEY SWEET.
In some parts of the country this is a favorite baking apple, but its great productiveness renders it small, and makes it rather a stock apple. Tree vigorous, round-headed; Shoots short-jointed and red; Foliage abundant.
Fruit medium, regular, globular-oblate, sometimes rather conical, (according to Elliott & Downing, roundish-ovate, but the drawing given by the latter is globular);Surface smooth, yellow, nearly covered with red, mixed, striped and splashed carmine, more or less distinctly; Dots generally minute.
Basin medium to wide, regular; Eye small, generally closed.
Cavity wide, regular or wavy, rather deep, brown, and in Michigan often green; Stem medium to long, green.
Core wide, regular, partially open in some specimens, but generally closed; Seeds numerous, wide, pointed, plump; flesh pale yellow, tender, fine grained, juicy; Flavor very sweet, aromatic and rich; Use, the dessert, for those who like sweet apples, but especially valued for baking and for feeding stock. Season August to October.
Moore's Sweeting.
RED SWEET PIPPIN.—BLACK SWEET.
Figure 64.Fig. 64.—MOORE'S SWEETING.
Fig. 64.—MOORE'S SWEETING.
This valuable winter sweet apple is much cultivated throughout the West on account of its productiveness, and the amount of nutriment it furnishes to both man andanimals. Tree vigorous, healthy, spreading, round, with branches sufficiently open; Shoots dark olive; Foliage large, dark green.
Fruit medium to large, globular-oblate, regular; Surface smooth, greenish-yellow, covered with dull red in confused stripes and shaded with gray that gives the fruit a purple hue; Dots minute and few; Skin thick.
Basin wide, wavy or folded; Eye medium, closed.
Cavity wide or acute, deep, green or brown; Stem short, rather stout.
Core small, closed; Seeds numerous, plump, pale; Flesh yellow, dry, firm; Flavor very sweet; Quality inferior, for the dessert; Use, baking, market, stock, cider; Season from December to March and later, keeping very sound.
Putnam Sweet.
Originated near Marietta, Ohio.
Fruit large, flat, regular; Surface smooth, mixed, splashed and striped deep red; Dots numerous, large.
Basin wide, shallow, regular; Eye small, closed.
Cavity wide, regular; Stem short.
Core roundish, flattened, open, clasping the eye; Seeds numerous, pointed, pale; Flesh tender; Flavor sweet; quality very good; Use, kitchen, stock; Season August, September.
Richmond.
Figure 65.Fig. 65.—RICHMOND.
Fig. 65.—RICHMOND.
Described by F.R. Elliott, author ofAmerican Fruit Growers' Guide, and named for our mutual friend, D.C. Richmond, near Sandusky, Ohio, who found it in an old seedling orchard with several other good varieties. The seeds were supposed to have been brought from the old French orchards of Canada. Tree large, vigorous, productive, and would appear to have been hardy.
Mr. Elliott says:
"Fruit large; Form roundish, occasional specimens have one side a little enlarged; Color light yellow ground, mostly or quite overspread with light and dark red stripes, many dots or specks of light russet; Stem varying, mostly short, slender; Cavity deep, open, regular, a littlebrownish at bottom; Calyx large, segments long; Basin deep, open, uniformly furrowed; Flesh white, tender, juicy, delicate, sweet; Core medium; Seeds large, full; Season October to December."
Sweet Vandervere.
Figure 66.Fig. 66.—SWEET VANDERVERE.
Fig. 66.—SWEET VANDERVERE.
This is another western favorite with the admirers of sweet apples. Tree sufficiently vigorous, healthy, and productive; twigs slender, like those of the true Vanderveres.
Fruit of good size, from full medium to large, regular, oblate, and resembling the Pennsylvania Vandervere; surface very smooth, yellow, shaded with mixed red, and striped with dull or dark red; Dots yellow, scattered, indented.
Basin abrupt, wide, deep, regular; Eye small, closed.
Cavity sometimes wide and regular, or acute; Stem long, slender.
Core regular, heart-shaped, closed; Seeds medium to long, angular; Flesh firm, breaking, yellow; Flavor sweet, pleasant; Quality not first rate, valued for baking and for stock; Season December and January.
CLASS I.—FLAT APPLES.
ORDER I.—REGULAR.
SECTION 1.—SWEET.
SUB-SECTION 3.—RUSSET.
None.