This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
There are two or three very distinct varieties, which, in different parts of the country, are known by the name of Pomeroy. One is that which is cultivated in Somersetshire and the West of England, another is peculiar to Herefordshire and Worcestershire, and the third to Lancashire and the Northern counties.
Pomeroy of Somerset, or The Old Pomeroy, is medium sized, two inches and three-quarters wide, and the same in height; conical, and obtusely angular. Skin, greenish yellow, covered with thin grey russet, on the shaded side, but orange, striped with deep red, and marked with patches of russet, on the side exposed to the sun, and strewed all over with numerous large dark russety dots. Eye, half open, set in a plaited basin. Stamens, marginal; tube, funnel-shaped. Stalk, short, not extending beyond the base, inserted in a round, even, and russety cavity. Flesh, yellow, firm, crisp, juicy, sweet, and highly flavoured. Cells, obovate; axile.
An excellent dessert apple; in use from October till December.
Pomeroy of Herefordshire (Kirke's Fame; Peach; Sussex Peach; Russet Pine). - Fruit, below medium size, two inches and three-eighths wide, and two inches high; roundish and depressed, angular, especially about the eye. Skin, greenish yellow, with traces of russet where shaded; on the side next the sun it is covered with a large patch of dense cinnamon-coloured russet, and between this and the shaded side are a few broken streaks of bright crimson; the whole surface is covered with large russet dots. Eye, closed, with convergent segments, which are reflexed at the tips, set in a pretty deep and angular basin. Stamens, median, inclining to marginal; tube, conical. Stalk, short, or half an inch long, rather deeply inserted. Flesh, yellowish, tender, juicy, sweet, and of a delicious flavour. Cells, roundish obovate; axile, open.
A very richly flavoured dessert apple; in use during September and the early part of October.
Pomeroy of Lancashire, is medium sized, two inches and three-quarters wide, and two inches and a half high; roundish, slightly ribbed at the apex. Skin, smooth, pale yellow on the shaded side, but clear pale red next the sun, which blends with the yellow towards the shaded side, so as to form orange; the whole covered with russety dots. Eye, small and closed, placed in a small and shallow basin. Stalk, short, imbedded in an angular cavity, with a swelling on one side of it, and from which issue a few ramifications of russet. Flesh, whitish, tender, crisp, juicy, and with a brisk flavour, a good deal like that of the Manks Codlin.
An excellent culinary apple; in use during September and October.
The name is a corruption of Pomme du Roi (the King's Apple).