# The Family Kitchen Gardener (1856)/Apple

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APPLE.
Pyrus Màlus.—Pomme, Fr.—Apfel, Ger.
Of all the fruits cultivated in this country, the Apple is undoubtedly the most valuable. It is the fruit of the Peasant and the President, of the rich and the poor; and is suited to 346,500 square miles of the United States. At what period it became known is involved in obscurity. It is a native of several countries and peculiarly so of this; and the delightful odor of the Wild Crab of Virginia, when in bloom, is gratefully remembered by every traveler who passes that region in March and April. The tree is naturally long-lived; history asserts that it has been known to live “over a thousand years,” though we would rather ascribe to it one-fourth of that period. There is no climate in the world where the Apple is brought to such perfection as in this. It can be had in perfection throughout the year, forming always an agreeable and luxurious addition to the food of man. The fruit, when ripe, is laxative; and when boiled or roasted it has been found serviceable in cases of weakness and indigestion, as also in putrid and malignant fevers.
​The constitution of the Apple is adapted to every kind of soil. There are known to be about eight hundred varieties in cultivation, three-fourths of which are not worth attention, and of the remaining fourth, the following list contains all that are really excellent. We introduce to the notice of our readers such varieties only as have been tested and can be relied upon for a crop, comprising a succession from the earliest to the latest. Every person will understand our expressions of large, medium, small, round, flat, oval and long, when applied to the Apple, its size and character being so familiar to civilized man.
Summer Apples. Early Harvest, Prince’s Harvest, Yellow Harvest, &c.—This is the best early American Apple at present known, being a healthy growing tree, and a great bearer. Fruit of a pale yellow color, round form, medium size, skin waxy, smooth, with faint pale dots. Flesh tender and very juicy, of a sprightly, crisp flavor. Ripe early in July; fit for either dessert or cooking.
Striped Harvest.—A beautiful American variety, of excellent growth and very productive, takes the market well. Fruit under medium size, of a pale-yellow color, striped with red, profusely so next the sun, round form. Flesh very juicy and tender, of a superior flavor. A dessert fruit, ripe in July.
Bevan’s Favorite.—An American fruit of great beauty; a constant bearer and of free growth. Fruit flat, greenish-yellow, highly colored with bright red, medium size. Flesh crisp, juicy, of a yellow-white color. Ripe from the middle to the end of July.
Bough, or Large Yellow Bough, is perhaps the finest looking fruit brought to our market, for which purpose we expressly notice it. We think it too large for the table, and it is not fit for the kitchen. Fruit large, oval, of a pale greenish-yellow. Flesh pure white, tender, sweet and crisp. Ripe in July and August.
Early Red Margaret, or Red Juneating.—An American ​sort, of excellent qualities. Fruit medium size, of an oval form, pale green color, freely striped with dark red. Flesh yellow-white, of a very agreeable flavor, fit for the dessert or kitchen. Ripe in August.
Summer Pearmain, or Autumn Pearmain of some.—This is the very best fruit in its season, and has been long known in this vicinity. Tree of slender growth but well formed; a regular bearer. Fruit long oval, medium size, of a russety-yellow color, shaded with green and red. Flesh firm, brownish-yellow, crisp, juicy, and high flavored; suitable for the dessert or kitchen. Ripe in August and early September.
Maiden’s Blush—Supposed to be an American variety. Exceedingly beautiful; a great bearer, of good habit. Fruit medium size, flat; color pale yellow with a bright red cheek, or if grown in the shade, tinted with blush. Flesh white, tender, with a pleasant flavor. In use from August to October, and fit for either the table or kitchen.
Hawthornden.—A very popular Scotch Apple; a great and early bearer, fairly maintaining its character in this country; it is of dwarf growth and spreading form. Fruit very similar in size and shape to the former, though not so highly colored Flesh pure white, juicy, and mild flavored, suitable for either the table or cooking. Ripe from August to October.
Fall Apples. Rambo, or Red Seek-no-further, is one of our most valuable varieties for the market, table, or kitchen, and is a native of this vicinity. Fruit about medium size, flat, with a smooth, yellow-white skin, marbled and speckled with rough red spots. Flesh yellowish-white, rich, and sprightly. In use from September to November.
Fall Pippin, or Holland Pippin of some.—Whoever has visited Philadelphia market in September and October has seen this Apple. Fruit large, round, of a fine, smooth, greenish-yellow color, with an occasional blush. Flesh white, mellow, spiey, rich and tender. Very popular for either the dessert or kitchen.
​White Seek-no-further.—A very popular variety; trees of free growth and good bearing. Fruit round, rather tapering towards the eye, of a yellowish-white color; skin smooth, with russety spots. Flesh yellow, rich, juicy and tender. A table fruit of great excellence; in use from September to November.
Bell-flower, or Yellow Bell-flower of some, is everywhere esteemed for its many good qualities. It is one of the most prolific bearers, and, being a native, well adapted for general culture. Fruit very large, of a conical form; color creamy-yellow, with a few brown spots. Flesh tender, juicy, crisp, with a sprightly flavor, having a large core. Fit for the table or kitchen. In use from September to December.
Autumn Pearmain, or Winter Pearmain.—This variety is not excelled by any of our Fall or Winter fruits. Wood of slender growth, but producing great crops. Fruit oblong, medium size, of a yellowish color, stained and mottled with a brownish-red. Flesh pale lemon-yellow, tender, with an agreeable, aromatic flavor. Fit for dessert or cooking. Ripe in October to January.
Winter Apples. Cumberland Spice, or White Bell-flower of some, is a general favorite, producing great crops. Fruit oblong, large size, tapering towards the eye; of a yellowish-white color, marked with a few reddish-brown dots, having a large core. Flesh white, very juicy, tender, with a delicately agreeable flavor. In use from October to February.
Bullock's Pippin, or Sheep-Nose.—This is a productive variety, universally cultivated for its luscious flavor. Fruit conical, of a yellow russety color, footstalk long. Flesh yellow, very tender, mild, rich, and juicy. An American sort, in eating from October to January. It is called by Eastern growers “Golden Russet,” confounding it with the well-known old Apple of that name, to which it has no affinity.
Wine Apple, or Hay’s Apple.—Well known in this vicinity as a superb Winter fruit, of large size; of a round, flattened ​form, skin yellow, nearly covered with bright red. Flesh yellowish-white, crisp, and juicy, with a vinous and pleasant flavor. A table and kitchen fruit, in use from October to January.
Rhode Island Greening.—A favorite fruit, extensively cultivated, and produces immense crops in almost every variety of soil. Fruit large, round, very regular form, with a smooth, dark green skin. Flesh yellow, close, sprightly, with a slightly aromatic flavor, In use for the kitchen or table from October to January.
Roman Stem.—A great favorite in New Jersey, where it is very productive, forming a very handsome, round-headed tree. Fruit round, medium size, of a pale yellow color, with a few reddish specks. Flesh delicate, with a rich, juicy, agreeable flavor. Ripe from November to March, and fit for either the table or cooking.
Æsopus Spitzenburg.—There is perhaps not a fruit in the whole catalogue more beautiful to look upon than this variety, and it is second to none in quality. Fruit large, partially oblong; skin smooth, of a yellowish-green, and nearly covered with brilliant red. Flesh yellow, crisp and juicy, of a rich flavor, with a large core. Ripe in November to January.
Monmouth Pippin.—I have not seen an Apple for many years that so much riveted my attention as this, at the Exhibition of the New Jersey Horticultural Society, in 1846. The trec is of excellent habit, and a good bearer. Fruit over medium size, roundish, flat; smooth, russety-green skin, marked with dots of brown. Flesh firm, yellow-white, crisp, juicy and high flavored. In use from November to March. Fit for the dessert or the kitchen.
Baldwin.—A celebrated Apple of the Eastern States, where the tree is reputed to be a great bearer, and cultivated extensively for the market, sending us a supply every season. Fruit round, rather conical, of a yellow ground, covered with crimson and red, having a few russet spots and streaks. Flesh yellow ​crisp, and of a peculiarly rich flavor. Ripe from November to February. An excellent table fruit.
Newton Pippin.—There are two varieties of this prince of fruits, the Yellow and the Green, differing in color, very much alike in form, though the Yellow appears to be a little flatter than the Green. Fruit medium size, round, obscurely ribbed towards the eye, of a dull yellow-green, with a brownish blush on one side, slightly covered with brown dots. Flesh firm, yellowish-white, very crisp, juicy, having an exceedingly peculiar rich flavor. For eating or cooking it has as yet no equal. In use from November to May, retaining all its aroma till the last. A native of Long Island, where the original tree, I believe, still exists. It requires a rich, loamy soil.
Lady Apple.—A very popular variety, introduced from France, and is generally cultivated as a leading Winter fruit, which it produces in clusters. The tree is of an elegant, upright, strong growth. Fruit small, regularly round, though rather flattened; color bright yellow, with a lively dark red cheek. Flesh white, tender, juicy and crisp. A valuable market variety, in use from December to April.
Tewksbury Winter Blush.—A handsome American fruit, not equalled for long keeping by any other sort. A great bearer and of good growth. Fruit of medium size, round, flat form; skin smooth, yellow, with a bright red cheek. Flesh yellowish-white, juicy, and well flavored. In use from January to July.
Cider Apples. Winesap is a great bearer, grows freely though rather straggling, and is extensively grown in the sandy soils of New Jersey. Fruit medium size, roundish, yellow, almost entirely covered with dull red. Flesh yellow, firm, crisp, juicy, and high flavored. A Winter fruit.
Harrison.—A handsome growing tree of New Jersey, of the very highest character as a Cider Apple, producing large crops. Fruit medium size, round-oval; yellow, with rough, black specks. Flesh yellow, rich flavor. Ripe in November.
​Hagloe Crab.—A celebrated fruit for early use, either for cider or the kitchen. It is a strong grower and an abundant bearer. Fruit medium size, flat, greenish-yellow streaked with red. Flesh soft, juicy, with a rich flavor. Ripe in August and September.
Siberian Crab.—This variety is cultivated exclusively for preserving, being very small, with a clear, waxy skin, either Yellow or Red, there being two varieties. The Red makes a very ornamental tree when loaded with its brilliant fruit, being like so many pendant garnets.
Culture.—The best soil for the Apple is that of a loamy, friable nature, avoiding sand and clay, in either of which this tree is short-lived. The finest trees and orchards are planted on a deep, sandy loam, either on a dry bottom or having a good descent for carrying off the water. It is not our purpose to go into an elaborate detail of the management of an orchard; that would only confuse and mystify; our aim is to state only what is essential, and to do it with brevity and precision There is no country that possesses greater advantages of climate for fruit culture than the United States; yet, as we have stated, we see fine young trees left to the mercy of the elements without any support; we see no disposition to arrange or form the head; no hand to thin out the crops; all, all is left to nature; even the soil has no annual or tri-annual material given to keep it in a state to yield a regular and continued crop. The trees, in consequence, get distorted, the limbs broken down with their harvest to their lazy lords; and then commences the “besom of destruction,” to annihilate their existence, with saw and axe to cut off their broken branches; disease takes hold of the tree, and it comes to a premature old age, having not lived half its days. Such has been the fate of many an orchard, and such is the treatment most frequently pursued in the present day. The first object of attention in planting an orchard, ought to be to have the ground well ploughed, deep— ​even trench-ploughed. Manure heavily, put on a Potato or Corn crop the year previous to planting out, and cultivate it freely the whole season. The soil will then be in order to receive the trees. Plant them from forty to fifty feet apart, giving the tree at once a strong support, to prevent its being tossed with the winds. Tie between the tree and the stake some soft material, which will keep the bark from being chafed. Experience teaches that all young orchards should be cultivated and cropped with any kind of grain or root crops excepting grass or hay. After the trees have come into a good bearing state, grass is not at all objectionable; but as soon as the trees show any indications of a meagre and stunted growth, the ground should be well enriched in the vicinity of their roots. We see no reason why fruit trees should not occupy the space allowed for brush and saplings around the fields and about the fences. It cannot be the cost, for that is a mere trifle. Every farmer may at least grow a part, and should have a few reserve trees by him every year. It is merely because it is customary to allow these “weeds of the forest” to grow in place of luscious fruit.
Pruning.—This object is generally considered a labor, instead of a pleasant pastime. We can never admit that it is necessary to use an axe and a saw to prune a tree, more especially a fruit tree; that treatment belongs to the dark ages. A strong pruning:knife, good hands, with a judicious head, are the accompaniments of the orchardist. Cut off all cross branches, shorten those that stretch out beyond the general outline of the tree; thin out all superabundant wood, to allow the permanent branches and shoots to be from six to twelve inches apart. It will rarely be necessary to cut off a shoot of one inch in diameter.
Insects.—We are not aware of any destructive enemy to the Apple tree that cannot be kept under by a moderate share of vigilance. The Borer, a white, fleshy grub, that commits ​its depredations just at the surface of the ground, perforating every part of the stem, is the greatest enemy. Heaping round the tree, during the month of May, about eight inches of coal ashes, lime, or sand, will greatly prevent it. These heaps must be spread down again in October or November. It is said that by putting a peck of hot lime about the stem of a tree that is affected by this grub, it will be entirely restored. Naturalists say that this insect (Sapènda bivittàta) remains two or three years in the tree, and comes out in a butterfly form in June, flying about at night and depositing its eggs on the tree close to the surface of the ground.
Caterpillars may be kept under (and in fact it is the only way to do it) by destroying their nests early in the morning, or about noon. If they are allowed to progress, they will soon cover an orchard; while, when taken in time, they are very readily destroyed.
Gathering the Fruit.—Hand-picking is undoubtedly the best way of collecting the fruit, and whether for family use or the market, the superior quality and appearance of such will command a price that will more than cover the expense. Early fruits should be handled very carefully. Winter fruits may remain on the tree till the approach of frost, when they should be collected, and those for sale put into good barrels at once, to be conveyed to market when required. Those intended for family use should be placed in a dry shed for two weeks, and then carefully wiped with a cloth, and put away in a dry cellar, free from frost. Those that are required to keep till May and June should be packed in dry sand, or some other material, to exclude them from the air.