Milwaukee
- From
- Milwaukee
- Description
- Originated with George Jeffry, Milwaukee, Wis., from seed of Oldenburg.
- Flesh quality
- Firm, somewhat coarse, crisp, very tender, very juicy, sprightly, brisk subacid, fair to good.
- Flesh color
- white, yellow tinged
- Skin quality
- Thin, tough, smooth, and glossy.
- Skin color
- yellow, red striped, red mottled, white, red blushed
- Sizes
- very large
- Shape
- ribbed, oblate, unequal sides
- Keeping quality
- Some portion of the fruit may keep till February or March, but in ordinary storage there is a rather high percentage of loss after early winter.
- Uses
- market, culinary
- Eating season starts in
- October
- Eating season ends in
- January
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 211.