Boyd
AppleBoyd Apple
Origin/History
Origin supposed to be on the McPherson farm, Monroe County, Kentucky, and introduced by Alfred and Thomas Boyd.
Tree
A strong, spreading, rather straggling grower, and productive.
Fruit
Form and size: Large, oblate, slightly conic.
Skin: Yellow, shaded with light and dark red, deep rich red in the sun, sometimes with obscure splashes and stripes, moderately sprinkled with light and brown dots.
Stem: Very short.
Cavity: Large, broad, deep, often slightly russeted.
Calyx: Closed or half open.
Basin: Rather large and smooth.
Flesh and flavor: Yellowish, a little coarse, rather firm, moderately juicy, rather rich subacid, slightly aromatic. Quality: good to very good.
Core: Small.
Season
January to April.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 1 period pomological work
USDA Nomenclature (1905)
From W.H. Ragan, Nomenclature of the Apple, USDA Bulletin No. 56
Boyd and Clayton are confused in Mo. See Mo. H., '88, 329.
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 (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Boyd.
Origin supposed to be on the McPherson farm, Monroe County, Kentucky, and introduced by Alfred and Thomas Boyd. Tree a strong, spreading, rather straggling grower, and productive.
Fruit large, oblate, slightly conic; skin yellow, shaded with light and dark red, deep rich red in the sun, sometimes obscure splashes and stripes and moderately sprinkled with light and brown dots; stalk very short; cavity large, broad, deep, often slightly russeted; calyx closed or half open; basin rather large and smooth; flesh yellowish, a little coarse, rather firm, moderately juicy, rather rich subacid, slightly aromatic; good to very good; core small. January to April.