NO. 64. GOLDEN PIPPIN.

This apple possesses the highest reputation in England, as a fine winter, table, and cider fruit: the size is very small, the form rather flat, the skin rough, the colour a deep rich yellow, mixed with russet—the flesh yellow, rich, and sprightly: the tree is small, the branches short, the growth delicate; and by Mr. Knight in his treatise on orchards, is said to succeed best on sandy soils. There appears to be some justness in a remark of English writers, that the climate of England is peculiarly favourable to this apple—in this country it does not rank very high in the scale of good apples; this may proceed from climate in some degree, but it is, I apprehend, more to be ascribed to the long duration of the variety, which, in its native soil, is supposed to have diminished the excellence of its flavour and the vigour of its growth.

— William Coxe, A View of the Cultivation of Fruit Trees (1817)

Golden Pippin.

American Golden Pippin, | Ribbed Pippin, New York Greening, | Newtown Greening.

An old American sort, of strong growth, not an early, but productive bearer. Fruit, large ; form, variable, sometimes ribbed, roundish flattened ; golden yellow, with a few dots, sometimes net russet ; stem, short, stout ; cavity, deep ; calyx, closed ; flesh, yellowish, tender, juicy, rich, vinous, aromatic ; core, large. November, February.

— F.R. Elliott, The Western Fruit Book (1865)

Golden Pippin. Golden Pippin. London Golden Pippin. Old Golden Pippin. Warter's Golden Pippin. Balgone Pippin. Bayfordbury Golden Pippin. Milton Golden Pippin. Pepin d'Or. Russet Golden Pippin. Pomme d'Or. Herefordshire Golden Pippin. Koening's Pippelin. Reinette d'Angleterre.

The Golden Pippin of the English is the queen of all dessert Apples, in the estimation of the English connoisseurs, as it unites the qualities of small size, fine form, and color, with high flavor and durability. It is a very old variety, being mentioned by Evelyn in 1660, but it still thrives well in many parts of England.

Fruit small, round, and regularly formed, gold color, dotted with gray russety dots, with also obscure white specks imbedded under the skin. Flesh yellowish, crisp, rather acid, but with a rich, brisk, high flavor. Very good. A great bearer, but requires a strong, deep, sandy loam. November to March. Does not succeed well here.

There are many varieties of the English Golden Pippin, differing but little in general appearance and size, and very little in flavor, from the old sort, but of rather more thrifty growth; the best of these are Hughes', and Kirke's new Cluster Golden Pippins.

Golden Pippin. Pittstown Pippin.

This is an old Apple, grown many years ago in Adams, Mass., from whence it was brought to Pittstown, and has been recently christened after that place. The tree is an upright vigorous grower, with large strong branches. Shoots dull brownish red, slightly downy.

Fruit rather large, roundish oblate, sometimes conic, and sides unequal, greenish yellow with a blush in sun exposure. Flesh yellowish, tender, juicy, sprightly subacid. Core rather large. Good for cooking. September and October.

Golden Pippin. Pound Royal of some. York Pippin. Butter Pippin. Large Golden Pippin. Mammoth.

This Apple is considerably grown in the New England States and Western New York, and is one of the largest of its class, specimens sometimes weighing 20 ounces. Tree very vigorous and very productive on deep rich soils; on light soils it is often a shy bearer, the fruit much smaller.

Fruit very large, roundish, ribbed, greenish yellow, becoming quite yellow at full maturity, slight blush of brown crimson in sun-exposed specimens. Flesh yellowish, coarse, juicy, tender, mild subacid. Core small. Good to very good. November, December.

There is another Golden Pippin sometimes known as Porter in Michigan, which is of medium size, roundish oblate, greenish yellow, mild subacid. Ripe in September and October.

There are also several other Apples under this popular name, many of which doubtless will be found identical with named sorts.

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

English Golden Pippin. Small, roundish, yellow; flesh yellow, with a rich, sub-acid flavor. Winter. English.

— John J. Thomas, The American Fruit Culturist (1903)

GOLDEN PIPPIN.

REFERENCES. 1. Forsyth, 1803:52. 2. Coxe, 1817:138. fig. 3. Thacher, 1822:125. 4. N. Y. Bd. Agr. Mem., 1826:477. 5. Floy-Lindley, 1833:12. 6. Mag. Hort., 1:265. 1835. 7. Downing, 1845:112. fig. 8. Thomas, 1849:181, 189. fig. 9. Cole, 1849:128. 10. Emmons, Nat. Hist. N. Y., 3:82. 1851. 11. Hooper, 1857:41. 12. Elliott, 1858:171. 13. Warder, 1867:720. 14. Leroy, 1873:510. 15. Hogg, 1884:91. 16. Bailey, An. Hort., 1892:240.

SYNONYMS. D'OR D'ANGLETERRE (14). ENGLISH GOLDEN PIPPIN (8). English Golden Pippin (7, 12, 14). Old Golden Pippin (7, 12, 14). Pepin d'Or (5, 7).

A rather small, smooth, white or yellowish apple with a shade of red towards the base. In season from November to March. In England it has long been esteemed as a very valuable dessert and culinary apple (7, 14, 15). It does not succeed well here (7). There are many varieties of the English Golden Pippin, the fruit of which differs but little from that of the old variety but the trees are more vigorous (7). None of these appear to have gained favorable recognition in this country. Floy says, "The English Golden Pippin grows with delicate small shoots and is not calculated for an orchard; but if properly managed it makes a beautiful espalier tree and is an abundant bearer. * * * The apple is not much known in this country; the kind called here Golden Pippin is a very different fruit" (5). The Golden Pippins of New York and New England are fall apples. For an account of them the reader is referred to the succeeding volume.

— S.A. Beach, The Apples of New York, Vol. 1 (1905)

THE GOLDEN PIPPINS.

The name Golden Pippin has been applied to several distinct varieties, the most important of which are mentioned below.

The Golden Pippin of England is a small, yellowish apple with shade of red, which is in season from November to March. This has already been described in Volume I, page 141.

The Golden Pippin of Westchester County, also known under the name of American Golden Pippin and by various other synonyms, is described as Golding, page 82, which is the name now accepted for this variety by pomologists. In addition to the varieties described below under the name Golden Pippin there are several other sorts which have been known under this name,

(I) GOLDEN PIPPIN.

REFERENCES. 1. Downing, 1869:195. 2. Thomas, 1875:500. 3. Bailey, An. Hort., 1892:240. 4. Ragan, U. S. B. P. I. Bul., 56:123. 1905. 5. Ib., 56:347. 1905. SYNONYMS. Butter Pippin (1). Golden Pippin (1, 2, 3, 4, 5). Large Golden Pippin (1). Mammoth (1, 2). Pound Royal (2, of some 1). York Pippin (1, 5).

This variety belongs in the Fall Pippin group of apples. In Central and Western New York it is often called York Pippin. The fruit is large, coarse-grained, with a very pleasant flavor, and is suitable for either dessert or culinary uses. As compared with Fall Pippin the fruit is harder, keeps longer and stands shipping better in hot weather. In Western New York its season in ordinary storage extends from about September 20 to January 1. It holds its flavor and quality well for a late fall and early winter sort. It frequently brings better prices than Fall Pippin, and we are informed it is sometimes exported. The tree is more spreading than that of Fall Pippin, and is perhaps somewhat hardier. It is generally healthy, vigorous, quite long-lived, and when full grown becomes a pretty large tree. It is a reliable cropper, bearing good to heavy crops biennially or sometimes annually. There is apt to be considerable loss by premature dropping of the fruit, and unless proper preventive measures are taken the crop may be seriously injured by apple scab and codling moth, but with proper treatment these pests may be kept under good control. Golden Pippin is grown to a considerable extent in various parts of New York state and in New England. In some sections it is regarded as one of the most desirable of the fall varieties for commercial planting.

Historical. The origin of this variety is unknown. It has long been in cultivation. In New York it is now found mostly in old orchards and, generally speaking, its cultivation is not increasing.

FRUIT.

Fruit very large or large, pretty uniform in size and shape. Form roundish to roundish oblate, sometimes slightly conic, often with a broad flat base and broadly ribbed toward the apex. Stem long to medium, thick, sometimes swollen. Cavity acute to acuminate, medium in depth, broad, usually rather symmetrical, sometimes lipped, russeted and often with heavy, outspreading russet rays. Calyx rather large, closed. Basin deep, moderately wide to wide, abrupt, slightly furrowed, sometimes irregularly compressed. Skin rather tender, green or yellowish changing to a deeper and rather attractive yellow when fully mature, sometimes with bronze blush and russet flecks. Dots small to rather large and conspicuous, greenish and submerged or with russet point. Calyx tube wide, conical. Stamens median to somewhat basal. Core rather small, somewhat abaxile; cells open; core lines meeting or slightly clasping. Carpels roundish or approaching elliptical, sometimes obovate, heavily tufted. Seeds few, often not perfectly developed, medium size, irregular, rather dark brown, rather plump, acute. Flesh yellowish, coarse, rather tender, juicy, agreeable mild subacid, somewhat aromatic, good to very good. Season late September to December or January.

(II) GOLDEN PIPPIN.

REFERENCES. 1. Downing, 1869:194. 2. Bailey, An. Hort., 1892:240. SYNONYMS. Golden Pippin (1, 2). Pittstown Pippin (1).

Downing states that this is an old apple grown many years ago in Adams, Mass. Tree upright and vigorous; fruit rather large, roundish oblate, sometimes conic, greenish-yellow with blush; flesh yellowish, sprightly subacid, good for cooking; season September and October (1). It appears that this variety is no longer propagated in New York.

— S.A. Beach, The Apples of New York, Vol. 2 (1905)

GOLDEN PIPPIN. Ronalds, p. 18. F., Pépin d'Or; G., Englischer Gold Pepping. (American Plate, Balgone Pippin, Bayfordbury Pippin.) Dessert, November to March, small, 2 by 1¾, oblong-round, regular. Colour, golden-yellow, with slight russet. Flesh, crisp, yellow, aromatic. Eye, usually closed in a broad shallow slightly plaited basin. Stem, very short, in a small narrow cavity. Growth, weak; fertility, moderate. Leaf, rather small, narrow, pale, slightly upfolded, finely and sharply serrate. Origin, English, probably dating from the early seventeenth century. Intensely popular in the seventeenth and eighteenth centuries, but now seldom grown. There are many seedlings of this sort of doubtful distinctness. Only in warm years and on light soils does it reach first-class flavour.

— E.A. Bunyard, A Handbook of Hardy Fruits (1920)

GOLDEN PIPPIN. Butter Pippin. Pound Royal. This name is applied to several quite distinct apples, of which the one here described is much the most important. A comparison of the descriptions will show that this variety is very similar to Fall Pippin, and that it is suitable for the same uses, adapted to the same regions, and has the same faults. The essential differences between the two are that in this sort the apple is a little coarser in size, texture of flesh, and flavor, but keeps longer, ships better, and has an even more vigorous and hardy tree. The origin of Golden Pippin is unknown, but it dates back a century at least. Its culture is confined to New York. Tree large, spreading, hardy, vigorous, healthy, long-lived and reliable in bearing. Fruit large, uniform in size and shape, round to round-oblate, sometimes conic, often with a broad, flat base and broadly ribbed toward the apex; stem long, thick, sometimes swollen; cavity acute, medium in depth, broad, usually symmetrical, sometimes lipped, russeted and often with heavy, outspreading russet rays; calyx large, closed; basin deep, wide, abrupt, furrowed, sometimes irregularly compressed; skin tender, green or yellow when mature, sometimes with bronze blush and russet flecks; dots large and conspicuous, green, submerged or with russet point; calyx-tube wide, conical; stamens median; core small, abaxile; cells open; core-lines meeting or clasping; carpels round or elliptical, sometimes obovate, heavily tufted; seeds few, often not perfectly developed, medium size, irregular, dark brown, plump, acute; flesh yellow, coarse, tender, juicy, mild subacid, aromatic; good to very good; September to January.

— U.P. Hedrick, Cyclopedia of Hardy Fruits (1922)

the true old variety, the skin is yellow, assuming as the fruit ripens a deep golden hue, it succeeds particularly well on the paradise stock ... Nov. to April

— James Veitch & Sons, Veitch's Fruit Trees (1911) (1911)

medium, very fine and delicate apple of fine - Oct.-Dec.

— Thomas Rivers & Son, Thomas Rivers Catalogue of Fruits (1914) (1914)