Ailes

Apple

Origin/History

Originated in Chester County, Pennsylvania.

Tree

Upright in habit, a free grower and profuse bearer (Elliott). Of vigorous growth and productive (Downing).

Fruit

Size and Form: Large. Form described as oblate by Downing and Thomas; Elliott describes it as nearly globular.

Stem: Short (Downing, Thomas), set in a narrow cavity.

Cavity: Narrow.

Calyx and Basin: Basin round; Downing characterizes it as moderate in depth, Elliott and Thomas as medium.

Skin: Yellowish ground, shaded and striped with red.

Flesh and Flavor: Flesh yellow, fine, crisp, firm, and juicy. Flavor rich and vinous (Downing, Elliott); Thomas further characterizes it as sub-acid. Quality rated "Good" by Downing; rated "very good" by Elliott and Thomas.

Core: Small (Elliott).

Season

Comes into use in December. Not fully in eating condition until spring; keeps through spring, and will keep as late as midsummer (Downing).

Uses

Highly esteemed for cooking — specifically for baking and stewing (Elliott). Downing notes it is not primarily a dessert apple until spring.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

Nursery Catalog Sources

Found in 2 catalogs (1901–1913) from Illinois

Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1901
Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1913

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)