Moyer
Apple
USDA Pomological Watercolor Collection
Moyer
Origin / History
Moyer is a chance seedling received in 1894 from Moyer and Cook, Laketon, Indiana, for testing at the New York station (see N. Y. Sta. An. Rpt., 13:170, 1894). It was later recorded in U. S. Bureau of Plant Industry Bulletin 56:205 (1905). It has also been listed under the name Moyer Prize.
Tree
Came into bearing young as tested at the Station and is productive.
Fruit
Size: Rather large.
Form: Not described in source.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow, often somewhat blushed with red. In general appearance hardly equal to the Yellow Bellflower, but said to stand handling fully as well if not better.
Dots: Not described in source.
Flesh and flavor: Moderately coarse, crisp, very juicy. Mildly subacid, eventually becoming sweet or nearly so. Good to very good in flavor and quality.
Core and seeds: Not described in source.
Season
Not described in source.
Uses
Not superior to other varieties of its season for either dessert or culinary uses. The fact that it is a yellow apple makes it of doubtful value for the commercial orchard. It stands handling fully as well as the Yellow Bellflower, if not better.
Subtypes / Variants
Not described in source.
Other
Of the Yellow Bellflower group.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— S.A. Beach, The Apples of New York, Vol. 1 (1905)MOYER.
REFERENCES. 1. N. Y. Sta. An. Rpt., 13:170. 1894. 2. Ragan, U. S. B. P. I. Bul., 56:205. 1905.
SYNONYM. MOYER PRIZE (1). Moyer Prize (2).
A chance seedling received in 1894 from Moyer and Cook, Laketon, Indiana, for testing at this Station. It is a rather large apple of the Yellow Bellflower group, yellow often somewhat blushed with red, hardly equal to the Yellow Bellflower in general appearance, but it appears to stand handling fully as well if not better. The flesh is moderately coarse, crisp, very juicy, mildly subacid eventually becoming sweet or nearly so, good to very good in flavor and quality. As tested here it has come into bearing young and is productive. It is not superior to other varieties of its season for either dessert or culinary uses and the fact that it is a yellow apple makes it of doubtful value for the commercial orchard.