Oxford
AppleOxford
Origin and History
Originated in an old garden on the farm of John E. Morgan, of Oxford, Indiana. The variety is noted for its hardiness, keeping qualities, and fruit quality.
Tree
Hardy and vigorous. Growth upright initially, becoming spreading with age. An early bearer, producing good crops annually.
Fruit
Size and Form: Medium; roundish oblate, slightly conical. Sometimes the sides are unequal.
Skin: Pale yellow, covered with light red on the shaded side and dark crimson in the sun. Mixed and spotted with gray, with many yellowish, conspicuous dots—a few areolate.
Stem: Very short and small, often with a lip at the base.
Cavity: Large and deep; thin russet lining.
Calyx: Small, closed or nearly so.
Basin: Rather large, slightly corrugated.
Flesh: Whitish yellow, half fine, rather firm, juicy. Flavor mild subacid, a little aromatic, and quite rich.
Core: Rather small.
Season
January to March.
Uses
Not described in source.
Subtypes and Variants
Not described in source.
Source: A.J. Downing, The Fruits and Fruit Trees of America (1900)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Oxford.
Originated in an old garden on the farm of John E. Morgan, of Oxford, Ind. Tree hardy, vigorous, upright, spreading with age; an early bearer, producing good crops annually; it is said to be valuable for its hardiness, keeping, and quality of the fruit.
Fruit medium, roundish oblate, slightly conical, sometimes sides unequal; skin pale yellow, covered with light red on the shaded side, dark crimson in the sun, mixed and spotted with gray, and many yellowish, conspicuous dots — a few being areole; stalk very short, small, often by a lip; cavity large, deep, thin russet; calyx small, closed, or nearly so; basin rather large, slightly corrugated; flesh whitish yellow, half fine, rather firm, juicy, mild subacid, a little aromatic, and quite rich; core rather small. January, March.