Davage
AppleDavage
Origin and History
Origin unknown. Introduced by Judge James Davage, of Caledonia, Illinois.
Tree
Moderately vigorous, forming a round head. Early and annual bearer. Said to be a fine apple, retaining its juice and flavor remarkably well.
Fruit
Size and Form: Nearly of medium size; oblate.
Skin: Whitish, nearly covered with light and dark red. Many large yellowish dots and some brown, irregular and star-shaped dots, a few areolate.
Stem: Short and small.
Cavity: Medium, often slightly russeted.
Calyx: Open.
Basin: Quite broad, not deep, slightly plaited.
Flesh and Flavor: Whitish, fine, rather firm, juicy, mild subacid, inclining to sweet. Quality: good to very good.
Core: Small.
Season
February to May.
Uses
Not described in source.
Subtypes or Variants
Not described in source.
Book Sources
Described in 1 period pomological work
USDA Nomenclature (1905)
From W.H. Ragan, Nomenclature of the Apple, USDA Bulletin No. 56
Judge Brown, of Illinois, in IllH'69,said it was Davidge.
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Davage.
Origin unknown; introduced by Judge James Davage, of Caledonia, Illinois. Tree moderately vigorous, forming a round head, an early and annual bearer, said to be a fine apple, retaining its juice and flavor remarkably well.
Fruit nearly of medium size, oblate; skin whitish, nearly covered with light and dark red, many large yellowish and some brown, irregular, and star-shaped dots, a few being areole; stalk short, small; cavity medium, often slightly russeted; calyx open; basin quite broad, not deep, slightly plaited; flesh whitish, fine, rather firm, juicy, mild subacid, inclining to sweet; good to very good; core small. February, May.