Dumelow
Apple
DUMELOW
Origin/History
First exhibited to the Royal Horticultural Society, London, in 1820 under the name Wellington, but prior to that it had been extensively cultivated under the name Dumelow's Crab, taking its name from the farmer with whom it originated. In England it is esteemed as one of the most valuable culinary apples.
Tree
Very vigorous. Form upright becoming rather round with spreading and somewhat drooping branches. Twigs medium or rather long, nearly straight, somewhat stocky, somewhat pubescent; internodes medium or above. Bark rather clear light brownish-red over olive-green with slight scarf-skin. Lenticels characteristically conspicuous, very numerous, medium to very large, usually elongated, raised. Buds large to below medium, plump, rather acute, somewhat appressed, decidedly pubescent. Leaves medium to large, long and rather broad. Petioles red at base.
Fruit
Above medium to large; pretty uniform in size and shape. Form roundish, somewhat oblate, sometimes obscurely ribbed.
Stem: Medium to rather short.
Cavity: Rather narrow, acute to acuminate, moderately shallow to deep, symmetrical, sometimes russeted.
Calyx: Large, open; lobes separated at the base. Calyx tube conical or funnel-form with broad limb and short truncate cylinder. Stamens basal.
Basin: Variable, obtuse to abrupt, shallow to moderately deep, irregularly furrowed and somewhat wrinkled.
Skin: Tough, rather pale bright yellow, sometimes blushed with light red and striped with thin carmine. Prevailing color yellow. Dots often submerged, dark gray or with russet point.
Core: Below medium to rather small, usually more or less abaxile; cells not always symmetrical, partly closed particularly toward the apex, or open; core lines meeting or somewhat clasping.
Carpels: Roundish cordate, emarginate.
Seeds: Small to medium, wide, plump, acute to obtuse, dark.
Flesh and Flavor: Whitish with slight yellow tinge, firm, crisp, moderately fine, tender, very juicy, brisk subacid, slightly aromatic. Good for cooking. Too acid to be agreeable for dessert.
Season
November to March or April.
Uses
Excellent for culinary use. Fruit of good marketable size, rather attractive for a yellow apple, and a good keeper. Worthy of growing to a limited extent for market, but inferior to good red apples like Baldwin and Sutton in appearance and for dessert uses.
Other
Tree a very strong grower and quite productive in alternate years.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 5 catalogs (1897–1917) from England
- Kelway & Son , Langport, Somerset , England — 1897
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1900
- Thomas Rivers & Son , Sawbridgeworth, Hertfordshire , England — 1913
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1914
- George Bunyard & Co. , Royal Nurseries, Maidstone, Kent , England — 1917
View original book sources (1)
— S.A. Beach, The Apples of New York, Vol. 1 (1905)DUMELOW.
REFERENCES. 1. Lindley, 1831:81. 2. Ronalds, 1831:37, fig. 3. Cat. Hort. Soc., London, 1831. 4. Diel, 27:55. 1832. 5. Kenrick, 1833:101. 6. Floy-Lindley, 1833:32. 7. Thomas, 1849:165. 8. Rivers, Horticulturist, 4:40. 1849. 9. Emmons, Nat. Hist. N. Y., 3:85. 1851. 10. Downing, 1857:212. 11. Elliott, 1858:169. 12. Lucas, F., Ill. Handb. der Obstk., 1:187. 1859. 13. Warder, 1867:717. 14. Leroy, 1873:864. figs. 15. Hogg, 1884:65. 16. Bredsted, 1893:274. 17. Bailey, An. Hort., 1892:237. 18. Ill. Sta. Bul., 45:320. 1896. 19. Eneroth-Smirnoff, 1901:480. 20. Beach and Clark, N. Y. Sta. Bul., 248:117. 1904.
SYNONYMS. DUKE OF WELLINGTON (2, 5). Dumelow's Crab (6, 10, 11, 14, 15). Dumelow's Pippin (14). DUMELOW'S SEEDLING (1, 2, 3, 6, 7, 9, 10, 11, 15, 16). Dumelow's Seedling (5, 14, 17, 18). Normanton Wonder (3, 14, 15). Sutton Beauty (14), but erroneously. WELLINGTON (12, 14, 16, 19, 20). Wellington (6, 10, 11, 15). WELLINGTON'S REINETTE (4).
Fruit of good marketable size, rather attractive for a yellow apple, and a good keeper (15, 20). It is excellent for culinary use, but too acid to be agreeable for dessert. The tree is a very strong grower and quite productive in alternate years. Possibly it is worthy of growing to a limited extent for market, but it is inferior to good red apples like Baldwin and Sutton both in appearance and for dessert uses. In England it is esteemed as one of the most valuable culinary apples (15).
Historical. First exhibited to the Royal Horticultural Society, London, in 1820 under the name Wellington, but prior to that it had been extensively cultivated under the name of Dumelow's Crab, taking its name from the farmer with whom it originated (15).
TREE.
Tree very vigorous. Form upright becoming rather round with spreading and somewhat drooping branches. Twigs medium or rather long, nearly straight, somewhat stocky, somewhat pubescent; internodes medium or above. Bark rather clear light brownish-red over olive-green with slight scarf-skin. Lenticels characteristically conspicuous, very numerous, medium to very large, usually elongated, raised. Buds large to below medium, plump, rather acute, somewhat appressed, decidedly pubescent. Leaves medium to large, long and rather broad. Petioles red at base.
FRUIT.
Fruit above medium to large; pretty uniform in size and shape. Form roundish, somewhat oblate, sometimes obscurely ribbed. Stem medium to rather short. Cavity rather narrow, acute to acuminate, moderately shallow to deep, symmetrical, sometimes russeted. Calyx large, open; lobes separated at the base. Basin variable, obtuse to abrupt, shallow to moderately deep, irregularly furrowed and somewhat wrinkled. Skin tough, rather pale bright yellow, sometimes blushed with light red and striped with thin carmine. Dots often submerged, dark gray or with russet point. Prevailing color yellow. Calyx tube conical or funnel-form with broad limb and short truncate cylinder. Stamens basal. Core below medium to rather small, usually more or less abaxile; cells not always symmetrical, partly closed particularly toward the apex, or open; core lines meeting or somewhat clasping. Carpels roundish cordate, emarginate. Seeds small to medium, wide, plump, acute to obtuse, dark. Flesh whitish with slight yellow tinge, firm, crisp, moderately fine, tender, very juicy, brisk subacid, slightly aromatic, good for cooking. Season November to March or April.