Brownlees
- Description
- An English variety introduced by Mr. William Brownlees, a nurseryman at Hemel, Hempsted, Herts, about the year 1848, but it is little known in New York. It is desirable in size and of good appearance, but not sufficiently productive in New York to make it profitable for commercial planting.
- Flesh quality
- moderately firm, fine, moderately crisp, juicy, sprightly, with a rich subacid aromatic flavor which is found only in some russet apples, very good quality.
- Flesh color
- yellow tinged
- Skin quality
- rather tender, russet
- Skin color
- yellow
- Sizes
- large, medium, above medium
- Shape
- irregular, ribbed, oblate, uniform, oblique, elliptical
- General quality
- Excellent in quality
- Eating season starts in
- October
- Eating season ends in
- January
- Also known as
- Brownlees' Russet
- Brownlees's Russet
- Brownlees' Seedling Russet
- Reinette Grise Brownlees'
- Reinette Grise Brownlees'
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 86.