Brown
AppleBrown
Origin/History
A Pennsylvania apple.
Tree
Not described in source.
Fruit
Size
Sources differ: Downing describes the fruit as medium; the Encyclopedia of Practical Horticulture (Lowther) describes it as large.
Form
Oblate, slightly ribbed (Downing); described as flat (Lowther).
Stem
Not described in source.
Cavity
Not described in source.
Calyx
Not described in source.
Basin
Not described in source.
Skin
Yellow ground, striped, splashed, and shaded with light and dark crimson over two-thirds of the surface.
Flesh / Flavor
Flesh yellowish, crisp, tender, and juicy; rather rich, subacid. Quality rated very good by both sources.
Core / Seeds
Core small.
Season
Sources differ slightly: Downing gives October–November; Lowther gives early autumn. The variety appears primarily in the Southern Division (10 reporting stations), with single stations in the Northern and Central Divisions.
Uses
Both kitchen and market (Lowther).
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
USDA Nomenclature (1905)
From W.H. Ragan, Nomenclature of the Apple, USDA Bulletin No. 56
Erroneously published in Bul. 8 as Nottingham.
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Brown.
A Pennsylvania Apple.
Fruit medium, oblate, slightly ribbed, yellow, striped, splashed and shaded with light and dark crimson over two-thirds the surface. Flesh yellowish, crisp, tender, juicy, rather rich, subacid. Very good. Core small. October, November.
— Granville Lowther (ed.), Encyclopedia of Practical Horticulture (1914)Brown. Size: large. Form: flat. Color: striped or splashed (red). Quality: very good. Use: both kitchen and market. Season: early autumn. Northern Division: 1 station (reported in more than one division). Central Division: 1 station (reported in more than one division). Southern Division: 10 stations.