Vandervere Pippin.

LARGE VANDERVERE—WATSON'S VANDERVERE—VANDERVERE (Elliott)—YELLOW VANDERVERE—and several others in the books.

There appears to have been much confusion in the minds of authors who have written of this fruit, which, in some parts of the country is very well known and much cultivated. I have taken the name by which it is almost universally recognized by cultivators, though it is adopted only as a synonym by Mr. Elliott, who seems to have confounded this apple with the Pennsylvania Vandervere or Staalcubs described by Coxe. Origin believed to have been Pennsylvania, but this is not well established. Tree very vigorous, large, spreading, productive, bearing annually; Twigs and leaves much like the Pennsylvania VanderVere. Fruit large to very large, regular, oblate; surface smooth, yellow, more or less covered with marbled red, and scarlet stripes; Dots large, yellow, indented, sometimes irregularly net-veined, making it less smooth. Basin wide, regular; Eye small, closed. Cavity wide, regular; Stem long, medium size. Core regular, closed, meeting and clasping the eye; Seeds numerous, dark; Flesh yellow, firm, breaking, granular, juicy, heavy; Flavor rich, acid; Quality poor for table, excellent for cooking; Season December. Does not keep well, rather subject to bitter rot, but a great favorite with house-keepers, and a useful shade tree near the kitchen door.

— John A. Warder, American Pomology: Apples (1867)

Vandervere Pippin.

Indiana Vandevere. Watson's Vandevere. Big Vandevere. Mountain Vandevere. Imperial Vandevere ?

Origin unknown. Tree a strong, rapid grower, spreading, a moderate bearer. Young wood smooth, light reddish brown, medium sized, buds reddish.

Fruit large, oblate, approaching conic, yellow, flaked all over with red, striped on the sunny side, and covered with rough brown dots. Stalk short, inserted in a broad, deep cavity, often russeted. Calyx partially closed, set in a moderate basin. Flesh crisp, with a brisk subacid flavor. Good. September to February. Valuable for cooking and drying.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

VANDEVERE PIPPIN.

REFERENCES. 1. Phoenix, Horticulturist, 4:471. 1849. 2. Elliott, 1854:113. fig. 3. Downing, 1857:199. 4. Hooper, 1857:94. 5. Warder, 1867:462. 6. Thomas, 1875:204. 7. Budd-Hansen, 1903:193. fig.

SYNONYMS. Baltimore of some, incorrectly (2). Big Vandevere (3). Fall Vandervere (2). Gibbon's Smathhouse? (2). Gibbon's Smokehouse? (2). Imperial Vandervere (2). Indiana Vandevere (3, 6). Large Vandervere (5). Millcreek (2). Millcreek Vandervere (2). Pennsylvania Vandevere (2). Red Vandervere (2). Smokehouse? (2). Spiced Oxeye (2). Staalclubs (2). Striped Ashmore? (2). Striped Vandervere (2). VANDERVERE (2). Vandervere (5). VANDERVERE PIPPIN (1, 5). Vandervere Pippin (2). VANDEVERE PIPPIN (3, 6, 7). Vandevere Pippin (4). VANDEVERE YELLOW (4). Watson's Vandervere (2, 5). Watson's Vandevere (3, 6). Windower (1). Yellow Vandervere (2, 5).

A large, coarse apple, yellow, more or less covered with marbled red and scarlet stripes; flesh of rather sharp acid flavor, excellent for culinary use but not esteemed for dessert (5); in season from September or October to early winter. The tree is vigorous, large, spreading, a reliable cropper and productive. The twigs and leaves much resemble those of Vandevere (5). It appears that it is no longer listed by nurserymen.

Historical. Origin unknown (3, 5, 7). It has been grown to some extent in the West but has never been much cultivated in New York.

— S.A. Beach, The Apples of New York, Vol. 2 (1905)

Vandervere. Size: medium; form: flat; color: yellow-red; quality: good; use: market; season: winter; Northern Division: 2 reporting stations (also reported in another division).

— Granville Lowther (ed.), Encyclopedia of Practical Horticulture (1914)

Vandervere. Vandervere Pippin, Red Vandervere, Fall Vandervere, Yellow Vandervere, Baltimore, of some incorrectly, Imperial Vandervere, Pennsylvania Vandervere, Striped Vandervere, Staalclubs, Watson's Vandervere, White Wine, of some. American. Native of Delaware. For other synonyms heretofore used in connection with this variety, see "Newtown Spitzenberg," page 94, Gray Vandervere, page 82, and Smokehouse, page 109. We do not think the true Vandervere has ever been grown to any extent east of Pennsylvania. The tree is a free grower, productive, and early bearer. Grown on soils deficient in lime, like many of our Western bottoms, and some of prairie, it has always more or less of dry bitter rot, but, when supplied with lime, the rot disappears, the fruit increases in size, and improves in quality; needs good culture. Grown North, it is smaller in size, and much more conical, and less highly-colored than South. Young shoots, spotted. Fruit, from medium to large; form, round flattened, sometimes angular; color, orange yellow, striped and stained with yellow red, few streaks of deeper red when grown exposed to the sun, dotted at intervals of a quarter to half-inch with large yellow russet specks; when grown North, these specks are more of gray and much smaller, often russeted about the stem; stem, projecting about even with surrounding surface; cavity, deep, open, regular; calyx, with small segments; basin, open, broad, sometimes slight waves or furrows; flesh, yellowish white, crisp, aromatic, tender, sprightly, mild sub-acid; core, round, compact; seeds, large, ovate pyriform. December to February.

— F.R. Elliott, The Western Fruit Book (1865)

Vandevere Pippin. — Origin unknown, supposed to have been Pennsylvania, but this is not well established; popular in parts of the West; tree very vigorous, large, spreading; abundant annual bearer. Fruit large to very large, oblate, remotely conic, regular; surface yellowish green, striped, marbled, and blotched with red, with bright red stripes on sunny side; dots large, rough, yellow and brown russet, some minute, gray, with green bases; cavity wide, regular, obtuse, deep, with stellate russet; stem short, stout; basin wide, shallow, smooth; calyx partially closed. Core closed, regular, clasping; tube funnel-shaped; stamens median; seeds many; flesh greenish yellow, firm, crisp, heavy, juicy, rich, brisk subacid, good, valuable for cooking and drying. November, December.

— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)