Herefordshire
- Description
- The tree comes into bearing early and is productive, but it does not appear to be worthy of trial in New York state. It has been known in Herefordshire for more than 200 years, but it was little known in New York as of 1905.
- Flesh quality
- moderately firm and tender, moderately fine, juicy, aromatic, brisk subacid, fair to good in flavor and quality
- Flesh color
- yellow
- Skin quality
- thin, tough
- Skin color
- green-yellow, red, red blushed
- Sizes
- small, medium, below medium
- Shape
- round, oblate, uniform, symmetrical, conical
- General quality
- As fruited at the Geneva Station it is rather attractive but falls below standard commercial varieties in size, quality, and appearance.
- Uses
- kitchen
- Eating season starts in
- October
- Eating season ends in
- February
- Also known as
- Herefordshire Beefing
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 157.