Margil

Origin / History

Margil is an old dessert apple of uncertain origin. Lindley (1841) cites it from Forsyth, Hooker's Pomona Lond. no. 33, and the Horticultural Society's Fruit Catalogue no. 589. He writes that it "has long been known to the Gardens of this country, but whether of foreign or domestic origin is uncertain," and that it "is not to be recognised in any of the continental sorts of the present day." Warder (1867) and Downing (1900) call it an old English dessert apple, and Elliott (1865) enters it as "Foreign." E.A. Bunyard (1920) gives the origin as "doubtless Continental (probably Norman)." The Bunyard catalog of 1914 calls it "probably from Normandy, and introduced to England soon after 1700." E.A. Bunyard records that "the name is derived from Marg=marle=marrow, according to one author."

Lindley calls it "this excellent Apple." Warder calls it "a famous old English dessert apple, rarely seen in this country." Veitch (1911) names it "one of the finest dessert apples." E.A. Bunyard says it "should be given a trial in every garden." The Bunyard catalog of 1914 calls it "a delicious fruit, which should be included in every collection." It was planted for trial at the Central Experimental Farm, Agassiz, British Columbia, in spring 1894.

Tree

Tree small, of slender growth; "of the smallest size among apples" (Lindley). Veitch calls it a slow grower, and E.A. Bunyard gives the growth as very weak. Wood wiry, deep brown (Lindley).

Leaves remarkably narrow. Lindley describes them as having "little colour, but a good deal of downiness beneath." E.A. Bunyard describes them as much upfolded, boldly crenate, and dark.

Flowers very pale pink, like those of the Ribston Pippin but rather smaller (Lindley).

Lindley calls it an abundant bearer, either as an open standard or on dwarf trees. Warder calls it very productive, and Veitch says it forms "a neat prolific pyramid." E.A. Bunyard and the 1914 Bunyard catalog give the fertility as moderate, and the 1901 Bunyard catalog calls it a "regular but not abundant bearer."

According to the 1901 Bunyard catalog, it is good on Paradise, forms a pretty pyramid, and makes a small standard. Veitch calls it "specially suitable for growing as an espalier." The 1914 Bunyard catalog advises pruning lightly.

Fruit

Size: Small; "quite small" (Warder); below medium (Agassiz). Lindley measures it at about 2 or 2¼ inches long and 1½ or 2 inches broad. E.A. Bunyard gives 2¼ by 2¼ inches.

Form: Roundish to conical. Lindley calls it ovate, with angular sides, and likens it in color and form to small specimens of the Ribston Pippin. E.A. Bunyard gives it as rounded conical and angular, and the 1914 Bunyard catalog as conical and slightly ribbed. Warder describes it as round, somewhat conic, abruptly truncated, and regular. Downing calls it roundish oblate.

Stem: Short (Lindley) or long (Warder); slender (E.A. Bunyard).

Cavity: Wide, not deep, regular, brown (Warder); narrow (E.A. Bunyard).

Calyx: Eye small to very small, angular (Lindley). Warder gives the eye as open with the calyx reflexed; E.A. Bunyard gives it as closed.

Basin: Wide, shallow, regular (Warder); ribbed (E.A. Bunyard).

Skin: Smooth (Warder). Ground yellow, pale yellow, or dull yellow; light bright orange (Lindley). Striped, streaked, and mottled with red; rich red and brown (Lindley); red, mixed and striped (Warder). E.A. Bunyard gives a dull brown-red flush, and the 1914 Bunyard catalog calls the fruit dull red. Russet ranges from "occasionally a little russetty" (Lindley) to present as a regular feature (E.A. Bunyard and the 1914 Bunyard catalog).

Dots: Yellow, prominent (Warder).

Flesh and flavor: Flesh yellow by most accounts; white (Elliott). Firm, breaking, crisp, juicy; fine-grained (Warder). Elliott and the 1914 Bunyard catalog call it tender.

Flavor aromatic, rich, and spicy; "highly flavoured" (E.A. Bunyard); "of highest spicy flavour" (Bunyard catalog, 1914); "richly flavoured and highly perfumed" (Veitch). Lindley calls it "sweet, with a high spicy flavour," resembling the Ribston Pippin in its spiciness. Warder calls it "sub-acid, rich, aromatic, very agreeable." The 1901 Bunyard catalog says it "approaches the Ribston flavour."

Quality rated from "Good" to the highest. Warder rates it "best," E.A. Bunyard "of the highest possible quality," and the Agassiz report "very good." Downing rates it "Good," and Lindley, who ranks it near the Ribston Pippin in quality, judges it "not upon the whole so good a fruit."

Core and seeds: Core turbinate, regular, closed, meeting the eye. Seeds numerous, pointed, long (Warder).

Season

The recorded season runs from October into March, early winter. Most authors give October or November through December or January, and one closes it as early as November. Lindley says it "ripens late in the Autumn, and will keep well till March," and Veitch also carries it to March.

Uses

Dessert. Warder calls it "much better adapted for the closing of a feast than many which are more pretentious in style and imposing in size." He adds that it is "certainly much more economical to him who provides even at a higher price per bushel than those which are too large to be eaten, and are only cut to be left on the table and wasted."

Subtypes / Variants

Not described in source.

Other

Not described in source.