This old kitchen favorite, of Pennsylvania, has migrated westward until it has reached every State and county on its appropriate parallels of latitude, 39° to 42°.
Mr. Downing gives Delaware as its origin, on the authority of Coxe. In accordance with common acceptance in the regions where it is best known, I have adopted the above name, which was given to distinguish it from several other Vanderveres, and especially from the Newtown Spitzenberg, to which the name Vandervere had been applied in New York and westward on that parallel. Coxe describes the fruit in question under the name Vandervere.
Tree vigorous, healthy, large, spreading, very twiggy and drooping, with abundant fruit on the ends of the spray; Foliage bright yellowish-green, shining, pointed, the whole aspect of the tree peculiar and characteristic in summer or winter.
Fruit medium or less, oblate, or globular-oblate, regular; Surface smooth, but having raised hemispherical warts of a yellow russet color, yellow, mottled, and striped light red, often a gray appearance over the whole exterior; Dots large, yellow, indented.
Basin wide, regular, not deep; Eye small, closed.
Cavity wide, regular; Stem long, slender.
Core regular, closed, meeting and clasping the eye; seeds numerous, pointed, plump; Flesh yellow, breaking, granular, juicy; Flavor highly aromatic, acid; Quality for table third, for kitchen first, for cider Coxe says very good, yielding a heavy must; Season December and January.
The fruit is subject to bitter rot, and does not keep well, but may be used for cooking as soon as any other apple, making good sauce in July, when not half grown.
Pottinger.
BIG RED.