Pruning and Training Chuck's Apple Franktree, Year 4 from Grafting

I’ve managed to make an update video every year of grafting and training my friend Chuck’s apple frankentree. The tree has grown quickly into a well balanced, classic Modified Central Leader form. The Main scaffold branches look pretty good and most of the laterals have been set. That only took 3 years. This 4th year, I just notched a few more buds to get the last few laterals where I want them and the rest is mostly maintenance with light training. If I were to do this now, I would approach it with even a little more intent to get exactly what I want, possibly even a little quicker. To understand the tree form a little better and how to get it, watch the video below on tree forms. I like this tree form a lot. It is not the only game in town, but it is good for making long lived, well balanced trees that are relatively easy to control. It is popular with fruit tree enthusiasts for a reason. It also looks very nice, making a somewhat spreading tree with reasonably good light distribution if well maintained.

This is probably the last training and pruning video of chucks tree as the videos are becoming redundant, but the form is in place and from here on it’s mostly thinning excess growth, and then shortening what is left. maybe we’ll check in on fruiting and maturity in a couple/few years. A playlist with all previous videos of chucks tree is also linked below if you want to follow it’s development from the beginning.

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The full playlist… https://www.youtube.com/playlist?list=PL60FnyEY-eJCwRV46RC-aoybNgDRjCAw4

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The video explains a couple of very good common tree training forms, the delayed open center and modified central leader.

Tasting Some Late Hanging Apples and Late Seedlings From Breeding Trials

One of my main interests when it comes to collecting and breeding apple varieties is the very late hanging/ripening types. I’ll be heard to proselytize about them frequently and I am not sure why everyone else is not as excited about them as I am. While most would normally think of winter apples as being eaten out of storage, certain varieties can be ripened and held on the tree through at least all of January assuming the climate is suitable. This video is a walkaround checking out what is still hanging as well as tasting the remaining late ripening seedling apples from the breeding trials. I wrote a whole post about late hangers, but I decided to put off posting it until I can make a video that makes an argument for growing them more, ferreting more of them out, and beginning to test the climatic limits of hanging late fruit. Clearly there is going to be a cold limit and folks in places like Michigan will not be able to grow them. But chances are that they can be taken advantage of in much of Cascadia, the southern belt east to west, and other places that you can’t go ice fishing without falling through. Not doubt too there are going to be varieties that are more durable to the cold than others. Unfortunately, many of these late hanging varieties are quite rare and I usually have very limited scion wood available. I will have some this year, quite a bit of some of them and none of others. Scion sales will begin soon and I’ll post when they are available.

Test Tasting 12 New Apple Seedlings

I had quite a few new apple seedlings fruit this year. Some were still not ripe as of December 10th, while others were over ripe. The overview is that none of them seem super promising, though there are about 4 I’ll be keeping my eye on for the next few years. One had pretty strongly red flesh, several had very light blushing and one was approaching 50% pink mottling. The percentage of apples that come up with some red flesh, may be approaching 30%, but most of those just have a light blush here and there. Many of those that fruited this year are Lady Williams offspring, as those seem to be more inclined toward early fruiting. Some of those are definitely not ripe yet, because Lady Williams is super late ripening and most of them seem to have inherited that trait.

The most interesting are:

Grenadine x Goldrush cross measuring at 25% sugar

Grenadine x Goldrush cross, which has the deepest red flesh, medium sized and very attractive it measures at 21% sugar.

A small Rubaiyat x Wickson cross, also 25% sugar.

And a Grenadine x Golden Russet cross, which picked up a little of Golden Russet’s rusetty flavors, but not a lot.

of those, only the first was probably picked the best time, the rest being picked late as I had some dental trouble right about when they should have been picked and tested. As a result they were about 3 weeks over-ripened on the tree.

While I didn’t find any of these super compelling (more like potentially interesting) it has to be kept in mind that they could improve going forward. For one, the conditions they are growing under are awful. They are very crowded, often shaded and with very little food or water. It’s like a disaster camp in there! As I start to cull some of the trees, it will make room for the remaining ones. Any apples that seem very promising, I will probably eventually graft out onto an established tree, to give them more of a chance to grow and produce fruit that could be closer to reaching their full potential. Another factor is that as grafts or new trees mature, they seem to often start producing better fruit. Hopefully next year I’ll get to taste these again, and better samples of them, along with more new varieties that have not come into fruit yet.

The Venerated Golden Harvey, A Late Keeping, Heirloom, Dessert and Cider Apple of Alleged Surpassing Quality

I have spent a lot of time researching apples. I used to spend hour after hour searching online for references in old books and magazines. I keep notes and quotes which I still add to occasionally. Of the more exciting and intriguing apples I ran across was the Golden Harvey, aka Brandy Apple. Since I started doing this type of research online, there are even more references that have been scanned and digitized. Below are the relevant references I’ve found on the Golden Harvey, which I’m making available here with links to the original texts in the hopes of saving some others the time it takes to dig up this stuff. There are a lot of them, more than can be found for most apple varieties.

Aside from the apple in question, there are a few references comparing it to others, and most interesting, some references to it’s several offspring. A certain Mr. Knight seems to have been very taken with the Golden Harvey and a few other varieties, and used it in breeding new sorts. Most of those offspring are probably lost for good, unless someone hunts them down and saves any remaining trees. The only one I can find any current reference to is the Bringewood Pippin, which was recently found in an old orchard. It is also in my friend Nigel Deacon’s Collection in England. I’ve also heard of two current amateur apple breeders using Golden Harvey as a parent.

The Golden Harvey came to America along with several other interesting apples including Downton Pippin (on my want’s list), Cornish Gilliflower (have it!), Bringewood Pippin, Bittersweet Harvey. These were sent to the Hon. John Lowell of Massachusetts. Both Bringewood and Bittersweet Harvey were bred by intentional cross pollination by Mr. Knight of England, who you will read more about below.

Alas, I obtained a scion of Golden Harvey, grafted it, grew it for years until it fruited and it turned out to be a useless red apple of unknown variety. If anyone out there has the real Golden Harvey, feel free to send me a scion! I’m very interested in this apple for sugar content, quality and extreme storeability.

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The Australasian Fruit Culturist: Containing Full and Complete Information as to the History, Traditions, Uses, Propagation and Culture of Such Fruits as are Suitable to Victoria, New South Wales, South Australia, Queensland, Western Australia, Tasmania and New Zealand, David Alexander Crichton, 1893

Golden Harvey (Brandy Apple).—An old English variety, with small nearly round fruit. Skin roughly russety on a yellow ground, with a tinge of red on the cheek. Flesh yellow, juicy, sub-acid, with an aromatic flavour. Ripens late, keeps fairly well; a good dessert, and first-class cider Apple. Tree moderate in growth, but bears freely.

https://archive.org/details/australasianfrui00cricrich/page/n161

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British Pomology Or the History, Description, Classification and Synonymes of the Fruits and Fruit Trees of Great Britain, Robert Hogg, 1851

Fruit, small; oblate-cylindrical, even and free from angles. Skin, entirely covered with rough scaly russet, with sometimes a patch of the yellow ground color exposed on the shaded side, and covered with brownish-red on the side next the sun. Eye, small and open, with very short, reflexed segments, set in a wide, shallow, and slightly plaited basin. Stalk, half-an-inch long, inserted in a shallow cavity. Flesh, yellow, firm, crisp, juicy, sugary, with an exceedingly rich and powerful aromatic flavor.

This is one of the richest and most excellent dessert apples; it is in use from December to May; but is very apt to shrivel if exposed to light and air as most russety apples are.

The tree is a free grower, and perfectly hardy. It attains about the middle size and is an excellent bearer. When grown on the paradise stock it is well adapted for dwarf training, and forms a good espalier.

Independently of being one of the best dessert apples, it is also one of the best for cider; and from the great strength of its juice, the specific gravity of which is 1085, it has been called the Brandy Apple.

Bringewood Pippin: Flesh Yellowish, firm, crisp and sugary, with a rich and perfumed flavor. An excellent, though not first rate, dessert apple, in use from January to March. It’s only fault is the flesh being too dry… This is one of the varieties raised by Thomas Andrew Knight, esq., of Downton Castle Herefordshire, and which he obtained by impregnating the Golden Pippin, with the pollen of The Golden Harvey.

Siberian Bittersweet: This remarkable apple was raised by Mr. Knight from the seed of Siberian Crab, impregnated with the pollen of the Golden Harvey. I cannot do better than to transcribe from the Transactions of the London Horticultural Society, Mr. Knight’s own account of this apple. “The fruit contains much saccharine matter, with scarcely any perceptible acid: and it in consequence affords a cider, which is perfectly free form the harshness which in that liquid offends the palate of many, and the constitution of more: and I believe that there is not any county in England in which it might not be made to afford, at a moderate price, a very wholesome and very palatable cider....”

When the Juice is pressed from the ripe, somewhat mellow fruit, it contains a very large portion of saccharine matter: and if part of the water it contains be made to evaporate, in a moderately low temperature, it affords a large quantity of a jelly of intense sweetness, which to my palate is extremely agreeable: and which may be employed for purposes similar to those to which insipissated juice of the grape is applied in France. The Jelly of the apple prepared in the manner above described, is, I believe, capable of being kept unchanged during a very long period in any climate: the mucilage being preserved by the antiseptic powers of the saccharine matter, and that being incapable of acquiring, as sugar does, a state of crystallization. If the juice be properly filtered, the jelly will be perfectly transparent. [edit: should be good for the real no sugar added, shelf stable traditional apple butter recipes]

The tree is a strong and vigorous grower: a most abundant bearer, and a perfect dreadnought to the woolly aphis.

Siberian Harvey: “Specific Gravity of juice, 1091 [edit: a specific gravity of 1091 is almost 22% sugar! the only higher sugar apple I have heard of is Wickson bred in the early 20th century by Albert Etter, which has been claimed to reach a whopping 25%]. A cider apple raised by T.A. Knight Esq., and along with the Foxley, considered by him superior to any other varieties in cultivation. It was produced from a seed of the Yellow Siberian Crab, fertilized with the pollen of the Golden Harvey, the juice of this variety is the most intensely sweet, and is probably, very nearly what that of the Golden Harvey would be in a southern climate, the original tree produced it’s blossoms in the year 1807...

THE SIBERIAN HARVEY. Check out the RHS collection of apple watercolors here! https://www.rhs.org.uk/education-learning/libraries-at-rhs/collections/library-online/heritage-apples/hookers-paintings

Hulbert’s Princes Royal:

A seedling from the Golden Harvey, but larger ; flesh more tender, and equally rich. It is a small dessert apple, of first-rate quality; and ripe in May.

https://archive.org/details/britishpomology00hogg/page/92

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The fruit manual; containing the descriptions and synonymes of the fruits and fruit trees commonly met with in the gardens & orchards of Great Britain, with selected lists of those most worthy of cultivation. By Robert Hogg, London, Cottage Gardener Office, 1860.

Small, nearly round. Skin roughly russety, on a yellow ground, tinged with red next the sun. Stalk half an inch long, slender. Eye small, open and shallow. Flesh yellow, rich, aromatic and sub-acid flavour. A first rate dessert apple. December to June.

https://archive.org/stream/cbarchive_39329_apples1860/apples1860#page/n17/search/golden+harveu

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Pyrus Malus Brentfordiensis:, or A CONCISE DESCRIPTION OF SELECTED APPLES BY HUGH RONALDS, F.H.S. 1831

GOLDEN HARVEY, or BRANDY APPLE.

A dessert apple not larger than the Golden Pippin; the eye broad; the stalk long and slender: colour light yellow with a flush of red and embroidered with a rougish russet. It is called Brandy Apple from the superior specific strength of its juice: is of remarkably close texture, very rich in flavour, and will keep till April or May. The tree is of slender growth, and does not bear well for the first two or three years, but after that time it seldom fails. Blossoms small: colour lilac and white.

https://archive.org/details/pyrusmalusbrent00ronagoog/page/n106

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POMONA HEREFORDIENSIS; CONTAINING COLOURED ENGRAVINGS OF THE OLD CIDER AND PERRY OF HEREFORDSHIRE. BY THOMAS ANDREW KNIGHT, ESQ., 1811

THE GOLDEN HARVEY, OR BRANDY APPLE.

Three different varieties of Apples are distinguished by the name of Harveys in Herefordshire, the Golden, the Russet, and the Scotched: of these the Golden alone, which has derived its name from the bright yellow colour of its pulp, is valued for the press. It is doubtful whether the writers on fruits of the 17th century, were acquainted with this Apple: though Evelyn states, that some persons preferred the Cider of the “Harvey Apple (being boiled),” to all other Ciders; and the Harvey Apple, and Russet Harvey, are both mentioned by Worlidge. For if the Golden Harvey had been known to Worlidge, its excellence for the dessert, would have caused it to be cultivated in every part of England; and to be every where esteemed, as it is in Herefordshire, the best fruit of its species. The Cider afforded by the Golden Harvey, generally possesses very great strength, with little richness; and it has been thence called the Brandy Apple: in a very warm situation and season it, however, sometimes affords a most exceedingly rich and fine Cider. The fruit may be preserved for the dessert, in perfection, from December till May, and even later. The trees of this variety still possess a considerable share of health and vigour; and for culture, in the garden only, it is not much impaired by age. The specific gravity of its juice, considerably exceeds that of any other Apple which I have yet had occasion to describe, being about 1085.

https://ia902808.us.archive.org/13/items/pomonaherefordi00kniga/pomonaherefordi00kniga_djvu.txt

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THE POMOLOGICAL MAGAZINE; OR, FIGURES AND DESCRIPTIONS OF THE MOST IMPORTANT VARIETIES OF FRUIT CULTIVATED IN GREAT BRITAIN VOL. I, 1828

This is by some supposed to be an Apple of very ancient date. Trees of considerable age are said to be growing on the Cotswold Hills, in Gloucestershire. By others it is doubted whether the writers on the fruits of the 17th century were acquainted with it, though Evelyn says, that some persons preferred the cider “of the Harvey Apple (being boiled)" to all other ciders ; and the Harvey Apple and Russet Harvey are both mentioned by Worlidge. These doubts are very much strengthened by the fact that the Golden Harvey is even at the present day but little cultivated in comparison with its surpassing merits. It is, perhaps, the very best of all our fruits, on which account it is probable, that if of an old origin, it would have been by this time more universally known. It is not to be supposed, that because Worlidge names two sorts of Harveys, this must necessarily be one of them; for in the cider counties there appear to be three distinct kinds under that name, and the Harvey Apple of Norfolk is a sort totally different from either of these three.

A most excellent variety, bearing in great abundance in many situations, ripening in December, and keeping till May, or even longer. Its flavour is more rich and agreeable than that of any other variety of Apple. No garden, however small, should be without it.

It is much esteemed as a cider fruit, on account of the quantity of sugar it contains. The cider made from it is very strong, but not rich, for which reason it has acquired the name of the Brandy Apple. The specific gravity of its juice is said, in the Pomona Herefordiensis, to be 1085.

Wood weak, erect, downy at the extremities, olive green, a little spotted.

Leaves ovate, acuminate, finely serrated, appearing early, but slightly downy in any part. Stipules subulate, smooth.

Fruit small, quite round, often growing in clusters, free from angles or irregularities of surface. Stalk short. Eye small, contracted. Skin dull russet, with a bright yellow ground, often breaking through the russet in patches. Flesh firm, breaking, very rich, juicy, spicy, and high-flavoured.

https://archive.org/details/pomologicalmagaz00lind/page/n165

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Journal of the Royal Horticultural Society of London, Vol 10, 1888

Golden Harvey (Wheeler), D. Small, conical, open eye, light russet, flushed red, sometimes streaked, flesh firm, yellow, rich, sweet, mid-season ; first quality.

https://archive.org/stream/journalofroyalho1018roya#page/n1

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HINTS ADDRESSED TO PROPRIETORS OF ORCHARDS

The Golden Harvey, or Brandy Apple, This variety is generally esteemed in Herefordshire the best fruit of its species, and I think with reason. Its season commences in November, and it remains in perfection, with proper attention, till May. This variety has long been cultivated, and it has, consequently, passed the period of youth and vigour, but it is still perfectly well calculated for gar- den culture. A coloured plate of this variety is given in the eighth number of the Pomona Herefordiensis, with that of its offspring, the Siberian Harvey, to which alone it is inferior in richness and in the high specific gravity of its juice. It is of little value, except for the press.

The Siberian Harvey. This variety is the offspring of a seed of the yellow Siberian crab, and the pollen of the last mentioned, and it possesses the hardy character of the former with the saccharine juice of the Golden Harvey: the gravity of its juice was .1091.

The Court of Wyck Pippin. This is a fine thriving variety and not an old fruit, it is much cultivated in Somersetshire, and is highly prized. This appears more like the Golden Harvey than any other apple, and I should think, is really an improvement on that fruit. I brought some of the fruit to London, and on giving it to several persons who are judges, it was pronounced one of the best apples. This, as well as the golden Harvey, partakes much of the nature in all respects, of the old golden pippin, except in colour the golden Harvey has a fine yellow russet on a red, and the court of Wyck is so much like it, that except in its being a more freely growing tree, and the fruit somewhat larger, no one I think could tell any great difference in the two.

https://archive.org/stream/hintsaddressedto00sali#page/124/search/golden+harvey

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The Illustrated London Almanac, Jabez Hogg, James Glaisher Illustrated London News, 1859

Golden Harvey,—"No garden which can contain ten trees should do without one of this —it is one of the richest and most excellent of our dessert apples, and will keep until May. Parkinson mentions it, probably, in 1623, as "The Harvey apple, a fair, greatly good apple

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The Penny Cyclopedia of the society for the diffusion of useful knowledge Vol 2, 1834

Of table apples, the varieties are endless; but by far the greater part of the local sorts, and of those commonly cultivated, is of only second-rate quality. The finest variety of all is the Cornish gilliflower; no other equals this in excellence, but it is unfortunately a bad bearer. Of those which combine productiveness and healthiness with the highest quality, the six following must be considered the best: golden Harvey, old nonpareil, Hubbard's pearmain, Ribston pippin, Dutch mignonne, Court of Wick. Finally, the best selection that could be made for a small garden, so as to obtain a constant succession of fruit from the earliest to the latest season, would be the following, which are enumerated in their order of ripening, the first being fit for use in June, and the last keeping till the end of April.

https://books.google.com/books?id=tP5eAAAAcAAJ&pg=PA190&dq=%22golden+harvey%22+apple+variety&hl=en&sa=X&ved=0ahUKEwjC4Z69ptrdAhV6GDQIHZtbA6Y4ChDoAQg4MAM#v=onepage&q&f=false

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The book of the garden, Volume 2, W. Blackwood, 1855

Golden Harvey.—Colour russet and yellow; form roundish; size under medium; quality first-rate. In use from November till Juno. One of our best dessert apples, having a peculiar flavour of brandy, hence often known as the brandy apple. It is much cultivated in the west of England, even in elevated localities, for the purpose of making the best quality of cider, as well as for tho dessert. It is, however, by no means a hardy tree, yet succeeds well at Dalkeith as a dwarf standard.

https://books.google.com/books?id=xkJJAAAAMAAJ&pg=PA432&dq=%22golden+harvey%22+apple+variety&hl=en&sa=X&ved=0ahUKEwia0OupptrdAhU1JTQIHZqoDlAQ6AEIWjAJ#v=onepage&q=%22golden%20harvey%22%20apple%20variety&f=false

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The English Cyclopaedia: A New Dictionary of Universal Knowledge, Volume , By Charles Knight, 1859

England is celebrated for the excellence of its cider; a beverage which perhaps acquires its highest degree of excellence in Herefordshire, and the neighbouring counties. In those districts, it has been found that the best varieties are the foxtwelp, a worn-out sort, much used for mixing with other kinds, to which it communicates strength and flavour; the red must; the hagloe crab, which, however, is only good in a dry soil, on a basis of calcareous stone, in a warm situation and season; the grange apple; the orange pippin; the forest styre, which is supposed to produce a stronger cyder than any other, but is not a good bearer; the yellow Elliot; the Bennett; the Siberian Harvey; Stead't kernel; the friar, which is very hardy; and above all, the golden Harvey, or brandy apple. The specific gravity of the juice of these varieties has been stated by Mr. Knight to be as follows:— Besides these, the coccagee and the Siberian bittersweet are in much estimation.

https://books.google.com/books?id=vHdBAAAAcAAJ&pg=PA437&dq=%22golden+harvey%22+apple+variety&hl=en&sa=X&ved=0ahUKEwia0OupptrdAhU1JTQIHZqoDlAQ6AEIOjAD#v=onepage&q=%22golden%20harvey%22%20apple%20variety&f=false

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The Gardeners' Chronicle: A Weekly Illustrated Journal of Horticulture and allied subjects, Vol XL, Third Series, 1906

BRANDY APPLE This is a small Herefordshire Apple called also Golden Harvey. It is globular in form, obscurely five angled, round, with the deep eye and with deep basin in which the short stalk is set. The skin is smooth, deep crimson; the carpels are acute. Flesh white (yellow in Golden Harvey), crisp; sweet with a marked aromatic flavour. Hogg's Manual, fifth edition, p. 88, describes the skin as russety, so that probably our specimen is not correctly named, though in other points it agrees quite well with Hogg's description. It is a good dessert Apple and is stated to be an excellent cider Apple, owing to the strength of its juice.

https://books.google.com/books?id=zlACAAAAYAAJ&pg=PA439&lpg=PA439&dq=hogg+brandy+apple+golden+harvey&source=bl&ots=uUARos9ZjU&sig=_7Y1ZvFlQVtJ5nkKAL2-cFAQhuU&hl=en&sa=X&ved=2ahUKEwiAlKGMh9vdAhXRIjQIHaelB98Q6AEwC3oECAMQAQ#v=onepage&q=hogg%20brandy%20apple%20golden%20harvey&f=false

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The Apple, In Orchard and Garden, James Groom, 1883

Golden Harvey, 3 size, 1 quality. December to May. A beautiful fruit, one of the very best

https://archive.org/stream/appleinorcharda00groogoog#page/n6/search/%22golden+harvey%22

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A Handbook of Hardy Fruit, More Commonly Grown in Great Britain, Apples and Pears Edward A Bunyard FLS, 1920

GOLDEN HARVEY. (Brandy Apple, Round Russet Harvey.) Dessert, till May, small, 2 by if, flattened, round, even. Colour, greenish-yellow with dull red flush, covered with thin russet. Flesh, firm, yellow, very sweet and rich. Eye, open in a shallow basin, Stem, moderately long, in a small cavity. Growth, moderate; fertile. Leaf, rather small, nearly flat. Origin, English ; known early in the seventeenth century. The original tree was at the Royal Horticultural Show, at Chiswick, in 1821. One of the good old sorts which have been neglected.

https://archive.org/stream/handbookofhardyf01bunyrich#page/n5/search/%22golden+harvey%22

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The Fruit Cultivator, John Rodgers, 1834

Golden Harvey. — Ripe in December, and keeps till June. This is one of the excellent apples, of which mention is made in the Herefordshire Pomona; and highly extolled by the first orehardist in the kingdom, T. A. Knight, Esq., who has caused not only this, but many more superior kinds of fruit, to be brought into notice and general cultivation. This apple is small, round, and of a handsome shape; the colour a russet yellow, tinted on the sunward side with bright red. The pulp is yellow, breaking and crisp ; abounding with a high-flavoured juice, which remains long unexhausted. The tree is of moderate growth and size, healthy, hardy, and a good bearer. It falls in among the second grade of orchard trees; and, if worked on the paradise stock, no one answers better for either dwarfs or low espaliers. This apple in fine seasons produces the strongest cider; hence it is called the "Brandy Apple", where that liquor (cider) is manufactured. No collection or orchard should be without a few trees of this excellent fruit.

https://archive.org/stream/perkins73098663#page/n83/search/%22golden+harvey%22

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A Guide to the Orchard and Kitchen Garden, George Lindley FRS, 1831

Fruit small, quite round, generally about five inches in circumference, and free from angles or irregularities of surface. Eye small, open; the segments of the calyx narrow, very short and diverging, placed in a flat, very shallow, slightly-crumpled basin. Stalk half an inch long, slender, not protruding beyond the base. Skin dull russet, with a bright yellow ground, often breaking through the russet in patches, and marbled on the sunny side with a lively shaded red. Flesh yellow, firm, breaking, very rich, juicy, spicy, and high flavoured.

A most excellent and beautiful dessert apple, ripening in December, and keeping till May or June. The tree is not a large grower, but very hardy; a great and constant bearer, and no garden, capable of containing ten trees, ought to be without one of it.

There are different varieties of the apple cultivated in Herefordshire under the name of Harvey: the Golden Harvey derives its name from the bright yellow colour of its pulp.

In order to keep some of the more valuable Apples in a perfect state to a late period of the season, they should hang till they can be readily detached from the tree. They should then be placed in casks or boxes, as they are gathered, beginning with a layer of thoroughly dry pit sand in the bottom, then a layer of Apples, placed close to each other, then another layer of sand, just sufficient to cover the fruit, and no more, and so continuing alternately, till the cask or box is full, finishing with a covering of sand. These should be placed in the fruit room; where they may remain undisturbed till the others of the same kind kept on the shelves are nearly done. This method has been practised many years ago at Holkham, where I have tasted the Golden Harvey Apple and some others, so kept, in as high a state of perfection in the month of May

https://archive.org/stream/guidetoorchardfr00lindrich#page/n9/search/%22golden+harvey%22

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The Gardeners Assistant, William Watson

Golden Harvey. — Dessert. December-May. An excellent table Apple. Tree of moderate growth but healthy and forms an excellent small tree on the Paradise stock, bearing freely. Fruit small, round, flattened, yellow and russety, flavour exceptionally rich.

https://archive.org/stream/gardenersassista04thom#page/n0/search/%22golden+harvey%22

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The New American Orchardist, William Kenrick, 1833

A dessert apple not larger than the Golden Pippin; the eye broad; the stalk long and slender; color light yellow, with a flush of red and embroidered with a roughish russet. It is called Brandy Apple from the superior specific strength of its juice: is of remarkably close texture, very rich in flavor, and will keep till April or May. The tree is of slender growth, and does not bear well for the first two or three years, but after that, it seldom fails. Blossoms small: color lilac and white. Specific gravity of its juice 1.085. A tree of this variety was sent by Mr Knight to the Hon. John Lowell in 1823, and has been by him distributed to all who have applied.

https://archive.org/stream/newamericanorch05kenrgoog#page/n62/search/%22golden+harvey%22

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Science and Practice of Farm Cultivation, James Buckman FLS FGS, 1865

Golden Harvey, spec. grav. 1085, a first-rate cider fruit. No orchard should be without this.

https://archive.org/stream/cu31924080031127#page/n7/search/%22golden+harvey%22

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The Apple, it’s History, Varieties and Cultivation, D. T. Fish,

Golden Harvey or Brandy Apple. —Fruit small russety, flesh compact, firm, rich, and highly aromatic. This is a valuable little apple for dessert, and also for stewing in syrup, to be served as a sweet. The solidity of its flesh enables it to keep its form when treated in this way.

https://archive.org/stream/apple00fish#page/8/search/%22golden+harvey%22

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The Gardener’s Magazine and Register of Rural and Domestic Improvement, Vol IV, 1838

Apples : Golden Harvey (perhaps the richest table apple)

Some years ago, a valuable dessert apple, to which the name of Cornwall pippin has been given, was raised from seed at this place. The appearance of the fruit induces the supposition that its parents were the golden Harvey and the golden pippin, but its real origin is unknown. — October 12. 1837.

...very fine fruit of the golden Harvey and nonpareil apples, in illustration of his manner of keeping fruit of this description. The apples were found, upon trial, to have preserved their flavour in great perfection.

https://archive.org/stream/gardenersmagazi10loudgoog#page/n3/search/%22golden+harvey%22

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A pictorial Monthly Magazine of Flowers Fruits and General Horticulture, Thomas Moore, FLS, FRHS, &C. 1876

COX’S REDLEAF RUSSET APPLE.

This Apple was raised from seed by Mr. Cox, of Redleaf, who thus speaks of it:—“The Redleaf Russet is ostensibly, according to my own manipulation, a cross between the Golden Knob and the Golden Harvey, but there is a possibility that I was anticipated by the bees, as a tree of the Old Nonpareil grew near by; and I am the more confirmed in this because the fruit possesses three of the characteristics of the Old Nonpareil—namely, the shape, the long stalk, and the tenderness of flesh. The colour of the skin is that of its parent, the Golden Knob. The yellow colour of the flesh would seem to be derived from the Golden Harvey, while the growth of the tree and manner of bearing resemble both Old Nonpareil and Golden Harvey more than the Golden Knob. When in perfection the flavour is most delicious and peculiar to itself, and it may be considered in perfection from February till the end of May, after which, although keeping sound till the end of July, the flavour gradually deteriorates.

The following description of the Redleaf Russet is from Hogg’s Year-Book (1876, p. 119):—“Fruit round, inclining to oblate; in appearance very like Golden Knob. Skin entirely covered with bright cinnamon-coloured russet, which is thinner on the shaded side, where it exposes a little of the yellow ground. Eye partially open, with flat segments set in a pretty wide and deep saiicer4ike basin. Stalk three-quarters of an inch long, pretty stout, set in a round cavity. Flesh yellowish, tender, crisp, very juicy, and sweet, with a rich flavour and pleasant aroma. An excellent dessert Apple, in use from December to February.

This was raised by Mr. John Cox, gardener at Redleaf, near Pens- hurst, Kent, and received a First-class Certificate from the Royal Horticultural Society, January 20, 1875.” This Apple will undoubtedly prove a most valuable addition to our high- flavoured very late table varieties. The entire stock is in the hands of Messrs. W. Paul and Son, Waltham Cross, Herts, who will be prepared to distribute it in November next.

REDLEAF RUSSET, POSSIBLE OFFSPRING OF GOLDEN HARVEY

https://archive.org/stream/floristpomologis1876unse#page/n0/search/%22golden+harvey%22

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My Garden, It’s Plan and Culture, Alfred Smee, FRS, 1872

Apples which are fine in texture and rich in flavour are selected for the purposes of the table, of which the Irish Peach, the Ribston Pippin, and the Golden Harvey are notable examples.

January produces the large Reinette du Canada (fig. 244), which is generally a good bearer, and gives a large fine apple with excellent flavour. The Golden Harvey (fig. 245), a small apple, ripens about this time.

https://archive.org/stream/mygardenitsplanc00smeerich#page/146/search/%22golden+harvey%22

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Fruits and Fruit Trees of America, A.J. Downing 1845

An excellent, high flavoured little dessert apple from England, which bears well, and retains its character with us. It is rather adapted for the fruit garden than the orchard — as the tree is of slender growth, and it would not be a popular market fruit here.

Fruit small, irregularly round, and about two inches in diameter. Skin rather rough, dull russet over a yellow ground, with a russety red cheek. Calyx small, open, with stiff segments, and set in a very shallow basin. Stalk half an inch long, and rather slender. Flesh yellow, of remarkably fine texture, with a spicy, rich, sub-acid flavour. The fruit should be kept in a cellar, or it is apt to shrivel. December to April.

https://archive.org/stream/fruitsandfruitt02downgoog#page/n129/search/%22golden+harvey%22

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Hooper’s Western Fruit Book, A compendious collection of facts from the notes and experience of successful fruit culturists, E.J. Hooper 1857

Remarks. — " Unworthy." — Dr. Warder, one of our best Western Pomologists.

[EDIT, In this case western referred to the Midwest, as in Ohio. As you can see from this photo, these pomologists were not messing about when it came to the serious business of fruit.]

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https://archive.org/stream/hooperswesternfr00hoop#page/n17/search/%22golden+harvey%22

American Pomology, Dr. John A. Warder, 1867

[Note. This is the Same Warder that condemned the this variety as simply “unworthy” 10 years earlier in the above Hooper’s Western Fruit Book.]

This highly flavored English apple is often referred to, but is rarely seen in American collections ; but as it may be interesting to some, I quote Downing's brief description :

" Fruit small, irregularly round ; Skin rather rough, dull russet over a yellow ground, with a russety red cheek; Flesh yellow, of fine texture, with a rich sub-acid flavor. The fruit is apt to shrivel."

Tree of slender growth.

https://archive.org/stream/americanpomology00ward#page/n5/search/%22golden+harvey%22

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The Fruit Cultivator’s Manual, by Thomas Bridgeman, Gardener, Seedsman, and Florist 1847

A dessert apple, not larger than the Golden Pippin ; colour light yellow, with a flush of red, and embroidered with a roughish russet. It is called Brandy Apple from the superior specific strength of its juice, being 1085; it is of remarkably close texture, very rich in flavour, and will keep till April or May.

https://archive.org/stream/fruitcultivators00bridrich#page/n5/search/%22golden+harvey%22e

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Deutchland’s Apfelsorten, DR. TH. Engelbrecht, 1889

Golden Harvey auch llranily Apple

Gestalt 54: 47 — 48, stark uligestumpft liinfrliclirund, raittelUancli. Hälften gleich.

Kelch offen, gross, gelblich, locker behaart. Blättchen ziemlich schmal, am Grunde getrennt, lang, aufrecht, nach aussen gebogen, fein gespitzt. Einsenk. ziemlich tief, weit, etwas ausgeschweift, eben, yuersehn. rund.

Stiel holzig, dünn, etwa IHtnm 1., dunkelbraun, kahl. Höhle massig tief, weit, eben, zuweilen mit Fleisehwulst, brotizefarben berostet.

Schule glatt bis fein rauh, ziemlich glänzend, in der Zeitigung goldgelb, sonnenw. rariuoisin, fast blutrolh überzogen, nicht oder nicht deutlich ge.streift. l’unkte zahlreich, niitteldick bis dick, auch eckig, braun. Anflüge bräunlich gelben Kostes nicht selten. Hie Frucht welkt in einigen Gegenden zienilich stark, (ieruch fehlt. >

Kernhaus 33:27, zwiebelförm. Kammern etwas tiefsitzend 10:14, stielw. stumpf gespitzt, kelchw. abgerundet, fast glattwandig, geräumig, ge- schlossen oder sehr wenig offen. Achsenh. schmal. Kerne meistens zu 2, mittelgross, vollkommen, eiförmig, gespitzt, ka.stanienbraun.

Kelchböhle triehterfVirmig, mit oft recht flacher Mündung, '/j zur Achsenh. Pistille ziemlich kurz verwachsen, am Grunde fast kahl, in der Theilung etwas behaart. Staubfiiilen wenig über mittelständig.

Fleiscb gelblichweiss , fein, fest selbst gegen Ende der Zeitigung, saftig, edel rcinettenartig gewürzt, etwas vorherrschend sehr angenehm weinig, nicht viel weniger süss.

Hie Früchte erhielt ich von Kolbe -Langwarden (Oldenburg) und als Brandy von Hoesch-Hüren, sie waren getrocknet sehr schmackhaft.

Htt H iwOflTuiifcl (Kog.) Almost OOl + t, January to May.

(THE WACKY DIGITAL TRANSLATION BELOW. GERMANS, FEEL FREE TO SEND ME A BETTER TRANSLATION!)

Golden Harvey also Brandy Apple

Figure 54: 47-48, severely uli-stomped liinfrliclund, raittelUancli. halves equal.

Goblet open, large, yellowish, loosely hairy. Leaves quite narrow, on Basically separate, long, upright, bent outward, finely pointed. The immerse. pretty deep, wide, a bit out of sorts, even, yuersehn. round.

Stalk woody, thin, about 1st grade, dark brown, bare. Cave massively deep, wide, even, sometimes with Fleisehwulst, rusted britzizefarben.

Skin smooth to fine rough, rather shiny, golden yellow in the evening, Solstice. rariuoisin, almost blood red coated, not or not clear striped. There are numerous, thin to thick, even angular, brown. Approaches brownish yellow Kostes not infrequently. The fruit withers in in some areas it is strong, (it is missing

Kernhaus 33:27, bulbous. Chambers a bit deep sitting 10:14, stielw. dull tipped, kelchw. rounded, almost smooth-walled, spacious, closed or very little open. Achsenh. narrow. Cores mostly to 2, medium-sized, perfect, ovate, pointed, ka.stanienbraun.

Kelchböhle TriehterfVirmig, with often quite flat mouth, '/ j zum Achsenh. Pistachio rather short, at the base almost bald, in division a bit hairy. Dusting a little above medium.

Fleischb yellowish white, fine, firm even towards the end of the Zeitigung, juicy, noble rincette-like spiced, slightly predominantly very pleasantly vinous, not much less cute.

Hie fruits I received from Kolbe -Langwarden (Oldenburg) and as Brandy from Hoesch-Hüren, they were dried very tasty.

https://archive.org/stream/bub_gb_tR4EMgEACAAJ#page/n619/search/%22golden+harvey%22

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The Book of the Garden, Charles M’Intosh, 1855

Golden Harvey. — Colour russet and yellow; form roundish ; size under medium ; quality first-rate. In use from November till June. One of our best dessert apples, having a peculiar fLavour of brandy, hence often known as the brandy apple. It is much cultivated in the west of England, even in elevated localities, for the purpose of making the best quality of cider, as weU as for the dessert. It is, however, by no means a hardy tree, yet succeeds well at Dalkeith as a dwarf standard.

https://archive.org/stream/cu31924051991929#page/n431/search/%22golden+harvey%22

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The Florist and Fruitist, 1859

Class E. — Premiums of 1/. and ]0*\ for the best and second best six of any other dessert Apple in season, excepting old Nonpareil. The first prize was awarded to Mr. James Holder, of Reading, for Golden Harvey, from a standard; soil very rich, subsoil sandy loam, over gravel. Fruit fine coloured, very richly vinous, and sugary in flavour, and, but for being somewhat shrivelled, — probably owing to having been somewhat too early gathered, — they would have been, in every respect, one of the best dishes ever laid before the society. — The same variety was also sent by Mr. Simpson (gardener to Lady Molyneux, Stoke Farm, near Slough). Very plump and juicy, but small and slightly astringent.

https://archive.org/stream/floristfruitistg59lond#page/54/search/%22golden+harvey%22

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The Horticulturist, 1860

Golden Harvey, syn. Brandy apple. Small, roundish, yellowish russet, firm, exceedingly rich, and high flavoured; in this respect a fruit of the very highest excellence; December to May; the tree is slender, upright, and a moderate bearer.

https://archive.org/stream/cu31924002832552#page/n3/search/%22golden+harvey%22

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MONTHLY NOTICES OF PAPERS AND PROCEEDINGS AND REPORT OF THE ROYAL SOCIETY OF TASMANIA FOR 1879

Mackintosh's Book of the Garden, Vol. II. , p. 345, may assist in throwing some light on the subject. After describing the moth, he goes on'to state that it invariably selects the finest apple in which to lay its eggs, knowing instinctively that these will be most palatable to its future progeny. (In Tasmania the Golden Harvey is most affected).

https://archive.org/stream/papersproceeding1879roya#page/n5/search/%22golden+harvey%22

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The Practical Gardener and Modern Horticulturist, Charles McIntosh, 1828

Brandy Apple, Golden Harvey. — Fruit small, resembling a golden pippin in shape, yellowish russet color, fine flavor ; in use from January till March. Is much esteemed in Herefordshire, where it has been long cultivated. Tree handsome habit and extremely hardy.

https://archive.org/stream/practicalgarden00mcingoog#page/n493/search/%22golden+harvey%22

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Tilton’s Journal of Horticulture and Florists Companion, J.F. Tilton, 1870

Notwithstanding the efforts which the late Mr. Thomas Andrew Knight made to cross existing varieties of the cultivated apple with the Siberian Crab, they all failed to produce a result which has been of any real benefit. Mr. Knight's object in thus crossing these individuals was, as he states, to obtain such fruits as vegetate very early in spring by introducing the farina of the Sibe- rian Crab into the blossom of a rich and early apple, and by transferring, in the same manner, the farina of the apple to the blossom of the Siberian Crab. At the time Mr. Knight wrote this, the trees so produced had ngt yet borne fruit ; but he observes, 'The leaf and habit of many of the plants that I have thus obtained possess much of the character of the apple, whilst they vegetate as early in the spring as the apple of Siberia, and appear to possess an equal power of bearing cold.' But what was the result of these carefully performed experi- ments ? From this crossing we got the Siberian Bittersweet, which, Mr. Knight himself says, is wholly worthless, except for the press, that is, for cider making. Then the Siberian Harvey has a juice so intensely sweet,' that it, too, can only be used, mixed with other apples, for cider. Both of these were raised from the fruit of the Siberian Crab fertilized with the Golden Harvey, one of our best dessert apples.

https://archive.org/details/tiltonsjournalof71870bost/page/n7?q=%22golden+harvey%2

Nectarines over Almonds, Grafting Onto Seedling Almonds With Summer Chip Budding

No, the title of this blog post, Nectarines over Almonds..., does not refer to some kind of dietary cult belief.  I'm simply trying to take advantage of the qualities of almond rootstock to grow an outstanding nectarine variety.

Grafting has it's detractors, and maybe they are right about some of their arguments.  But there are some decided advantages to grafting.  I'm taking advantage of a few of those advantages in this project.  For one, I can secure a new tree very quickly.   It will also probably come into bearing sooner than a seedling tree.  Most important though, is that I'm choosing the roots of the tree by their special qualities.

Almond trees are almost the same tree as peaches and nectarines, which are in turn even more similar to each other.  Almond trees, however, are known for being drought tolerant and resilient under stress, while peaches and nectarines are decidedly not.  So, the thought of grafting a new Nectarine tree onto Almond rootstock, naturally occurred to me when it was time to plant one of my catch pits.  The tree will grow on an 8 foot by 3 foot pit backfilled with layers of charcoal and whatever soil improving goodies manifested on the homestead over a year or more.  This is a special tree site, so I picked a special tree, one tested for decades by a local fruit explorer and veteran plantsman.

Stribling's White Free Nectarine is a gem of a variety that now languishes in obscurity.  My friend Mark Albert has grown and tested a lot of prunus and it is his best, most reliable stone fruit.  The fruits are delicious and good for drying, while the tree itself outgrows the yearly attacks by peach leaf curl that many varieties are set back badly by.  While not immune to the curl, as some varieties are, it does outgrow it reliably without spraying, and that is good enough.  You are not likely to easily find a grafted Striblings White, so it's only for those that take the time to graft.

From Mark:  “Stribling’s White Free Nectarine, a proven gem for our inland climate for 30 years, ripens in July, and has outperformed all other stone fruit varieties. It dependably grows right through the Spring peach leaf curl and makes luscious, white fleshed, freestone nectarines for fresh eating and easy drying. No longer sold by nurseries, only known by collectors now. Must be grafted.”

Wickson looks a little stodgy, but he had a pretty good sense of humor brewing under that stern countenance.

I found very little on the internet about grafting peaches onto almond stocks.  But I did find a reference in California Fruits, by E.J. Wickson, which you can read online by following that link.  Our old friend Edward Wickson, left an inestimable legacy in California Agriculture.  Among many other achievements, he edited the important agricultural journal  Pacific Rural Press. for over two decades, so he had his finger on the pulse of California agriculture.  He reports in the later 1920 edition of California Fruits that I own:

"The Hand Shell and Sweet Almonds have long been used as a stock for the peach.  It is held that they give a stronger, hardier root in dry coarse soils especially, but neither have been largely used."

Well, that was good enough for me to make the experiment.   BUT, this just in!  While looking for that quote just now, I found these references to using almond stock  in an older edition of California Fruits:

“The success of Nectarine worked on Almond stock, as has been demonstrated by the experience of many, has led to the grafting over of a good many unprofitable almonds to nectarine, though this has not been done to the extent to which the french prune and some other plums have been worked on old almond stocks.”

“The almond is successfully grafted over with the peach, and this course has been followed with thousands of unproductive languedoc almonds during the last ten years.”

“Trees are changed from one fruit to another, as with thousands of unproductive almonds, which have been worked over into plums, prunes and peaches.”

Well, there ya go.  Looks like I made a good call.  In starting the stocks this time, I did what I always do.  I shelled and soaked the almonds and planted way too many.  Over-planting allows me to select the best stock in the end.  Planting the seeds directly in the ground where they will grow allows the formation of a deep, natural root system.  I’m after a self sufficient, drought tolerant root network.  I want the trees to go deep to look for water in the dry summers, when I don’t always have a lot of water to spare.

I was more or less planning to graft these stocks to dormant scion wood in the late winter, but I decided that since I had some Striblings White Nectarine branches on a nearby tree, I would go ahead and graft one of them with a small chip of wood.  When I contacted  Mark to ask him something about Striblings, he suggested that I chip bud it now, which I had just done.  But, he also offered to shoot a chip budding video at his place, which we did and that video will be out as soon as it's edited.  I went ahead and grafted the other two stocks as well.  Even if the buds don’t take (though it’s likely that all three will take) I can still revert to dormant grafting this winter.

Chip budding with Mark Albert

Ironically, this may be one of the few trees that I end up pampering, but the almond roots will be just fine with that.  In the case that I don’t, I’m hoping that having planted the trees on a huge pit back-filled with charcoal and other goodies, combined with the tough almond stock, will give me a reasonably resilient and productive tree.  In general, peach and nectarine do not thrive on neglect.  They are very domesticated trees and prefer regular watering, fertile soils and pruning.  But, as the rolling stones said, you can’t always get what you want.  While I may not get what I want, a productive, drought tolerant nectarine tree that will produce reliably even with low inputs, the potential reward is worth the risk.  Possibly more important is the information the experiment might yield in the long run.