Golding
AppleGolding
Origin and History
One of the finest American fruits, Golding is an old variety that was long cultivated in Westchester County and adjoining counties of New York. By 1857, Downing noted that although it was among the finest American varieties, it remained poorly known outside its native region. In Westchester and surrounding areas, it had been grown for more than fifty years (prior to 1857) and was considered both profitable for market and superior for family use. The variety was well-documented in pomological literature by the early 19th century, appearing in the London Horticultural Society Catalogue (1831) and subsequent American horticultural references throughout the 1800s. By 1905, however, it had largely fallen from cultivation in New York and was seldom or never planted there.
Tree
The tree is rather large, vigorous, and hardy, with a notably long-lived character. It is moderately productive, bearing moderate to heavy crops on a biennial cycle.
Fruit
Size and Form: Medium to above medium.
Color: Yellow, sometimes with a shade of brownish-red.
Flesh: Rather coarse and aromatic, with a subacid flavor. The quality is excellent, suitable for both dessert and culinary uses.
Uses
The fruit is suitable for both dessert consumption and culinary purposes.
Disease Susceptibility
The variety is much subject to scab, and a comparatively large percentage of the crop is apt to be unmarketable unless thorough treatment is given to prevent injury from insects and fungus diseases.
Commercial Status
In some sections, particularly in portions of Eastern New York, Golding was regarded as a pretty good commercial variety, though by 1905 it had largely disappeared from commercial cultivation.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— S.A. Beach, The Apples of New York, Vol. 2 (1905)GOLDING.
REFERENCES. 1. London Hort. Soc. Cat., 1831:No. 479. 2. Kenrick, 1835:64. 3. Downing, 1857:79. fig. 4. Mag. Hort., 30:162. 1864. 5. Warder, 1867:636. fig. 6. Thomas, 1875:226. 7. Am. Pom. Soc. Cat., 1877:6. 8. Barry, 1883:342. 9. Lyon, Mich. Sta. Bul., 105:108. 1894. 10. Am. Pom. Soc. Cat., 1897:13. 11. Budd-Hansen, 1903:92. fig. 12. Ragan, U. S. B. P. I. Bul., 56:125. 1905.
SYNONYMS. American Golden (12). AMERICAN GOLDEN PIPPIN (2, 4, 5, 7, 8). American Golden Pippin (3, 6, 10, 11, 12). Golden Apple (12). GOLDEN PIPPIN (3, of Westchester Co., 6). Golden Pippin (5, of Westchester Co., 8 and 12). GOLDING (1, 9, 10, 11, 12). Newtown Greening (3, 12). N. Y. Greening (3, 5, 6, 12). Ribbed Pippin (3, 12).
Fruit medium or above, yellow, sometimes with shade of brownish-red; flesh rather coarse, aromatic, subacid and excellent in quality for either dessert or culinary uses. It is much subject to scab and a comparatively large percentage of the crop is apt to be unmarketable unless thorough treatment is given to prevent injury from insects and fungus diseases. The tree is rather large, vigorous, hardy, long-lived and moderately productive yielding moderate to heavy crops biennially. In some sections it is regarded as a pretty good commercial variety particularly in portions of Eastern New York.
Historical. In 1857 Downing wrote (3) regarding this variety, that although it was one of the finest American fruits and an old variety, it was not generally known. It was said to have been cultivated in Westchester and adjoining counties for more than fifty years where it was considered profitable for market and superior for family use. So far as we can learn Golding is now seldom or never planted in New York.