Berkshire Apples Sought

We have had a request from a gentleman looking for pictures of and maybe ultimately suppliers of two varieties of apple from Berkshire:

"Guelph" a dessert apple from Newbury

"Frogmore prolific", a cooking apple from Windsor.

Does anybody know if these varieties are still in cultivation?

Apple – Duke of Devonshire

The Duke of Devonshire apple was raised in 1835 by Wilson, gardener to the Duke of Devonshire at Holker Hall, Cumbria.

Introduced around 1875, the fruits have a firm, fine texture with rather dry flesh and a slightly nutty flavour.

Uses: Desert
Parents: Unknown
Flowers: Early to Mid May
Picking: Early October
Natural Storage: January - March

The Duke of Devonshire apple can be found growing in the orchards of Acorn Bank House, Temple Sowerby, Cumbria.

Young trees are available from Adam's Apples, in Devon.

Apple – Blenheim Orange

The triploid apple, Blenheim Orange was discvoered by Mr Kempster at Woodstock near Blenheim, England around 1740.

Distribution of the apple did not start until 1818 and it received the Banksian Medal in 1822.

Fruits have a creamy white, somewhat course texture with rather dry flesh.  It has a rich sweet, nutty, aromatic flavour.

Said to be good with cheese and for making Apple Charlotte.

Uses: Desert
Parents: Unknown
Flowers: Early to Mid May
Picking: Late September
Natural Storage: October - December

The Blenheim Orange apple can be found growing in the orchards of Acorn Bank House, Temple Sowerby, Cumbria.

Young trees are available from Adam's Apples, in Devon.

Apple – Norfolk Beefing

The Norfolk Beefing or Norfolk Biffin apple was raised in Norfolk, England and first recorded in 1807.

Fruits are very firm, round and slightly flat, about 5cms across and about 4 cms  high with a course, juicy texture. The skin is yellow-green, but with brown-purple and dark red streaks.

Inside, the crisp flesh has a green tint, acidic with a hint of cinnamon.

The apples store well, getting sweeter with keeping, and are even sweet enough to use as desert apples by March the following year. A good cooking and drying apple.

With keeping, they turn a deeper brown or maroon colour, with harder, more solid flesh.

These apples were popular with Norwich bakers and were sent to London fruiterers as a delicacy. They were also used for cider making

It is best cooked whole in a very slow (bread) oven for over 4 - 5 hours.

Uses: Culinary
Parents: Unknown
Flowers: Mid May
Picking: Mid October
Natural Storage: December - April

Where to find the Norfolk Beefing apple: Acorn Bank, Temple Sowerby, Cumbria.

Egremont Russet

A recent visit to one of the local stores and we came across this apple with a local name.

The Egremont Russet, according to the Orange Pippin online directory, is a classic English russet apple from the Victorian era.

The website goes on to say that the apple taste is traditionally described as "nutty", with a  flavour  more delicate than most varieties, and quite sweet. Both the flavour and the soft flesh are reminiscent of a firm pear. 

The history

The Egremont Russet was first recorded in 1872, and is believed to have been raised by Lord Egremont at Petworth in Sussex, UK.

It received the Award of Merit from the RHS in 1980.

As far as we can acertain the name has no connection to the Northern English town of Egremont, famous for the Crab fair.

Russeting is the term used to describe apples whose skin is dry and coarse, similar to fine sandpaper. 

 

More information

http://www.guardian.co.uk/news/2003/nov/17/food.foodanddrink

The National Fruit Collection at Brogdale

Old Apples at Dalemain

A tour around the gardens of Dalemain near Penrith, will lead you to an 18th Century walled garden containing some 30 different heritage apple varieties from the 18th and 19th Centuries.

 

Cooking apples include the famous, strongly acidic, Bramley as well as lesser known Howgate Wonder which produces the largest fruits of all cooking apples, Prince Albert with its juicy flesh and red flushed colouring and the Keswick Codlin with it's soft/course rather dry, acid flesh.

 

Newton Wonder and Charles Ross are Dual purpose apples, who's subacidic nature allows them to be used as cooking apples early in the season and mellow to eating apples in the new year. Newton Wonder is thought to be one of the best baking apples available.

Many desert apples line the boundary of the garden and the rose walk.  The famous Laxton can be found here, it's very juicy sweet flesh, reminiscent of a Cox.

 

One of the oldest apple varieties in the garden is Hambledon Deux Ans which is a very firm apple, coarse in texture, rather dry, slightly sweet and acidic with a feint aromatic flavour.
The Allington Pippin (again bred by Thomas Laxton) is a lovely green flushed red apple with a distinct aromatic flavour.  Lady Sudeley and The Duchess of Kent varieties are also found arching their branches over the lawns.

 

At the top left of the walled garden is the apple house, built as a retreat or grotto in the 16th Century, it has been used since Victorian times to store the many apples on specially built shelves.

The Dalemain apples are turned into "Country House" produce, much of which is consumed in the Mediaeval Hall Tearoom and includes such delights as Apple or Apple and Blackcurrant pie and Apple Flapjack Crumble.  Some of the fruits are turned into own recipe chutneys, who's range includes a wonderful Apricot and Apple.

Britain has the largest apple heritage in the world, with only a handful of the varieties seen for sale today but as can be seen from the collection at Dalemain, old varieties do exist all over the country with many special Apple Day events taking place each year to promote these wonderful fruits.