Butter

Origin / History

American — probably from Pennsylvania (Elliott; Downing). The origin of the fruit has not been definitely traced, and though not very widely diffused, it is a prime favorite with its acquaintances and the lovers of rich apple-butter (Warder). Downing notes that several different varieties — three or four — have circulated under the name "Butter," which "appears to be a favorite name with some to apply to any good sweet apple for sauce or cooking." Beach concurs, observing that the references cited under this name do not all refer to the same variety, and lists no synonyms. Warder records the name Fulkerson's in connection with his Butter; Downing reports Warder's Butter with Fulkerson's as a synonym.

Beach's references include: Elliott, 1854:125, 159, 174; Downing, 1857:125; Warder, 1867:392; Downing, 1869:112; Fitz, 1872:152; Thomas, 1875:495; and Ragan, U. S. B. P. I. Bul. 56:60, 1905.

Tree

Downing: vigorous, upright, very productive. Other sources do not describe the tree.

Fruit

Size and Form

Sources disagree on size and form:

• Downing's Butter: above medium, roundish.
• Elliott's Butter: below medium, regular, roundish.
• Warder's Butter (Fulkerson's): small, very regular, oblate.

Stem / Stalk and Cavity

• Downing: stalk short; cavity deep and round.
• Elliott: stem long, slender; cavity narrow, deep.
• Warder: stem of medium thickness, rather long; cavity acute, regular, brown.

Calyx / Eye and Basin

• Downing: calyx small, closed; basin large and open.
• Elliott: calyx half closed; basin abrupt, ribbed.
• Warder: eye rather large, closed; basin medium, regular, or folded.

Skin / Surface and Color

• Downing: yellow, fair.
• Elliott: red marbling and overspreading yellow, with few yellow russet dots; russet near and in the cavity of the stem.
• Warder: surface very smooth, and so covered with mixed red as rarely to show the yellow ground color; upon this are laid darker stripes of deep red; dots minute and inconspicuous.

Flesh and Flavor

• Downing: flesh whitish, very sweet and rich.
• Elliott: flesh yellowish white, tender, sweet; rated "very good."
• Warder: flesh yellow, tender, fine-grained, juicy, with a sweet, rich, and aromatic flavor.

Core and Seeds

• Elliott: core medium; seeds roundish ovate.
• Warder: core wide, large, closed; seeds large, plump, pointed.
• Downing does not describe core or seeds.

Season

• Downing: September and October.
• Elliott: November to February.
• Warder: October to January.

Uses

Valuable for cooking and esteemed for making apple-butter (Downing). Valuable for stock and for apple-butter (Warder). The name itself reflects its reputation among lovers of rich apple-butter (Warder).

Subtypes / Variants

The name "Butter" has been applied to several distinct varieties, and the historical record under this name conflates at least three:

1. Downing's Butter — from Pennsylvania; above medium, roundish, yellow; whitish flesh, very sweet and rich; September–October.
2. Elliott's Butter — American, probably from Pennsylvania; below medium, roundish; red marbling over yellow with few yellow russet dots, russet near and in the stem cavity; flesh yellowish white, tender, sweet, "very good"; November–February.
3. Warder's Butter (Fulkerson's) — origin not definitely traced; small, very regular, oblate; surface very smooth, mixed red rarely showing the yellow ground, with darker stripes of deep red; flesh yellow, tender, fine-grained, juicy, with a sweet, rich, and aromatic flavor; October–January.

Downing further remarks that besides these there are three or four different varieties circulating under the name Butter. Beach confirms that the citations under this name do not all refer to the same variety.

Other

Not described in source.