Lansingburg
- Description
- An old variety which appears to have been first brought to notice in Ohio. Not recommended for planting in New York.
- Flesh quality
- very firm, rather coarse, breaking, moderately tender, rather dry, mild subacid, becoming somewhat sweet, fair to good.
- Flesh color
- yellow tinged, green tinged
- Skin quality
- thick, very tough, slightly rough, rather dulled with faint bloom
- Skin color
- yellow, red blushed, red mottled, carmine striped, green, carmine blushed
- Sizes
- medium, above medium
- Shape
- round, unequal sides, ribbed, oblate, uniform, symmetrical, conical
- Keeping quality
- late
- General quality
- Fair
- Uses
- market, culinary
- Eating season starts in
- December
- Eating season ends in
- June
- Also known as
- Lansinburg
- Lansingburgh
- Lansingburg Pippin
- Red Rock
- Rock Apple
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 187.