The former of these apples has a number of synonyms. From the peculiar
tawny color of the skin, the French are in the habit of calling it
“Pomme de Cuir.” English people, acquainted with its French name, call
it “Gray Apple.” This designation suits its appearance exceedingly well,
for it is singularly marked, and once known can never be forgotten. Its
excellence in Canada cannot be called in question; unquestionably it is
the finest dessert apple we have. It is of French origin, and holds the
same relation to apples, as the Seckel does to pears. Its exceedingly
marked peary flavor has recommended its cultivation wherever known.
Several Summer apples are exquisite in their flavor, and of great
beauty, but for modesty of look, and real genuine goodness, commend us
to the Pomme Grise. Some find fault with its size; it is easy to find
fault, in fact that is the commonest accomplishment of mankind. It bears
prolifically, and this may in part account for its diminutive size.
Great size and fruitfulness, seldom distinguish one variety of fruit.
The tree is a strong grower, and requires no particular extra care. Its
home, like that of the Fameuse or Snow Apple, is the isle of Montreal.
It has taken kindly to its trans-atlantic location. Nor is this to be
wondered at, Hamilton beach is on the parallel of Cape Finisterre, on
the north-west of Spain, and should St. Malo and neighborhood prove to
be the country of its birth, it is not to be wondered at that it suits
the climate of eastern Canada. It takes kindly to the soil of Ontario,
and luxuriates in the western peninsula, succeeding more especially in
the neighborhood of Niagara and Grimsby. We have never seen them
excelled as grown on the Niagara river. The Messrs. Brown, perhaps,
raise as good Pomme Grise as are grown anywhere. Mr. George Leslie, Jr.,
Toronto, has shown fine samples grown in his grounds, and the same may
be said of samples from various parts of Yonge street.
We are led in the same connection to speak of the Swayzie Pomme Grise,
so named, we have been told, from Col. Swayzie, an inhabitant of the
Niagara District. Beadle’s “_Canadian Gardener_” expresses the opinion
that the apple originated on this farm. The original tree was blown
down, the author says, during the Summer of 1870, and was standing in an
irregular clump of apple trees, having the appearance of being the
original seedling nursery, from which were raised the first apple trees
planted out in orchard form on the farm. However this may be, we
confidently affirm that this variety of apple is not as widely
cultivated as it ought to be. To some tastes it is superior to its
congener, the Pomme Grise. Certainly its flavor and delicacy go far to
recommend it. It, too, might appropriately enough be called
leather-skin, only it is of a lighter color than the Pomme Grise;
sometimes with a blush on the cheek, and sometimes not, oftener with
none. Both varieties are noble keepers, only fit for use about this
season of the year. To those who have cultivated the varieties, and have
plenty of them, it need not be said that they are as good for cooking as
for dessert. Their dessert and cooking qualities are unexceptionable.
The best mode, perhaps, to keep them is to store them in barrels, and
only open when about to be used. Their long-keeping qualities commend
them to dealers in fruit. We are not acquainted with any two other
varieties more likely to give satisfaction to fruit growers than these.
The F. G. A. of Ontario did well to disseminate the Swayzie Pomme Grise.
It will find its way wherever tried, and prove a lasting comfort to the
planter. We strongly advise fruit producers, especially the producers of
apples, to largely plant winter varieties, as being profitable and
satisfactory. Planting many varieties is like reading many books, apt to
dissipate the energies. For Winter use, few varieties can compare with
the Pomme Grise, Swayzie Pomme Grise, Golden Russet of western New York,
Grimes’ Golden, Northern Spy, Esopus Spitzenburg, and Rhode Island
Greening.
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