Wisconsin Heirloom Apple varieties that I want to help preserve. 

Milwaukee: Yellow, red-striped apple. Ripens Sept.-Oct. Good for Cider and Cooking. 

Pewaukee: Medium to Large apple with firm white flesh. Ripens Sept.-Oct. Good for eating fresh and cooking. Keeps good for a few months. 

Oneida: Fruit is small, golden yellow and some russeting. Flesh is sweet and has good flavor. Ripens Sept.-Oct. Good for drying, eating fresh, and desserts. 

Bonnie Best: Fruits are large with red striping. Flesh is creamy and is crunchy, tender, and slightly tart. Good for desserts and for fresh eating. Keeps well. 

Plumb's Cider: Medium sized apple with yellow skin and red splashes. Greenish flesh is firm, fine, breaking, and juicy with a brisk, subacid flavor. Good for fresh eating and of course, cider. 

Iron Bridge: A medium to large apple similar to McIntosh. Crisp, sweet, and slightly tart flesh. Good for fresh eating, cider, and desserts. 

I have a Wolf River apple tree. 

Please let me know if you know of any old apple varieties you know about. Thanks!  


Sources for apples is Maple Valley Orchard for the descriptions.