Northfield
AppleNorthfield
Origin and History
Originated in Vermont.
Tree
Rather vigorous; head roundish.
Fruit
Size: Large.
Form: Roundish oblate; sides unequal.
Surface: Whitish yellow, blushed and faintly striped with red, netted more or less with russet.
Cavity: Broad, moderately deep, slightly russeted.
Stem: One inch long, rather stout.
Basin: Wide, abrupt, moderately deep, corrugated.
Calyx: Medium, nearly closed.
Flesh: Juicy, crisp, tender, mild subacid.
Quality: Rather poor.
Core: Medium, closed; tube long, funnel-shaped.
Season
September to December.
Uses
Downing recorded the variety as good for cooking.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)Northfield. — Origin, Vermont; tree rather vigorous with roundish head.
Fruit large, roundish oblate, sides unequal; surface whitish yellow, blushed and faintly striped with red and netted more or less with russet; cavity broad, moderately deep, slightly russeted; stem one inch long, rather stout; basin wide, abrupt, moderately deep, corrugated; calyx medium, nearly closed. Core medium, closed; tube long, funnel-shaped; flesh juicy, crisp, tender, mild subacid; quality rather poor. [Downing wrote "good for cooking."] Season September to December. (Mich. Exp. Sta. Bui., 169, p. 787.)