I’ve had Blue Pearmain from Whole Foods before and it matches up to the description I’ve seen online of “meaty” and “filling”. It is firm, but not super crunchy. Thoreau wrote a bit about it, which was posted recently by Matt.
I’ve got a graft of it on my franken-apple tree, which I think is just about ready to fruit. From my initial sample, I think one branch of it will be plenty of me. Just in case you are expecting blue fruit, I should mention that it gets the name from just a bluish hint from the bloom.
I’ve written about Priscilla quite a few times- it is a nice late Aug or early September. A good bearer (it hasn’t skipped any years, even after being under-thinned). It isn’t great eating, but is pretty good. Also 4X disease resistance.
Of the ones new to me, Black Gilliflower (15.2% SS, “healthy, dense leaves; productive”, “popular in late 1800s because kept well in non refrigerated cellars”) and Pixie (14.6% SS, “crisp, fine-textured, fairly juicy with good aromatic flavor”) look most interesting.
I’m not sure that there is a 100% overlap in Soluble Solids and BRIX, but they are very close. I treat them as equivalent when looking at the stats.