Powers
ApplePowers
Origin and History
The Powers apple originated as an accidental seedling in the town of Perrysburgh, Ohio, where it grew almost without care until it fruited and attracted the attention of George Powers, the pomologist who brought it into notice. It was first exhibited publicly at the Toledo meeting of the Ohio Pomological Society in January 1864, though the specimens on that occasion were over-ripe. The fruit was shown in perfection of beauty and excellence at the State Fair at Dayton, Ohio, on October 16th of the same year, where it was examined by the Society, who commended it highly. Being satisfied that it was an original seedling, the Society at that time changed its local name — Miller's Apple — to Powers, in honor of the pomologist responsible for its introduction.
In flavor, whiteness of flesh, and perfumed character, the fruit closely resembles the Fameuse, from which it may have been produced. (Warder)
Tree
The tree originated as an accidental seedling and is noted to have grown almost without care prior to fruiting. No further details on tree habit, bark, or foliage are provided in the sources.
Fruit
Size and Form: Large. Roundish, somewhat flattened (Warder describes it as round and somewhat flattened, sometimes rather conic; Downing describes it as roundish oblate), and generally regular in outline. Large specimens may be slightly angular.
Stem: Warder gives the stem as medium or short; Downing gives it simply as short.
Cavity: Deep and regular (Warder); deep and acute (Downing). Sometimes russeted or tinged with brown (Warder).
Calyx: Small, closed.
Basin: Abrupt. Warder describes it as regular, or folded; Downing describes it as somewhat corrugated. These characterizations are consistent in noting irregularity or folding at the basin.
Skin: Very smooth. Ground color a greenish, waxen yellow, more or less shaded with mixed light red, upon which are laid numerous stripes and broken splashes of rich, dark carmine. (Downing concisely renders this as "waxy yellow ground, shaded with red, and splashed with carmine.")
Dots: Minute, scattered, gray (Warder). Downing does not describe dots for this variety.
Flesh: White, very tender, and juicy (Warder); Downing adds fine-grained.
Flavor: Mild sub-acid, quite aromatic, and very agreeable. Both sources concur on mild aromatic subacid character.
Core: Medium or wide, regular, closed, meeting the eye.
Seeds: Numerous, plump; sometimes imperfect.
Season and Uses
Ripens in October and continues through November (Downing). The fruit is especially suited for the table as a highly ornamental dessert apple; its extreme delicacy and beautifully white, tender flesh make it well adapted to dessert use, while that same quality unfits it for general market purposes. Quality rated very good by both sources.
Variant: Powers Seedling (New York)
Downing notes a second, distinct variety sharing the Powers name: the Powers Seedling, which originated on the farm of C. W. Powers, Amenia, Dutchess County, New York. This is an entirely separate variety from the Perrysburgh Ohio apple described above.
Fruit medium in size, roundish, inclining to conic; whitish in ground color, shaded, splashed, and striped with red; light dots. Flesh white, a little stained next the skin, crisp, juicy subacid. Quality rated Good. Season: November.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— John A. Warder, American Pomology: Apples (1867)Powers.
This beautiful table apple was first brought to public notice by Geo. Powers, of Perrysburgh, Ohio. He exhibited specimens at the Toledo meeting of the Ohio Pomological Society in January, 1864, but the fruit was over ripe; at the State Fair at Dayton, Ohio, October 16th, it was shown in perfection of beauty and excellence, and was then examined by the Society, who commended it highly, and being satisfied that it was an original seedling, its local name, Miller's Apple, was then changed to Powers, in honor of the pomologist who had brought it into notice.
The tree appears to have been an accidental seedling, which sprang up in the town of Perrysburgh, where it grew almost without care until it fruited a few years ago, and attracted the attention of Mr. Powers.
The fruit is large and fair, round, somewhat flattened, and sometimes rather conic, generally regular, but large specimens are slightly angular; the surface is very smooth, a greenish waxen yellow, more or less shaded with mixed light red, upon which are laid numerous stripes and broken splashes of rich, dark carmine; Dots minute, scattered, gray.
Basin abrupt, regular, or folded; Eye small, closed.
Cavity deep, regular, sometimes brown; Stem medium or short.
Core medium or wide, regular, closed, meeting the eye; Seeds numerous, plump, sometimes imperfect; Flesh white, very tender, juicy; Flavor mild sub-acid, quite aromatic, very agreeable; Use especially for the table, as a highly ornamental dessert fruit, for which its extreme delicacy adapts it, while the same quality unfits it for general market purposes; Quality very good; in its season of ripening, in its beautifully white and tender flesh, and in its perfumed flavor, this fruit resembles the Fameuse, from which it may have been produced.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Powers.
Miller's Apple.
Origin, Perrysburgh, Ohio.
Fruit large, roundish oblate, waxy yellow ground, shaded with red, and splashed with carmine. Stalk short. Cavity deep, acute. Calyx closed. Basin abrupt, somewhat corrugated. Flesh white, fine-grained, juicy, mild, aromatic subacid. Very good. October, November. (O. P. S. Trans.)
There is another Powers, or Powers Seedling, which originated on the farm of C. W. Powers, Amenia, Dutchess Co., N. Y.
Fruit medium, roundish, inclining to conic, whitish, shaded, splashed, and striped with red, light dots. Flesh white, a little stained next the skin, crisp, juicy subacid. Good. November.