DR. HARVEY
Apple
DR. HARVEY
Origin / History
DR. HARVEY is one of the oldest English apple varieties. It is first mentioned by Parkinson, who describes it as "a faire, greate, goodly apple; and very well relished." Ralph Austin calls it "a very choice fruit, and the trees beare well." It is noticed by almost all the early authors. According to Ray, DR. HARVEY is named in honour of Dr. Gabriel Harvey, of Cambridge: "Pomum Harveianum ab inventore Gabriele Harveio Doctore nomen sortitum Cantabrigiæ suæ deliciæ." The variety is well known and extensively cultivated in Norfolk and the north of England generally.
Tree
The tree is large, hardy, and a great bearer.
Fruit
Size and Form: Large; three inches wide and about the same high. Ovate, inclining to be angular.
Stem: Short and slender, inserted in an uneven and deep cavity.
Cavity: Uneven and deep.
Calyx / Eye: Small, very slightly depressed, and surrounded with several prominent plaits.
Basin: Not described in source.
Skin: Greenish yellow, dotted with green and white specks, and marked with ramifications of russet about the apex. Veitch's (1911) notes good colour.
Flesh / Flavor: White, firm, crisp, juicy, pleasantly acid and perfumed. Veitch's (1911) characterizes the flavor as excellent.
Core / Seeds: Not described in source.
Season
October to January (Herefordshire Pomona, 1885). Veitch's (1911) gives October to December.
Uses
A culinary apple of first-rate quality. The Guide to the Orchard states of DR. HARVEY: "When baked in an oven, which is not too hot, these apples are most excellent; they become sugary, and will keep a week or ten days, furnishing for the dessert a highly flavoured sweetmeat." Veitch's (1911) describes it as a reliable sort and one of the finest ripening in its season.
Subtypes / Variants
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (2)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Plate XXIII. 3. DR. HARVEY. [Syn : Harvey Apple] This fine apple is one of the oldest English varieties. It is first mentioned by Parkinson as "a faire, greate, goodly apple ; and very well relished." Ralph Austin calls it "a very choice fruit, and the trees beare well." Indeed it is noticed by almost all the early authors. According to Ray, it is named in honour of Dr. Gabriel Harvey, of Cambridge : "Pomum Harveianum ab inventore Gabriele Harveio Doctore nomen sortitum Cantabrigiæ suæ deliciæ." Description.—Fruit: large, three inches wide and about the same high ; ovate inclining to be angular. Skin : greenish yellow, dotted with green and white specks, and marked with ramifications of russet about the apex. Eye : small, very slightly depressed, and surrounded with several prominent plaits. Stalk : short and slender, inserted in an uneven and deep cavity. Flesh : white, firm, crisp, juicy, pleasantly acid and perfumed. A culinary apple of first-rate quality, well known and extensively cultivated in Norfolk and the north of England generally. It is in season from October to January. The tree is large, hardy, and a great bearer. In the "Guide to the Orchard" it is said of this apple : "When baked in an oven, which is not too hot, these apples are most excellent; they become sugary, and will keep a week or ten days, furnishing for the dessert a highly flavoured sweatmeat."
— James Veitch & Sons, Veitch's Fruit Trees (1911) (1911)(Excellent flavour, large, firm, good colour, reliable sort, one of the finest ripening in this season). Oct. to Dec.