Harvest Date: Late October

History and Description: Hard, crisp, and juicy.

Good For: Cooking, sauce

Harvest Date: Mid August

History and Description: Believed to be of American origin, described in 1817 under the name Bough Apple. Also known as Sweetbough. Juicy, sweet, tender, and mellow.

Good For: Dessert

Harvest Date: Late October

History and Description: Originating about 1740 on a farm near Wilmington, MA the apple was first known as the "Woodpecker" because the tree was frequented by that bird. Later propagated by Col. Baldwin, there is a monument at the sight of the original tree. Hard, crisp, juicy, rich in sugars yet tart in flavor. Keeps well.

Good For: Cooking, eating

Harvest Date: Mid-October

History and Description: At one time the leading commercial variety of the south. One of the parents of the Cortland. Very hardy and coarse.

Hard, crisp, juicy, rich in sugars yet tart in flavor. Keeps well.

Good For: Baking

Harvest Date: Early October

History and Description: An older variety of unknown origin thought to be American and dating back to 1800. "The apple in grandmothers' back yard." Coarse flesh, mild flavor, very aromatic.

Good For: Baking

Harvest Date: Late October

History and Description: Discovered by R. Griffith of Cobden, IL and introduced in 1968 by Stark Brothers Nursery. Slightly orangish-pink blush, waxy skin, firm yellow skin, sweet and juicy.

Good For: Eating, cooking

Harvest Date: Late October

History and Description: Discovered on property of O. Marn of Waiwhero, Upper Moutere, Nelson, New Zealand. Thought to be a Lady Hamilton seedling. Introduced and grown commercially in 1952 by William Brothers' Braeburn Orchards. Smooth texture and sweet "old-fashioned" apple flavor.

Good For: Eating

Harvest Date: Early-September

Harvest Date: Mid-September

History and Description: Bought for decorative beauty and use as a pollinator for apples. Large, sweet-tart, nutty flavored.

Good For: Jam, stuffing, apple butter

Harvest Date: Mid-September

History and Description: Cross between McIntosh and Ben Davis, developed in 1898 by S.A. Beach at the New York Agricultural Experiment Station. One of New England's most popular apples.

Good For: All purpose

Harvest Date: Late-September

History and Description: Originated in England in early 1800s, considered one of the finest dessert apples in Britain. Sweet and juicy with a delicate flavor.

Good For: Eating, cooking

Harvest Date: Early September

History and Description: Developed recently on the US west coast by a Dr. Harvey. Similar to a Golden Delicious, ripening earlier.

Good For: Eating, cooking

Harvest Date: Mid-August

History and Description: Introduced by the New York Agricultural Experiment Station in 1923. Cross between McIntosh and Yellow Transparent. Different from McIntosh.

Good For: All purpose

Harvest Date: Early August

History and Description: From Canada in mid-1800s. Similar to Red Astrachan. Won't keep well.

Good For: Sauce, pie

Harvest Date: Early September

History and Description: Cross between Golden Delicious and Ingrid Marie, developed in the Netherlands in the 1950s and introduced to America in 1972. Very popular in Europe. Yellow fruit with light red striping. Firm cream-colored flesh, sweet-tart taste.

Good For: All purpose

Harvest Date: Early October

History and Description: Cross between Red Delicious and McIntosh. White flesh. (Mary Leadbeater Strack's favorite eating apple.)

Good For: Eating, salads, sauce

Harvest Date: Late October

History and Description: Originated in Esopus, Ulster County, NY around 1800. A bright red apple with yellow dots.

Good For: Dessert, cooking

Harvest Date: Late October

History and Description: Raised in Japan in 1933 at the Aomori Apple Experiment Station, developed from American parents, Red Delicious and Ralls. Orangish flush, firm, fine-grained and flavorful.

Good For: Eating, cooking

Harvest Date: Mid September

History and Description: Cross between Golden Delicious and Kidd's Orange Pippin. Developed in New Zealand in the 1920s by J.H. Kidd of Greytown, Wairarapa Valley. Strikingly attractive with bright yellow skin and red-orange color.

Good For: Eating, drying

Harvest Date: Mid-October

History and Description: Produced as a chance seedling found by A.H. Mullins of Clay County, WV in 1890. Parentage is thought to be from a Grimes Golden and Golden Reinette. Extremely popular in French cuisine. Yellow skin, mildly sweet.

Good For: Eating, cooking, drying

Harvest Date: Late October

History and Description: Of unknown origin, the apple is yellow with bronze highlights, from the older family of apples. Called the "champagne of old-time cider apples." Crisp with yellow flesh, keeps well.

Good For: Eating

Harvest Date: Late September

History and Description: A foundling brought to notice in 1860 in Weare, NH. Mild, sub-acid flavor.

Good For: Sauce

Harvest Date: November

History and Description: A new variety becoming a world wide favorite. Very late maturing, green apple.

Good For: All purpose

Harvest Date: Late August

History and Description: Originally found in the Duke of Austinburg's garden in Gravenstein. Introduced to the Northeast in 1820. Very firm, crisp, juicy, green, high flavor.

Good For: Eating, cooking

Harvest Date: Early October

History and Description:  A foundling of Gould Hill Orchards. Great for eating and cooking. Hard, crisp, and juicy. Keeps well.

Good For: All purpose

Harvest Date: Early October

History and Description: Dates back to the early 1800s originating in Hubbardston, MA. Moderately firm, juicy, and aromatic. Does not keep well.

Good For: Eating, sauce, baking

Harvest Date: Mid-October

History and Description: Cross between Wagener and Jonathan by the Idaho Agricultural Experiment Station. A late keeping dessert and processing apple, white flesh, firm, crisp, mildly acidic.

Good For: Sauce, eating

Harvest Date: Mid-August

History and Description: Cross between NJ24 and July Red. McIntosh type apple.

Good For: Eating, sauce, pie

Harvest Date: Mid-October

History and Description: Cross between Jonathan and Golden Delicious. Introduced in 1968 by New York's Geneva Experiment Station. Striped red over bright yellow, rich, full flavor.

Good For: All purpose

Harvest Date: Mid-September

History and Description: Cross between Jonathan and McIntosh, raised in 1944 and introduced in 1972 by the New York Agricultural Experiment Station. Pale white flesh, firm and crisp.

Good For: Eating

Harvest Date: Late September

History and Description: Named for Jonathan Harbuck, Esq. from Woodstock, NY and presented to the New York Horticultural Society in 1826. Tender, crisp, juicy.

Good For: Eating, sauce, pie

Harvest Date: Mid-September

History and Description: Grown exclusively in Gould Hill Orchards, and named after the mountain most prominent in our view! Pleasant flavor for eating.

Good For: Baking, eating, sauce

Harvest Date: Late September

History and Description: Our source is a foundling proved by an abandoned orchard outside of Concord, NH. Interesting colorand texture.

Good For: Sauce

Harvest Date: Early October

History and Description: Developed to be highly resistant to major apple diseases. Crisp, juicy, sprightly.

Good For: Eating, pie, sauce

Harvest Date: Early August

History and Description: Early ripening, known for its combination of sweetness and tang. Rich in Vitamin A.

Good For: Eating

Harvest Date: Late September

History and Description: Cross between Jersey Black and McIntosh, introduced in 1923 by the New York Agricultural Experiment Station in Geneva, NY. One of Gould Hill's favorite eating apples.

Good For: Eating, sauce

Harvest Date: Mid-August

History and Description: Cross developed at Morden Manitoba in 1920s. Juicy and flavorful.

Good For: Eating, salads, sauce, pie

Harvest Date: Early September

History and Description: Developed from a sapling graft in 1870 by John McIntosh of Ontario, Canada. White flesh, crisp, juicy. New England's most popular apple.

Good For: All purpose

Harvest Date: Late August

History and Description: Cross between McIntosh and Yellow Transparent. Developed by the Geneva, NY Agricultural Experiment Station. Named for Milton, NY. Crisp and tart.

Good For: Eating, salads, sauces

Harvest Date: Early October

History and Description: Cross between Jonathan and Rome by the New York Agricultural Experiment Station in 1910. Hard, crisp, juicy.

Good For: Cooking

Harvest Date: Mid October

History and Description: Cross between Golden Delicious and Indo, a Japanese seedling grown from a tree brought to Japan by an Indiana school teacher. Also know as "Crispin." A large, round, yellow-green fruit with delicate and distinctive flavor.

Good For: Dessert, eating, salads

Harvest Date: Mid-September

History and Description: A seedling crabapple from Gould Hill Orchards, prized for it's beauty. Tart and juicy.

Good For: Jelly

Harvest Date: Mid October

History and Description: Cross between McIntosh and Winter, developed by the University of NH. Beautiful pink/red color, mild in flavor.

Good For: Eating

Harvest Date: Late September

History and Description: Also known as "Jewett Red," originated in Hollis, NH. Sweet aromatic dessert fruit with yellowish flesh and nut-like flavor.

Good For: Dessert

Harvest Date: Mid-October

History and Description: Originated in a seedling orchard in East Bloomfield, NY. (Voted the Leadbeater family favorite all purpose apple.)

Good For: All purpose

Harvest Date: Mid-September

History and Description: Cross between Golden Russet and Alexander, found in Waupaca County, WI in 1872. Large, waxy, pale green, firm, juicy, and mildly tart.

Good For: Pie, sauce

Harvest Date: Early October

History and Description: Cross between Golden Delicious and an unnamed variety. Developed by the Mountain Grove, Mississippi Agricultural Experiment Station and introduced in 1970. Wax-like fruit with even blush glowing over a bright lemon-yellow skin. Pear-like aroma, fine grained.

Good For: Eating, cooking

Harvest Date: Late August

History and Description: Found in 1960 by Lewis Arends of Kent County, MI. Slightly tart with white, non-browning flesh.

Good For: Eating, salads, sauce

Harvest Date: Late October

History and Description: Thought to be of Canadian origin around 1830. Hardy apple with grey russeting.

Good For: Dessert

Harvest Date: Early September

History and Description: Originated about 1800 by Rev. Samuel Porter of Sherbourne, MA. By 1850 it was the principal apple of the Boston market. Tender, aromatic, sweet, pear-like. (Our Uncle Karl's favorite.)

Good For: Eating

Harvest Date: Early September

History and Description: Believed to have originated around 1840 with Calvin D. Bingham of Camillus, Onondago County, NY. Listed by the American Pomological Society in 1854. Sweet, almost wine flavor, soft, juicy, white flesh.

Good For: All purpose

Harvest Date: Mid-August

History and Description: Cross between Red Astrachan and McIntosh. Tart, very high in pectin

Good For: Sauce, pie, jelly

Harvest Date: Early August

History and Description: Of Russian origin, imported from Sweden into England in 1816. Received by the Massachusetts Horticultural Society in 1835. Tart, very high pectin, juicy with white flesh, very perishable.

Good For: Sauce, pie, jelly

Harvest Date: Early September

History and Description: A red sport of Cortland that ripens several weeks earlier.

Good For: All purpose

Harvest Date: Early October

History and Description: Discovered by Hesse Hiatt in1872 growing in his orchard in Iowa, and originally named Hawkeye. Currently there are over 100 strains and over 30 varieties developed using Red Delicious as one of the parents! Mild, juicy, conical shape.

Good For: Eating, salads

Harvest Date: Early October

History and Description: Cross between Red Delicious and Golden Delicious. Characteristic of both.

Good For: Eating

Harvest Date: Late August

History and Description: A red sport from Gravenstein found in Nova Scotia in 1880 and cultivated under the name "Banks." Red apple slightly sweeter than Gravenstein.

Good For: All purpose

Harvest Date: Early September

History and Description: An earlier ripening variety of the favorite "McIntosh." Striped skin, similar to Mac.

Good For: All purpose

Harvest Date: Mid October

History and Description: A red sport of Northern Spy from the Hall Farm in Canajohaire, NY. A redder version of the Northern Spy and slightly juicier.

Good For: Cooking, eating

Harvest Date: Late September

History and Description: One of the few antique varieties grown commercially today. It is said that the first seedling was found in 1700 outside a tavern at Green's End new Newport, RI. A green apple with find grained flesh.

Good For: Cooking

Harvest Date: Early October

History and Description: Believed raised around 1707 from seeds brought from Rouen, France to Ribston Hall near Knaresborough, Yorkshire, England. Parent of the Cox's Orange Pippin. The most highly esteemed Victorian dessert apple. Acidic, intense, rich, aromatic flavor.

Good For: Dessert

Harvest Date: Late October

History and Description: A tree bought in 1816 from Putnam Brother's Nursery in Marietta, OH was planted on the farm of Joel Gilbert in Procterville, OH, part of Rome Township. A rootstock shoot survived to bear a splendid fruit which was introduced to the public in 1848. Thick solid red skin with medium texture and mildly tart.

Good For: Eating, baking, drying

Harvest Date: Late October

History and Description: One of the oldest named varieties, first grown in Roxbury, MA around 1649. A greenish gold fruit overlaid with brown. One of a group of Russets named because of their brown "leather" skin. Crisp with a sweet yellow flesh. Keeps well.

Good For: Eating, pie

Harvest Date: Mid October

History and Description: Dark red vase-shaped apple that was discovered in Connecticut in the late 1700s. Sweet yellow flesh.

Good For: Baking

Harvest Date: Late September

History and Description: Known as "Fameuse" and thought to be the parent of the McIntosh. It is speculated that the origin is French or Canadian. Beautiful in appearance with tender white flesh.

Good For: Dessert

Harvest Date: Late August

History and Description: Developed in British Columbia

Good For: Eating

Harvest Date: Mid September

History and Description: Cross between Golden Delicious and Ida Red, originating in Switzerland. One of the three most popular new varieties in Europe.

Good For: All purpose

Harvest Date: Early August

History and Description: Developed at Rutgers in 1956. Crisp, flavorful, early ripening, very perishable

Good For: All purpose

Harvest Date: Late October

History and Description: In 1796, Abraham Wagener purchased a nursery in Penn Yan, NY. One of the trees of the highest quality was named after him. A fine textured, quality dessert apple.

Good For: Cooking, dessert

Harvest Date: Late August

History and Description: Originated by Peter Gideon (the first American to scientifically breed apples) of Excelsior, MN. From the seed of a Cherry Crab he obtained in 1860 from Albert Emerson of Bangor, ME. Named after his wife, Wealthy Hull. Tender, very tart, juicy, high in pectin. (Our Mom - Lucille Leadbeater's - favorite pie apple)

Good For: Pie, sauce

Harvest Date: Mid-August

History and Description: Native American fruit found on the farm of Major Benjamin Williams of Roxbury, MA about 1854. Pleasant, sprightly flavor.

Good For: Eating, salads

Harvest Date: Late October

History and Description: Thought to have originated in New Jersey and described in 1817 as an important NJ cider apple. Planted primarily in southern states (especially Virginia). Firm, yellowish flesh with a powerful sweet-sour contrast, and spicy wine-like flavor.

Good For: Sauce, pie

Harvest Date: Late October

History and Description: Originated on the farm of David Flory near Adamsboro, IN in 1876. A yellow apple with pinkish blush and wax-like appearance. Distinctly aromatic and mild in flavor. (Voted the most beautiful apple by the Leadbeater family.)

Good For: Eating

Harvest Date: Late September

History and Description: Originated in Wisconsin and best known for it's size. One apple makes a pie! Slightly aromatic, yellowish-green skin mottled with red.

Good For: Pie, baking

Harvest Date: Late October

History and Description: The original seedling is alleged to have stood on the estate of Gershom Moore in Newtown, Long Island in 1805. Firm and keeps well, of high quality for apple cider.

Good For: Dessert, cooking, cider

Harvest Date: Mid-August

History and Description: From Russia of the Baltics in early 1800s. Refreshing, well flavored fruit.

Good For: Sauce, pie

Harvest Date: Late October

History and Description: Originally from York, PA in 1830s and thought at that time to be the "imperial of keepers." Yellow flesh, firm, crisp, and somewhat aromatic.

Good For: Eating

Vista Bella: Developed at Rutgers in 1956. Crisp, flavorful,early ripening, very perishable. Good For: All purpose

Jerseymac: Cross between NJ24 and July Red. McIntosh type apple. Good For: Eating, sauce, pie

Puritan: Cross between Red Astrachan and McIntosh. Tart, very high in pectin Good For: Sauce, pie, jelly

August Sweet: Believed to be of American origin, described in 1817 under the name Bough Apple. Also known as Sweetbough. Juicy, sweet, tender, and mellow. Good For: Dessert

Mantet: Cross developed at Morden Manitoba in 1920s. Juicy and flavorful. Good For: Eating, salads, sauce, pie

Williams: Native American fruit found on the farm of Major Benjamin Williams of Roxbury, MA about 1854. Pleasant, sprightly flavor. Good For: Eating, salads.

Milton: Cross between McIntosh and Yellow Transparent. Developed by the Geneva, NY Agricultural Experiment Station. Named for Milton, NY. Crisp and tart. Good For: Eating, salads, sauces

Summer Red: Developed in British Columbia. Good For: Eating

Paula Red: Found in 1960 by Lewis Arends of Kent County, MI. Slightly tart with white, non-browning flesh. Good For: Eating, salads, sauce

Wealthy: Originated by Peter Gideon (the first American to scientifically breed apples) of Excelsior, MN. From the seed of a Cherry Crab he obtained in 1860 from Albert Emerson of Bangor, ME. Named after his wife, Wealthy Hull. Tender, very tart, juicy, high in pectin (Our Mom's-Lucille Leadbeater-favorite pie apple). Good For: Pie, sauce

Gravenstein: Originally found in the Duke of Austinburg's garden in Gravenstein. Introduced to the Northeast in 1820. Very firm, crisp, juicy, green, high flavor. Good For: Eating, cooking

Akane: Cross between Jonathan and Worcester Pearmain, a Japanese apple raised in 1937 at the Morioka Experimental Station, and introduced in 1970. Bright red with hard, crisp, juicy white flesh and sweet-tart taste. Good For: Dessert, cooking, drying.

Red Max: An earlier ripening variety of the favorite "McIntosh." Striped skin, similar to Mac. Good For: All purpose.

*McIntosh: Developed from a sapling graft in 1870 by John McIntosh of Ontario, Canada. White flesh, crisp, juicy. New England's most popular apple. Good For: All purpose

Redcort: A red sport of Cortland that ripens several weeks earlier. Good For: All purpose.

Primate: Believed to have originated around 1840 with Calvin D. Bingham of Camillus, Onondago County, NY. Listed by the American Pomological Society in 1854. Sweet, almost wine flavor, soft, juicy, white flesh. Good For: All purpose.

*Cortland: Cross between McIntosh and Ben Davis, developed in 1898 by S.A. Beach at the New York Agricultural Experiment Station. One of New England's most popular apples. Good For: All purpose.

Chestnut Crabapple: Bought for decorative beauty and use as a pollinator for apples. Large, sweet-tart, nutty flavored. Good For: Jam, stuffing, apple butter.

Gala: Cross between Golden Delicious and Kidd's Orange Pippin. Developed in New Zealand in the 1920s by J.H. K idd of Greytown, Wairarapa Valley. Strikingly attractive with bright yellow skin and red-orange color. Good For: Eating, drying.

Jonamac: Cross between Jonathan and McIntosh, raised in 1944 and introduced in 1972 by the New York Agricultural Experiment Station. Pale white flesh, firm and crisp. Good For: Eating.

**Kearsarge: Grown exclusively in Gould Hill Orchards, and named after the mountain most prominent in our view! Good For: Pleasant flavor for eating. Baking, eating, sauce.

Swiss Gourmet: Cross between Golden Delicious and Ida Red, originating in Switzerland. One of the three most popular new varieties in Europe. Good For: All purpose.

Cox Orange Pippin: Originated in England in early 1800s, considered one of the finest dessert apples in Britain. Sweetand juicy with a delicate flavor. Good For: Eating, cooking.

Granite Beauty: A foundling brought to notice in 1860 in Weare, NH. Mild, sub-acid flavor. Good For: Sauce.

Jonathan: Named for Jonathan Harbuck, Esq. from Woodstock, NY and presented to the New York Horticultural Society in 1826. Tender, crisp, juicy. Good For: Eating, sauce, pie.

*Macoun: Cross between Jersey Black and McIntosh, introduced in 1923 by the New York Agricultural Experiment Station in Geneva, NY. One of Gould Hill's favorite eating apples. Good For: Eating, sauce.

Nodhead: Also known as "Jewett Red," originated in Hollis, NH. Sweet aromatic dessert fruit with yellowish flesh and nut-like flavor. Good For: Dessert.

Rhode Island Greening: One of the few antique varieties grown commercially today. It is said that the first seedling was found in 1700 outside a tavern at Green's End new Newport, RI. A green apple with find grained flesh. Good For: Cooking.

Snow: Known as "Fameuse" and thought to be the parent of the McIntosh. It is speculated that the origin is French or Canadian. Beautiful in appearance with tender white flesh. Good For: Dessert.

Wolf River: Originated in Wisconsin and best known for it's size. One apple makes a pie! Slightly aromatic, yellowish-green skin mottled with red. Good For: Pie, baking.

Blue Pearmain: An older variety of unknown origin thought to be American and dating back to 1800. "The apple in grandmothers' back yard." Coarse flesh, mild flavor, very aromatic. Good For: Baking.

*Empire: Cross between Red Delicious and McIntosh. White flesh (Mary Leadbeater Strack's favorite eating apple). Good For: Eating, salads, sauce.

***Hampshire: A foundling of Gould Hill Orchards. Great for eating and cooking. Hard, crisp, and juicy. Keeps well. Good For: All purpose.

Hubbardston Nonesuch: Dates back to the early 1800s originating in Hubbardston, MA. Moderately firm, juicy, and aromatic. Does not keep well. Good For: Eating, sauce, baking.

Liberty: Developed to be highly resistant to major apple diseases. Crisp, juicy, sprightly. Good For: Eating, pie, sauce.

Red Delicious: Discovered by Hesse Hiatt in 1872 growing in his orchard in Iowa, and originally named Hawkeye. Currently there are over 100 strains and over 30 varieties developed using Red Delicious as one of the parents! Mild, juicy, conical shape. Good For: Eating, salads.

Ribston Pippin: Believed raised around 1707 from seeds brought from Rouen, France to Ribston Hall near Knaresborough, Yorkshire, England. Parent of the Cox's Orange Pippin. The most highly esteemed Victorian dessert apple. Acidic, intense, rich, aromatic flavor. Good For: Dessert.

Mutsu: Cross between Golden Delicious and Indo, a Japanese seedling grown from a tree brought to Japan by an Indiana school teacher. Also know as "Crispin." A large, round, yellow-green fruit with delicate and distinctive flavor. Good For: Dessert, eating, salads.

NH #8: Cross between McIntosh and Winter, developed by the University of N H. Beautiful pink/red color, mild in flavor. Good For: Eating.

Jonagold: Cross between Jonathan and Golden Delicious. Introduced in 1968 by New York's Geneva Experiment Station. Striped red over bright yellow, rich, full flavor. Good For: All purpose.

*Golden Delicious: Produced as a chance seedling found by A.H. Mullins of Clay County, WV in 1890. Parentage is thought to be from a Grimes Golden and Golden Reinette. Extremely popular in French cuisine. Yellow skin, mildly sweet. Good For: Eating, cooking, drying.

Ida Red: Cross between Wagener and Jonathan by the Idaho Agricultural Experiment Station. A late keeping dessert and processing apple, white flesh, firm, crisp, mildly acidic. Good For: Sauce, eating.

*Northern Spy: Originated in a seedling orchard in East Bloomfield, NY (Voted the Leadbeater family favorite all purpose apple). Good For: All purpose.

Ashmead Kernel: Hard, crisp, and juicy. Good For: Cooking, sauce.

*Baldwin: Originating about 1740 on a farm near Wilmington, MA the apple was first known as the "Woodpecker" because the tree was frequented by that bird. Later propagated by Col. Baldwin, there is a monument at the sight of the original tree. Hard, crisp, juicy, rich in sugars yet tart in flavor. Keeps well. Good For: Cooking, eating.

Blushing Golden: Discovered by R. Griffith of Cobden, IL and introduced in 1968 by Stark Brothers Nursery. Slightly orangish-pink blush, waxy skin, firm yellow skin, sweet and juicy. Good For: Eating, cooking.

Esopus Spitzenburg: Originated in Esopus, Ulster County, N Y around 1800. A bright red apple with yellow dots. Good For: Dessert, cooking.

Fuji: Raised in Japan in 1933 at the Aomori Apple Experiment Station, developed from American parents, Red Delicious and Ralls. Orangish flush, firm, fine-grained and flavorful. Good For: Eating, cooking.

Pomme Grise: Thought to be of Canadian origin around 1830. Hardy apple with grey russeting. Good For: Dessert.

Roxbury Russet: One of the oldest named varieties, first grown in Roxbury, MA around 1649. A greenish gold fruit overlaid with brown. One of a group of Russets named because of their brown "leather" skin. Crisp with a sweet yellow flesh. Keeps well. Good For: Eating, pie.

Wagener: In 1796, Abraham Wagener purchased a nursery in Penn Yan, NY. One of the trees of the highest quality was named after him. A fine textured, quality dessert apple. Good For: Cooking, dessert.

Winter Banana: Originated on the farm of David Flory near Adamsboro, IN in 1876. A yellow apple with pinkish blush and wax-like appearance. Distinctly aromatic and mild in flavor. (Voted the most beautiful apple by the Leadbeater family.)Good For: Eating.

Winesap: Thought to have originated in New Jersey and described in 1817 as an important NJ cider apple. Planted primarily in southern states (especially Virginia). Firm, yellowish flesh with a powerful sweet-sour contrast, and spicy wine-like flavor. Good For: Sauce, pie.

Yellow Newton Pippin: The original seedling is alleged to have stood on the estate of Gershom Moore in Newtown, Long Island in 1805. Firm and keeps well, of high quality for apple cider. Good For: Dessert, cooking,cider.

Golden Russet: Of unknown origin, the apple is yellow with bronze highlights, from the older family of apples. Called the "champagne of old-time cider apples." Crisp with yellow flesh, keeps well. Good For: Eating.

Braeburn: Discovered on property of O. Marn of Waiwhero, Upper Moutere, Nelson, New Zealand. Thought to be a Lady Hamilton seedling. Introduced and grown commercially in 1952 by William Brothers' Braeburn Orchards. Smooth texture and sweet "old-fashioned" apple flavor. Good For: Eating.