Brennaman
AppleBrennaman
Origin / History
Raised by Mr. Brennaman in Lancaster County, Pennsylvania. The variety was reported on by the ad interim Committee of the Pennsylvania Horticultural Society and was brought to John A. Warder's notice by Dr. J. K. Eshleman of Downingtown, in whose orchard Warder had the opportunity to study the variety.
Tree
Large, vigorous, spreading, upright, and productive; said to be hardy (Warder; Downing notes the tree as vigorous, upright, and productive). Young wood short-jointed, reddish-brown, somewhat downy (Downing).
Fruit
Size
Above medium to large. Elliott: "above medium." Warder: "medium to large." Downing: "rather above medium size." Thomas: "Medium."
Form
Round, somewhat angular (Warder); roundish oblate (Downing).
Surface / Skin
Smooth, yellow (or yellowish), nearly covered with stripes of bright rich red, and splashed (Downing adds "splashed").
Stem
Short (Elliott, Downing, Warder), Warder noting short to medium.
Cavity
Large, brown (Warder); large (Downing). Elliott does not describe the cavity directly.
Calyx / Eye
Closed.
Basin
Deep; wavy (Warder).
Flesh / Flavor
Whitish to white, tender, breaking, fine-grained, juicy. Flavor sub-acid, pleasant and agreeable. Quality good, especially for culinary use and market.
Core / Seeds
Not described in source.
Season
August (Elliott); August and September (Warder, Downing); late summer (Thomas).
Uses
Good for cooking; excellent for cooking; suitable for culinary use and market.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— F.R. Elliott, The Western Fruit Book (1865)Brennaman. Origin, Lancaster County, Pennsylvania. Fruit, above medium, yellowish, mostly covered with stripes of red ; stem, short ; calyx, closed ; basin, deep ; flesh, white, tender, juicy, sub-acid — good for cooking. August.
— John A. Warder, American Pomology: Apples (1867)Brennaman.
This fine apple, from Lancaster County, Pennsylvania, was reported on by the ad interim Committee of the Pennsylvania Horticultural Society, and was brought to my notice by Dr. J. K. Eshleman, of Downingtown, in whose beautiful orchard I had an opportunity of studying the variety.
Tree large, spreading, vigorous, productive, said to be hardy.
Fruit medium to large, round, somewhat angular; Surface smooth, yellow, nearly covered with stripes of bright rich red.
Basin deep, wavy; Eye closed.
Cavity large, brown; Stem short to medium.
Flesh whitish, breaking, fine-grained, juicy; Flavor sub-acid, agreeable; Quality good, especially for culinary use and market; Season, August and September.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Brennaman.
Raised by Mr. Brennaman, Lancaster Co., Pa. Tree vigorous, upright, productive. Young wood short-jointed, reddish-brown, somewhat downy.
Fruit rather above medium size, roundish oblate, yellowish, nearly covered with red stripes, and splashed. Stem short, in a large cavity. Calyx closed in a deep basin. Flesh white, tender, juicy, with a pleasant, subacid flavor. Good. Excellent for cooking. August, September.
— John J. Thomas, The American Fruit Culturist (1903)Brenneman. Medium, striped; flesh white; sub-acid—cooking. Late summer. Pa.
[Additional entry in this volume: "Brennaman", pp. 718–718]
Brenneman. Medium, striped; flesh white; sub-acid—cooking. Late summer. Pa.