Ailes

Apple

Ailes

Origin/History

Originated in Chester County, Pennsylvania. No further historical detail provided in sources.

Tree

Described by Elliott (1865) as upright in habit, a free grower and profuse bearer. Downing (1900) similarly notes vigorous growth and productivity.

Fruit

Size and Form: Large. Downing (1900) and Thomas (1903) describe the form as oblate; Elliott (1865) describes it as nearly globular — a conflict between the sources.

Stem/Stalk: Short (Downing; Thomas). Elliott places the stem in a narrow cavity without specifying its length.

Cavity: Narrow (all three sources agree).

Calyx and Basin: Calyx set in a round basin of moderate to medium depth (Downing describes it as "moderate"; Elliott and Thomas as "medium").

Skin: Ground color yellowish, shaded and striped with red (all sources agree).

Flesh and Flavor: Flesh yellow. Downing describes it as fine, crisp, and juicy, with a rich vinous flavor, rating it "Good." Elliott describes the flesh as firm with a rich vinous flavor, rating it "very good." Thomas describes it as crisp, firm, and rich, with a sub-acid flavor, also rating it "very good." The "sub-acid" character appears only in Thomas; Downing's "Good" rating conflicts with the "Very Good" of Elliott and Thomas.

Core: Small (Elliott only).

Season

Elliott gives the season as December to May. Thomas states the fruit keeps through spring. Downing specifies that it is not in eating condition until spring and will keep until midsummer — placing ripeness for eating later than Elliott's December start date.

Uses

Highly esteemed for cooking (Downing). Elliott specifies baking and stewing. Downing's note that it is "not in eating till spring" implies it is primarily a keeping and cooking variety rather than one eaten fresh from harvest.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Ailes.

Origin, Chester Co., Pa., of vigorous growth, and productive. Fruit large, oblate, yellowish, shaded and striped with red. Stalk short. Cavity narrow. Calyx in a round moderate basin. Flesh yellow, fine, crisp, juicy, with a rich vinous flavor. Good. Highly esteemed for cooking, not in eating till spring, and will keep till midsummer.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

AILES. From Chester County, Pa. Tree, upright, free grower, profuse bearer. Fruit large, nearly globular ; stem, in a narrow cavity ; basin, round, medium ; yellowish, shaded and striped with red ; flesh, yellow, firm, rich vinous ; "very good;" core, small. December to May. For baking and stewing.

— F.R. Elliott, The Western Fruit Book (1865)

Ailes. Large, oblate; striped and shaded red on yellow; stalk short, cavity narrow, basin medium; flesh yellow, crisp, firm, with a rich, sub-acid, "very good" flavor. Keeps through spring. Chester County, Pa.

— John J. Thomas, The American Fruit Culturist (1903)