Ogdensburgh

Apple

Ogdensburgh

Origin/History

Originated with A. B. James, Ogdensburg, N. Y. The physical description derives from Elliott's notes, as cited by Downing. Beach (1905) records no independent acquaintance with the variety and had received no report concerning it from any correspondents.

Tree

Not described in source.

Fruit

Size: Medium.

Form: Roundish oblate conic.

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Whitish yellow. Downing describes the sun-exposed side as brownish red; Beach, summarizing the same Elliott source, describes it as a brownish blush. Dots few, light and brown.

Flesh/Flavor: Flesh white, juicy, tender. Flavor very mild subacid. Quality rated very good.

Core/Seeds: Core medium.

Season

November and December.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Ogdensburgh.

Originated with A. B. James, Ogdensburgh, N. Y.

Fruit medium, roundish oblate conic, whitish yellow, brownish red in sun, few light and brown dots. Flesh white, juicy, tender, very mild subacid. Very good. Core medium. New. November, December. (Elliott's Notes.)

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

OGDENSBURGH.

Reference. 1. Downing, 1869:291.

Synonyms. None.

Originated with A. B. James, Ogdensburg, N. Y. According to Elliott's description cited by Downing (1) the fruit is medium size, whitish-yellow with brownish-blush; flesh tender, very mild subacid, very good; season November and December. We are unacquainted with this variety and have received no report concerning it from any of our correspondents.

— S.A. Beach, The Apples of New York, Vol. 2 (1905)