Bailey Sweet
- From
- Perry
- Description
- Introduced more than sixty years ago under this name. The fruit tends to be scabby and knotty in some localities. May be an older variety brought from the east. Not grown in large quantities in the state.
- Flesh quality
- firm, moderately coarse, moderately crisp, rather tender, moderately juicy to juicy, decidedly sweet, agreeable in flavor
- Flesh color
- yellow tinged
- Skin quality
- tender, nearly smooth
- Skin color
- red mottled, white-gray mottled, yellow, red striped
- Sizes
- large, above medium
- Shape
- round, ribbed, oblate, symmetrical, elliptical, conical
- Keeping quality
- not very good
- General quality
- distinctly sweet and of very good quality
- Eating season starts in
- October
- Eating season ends in
- January
- Also known as
- Bailey's Golden Sweet
- Bailey's Sweet
- Edgerly's Sweet
- Howard's Sweet
- Patterson Sweet
- Patterson's Sweet
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 54.