REV. W. WILKS
AppleREV. W. WILKS
Origin and History
REV. W. WILKS was raised by Messrs. Veitch from the parentage of Peasgood Nonsuch and Ribston.
Tree
Growth is stout and dwarf, with extraordinary fertility. Leaves are large, dark, lax, undulated, and doubly curved serrate.
Fruit
Size: Very large; 3½ by 3 inches.
Form: Flat conical, slightly irregular.
Skin: Pale creamy-white with slight flush and stripes.
Stem: Short, set in a deep, narrow, slightly russet cavity.
Eye: Closed or slightly open, positioned in a wide ribbed basin.
Flesh: Tender, white, sub-acid. When cooked, it becomes pale yellow and cooks frothily, indicating excellent cooking properties.
Core and Seeds: Not described in source.
Season
September to November.
Uses
Culinary (cooking apple). REV. W. WILKS is described as having excellent cooking qualities and is a very large and promising fruit for the kitchen.
Subtypes and Variants
Not described in source.
Other
First described in The Garden, 1910, p. 572.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)REV. W. WILKS. The Garden, 1910, 572. Culinary, September to November, very large, 3½ by 3, flat conical, slightly irregular. Colour, pale creamy-white with slight flush and stripes. Flesh, tender, white, sub-acid, cooks frothily, pale yellow. Eye, closed or slightly open, in a wide ribbed basin. Stem, short, in a deep, narrow, slightly russet cavity. Growth, stout and dwarf; fertility extraordinary. Leaf, large, dark, lax, undulated, doubly curved serrate. Origin, raised by Messrs. Veitch, from Peasgood Nonsuch and Ribston. A very large and promising fruit, of excellent cooking qualities.