Description
The Harrison apple enjoyed the highest reputation as cider apple over a century ago. Originated in Essex County, New Jersey which at the time, early 19th century, was the most celebrated cider making district in America. The flesh is rich, yellow, firm; pleasant and sprightly, but dry; rock-hard and keeps well. Harrison apple juice makes an extremely thick, dark, rich cider. It remains one of the very finest apples for cider-making, either fresh or fermented. Historically planted for cider with Campfield.
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