Michelin
Apple
Michelin
Origin/History
A seedling raised by M. Legrand, Yvetot, France. It first bore fruit in 1872 and was dedicated by him to M. Michelin, of Paris, Chevalier de la Legion d'Honneur, Member of the Société Centrale d'Horticulture de France and de la Seine Inférieure, and one of the original promoters of the Congress appointed by the French Government for the study of Cider Fruits, who attended all its meetings.
Fruit
Size and Form: Middle size, conical, with obtuse angles becoming more marked as the fruit narrows towards the eye.
Skin: Green throughout, becoming yellowish green as it ripens. Presents a slight blush of red on the sunny side, with numerous small specks over the surface and occasional streaks of russet.
Eye: Small and closed, almost level with the surface, surrounded by a patch of light grey russet.
Stalk: Half an inch long, inserted in a shallow cavity lined with russet, which spreads in streaks over the base of the apple.
Flesh: White, tender, sweet, and rich.
Chemistry and Juice Analysis
The juice has a high colour and a density of 1,083. In 1,000 parts the composition is as follows: alcoholisable sugar 194; tannin 5,509; mucilage 11; acidity 1,071; salts, etc. 8,420; water 780.
Uses and Qualities
According to M. Hauchecorne, "This is an apple of the highest merit, and is well worthy of extensive cultivation."
Tree
Not described in source.
Season
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)5.—Michelin.
A seedling raised by M. Legrand, Yvetot. It first bore fruit in 1872, and was dedicated by him to M. Michelin, of Paris, Chevalier de la Legion d'Honneur, Member of the Société Centrale d'Horticulture de France, et de la Seine Inférieure, and one of the original promoters of the Congress appointed by the French Government for the study of Cider Fruits, and who attended all its meetings.
Fruit: of middle size, conical, with obtuse angles, becoming more marked as the fruit becomes more narrow towards the eye. Skin: green throughout, becoming yellowish green as it ripens; it presents a slight blush of red on the sunny side, and numerous small specks over the surface, with here and there a streak of russet. Eye: small and closed, almost level with the surface, and surrounded by a patch of light grey russet. Stalk: half an inch long, and inserted in a shallow cavity lined with russet, which spreads in streaks over the base of the apple. Flesh: white, tender, sweet, and rich.
"This is an apple of the highest merit," says M. Hauchecorne, "and is well worthy of extensive cultivation." The juice has a high colour and a density of 1,083. In 1,000 parts there are of alcoholisable sugar 194; tannin 5,509; mucilage 11; acidity 1,071; salts, &c. 8,420; and water 780.