Smith Cider
- From
- Geneva
- Flesh quality
- Firm, moderately fine-grained, crisp, tender, juicy, subacid becoming mildly subacid, aromatic, sprightly, good but not high in flavor or quality.
- Flesh color
- white
- Skin quality
- Thin, tough, smooth or slightly roughened with capillary russet lines about the basin, and glossy.
- Skin color
- yellow, red striped, red blushed, red mottled, green
- Sizes
- large, medium, above medium
- Shape
- unequal sides, oblate, oblong, truncate, elliptical, conical
- Uses
- market
- Eating season starts in
- November
- Eating season ends in
- March
- Also known as
- Choice Kentuck
- Cider
- Cider Apple
- Fowler
- Fuller
- Jackson Winesap
- Popular Bluff
- Smith’s
- Smith’s Cider
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 310.