Cumberland Spice

Origin / History

Cumberland Spice was "brought from Cumberland county New-Jersey" (Coxe, 1817), and the later authors also place its origin in New Jersey. Warder (1867) wrote that it is "not very extensively cultivated, for, though sometimes excellent, it is not found to be a profitable sort." Elliott (1865) reported that the Blenheim Pippin had been received at the West as this variety. Having no fruit to examine, he copied Thomas's description.

Tree

Thrifty and fruitful or productive; upright, spreading (Downing).

Fruit

Size: Rather above medium to large. Coxe calls it large, and Thomas rather large.

Form: Roundish conic to long conic, lessening or contracted toward the eye. Thomas notes that the tapering sides are nearly straight and not rounded. Coxe calls the form "rather long." Warder calls it rather oblong or ovate and regular, with the axis sometimes inclined.

Stem: Thomas gives one-half to three-fourths of an inch long, and Warder generally long. Coxe calls the stalk short and thick.

Cavity: Thomas calls it wide and slightly russeted, and Warder deep and acute. Coxe describes only "a small cavity around" the stem.

Calyx: Thomas calls it open. Warder calls the eye large and partially closed.

Basin: Shallow, regular or folded (Warder); even (Thomas).

Skin: Pale yellow, waxen yellow in Thomas's words. Thomas notes a slight vermilion tinge near the base, and Downing a blush that appears rarely.

Dots: Warder describes large, brown, scattered dots, and Downing has the fruit sprinkled with brown dots. Thomas gives black specks on the surface. Coxe has the skin "full of clouds of black dots near the stem."

Flesh and flavor: Flesh white to yellow. Coxe calls it "remarkably white," Thomas yellowish white, and Warder yellow. It is tender, breaking, juicy, and rather light (Thomas). Coxe adds that it is "easy of digestion."

Flavor is a mild, pleasant subacid, "with a peculiar and agreeable spiciness" (Thomas). Warder gives acid to subacid, rich, and aromatic.

Coxe calls it "a fine fall and early winter fruit for the table." Downing rates it "Good," and Warder "good to best, but uncertain." Thomas's later text reads "of good quality," where his earlier description, as quoted by Elliott, reads "of good second-rate quality."

Core and seeds: Core large and hollow; Coxe calls the "pericarpium large and hollow." Warder describes the core as round, very open, and not touching the eye. Seeds numerous, large, pointed (Warder).

Season

The recorded season runs from October into February. Coxe calls it a fall and early-winter fruit, and Warder gives October to December. Downing gives December to February. The fruit is apt to shrivel after keeping some time (Coxe, Downing).

Uses

A table fruit, and a kitchen fruit as well (Warder). Warder judges it not profitable.

Subtypes / Variants

Not described in source.

Other

Not described in source.