Bergen
Apple
Bergen
Origin/History
Originated on the farm of Jessie Griswold, Bergen, N.Y. Beach notes the variety was but little known in New York as of 1905.
Tree
Hardy and vigorous, with an open spreading head requiring but little pruning. A full bearer in alternate years, with only a light crop in the intervening ones.
Fruit
Size and form: Medium sized, roundish, a little angular.
Stem: Stalk short and slender.
Cavity: Small.
Calyx: Small, closed.
Basin: Rather small, corrugated.
Skin: Greenish white, shaded, splashed, and marbled with light and dark red over half the surface. Beach describes the fruit as partly red, consistent with Downing's account.
Flesh and flavor: White, fine, tender, juicy, mild subacid, slightly aromatic.
Core: Medium.
Season
January and February.
Uses
Downing describes Bergen as a good table apple but more valued for culinary uses. Beach, citing the same source, characterizes it as good either for dessert or culinary use — a slight difference in emphasis between the two accounts.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Bergen.
Origin, on the farm of Jessie Griswold, Bergen, N. Y. ; tree hardy, vigorous, with an open spreading head, requiring but little pruning ; a full bearer alternate years, and a light crop the intervening ones ; a good table apple, but more valued for culinary uses.
Fruit medium, roundish ; a little angular ; skin greenish white, shaded, splashed and marbled with light and dark red over half the surface ; stalk short, slender ; cavity small ; calyx small, closed ; basin rather small, corrugated; flesh white, fine, tender, juicy, mild subacid, slightly aromatic ; core medium. January, February.
— S.A. Beach, The Apples of New York, Vol. 1 (1905)BERGEN.
REFERENCES. 1. Downing, 1876:44 of app.
But little known in New York. Originated on the farm of Jessie Griswold, Bergen, N. Y. Fruit medium sized, partly red, mild subacid, good either for dessert or culinary use (1).