Sack Apple

Origin / History

The Sack Apple is listed in The Herefordshire Pomona (1885), published by the Woolhope Naturalists' Field Club, as "one of our oldest historic varieties." It was also recorded under the names Spice Apple and Fox's Kernel. A chemical analysis of the fruit was made in the season of 1878 by Mr. G. H. With, F.R.A.S.

Tree

Not described in source.

Fruit

Size: Below medium size.

Form: Conical, and uneven in its outline, being ribbed on the sides in the way of the Margil, and ridged round the eye.

Stem: Very short, thick, and fleshy.

Cavity: Very shallow.

Calyx: Eye small and closed, with erect pointed segments, set in a deep and plaited basin. Tube funnel-shaped. Stamens median; the style very stout and thick at the base, filling nearly the half of the tube.

Basin: Deep and plaited.

Skin: Smooth and shining, as if varnished, almost entirely covered with deep bright crimson, which is streaked and mottled with darker crimson on the side next the sun. Where shaded, the skin is yellowish and mottled with crimson.

Dots: Not described in source.

Flesh and flavor: Tender, crisp, fine-grained, sweet, and with a pleasant subacid flavor. The fruit has a pleasant vinous aromatic flavor.

Core and seeds: Cells of the core open; cell-walls ovate.

Season

An early apple, in use during October and November. It keeps fairly well.

Uses

At present the Sack Apple is more used as a dessert or pot fruit than for cider.

Subtypes / Variants

Not described in source.

Other

Chemical analysis, season 1878, by Mr. G. H. With, F.R.A.S. Density of fresh juice, 1.039; ditto after 24 hours' exposure to air, 1.044. 100 parts of juice by weight contained: sugar 6.400; tannin, mucilage, salts, etc. 5.220; water 88.380.