Tart Bough
Apple
USDA Pomological Watercolor Collection
Tart Bough
Origin / History
An old variety, called Sour Bough by some. Downing (1900) says it was originally disseminated, so far as he could learn, by Judge Buel of Albany, N. Y.; Beach, citing Downing, says it was originated and disseminated by Judge Buel. Downing adds that it is "not considered profitable." Beach reports that Elliott regarded it as unworthy of cultivation. Beach: "We do not know either of these varieties."
Tree
Trees more rapid in growth than those of Early Harvest (Elliott, Downing).
Fruit
Size: Not described in source.
Form: Not described in source.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Not described in source.
Dots: Not described in source.
Flesh and flavor: More acid than Early Harvest.
Core and seeds: Not described in source.
Season
Ripens later than Early Harvest: ten days later (Elliott), "much later" (Downing). The other Tart Bough (see Subtypes / Variants) is given as August (Downing).
Uses
Not described in source.
Subtypes / Variants
Downing recognizes another Tart Bough. Fruit small, roundish conical, whitish, thickly sprinkled with dots. Stalk long, slender. Calyx closed, with long segments. Basin shallow. Flesh white, firm-grained, tender, juicy, sprightly, pleasant subacid. Good. Core small.
Other
Resembles Early Harvest; Downing says it "much resembles Early Harvest in the fruit."
Book Sources
Described in 3 period pomological works
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)Tart Bough. Resembles Early Harvest, but trees more rapid in growth, and ripens ten days later; more acid.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Tart Bough.
Sour Bough of some.
An old variety, originally disseminated, so far as we can learn, by Judge Buel, of Albany, N. Y. It much resembles Early Harvest in the fruit, but the trees are more rapid in growth, and it ripens much later, is more acid, and not considered profitable.
There is another Tart Bough, the fruit of which is small, roundish conical, whitish, thickly sprinkled with dots. Stalk long, slender. Calyx closed, with long segments. Basin shallow. Flesh white, firm-grained, tender, juicy, sprightly, pleasant subacid. Good. Core small, August.
— S.A. Beach, The Apples of New York, Vol. 2 (1905)TART BOUGH.
REFERENCES. 1. Thomas, 1849:142. 2. Elliott, 1854:178. 3. Warder, 1867:734. 4. Downing, 1869:380.
SYNONYMS. Sour Bough of some (4). TART BOUGH (1, 2, 3, 4).
An old variety which according to Downing (4) was originated and disseminated by Judge Buel of Albany, N. Y. Elliott (2) states that it resembles Early Harvest, but it ripens ten days later, has more acid and the trees are more rapid in growth. He regarded it as unworthy of cultivation.
Downing recognizes another Tart Bough the fruit of which is small and whitish with white, tender flesh, juicy, sprightly, pleasant subacid, good. Season August (4).
We do not know either of these varieties.