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Some friends have asked me to tell them about the history of seven 
varieties of apples that were grown in the Phila area in the mid 
1800's and I wonder if anyone can add to the following material:
     Summer Rambo
     A medium to large greenish yellow red-striped 15th century
apple,it is good for eating out of hand and for jelly,pies, drying and 
sauce. Cole said of it "a rich, sprightly, luscious, slightly
sub-acid flavor." The tree is very vigorous, bears early and heavily 
and is resistant to disease.
     Pound Sweet/ Pumpkin Sweet  
     A very productive and very sweet Conn. variety with pale green 
splashed with lighter streaks and numerous white dots. Dates from 
around 1834. One of the best for cider making as well as for baking 
and eating. According to Burford this variety was used in Ohio during 
the Civil War period to make Apple Butter which the maker then sold
to both sides of the encounter for 10 to 25 cents per gallon.
     Smokehouse 
     This 1837 fresh cider tasting variety is unbeatable for cooking, 
baking, sauce and eating out of hand. The tree is hardy, young and 
heavy bearing and vigorous. Originating in Lancaster County, PA next 
to a smokehouse, this flushed, dull red over greenish yellow variety 
may have descended from the Vandevere which itself originated in 
Delaware..  Will keep til March
     Grimes Golden
     A medium sized apple with a rich, sweet, aromatic spicy flavor. 
The apple sauce apple according to my grandmother. Not as good for 
baking as some others. Life magazine in Oct of 1947 said that it was 
"believed to have sprouted from one of the seeds planted by
Johnny Appleseed about 1795 in Wellsburg, W. Va." Burford says it
contains 18.81% sugar and ferments to 9% alcohol. It was - and still 
is- used for making hard cider and brandy in the Blue Ridge Mountains 
of VA."
     Roxbury Russet
     Burford says that this is the same as the Shippens Russet which 
is named for a 1800's Phila. judge.  Dating from 1650 and
originating in Mass. This apple is a good winter fruit with a 
sprightly sub-acid flavor not found in grocery store apples. The flesh 
is a greenish-white, moderately juicy, and has a rather rich sub-acid 
flavor. Good for hard cider blends and drying and keeping. 
      Esopus Spitzenburg
      Burford describes this late 18th century applet as a smooth 
skinned fruit "colored a lively brilliant red approaching 
scarlet...covered with small yellow specks."  Downing said that
it "is a handsome, truly delicious apple" and is "considered equal
to the Newtown Pippin" and "unsurpassed by any other variety as a
dessert fruit"  The "first of apples". The crisp, juicy,
spicy,aromatic flavor comes from the yellowish flesh.  A good keeper 
used for dessert and cooking  and a good grower and bearer according 
to Cole  Jefferson ordered 12 of this variety to plant at Monticello.
      Newtown Pippen
      Another 1700 variety this apple was used by Benj. Franklin and 
others to establish our countries' exportation trade when barrels 
packed with these yellowish-green fruits were shipped to Europe.  
Fisher's adjectives include medium sized, crisp,aromatic, rich,
creamy yellow flesh that offers refreshing tartness and high quality 
for dessert, cooking and cider.  Cole called it "one of the very
best, and yet most uncertain of all apples" for some years and in some
areas it does not perform well.  Downing was not as restrained in his 
comments and said it  "..stands at the head of all apples... .".
Origin: Newtown Long Island, NY

    Any additional info will be appreciated
    Thanks
     Mike



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