Bailey's Spice
AppleOrigin & History
Origin, Plattsburgh, New York. In 1850, J. W. Bailey of Plattsburgh published the following account of the origin of this variety: "The original tree is now growing in my grounds, and was planted there fifty years ago by my grandfather, Captain Nathaniel Platt. It is a great bearer, and I think I never knew an apple so invariably fair and perfect as this." (Beach)
So far as has been learned, this variety was no longer planted and was nearly obsolete in New York by the early twentieth century. (Beach)
Tree
Moderately vigorous and productive (Downing). Shoots reddish brown (Elliott). J. W. Bailey described the original tree as "a great bearer" (Beach).
Fruit
Size: Medium.
Form: Roundish conical (Downing). Round ovate, tapering to the eye (Elliott).
Stem: Rather long, slender (Downing). Long, slender (Elliott).
Cavity: Rather deep (Downing). Deep (Elliott).
Calyx: Closed.
Basin: Abrupt, corrugated (Downing). Narrow (Elliott).
Skin: Light yellow, sometimes with a faint blush. Elliott specifies the blush appears in the sun.
Flesh & Flavor: Whitish, tender, juicy, with a lively subacid, slightly aromatic flavor (Downing). Yellowish with a greenish tint, sprightly, spicy (Elliott). Beach describes it as a dessert apple of subacid, spicy flavor. Quality rated "nearly very good" by Downing; "very good" by Elliott.
Core & Seeds: Core large. Open, with light brown seeds (Elliott).
Season
September and October (Downing, Beach). October (Elliott).
Uses
A dessert apple (Beach).
Subtypes & Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Bailey's Spice. Origin, Plattsburg, N. Y. Tree moderately vigorous and productive. Fruit medium, roundish conical, light yellow, sometimes a faint blush. Stalk rather long, slender. Cavity rather deep. Calyx closed. Basin abrupt, corrugated. Flesh whitish, tender, juicy, lively subacid, slightly aromatic. Core large. Nearly very good. September and October.
— S.A. Beach, The Apples of New York, Vol. 2 (1905)BAILEY SPICE.
REFERENCES. 1. N. Y. Agr. Soc. Trans., 1849:350. 2. Bailey, Horticulturist, 5:286. 1850. fig. 3. Hovey, Mag. Hort., 16:542. 1850. fig. 4. Barry, 1851:283. 5. Elliott, 1854:121. 6. Downing, 1857:116. 7. Hooper, 1857:14. 8. Gregg, 1857:41. 9. Warder, 1867:712. 10. Thomas, 1875:205.
SYNONYMS. BAILEY SPICE (2, 3, 4, 5, 7, 8). BAILEY'S SPICE (1, 6, 9, 10).
A dessert apple of medium size, light yellow color and subacid, spicy flavor, in season in September and October.
Historical. In 1850 J. W. Bailey, of Plattsburgh, published the following account of the origin of this variety (2, 3). "The original tree is now growing in my grounds, and was planted there fifty years ago by my grandfather, Captain Nathaniel Platt. It is a great bearer, and I think I never knew an apple so invariably fair and perfect as this."
So far as we have learned this variety is no longer planted and is nearly obsolete in New York.
— F.R. Elliott, The Western Fruit Book (1865)Bailey Spice.
American. From Plattsburg, N. Y. Growth, moderate ; shoots, reddish brown. Fruit, medium, round ovate, tapering to eye, light yellow, faint blush in sun; stem, long, slender : cavity, deep ; calyx, closed ; basin, narrow ; flesh, yellowish, greenish tint, sprightly, spicy; core, large, open; seeds, light brown. October. "Very good."
— John J. Thomas, The American Fruit Culturist (1903)Bailey's Spice, p. 315.