BURR KNOT NANCY CROW A Burr Knot apple, readily rooting from cuttings, sent to us by Hilary Wilson, of Appleby-in-Westmorland in 2003. Our new tree was slow to fruit, only producing in 2013. She had it from Nancy Crow, an elderly lady in her 80s, several years ago. She lived in Staveley, near Windermere, Westmorland, and the tree had been her father’s before her. The family had always thought it to be Keswick Codlin, but it is not. The apples are small to medium sized, round, slightly flattened, with pale yellow skin, prettily streaked with crimson. The stalk is very short and stubby, the eye usually wide open. It is a crisp and juicy apple, ripe from mid to late October, with a fair flavour and sweet enough, but sometimes a little sharp. It is a useful culinary apple too. It will last into December, remaining solid, but the flavour fades. Spur bearing. Pollination Group 4
 
 
 
 
 

 

 

BUSHY FRENCH Of French origin but long known in Gloucestershire. A cider bittersweet, small to medium sized, green with a brown blush, sometimes with red stripes and patchy russet. The flesh is green, sweet and slightly tannic. Late season and flowering late. It starts shrinking by the end of November, though it remains juicy.

Pollination Group 5

 

CALVILLE BLANCHE D’HIVER A medium to large sized cooking and dessert apple, grown in Europe as early as 1598 and long grown in the counties around London. It is ideal for apple tarts as it keeps its shape well when cooked and has a good, sweet, rich taste. When fully ripe in October it is also a very good dessert apple, sweet, crisp and nicely flavoured. The tree is vigorous but medium sized, and the crop is usually good. Victorian gardeners grew the trees against a wall or under glass, for the best flavour and because chefs valued the fruit so highly.

Pollination Group 4

 

 

 

 

 

 

 

 

 

 

CALVILLE ROUGE PRÉCOCE An old French apple first known in England in 1826. It has wrongly been assumed to be only a synonym of Reinette Rouge Étoilée in recent times. Scions were brought to us by Nick Houston, who was close to the Allgrove family at Middle Green, Buckinghamshire. The famous Allgrove’s Nursery never listed this apple, but Jim Allgrove grafted a dozen trees and Nick Houston rescued cuttings when Jim Allgrove died and the nursery closed. A bright red, round and uniform apple, ripening earlier than Calville Rouge D’Automne, often in late August but usually in September. It is a good eating apple and also cooks well to a sweet yellow purée.

Pollination Group 4

 

 

 

 

 

 

 

CAMBRIDGE PIPPIN An old variety and old tree, owned by Alan and Ann Herring of Pavenham, Bedford, who brought apples to us in 2006. It is not the ‘lost’ Cambridge Pippin of Thomas Rivers and not the Cambridge Pippin that is a synonym of Bedfordshire Foundling. Their house was built in the 1760s and always had an orchard attached. The tree appears to be at least 100 years old, though possibly very old. The name of this apple was passed on by a family friend, Mr Horace Church, who died several years ago in his mid-eighties. He was a countryman and smallholder, very precise in his knowledge and naming of fruit varieties. He knew the orchard in 1910 as a child and told a good tale of how, during World War I, he scared birds from the fruit with gravel in his shotgun. Being under-age he was allowed powder but not shot! We have previously reported this to be a cooking apple, but given patience it is actually a first rate dessert apple. It needs to be left alone well into November, when it is juicy, sweet and rich. It is also a useful cooking apple, needing little or no sugar or water, and quickly purées in a pan or under light microwave. A medium, sometimes large, green apple, turning yellow when kept and sometimes developing pale amber flecks. Ripe mid to end November. *

Pollination Group 4

 
             

 

CAMBRIDGE QUEENING A cider sharp, which can be eaten as a dessert apple after keeping, and is pleasant cooked. Known since the start of the 20th century, but older. Believed to be from Cambridge, Gloucestershire. The fruit varies in shape, sometimes it is irregular and ribbed, sometimes more rounded, with striking stripes and flecks, which sometimes spread to cover the skin with dark red. There are patches of russet. As a Dessert apple the flesh can be slightly chewy but the flavour is good. When cooked it softens completely and quickly, needs no sugar and has a good flavour.

Pollination Group 5

 

 

 

 

 

 

 

 

 

 

 

 

CAMBUSNETHAN PIPPIN There are different provenances for this old Scottish apple. Hogg said that it originated at the ancient Cambusnethan Monastery in Stirlingshire, and that it was much valued in Scotland, where it was called ‘Cam'nethan Pippin'. Bunyard said it arose around 1750 when raised by Mr Paton, gardener at Cambusnethan House, Stirlingshire. ‘Common Ground’ have suggested it was raised near Wishaw in Clydesdale, Lanarkshire. It could be a quite ancient apple. Both Hogg and Bunyard suggest it is less suited to southern Britain where it may be second rate. A small to medium sized apple with pale lemon yellow skin and a few broken crimson streaks on the side next to the sun, sometimes with an orange flush. There is some russet over the base and around the stalk. It has a distinctive wide, open eye. The flesh is 'tender and juicy, with a mild acidity', according to Hogg. It has been used for dessert as well as for cooking. In Scotland it is ripe in October and stores to January, while in the south it is a month earlier and lasts only to Christmas. Part tip bearing.

Pollination Group 5

 

 

CAPPER’S PEARMAIN Another old apple, seemingly lost in Britain but reintroduced by us from the Grove Research Station, Tasmania, collection of Heritage Apples in 2005. It is an old Sussex variety first recorded in 1826 (JRHS) and last heard of at an exhibition in 1895. It is a late to very late dessert apple, medium to large in size and truncate-conic in shape. The skin is orange, streaked with pale red, and flushed bright red in the sun. **

Pollination Group 4

 

 

 

 

 

 

 

 

 
             

 

CAPTAIN PALMER An old and very good Norfolk dessert apple, of uncertain age. We were given scions by John and Helen Hempsall of Nottinghamshire, who acquired it from the old Ranworth Nursery. It came with a reported origin in 1620, but this seems an implausibly precise and early date and other modern sources put the date at pre 1900, with an origin as a seedling from Gissing, near Diss, Norfolk. It is ripe at the end of September to mid October and will still be in good, crisp condition in early December, under good storage. The uniformly rounded apple has clear skin of pale yellow, blushed with light amber. The flesh is sweet, crisp, juicy and crunchy with a very pleasing flavour.

Pollination Group 5

 

 

 

 

 

CARLISLE CODLIN A highly respected and much planted cooking apple from Cumbria. The earliest historical reference to it was in a list of Alexander Forbes, gardener at Levens Hall Nursery, Kendal, Cumberland, in 1820. Perhaps the most complete and colourful description comes from Hogg. ‘Fit for use when no larger than a walnut, and after attaining their growth continuing in perfection as late as Christmas. If blanched in warm water, when used small, the outer rind slips off and they may be baked whole; their colour is then a transparent green; and their flavour is exquisite, resembling that of a green apricot. When it is about the size of a large nutmeg, it may be made into apple marmalade, or a dried sweetmeat, which rivals the finest Portugal plum’. The mature fruit is angular on the sides and flat at the base. The skin is smooth, 'unctuous' and pale yellow, with a few russet specks. The flesh is tender, crisp and juicy, 'with a fine brisk, and sugary flavour'. Abundant cropper, modest sized tree.

Pollination Group 3

 

 

CAROLINE A dual purpose apple, dating from before 1822. It is said to have originated in the garden of the second Lord Suffield of Blickling and Gunton Hall, Norfolk and was named after his wife, Caroline, Lady Suffield. It was in the London Horticultural Society collection in 1826. The apples are medium sized, deep yellow when ripe with streaks of bright crimson, round and slightly flattened. The flesh is firm, juicy, very richly flavoured and, when fully ripe, is sweet and a pleasant dessert apple. Ripe in November and lasting to February. It has also been used as a sharp/bittersharp cider apple. Our thanks to John and Helen Hempsall for sending scion-wood.

Pollination Group 4