Tart Bough
Apple
USDA Pomological Watercolor Collection
Tart Bough
Origin/History
An old variety, originated and disseminated, so far as can be learned, by Judge Buel of Albany, N.Y. (Downing, Beach). Elliott regarded it as unworthy of cultivation. Beach (1905) notes that neither this variety nor the second Tart Bough described by Downing was known to him at the time of writing.
Important nomenclatural note: Downing explicitly recognizes two distinct varieties circulating under the name Tart Bough. The descriptions below are kept separate accordingly.
Tart Bough (Primary)
Tree
Trees are more rapid in growth than Early Harvest (Downing, Elliott, Beach).
Fruit
Not described in source beyond general resemblance to Early Harvest.
Flavor
More acid than Early Harvest (Downing, Elliott, Beach).
Season
Ripens ten days later than Early Harvest (Elliott, Beach).
Uses
Not considered profitable (Downing).
Tart Bough (Second, as recognized by Downing)
Fruit
Size: Small.
Form: Roundish conical.
Skin: Whitish, thickly sprinkled with dots.
Stem: Stalk long, slender.
Calyx: Closed, with long segments.
Basin: Shallow.
Flesh/Flavor: Flesh white, firm-grained, tender, juicy, sprightly, pleasant subacid. Quality: Good. Core small.
Season
August.
Other
Beach (1905) cites the following references for Tart Bough: Thomas (1849:142), Elliott (1854:178), Warder (1867:734), Downing (1869:380). The synonym "Sour Bough" appears in some sources (Downing, Beach).
Book Sources
Described in 3 period pomological works
View original book sources (3)
— 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.
— 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.