Roxbury Russet

Origin & History

A native of Massachusetts (Downing, Thomas), though Elliott notes the origin as uncertain, "either Connecticut or Massachusetts." It was introduced to the Ohio Valley in 1796 or 1797 by Israel Putnam (Elliott), brought to the West by different routes—by the Ohio River and by the lakes—and universally distributed (Warder). Those brought to the mouth of the Muskingum River and propagated by Mr. Putnam had the name changed to Marietta Russet and Putnam Russet; at the same time the appearance of the fruit was so altered by increase in the russeting that it was long thought to be a different variety, until the question was at length settled by interchange of grafts, and when these fruited the identity was proved (Warder).

One of the most popular market fruits in the country (Downing). Warder claims more money has been realized from this variety than from any other, though on the Ohio River the Rome Beauty was considered equally profitable. However, Warder notes that the popularity of this Russet was on the wane, as it is very subject to attacks of the codling-moth, which makes the fruit fall, and because it is apt to ripen too early in southern locations and on limestone soils.

Elliott describes it as "a thick-skinned fruit, generally a good keeper, but hardly above second rate in quality." Thomas notes that "although not of the highest flavor, its productiveness, uniformly fair fruit, and long keeping, render this variety one of the most profitable for orchard culture." It succeeds well throughout the Northern States but partially fails in a few localities at the West (Thomas). Downing similarly notes it drops its fruit too early south and west, and is therefore not valuable there. Elliott calls it "unreliable, West or South."

Tree

Growth spreading (all sources agree). Warder describes the tree as robust and vigorous, while Downing calls it healthy and moderately vigorous. Young shoots are downy (Downing, Elliott, Thomas); Warder describes shoots as stout, straggling, and dark, while Downing specifies them as reddish brown. Foliage gray-green (Warder). Young trees often crooked (Elliott). A prodigious bearer (Downing). On rich prairie soils, the tree is sometimes liable to "bark burst" near the ground, but elsewhere perfectly hardy and very productive (Elliott).

Fruit

Size: Medium to large.

Form: Roundish, somewhat flattened or oblate, frequently angular. Warder notes the fruit is often lop-sided in western regions, and sometimes conic and truncated. Thomas describes it as remotely conical, and observes that large specimens become conical with short thick stalks, while small specimens are more flat with longer and more slender stalks.

Stem: Warder describes the stem as medium length and curved. Downing gives it as nearly three-fourths of an inch long, rather slender, not deeply inserted. Thomas gives one-half to an inch long, noting variation with fruit size. Elliott describes it simply as slender.

Cavity: Regular and pointed (Warder). Medium (Elliott). Acute (Thomas).

Calyx: Closed. Warder describes the eye as medium.

Basin: Round, of moderate depth (Downing, Elliott, Thomas). Warder describes it as regular or wavy, green, often folded.

Skin: At first dull green, covered with brownish yellow russet when ripe, with rarely a faint blush on one side (Downing, Elliott). Warder notes regional variation: overspread with heavy brown russet in the South, but green, often bronzed, and with partial light russet north of latitude 41°. Thomas describes it as partly or wholly covered with rather rough russet on a greenish yellow ground, sometimes with a dull brown cheek. Elliott notes it is a thick-skinned fruit. Dots minute, scattered (Warder).

Flesh & Flavor: Flesh greenish white (Downing, Elliott, Thomas), though Warder describes it as greenish-yellow. Moderately juicy (Downing, Elliott). Warder calls it breaking, granular, often coarse, and juicy. Thomas describes it as rather granular and slightly crisp. Flavor subacid, with sources differing on intensity and quality: Warder calls it "decidedly acid" and rates the quality as second rate; Elliott describes a "mild sub-acid" and considers it "hardly above second rate in quality"; Downing gives "a rather rich subacid flavor" and rates it good to very good; Thomas describes "a good sub-acid flavor."

Core & Seeds: Core regular, closed, clasping (Warder). Core compact (Elliott). Seeds numerous, angular, imperfect (Warder). Seeds ovate, defective (Elliott).

Season

November to January according to Warder, who notes it is a better keeper in the North. Downing states it ripens in January and may be brought to market in June. Elliott gives January to June. Thomas says it keeps late in spring. Its value as a keeping apple is diminished in southern locations and on limestone soils, where it is apt to ripen too early (Warder).

Uses

Market and cooking (Warder). One of the most popular market fruits in the country (Downing). One of the most profitable varieties for orchard culture (Thomas).

Subtypes/Variants

Not described in sources.

Other

The Encyclopedia of Practical Horticulture (1914) lists Roxbury Russet in a variety-characteristic table:

Description absent; variety present in variety-characteristic table.

Roxbury Russet.   Mo   rob   yru   VG   b   W   18*   1*