1. POMEROY.

Synonyms.—Herefordshire Pomeroy.

There are several varieties of Apples distributed throughout the country that are known by the name of Pomeroy and which differ in many respects from one another. In the third edition of the "Catalogue of Fruit cultivated in the Garden of the Horticultural Society of London" published in 1842, three varieties are mentioned. The Early Pomeroy, the New Pomeroy and the Old Pomeroy, the first of three appears from the descriptions to be the Pomeroy of Herefordshire. The first is described to have the fruit conical, striped, and ripe in October; the second ovate, russet, and in use from November to December; and the third, which is also called the Taunton Pomeroy, is said to be conical, brownish yellow, and in use from November to February. The one which comes nearest to our Pomeroy in respect of season is the first or Early Pomeroy, and it also agrees in shape and in colour, ours being both conical and striped. The second is evidently our Winter Pomeroy; and the third may be the variety recorded in a MS. description of Forsyth's, which he had from Kirke of Brompton, and which he says is "a middle-sized apple, pretty pleasant flavour, rather sharp. Ripe in January." But in his "Treatise on the Culture and Management of Fruit Trees," Forsyth describes the Pomeroy as "ripe nearly as soon as the Juneting; and though not so beautifully coloured, is larger and much better tasted. There is a variety which is a Winter Apple." He cites Langley's figure as identical with this description, but upon what other ground than the mere name it is difficult to imagine, for Langley gives neither description nor the season of ripening. This description of Forsyth's is identical with that of Switzer's which was published 80 years previously, and excites a suspicion that the one is a mere copy of the other, and not made from original observations.

Although the name appears to indicate that this is originally a French Apple, it does not follow that it is so, and there is nothing to warrant such a conclusion. In the most searching investigations that have been made, no mention of the name can be found even in records of the oldest French varieties, reaching back to the 13th and 14th centuries. It does not appear in the list of Olivier de Serres in 1600, or of Lectier in 1628, nor can any trace be found of it from that period downwards in any French work, ancient or modern. The probability is that it is a true English Apple of great antiquity, and that its name was given at a time when Norman French was prevalent in this country, for we find the name applied to other than apples, as for instance, that of a place in Devonshire called Stockleigh Pomeroy.

The earliest record we have of the Pomeroy is in Leonard Meager's list published in 1670, but it must have been in existence long before. Langford mentions it in 1681, and so does Ray in 1686. The author of "The Compleat Planter and Cyderist" (1690) says, "The Pome Roy hath a good taste, a pulpy substance, and not yielding much juice, yet that which is, is very good," but these all agree in calling it a Winter Apple, and it may be our Winter Pomeroy. It is also named by Philips in his poem on "Cyder." Coming to more modern times we find Rogers in 1837 speaking of the Pomeroy or "Pomme Roi" as a very good culinary apple, usable during October, November and December, and is much esteemed in the county of Sussex, to which locality it is probable it may have been received from the opposite coast of France." But from the great lack of proper descriptive characters by all our early writers on fruits, it is impossible to identify with certainty any of these varieties with the Pomeroy of which we now treat.

Description.—Fruit; rather below medium size, short conical, or ovate, with ribs on the sides which become more prominent as they approach the eye, and around which they form ridges. Skin; greenish yellow, marked with some traces of russet and streaks of red where shaded, but on the side exposed to the sun, it is covered with a large patch of dense cinnamon-coloured russet, and the whole surface is strewed with large russet dots. Eye; set in a pretty deep and angular basin; the segments are connivent and reflexed at the tips; the tube is short conical, and the stamens are inserted near the margin of the tube. Stalk; short, sometimes about half-an-inch in length, and deeply inserted nearly the whole of its length. Flesh; yellowish, tender, juicy, sweet and richly flavoured. The cells of the core are open and symmetrical.

This is a dessert apple of great excellence, and with flesh remarkable for its delicacy of texture. It ripens in September and lasts only for a short time, as it begins to decay before the middle of October.

— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)

Pomeroy.

Taunton.

There are two Pomeroy Apples from England — one from Somersetshire and one from Lancashire; neither of them proves of much value here. The first is medium, roundish conical, greenish yellow, with stripes of red and russet in the sun. Flesh yellow, firm, juicy, sugary. October, December.

The second is medium, roundish oblate, ribbed at apex, pale yellow, shaded cheek of red in the sun, russet dots. Flesh whitish, tender, brisk subacid. September, October.

There is another Pomeroy from Massachusetts, which is of medium size, roundish oblate, yellow, shaded, splashed, and marbled in sun with light and dark red. Stalk short. Calyx closed. Flesh white, tender, moderately juicy, pleasant subacid. Good or very good. October, November.

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

medium size, bright orange-red, flesh tender, juicy and richly flavoured, one of the most productive varieties. Sept. & Oct.

— James Veitch & Sons, Veitch's Fruit Trees (1911) (1911)