Sour Bough
Apple
Sour Bough
Origin/History
An old variety grown in Westchester County, New York. Downing's 1869 description is the primary published record of this variety.
The name Sour Bough has also been applied at times to the Champlain and to the Tart Bough, which are distinct varieties.
Tree
Thrifty and upright in habit.
Fruit
Size
Medium.
Form
Roundish conic. Often knotty.
Stem
Not described in source.
Cavity
Not described in source.
Calyx
Not described in source.
Basin
Not described in source.
Skin
Yellow, moderately sprinkled with gray and light dots.
Flesh/Flavor
Flesh whitish, brisk subacid.
Core/Seeds
Not described in source.
Season
September.
Uses
Good for cooking.
Subtypes/Variants
Not described in source.
Other
Described as often knotty and unprofitable.
Book Sources
Described in 2 period pomological works
USDA Nomenclature (1905)
From W.H. Ragan, Nomenclature of the Apple, USDA Bulletin No. 56
Possibly identical with: Champlain
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Sour Bough.
An old variety, grown in Westchester Co., N. Y. Tree thrifty, upright.
Fruit medium, roundish conic, yellow, moderately sprinkled with gray and light dots. Flesh whitish, brisk subacid. Good for cooking. September. Often knotty and unprofitable.
— S.A. Beach, The Apples of New York, Vol. 2 (1905)SOUR BOUGH.
Reference. 1. Downing, 1869:357. Synonyms. None.
This is an old Westchester county variety which, according to Downing, is of medium size, roundish conic, yellow with whitish, brisk subacid flesh, good for cooking. Season, September. "Often knotty and unprofitable" (1).
The name Sour Bough has also been applied sometimes to the Champlain; see page 30; and also to the Tart Bough; see page 220.