Daniels

Origin/History

Daniels originates from Henry County, Indiana. It is recorded as early as Downing's The Fruits and Fruit Trees of America (in an edition of 1900, where it appears under the spelling "Daniel") and Warder's American Pomology: Apples (1867), both citing Henry County, Indiana as its place of origin. In the 20th century, according to a 1963 USDA ARS survey of apple clones, Daniels was received from Stark Bros. Nursery, Louisiana, Missouri; no plant introduction number was recorded for that accession. The variety was reported by the Graham Horticultural Experiment Station, Grand Rapids, Michigan, and the Agricultural Experiment Station, Department of Pomology, Geneva, New York.

Tree

Not described in source.

Fruit

Size and Form

Warder describes the fruit as medium to small, round, flattened, and regular. Downing describes it as medium, roundish oblate. Both sources thus agree on a medium, flattened-to-oblate round form, with Warder additionally noting the fruit can tend toward the smaller end of medium.

Stem

Not described in source.

Cavity

Not described in source.

Calyx

Warder describes the eye as medium and closed. Downing does not describe the calyx.

Basin

Warder describes the basin as shallow and regular. Downing does not describe the basin.

Skin

The two principal sources give differing accounts of the skin color. Warder describes the surface as smooth, mixed scarlet on yellow, splashed carmine, with minute dots. Downing describes the skin as greenish yellow, partially striped and splashed with dull crimson, with no mention of dots. The difference may reflect variation between individual specimens, growing conditions, or ripeness at time of description; both agree on a yellow ground color with red markings, but Warder records a brighter scarlet and carmine overcolor while Downing records a duller crimson on a greener-yellow ground. Warder specifically notes the dots as minute.

Flesh and Flavor

Warder describes the flesh as yellow, very fine-grained, tender, and juicy, with a sub-acid, aromatic, and delicious flavor, rating the quality as best and the use as dessert.

Downing describes the flesh as white, fine-grained, tender, and juicy, with a pleasant subacid flavor, rating the quality as good.

The two sources disagree on flesh color — Warder gives yellow, Downing gives white — and on quality rating — Warder rates it "best" while Downing rates it "good." Both agree on fine grain, tenderness, juiciness, and a subacid character. Warder additionally notes an aromatic quality not mentioned by Downing.

Core and Seeds

Warder describes the core as wide, regular, and open, with numerous plump seeds. Downing does not describe the core or seeds.

Season

Warder gives the season as September. Downing gives August and September. Both sources thus place Daniels in the late summer to early autumn season, with Downing's account extending the season slightly earlier into August.

Uses

Warder designates Daniels as a dessert apple of the highest quality. Downing does not specify use beyond the quality and season rating.

Subtypes/Variants

Not described in source.

Other

No descriptive comments were reported for the 1963 USDA ARS accession received from Stark Bros. Nursery.