Crowns
AppleCrowns
Origin / History
Formerly planted to a limited extent in portions of Western New York. Now becoming obsolete. In some localities known under the name Royal Crown. This variety appears to be distinct from the Crown which Hovey describes as a large red apple (Magazine of Horticulture, 10:210, 1844).
Tree
Tree large, vigorous. Form roundish spreading. A good grower in the nursery. Tree very vigorous and reliably productive, bearing regularly and abundantly.
Fruit
Size: Fruit large. Uniformly large, and pretty uniform in size and shape.
Form: Conical to roundish, sometimes obscurely ribbed, often somewhat irregular, symmetrical.
Stem: Short to medium, slender.
Cavity: Acuminate, rather deep, broad, smooth, green with whitish dots or sometimes russeted, gently furrowed, sometimes lipped.
Calyx: Open or sometimes closed, medium; lobes leafy, long, acute. Calyx tube rather long, moderately wide, truncate conical or somewhat funnel-shape. Stamens basal to median.
Basin: Medium to shallow, rather narrow, moderately abrupt, a little furrowed.
Skin: Moderately thin, tough, smooth, bright green changing to pale yellow, with faint blush which in highly colored specimens becomes clear, bright pinkish-red. Often a little blushed with bright red. Prevailing effect green or yellow.
Dots: Numerous, conspicuous, russet, often red areolar on the exposed cheek.
Flesh and flavor: Flesh whitish, lightly tinged with yellow, rather coarse, crisp, moderately tender, juicy, too sprightly subacid for eating, good. Too acid for dessert.
Core and seeds: Core axile, medium to rather large, closed or partly open; core lines meeting; cells pretty symmetrical. Carpels thin, roundish to somewhat ovate, emarginate, somewhat tufted. Seeds large, long, acute, somewhat tufted, light brown.
Season
Season November to January or February. Not a good keeper; apt to scald in storage.
Uses
Use, cooking, evaporating. Excellent for cooking and evaporating. Makes very white stock when evaporated. Too acid for dessert. Not in favor with apple buyers.
Subtypes / Variants
Not described in source.
Other
Fruit of the class of the fall Holland Pippin and Fall Pippin.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— S.A. Beach, The Apples of New York, Vol. 1 (1905)CROWNS.
Fruit of the class of the fall Holland Pippin and Fall Pippin. Uniformly large, green or yellowish, often a little blushed with bright red, too acid for dessert but excellent for cooking and evaporating. It makes very white stock when evaporated. It is not a good keeper, is apt to scald in storage, and is not in favor with apple buyers. The tree is very vigorous and reliably productive, bearing regularly and abundantly.
This variety appears to be distinct from the Crown which Hovey describes as a large red apple.¹
Historical. It was formerly planted to a limited extent in portions of Western New York but it is now becoming obsolete. In some localities it is known under the name Royal Crown.
TREE. Tree large, vigorous. Form roundish spreading. It is a good grower in the nursery.
FRUIT. Fruit large. Form conical to roundish, sometimes obscurely ribbed, often somewhat irregular, symmetrical; pretty uniform in size and shape. Stem short to medium, slender. Cavity acuminate, rather deep, broad, smooth, green with whitish dots or sometimes russeted, gently furrowed, sometimes lipped. Calyx open or sometimes closed, medium; lobes leafy, long, acute. Basin medium to shallow, rather narrow, moderately abrupt, a little furrowed. Skin moderately thin, tough, smooth, bright green changing to pale yellow, with faint blush which in highly colored specimens becomes clear, bright pinkish-red. Dots numerous, conspicuous, russet, often red areolar on the exposed cheek. Prevailing effect green or yellow. Calyx tube rather long, moderately wide, truncate conical or somewhat funnel-shape. Stamens basal to median. Core axile, medium to rather large, closed or partly open; core lines meeting; cells pretty symmetrical. Carpels thin, roundish to somewhat ovate, emarginate, somewhat tufted. Seeds large, long, acute, somewhat tufted, light brown. Flesh whitish, lightly tinged with yellow, rather coarse, crisp, moderately tender, juicy, too sprightly subacid for eating, good. Season November to January or February. Use, cooking, evaporating.
¹ Mag. Hort., 10:210. 1844.