No. 90. Greyhouse
Apple
No. 90. Greyhouse
Origin / History
No. 90. Greyhouse is described by William Coxe in A View of the Cultivation of Fruit Trees, published in 1817. The generality of the admirers of cider brought to the Philadelphia market think No. 90. Greyhouse the finest cider of all, with the exception of the Crab. Coxe states his own opinion that No. 90. Greyhouse "does not surpass the Winesap, when well made." The source gives no originator, place of origin, or date of introduction for the variety, and it records no earlier or alternate names.
Tree
The tree is by no means hardy, and it is not a regular bearer, although it sometimes produces abundantly. One of the finest orchards of this fruit stands on a sub-soil of river mud. Meadow and river mud have been found highly efficacious in promoting its growth.
Fruit
Size: Middling.
Form: Round.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Plump and smooth, of a dull red, mixed with faint streaks or blotches still more dull.
Dots: Not described in source.
Flesh and flavor: Firm and dry, without much indication of its excellence in taste or smell. The cider when first made is of "sirupy richness" and of great strength; when well fined, it is of peculiar delicacy and purity.
Core and seeds: Not described in source.
Season
The fruit hangs late on the tree.
Uses
No. 90. Greyhouse is valued chiefly as a cider fruit. The must is very heavy, next in weight to that of the Coopers Russeting, which weighs "twentyfour dwt. per pint more than water." The cider makes excellent cider without housing, and when first made it is of "sirupy richness" and great strength, becoming of peculiar delicacy and purity when well fined.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)NO. 90. GREYHOUSE.
The Greyhouse, is thought to be the finest cider brought to the Philadelphia market, by the generality of the admirers of that liquor, with the exception of the Crab: in my own opinion, it does not surpass the Winesap, when well made: the form of the fruit is round, the size middling, a plump smooth skin of a dull red, mixed with faint streaks or blotches still more dull: the flesh is firm and dry, without much indication of its excellence in taste or smell: the cider when first made, is of sirupy richness; of great strength; and when well fined, of peculiar delicacy and purity. The tree is by no means hardy nor is it a regular bearer, although it sometimes produces abundantly: one of the finest orchards of this fruit, stands on a sub-soil of river mud; meadow and river mud have been found highly efficacious in promoting its growth. The fruit hangs late, and makes excellent cider without housing: the must is very heavy, next in weight to that of the Coopers Russeting, which weighs twentyfour dwt. per pint more than water.