Fall Butter

Apple

Fall Butter

Origin/History

Found in a seedling orchard in Eastern Indiana. Lewis Jones, who supplied the variety to Warder, considers it the only genuine Fall Butter, holding that it alone deserves the name by virtue of its particular fitness for making apple butter. Both Warder (1867) and Downing (1900) note that many apples circulate under this name; Downing's brief entry explicitly cites Warder as his source for the Indiana variety described here.

Tree

Not described in source.

Fruit

Size and Form: Large, handsome, globular.

Stem: Short.

Cavity: Deep, narrow, green.

Calyx: Eye medium, closed.

Basin: Regular, abrupt, brown.

Skin: Surface smooth, greenish-yellow. Dots minute, prominent.

Flesh/Flavor: Flesh yellowish-white, breaking, fine-grained, juicy. Flavor sweet. Quality rated best for table, baking, and apple butter.

Core/Seeds: Core medium, round, open, clasping. Seeds numerous, short, plump, dark.

Season

December and January.

Uses

Table, baking, and apple butter. The suitability for apple butter is cited as the basis for the variety's name.

Subtypes/Variants

Not described in source. Both sources caution that the name "Fall Butter" is widely applied to many distinct apples; this Indiana seedling is presented as the variety properly entitled to the name.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Fall Butter.— [L. Jones.] *

There are many apples with this name, but my good friend Lewis Jones thinks this is the only genuine kind, and deserving the name from its adaptation to the making of apple butter. Found in a seedling orchard of Eastern Indiana, and a distinct sort.

Fruit large, handsome, globular; Surface smooth, greenish-yellow; Dots minute, prominent.

Basin regular, abrupt, brown; Eye medium, closed.

Cavity deep, narrow, green; Stem short.

Core medium, round, open, clasping; Seeds numerous, short, plump, dark; Flesh yellowish-white, breaking, fine-grained, juicy; Flavor sweet; Quality best for table, baking and apple butter; Season, December and January.

See page 670.

— John A. Warder, American Pomology: Apples (1867)

Fall Butter.

There are dozens of this name. Warder describes one from Indiana as:

Fruit large, globular, greenish yellow. Flesh yellowish white, juicy, sweet. December, January.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

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