Tasting New Red Fleshed Seedling Apples, From Apple Breeding Trials

I have over 50 seedling apples fruiting this year, most for the first time. The best way for me to do content on tasting these is to do it how I normally do it, which is go out there and taste my way through the rows.

There are some interesting and potentially promising ones and certainly some stuff to use in making a next generation of crosses. I’ve also observed though that I have probably been right all along that there is a group of undesirable traits for a dessert apple, which follow the red fleshed trait around. I am assuming that some of these traits can be teased out and eliminated while retaining a deep red flesh. The classic red fleshed apple is acidic, soft, and low-ish in sugar. I’m pretty sure there is a trend where the redder the flesh, the more those are likely to be present.

The only thing to do is take these new fruits and make second generation crosses. some will be with other red fleshed apples or crosses and some possibly with other dessert apples. I’ll be thinking about which crosses to make once I taste these all and get an idea of what they are like.

As for the average apple in the row, they are generally edible, if not always good. Spitters are uncommon, but there are a few. Many are as good or better than the average apple I have growing here, about 80% of which I will probably end up culling out for low quality. A lot of them have just a hint of pink in the flesh and others have none, even though the great majority have one red fleshed parent. I’m hoping that when crossing apples that both have red flesh, I can increase the percentage of seedlings that show the trait. Many are very sweet, but the more red flesh, the less sweet they tend to be I think.

Scab is very bad on some and common in general, but I have some nice apples that look scab resistant if not practically immune. Even apples with two very scab prone parents can turn out scab free I learned. That is encouraging. I have not made crosses with two scab free parents yet, but I’m suspecting that they won’t always be scab free. But I’ve really been trying to use more scab resistant genes, because it is a problem for me and others, and it must help to add it to the mix more. Also, many red fleshed apples, including I believe all the Albert Etter red fleshed apples I have grown, seem very scab prone on a scale of 1 to 5 I’d a say

Pink Parftait 4 to 5

Rubaiyat 5

Grenadine 3 to 4

I do have some not very scabby or scab immune seedlings that are quite red inside, so I don’t think scab susceptibility travels with the rest of that package of undesirable traits I mentioned earlier. If I’m even right about that trend but I think I probably am.

As the season progresses. I’ve been very busy with winter preparations and homestead life in general. I’ve also had to take some time to do other stuff for money, so that takes time away from making content and working on real stuff that matters.

Earliest of the Early Summer Apples, 5 Varieties in July

It is the last third of July and I have 5 apple varieties ripe here. Typically early apples are thinly flavored, not overly sweet, decline rapidly once picked and best for cooking. Before grocery stores and regular international shipping, early apples were probably a big deal. By summertime, old apples in storage, if any remain, are pretty sad by comparison. Early summer fruits would mean truly fresh fruit gracing the kitchen again. A couple of these stand out as worth eating out of hand too. Apples will ripen in June in some climates, but not mine. As much as people may think we have a salubrious, warm climate, it cools off at night, which typically stops things from developing as rapidly as they might in uniformly warm summer areas.

July Red: July Red is the first to ripen here, but it also has a very long ripening season, of probably 2 to 3 weeks. The quality has improved as the season progresses. The flavor is very nice. Even in the past few days since shooting the video on tasting these apples, I’ve had some specimens that are the best I’ve tasted, and which I would rate as very good. They have also gotten sweeter. Others are not good at all, so it is highly variable and fragile. The ripeness window is short before it softens and goes off. It is variable in size but ranging to large. The flesh is tender and coarse, without much crunch or crispiness, but in no way offensive. It is pretty juicy too. I suspect the juice would be very good, but the texture would make it hard to squeeze in a press. July Red was developed by a breeding program in New Jersey and released in 1962. It is also in the ancestry of Williams’ Pride, an excellent summer apple. The tree is a tip bearer with some spurs, but should definitely be pruned as a tip bearer.

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Early Harvest: Early drop is more like it. This one caught up to July Red and dropped all the fruit at once. It is not flavorful, soft and really just not worth eating out of hand. It is listed commonly as dessert and cooking, but here it is not worth eating. It is always possible that mine is mislabeled, but fruit descriptions and results can sometimes be radically different depending on zone and culture. This is a very scabby apple.

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Summer Rose: Very similar in appearance to Early Harvest, to the point that I would suspect they might be related. I found several watercolors, one of which is a dead ringer for my fruits as you can see, and the others are a striped apple that is very different. It seems to ripen a bit later though. Very similar in character to early harvest as well. it also gets scab badly, though maybe not at the very worst level.

This Summer Rose looks remarkably like the one I have.

Clearly another apple altogether.

Summer rose. Very scab susceptible.

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Red Astrachan: Does not live up to it’s reputation here and never has in around 10 years of fruiting. It is thinly flavored, soft and unremarkable in every way. Tim Bates of the apple farm says it makes great apple sauce. I made some this week and it’s good for sure, but not the best I’ve had or anything. It is the best thing I’ve found to do with them so far. It is not sweet, so lots of sugar required.

Red Astrachan

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A watercolor painting of this apple from Early August 1914 under the name Red June. It has the same red flesh staining in the same location right around the calyx tube on the bottom end. The shape is very similar to those growing here.

Carolina Red June: An old heirloom from the south alleged to date from before 1800. This apple has some nice flavor going. Again tender fleshed. It is worth eating out of hand and the flavor is pleasant if polite in mine. I’m hoping this year it will improve over the season as it is a gradual ripener with a long season. The apples are quite small and very red. The red pigment extends into the stem and into the flesh a little bit. That could make it a candidate for breeding early red fleshed apples, along with Williams’ Pride. This one is scabby, but not horrible. I don’t have a full sized tree, so it’s hard to tell what it’s nature is, but it seems to tend to bear on the ends of short shoots. It’s like a short tip bearer. Don’t prune off shoots that terminate in fat tips.

Carolina Red June

Carolina Red June seems to bear a lot on tips of short twigs, or spur-like structures on the ends of twigs, but also spurs along branches too. Be careful about not pruning off short shoots that terminate in fat tips.

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Without cooking all of these apples in various ways to test that aspect, the ones I’m most interested in keeping are July Red and Carolina Red June, because of flavor. I think both perform slightly better in the scab department as well.

The next group of apples to ripen will generally be a significant improvement in richness, flavor and texture. Trailman Crab will probably be next, then Kerry Pippin, Williams’ Pride and Chestnut Crab. Most of these second early summer apples typically ripen in August

Next to ripen will probably be Trailman Crab, which I’ve had in July before, but also in August.

I should be posting some more photos and historical info about some of these apples to Instagram over the rest of this month.

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Apples, the Second Thinning and Orchard Notes

I’ve already done a video (embedded below), and a long blog post on thinning apples. This is just a quick video with the head cam doing the second thinning to catch missed clusters and removing damaged fruit. It’s that time of year, so I hope these notes are helpful, especially for new growers. It’s can be hard to remove enough fruit, and it’s still hard for me sometimes. Thinning in two or more passes allows the amount of fruit left on the tree to become more obvious as they become larger.

And below is my first video on thinning apples.

Training a Pear Tree to Modified Central Leader with Notching and Dis-Budding, Watch Before You Chop Off Your New Fruit Tree

I have two more videos on training fruit trees before I move on to other things. I’d like to do a couple more, but at this point, I have to give up on geeky independent research type of content because it doesn’t get enough views to get by on. More below on that. But this year I wanted to take advantage of this nice long pear whip to demonstrate notching and disbudding again, as it is ideally carried out, because I think it is important that if we are to move toward better trained trees by modified central and delayed open center, that we have tools to get there that actually work.

The crux of the problem is that, while the strong and sensical modified central leader and delayed open center tree forms have become more and more commonly recommended, they are rarely achieved, because the methods used to train fruit trees are best for the open center vase form and not much else. In the 1920’s a long study was done that first asked orchardists what tree forms they thought were best, and then looked at what caused premature death of trees. They aimed to determine how failures and successes were caused by early tree training. Those failures and successes were both in the success at attaining the desired form and tree lifespan, short or long. In this preliminary work they discovered some interesting things. One discovery was that most orchardists expressed a preference for central leader trees, but often ended up with open or vase forms instead, because they were heading back the tree to a short single stem on planting. What is perhaps most interesting is that while the training methods were clearly failing to achieve stated goals, they continued to be recommended and used almost universally. This bit tells us something important about human nature and conservatism in these sorts of things. They also were able to associate the failure of older trees by the mechanisms of rot and branch breakage, to early training mistakes. Next they organized and carried out fairly large scale experiments on a few varieties of apple trees to come up with a new training system. It is a brilliant, pragmatic and contextual study, but as far as I can tell, it did little good. In their review of existing literature going far into the past, they found that the same recommendations to head back leaders and scaffolds at planting had existed for a very long time, and it continues to be the main practice today. The fruit of the entire study was to recommend against that practice and offer more effective alternatives.

I favor the modified central leader and delayed open center for good reasons. Most trees can be trained to them successfully, though some may require more maintenance to keep them there than others. But regardless of the form you’re after, notching and disbudding are powerful tools to shape trees and should be in much wider use. I just heard from the brilliant experimental orchardist Eliza Greenman, that she has become a convert to disbudding, and is planning to write about it on her blog soon. We are going to chat about it and see what we come up with for potentially moving these ideas forward. I hope to influence other people to start trying this stuff as either a full on system of steps to achieve specific forms, or applied randomly as needed. Ultimately my goal is full reform of fruit tree training for homescale growers and reform to industry where it is applicable, though exactly what those methods and implementation look like is not at all clear at this point. I would like to do a full on lecture and articles outlining where I think we are at with fruit tree training and what needs to be done to move forward with updating the stone age methods currently favored. This would involve a lot of writing, some research and communication and one or two lecture videos. I would do that this month if possible because I’m fired up about it, but it is a week, if not weeks, of focused effort. The next logical step after that is a large plot of different species and varieties of fruit trees grown just to test out methods and systems to determine success rates. Such a preliminary experiment would probably cover 1/4 to a full acre over 5 to 10 years, and would no doubt illuminate follow up studies related at least to how nurseries and growers, either individually, or combined, could actually implement progressive methods. If I can’t ever do that myself, I would like to outline what experiments and research I feel need to be done so that someone else might pick it up and do it, either a private individual or an organization with adequate funding, such as a university. The other possibility is to lead a dispersed, semi-organized, private citizen research project where amateur breeders, amateur orchardists and small scale commercial orchardists who are puttiong in new plots, test some of these ideas out and report back to a central hub.

Unfortunately, since starting this blog and my youtube channel I’ve ended up in debt to friends and family and have to rethink my approach and content to favor income over edification. I’m not getting nearly enough views to put a sizeable dent in just basic monthly needs, let alone extra for any larger projects requiring time, labor and materials. Use of my amazon links is down (you can always find them here! :) , and patreon income is about half of what it once was, largely due to an exodus of users over a recent political controversy. Youtube views are up as well as subs, but not enough to amount to much. As much as I’d like to do what I do best as an independent privately funded researcher, it just isn’t working out. My plan for now is to prioritize more mass consumable videos (not bad, just not as geeky ha ha) and work on marketing for as long as it takes to get back in the green and actually generate enough of a surplus to be able to afford to work on influencer and thought leader projects that may generate a lot of social change by influencing some of the right people, but will probably never get enough public attention to generate much income. I can see my influence on some subclutures already, which is the prime directive, but not enough is coming back to make financially viable the kind of content that I think is most important, or will ultimately have the largest ripple effect. In the meantime, I've been selling stuff off on ebay to deal with the most urgent debts and to get by until the strategies I hope to implement start bringing in more income. The good news is my energy budget has increased a little bit lately and I’m hopeful that trend with continue. I’ve proably said that 100 times in the last 20 years, but I still hope it’s true this time.

The next video will be a tour of some of my trees to look at what went right or wrong in training and how early training is critical to the continuing life and health of trees.

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.

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.

Spoiler Alert, BITE ME Delivers the Goods! Early Oct 2018 Apple Variety Taste Testing, With New Seedling Apples

In my latest apple tasting, Sunrise and my own seedling BITE ME! rose to the top of the heap out of 18 tested. I also taste tested 3 new seedlings, out of which one is decidedly mediocre, one pretty good and one incredibly sweet, even though it is still ripening. Some others were bad others I am ambivalent about.

Rubinette: Intense anise flavor this year with high flavor, sugar and good acid balance. I am still not a big fan of this one for whatever reasons, but it’s very popular. If I approached apple tasting analytically for the most part, I might like it more, but I don’t, and I don’t.

Norcross Red Flesh: Got this from apple collector Nick Botners some years back. It is not very good. Light, juicy, tender, barely any red flesh, low sugar, low flavor.

Sunrise: This was one of the stars of the show in this tasting. Everything comes together really well in this apple. Very juicy, very crisp, good sugar levels, good acid/sugar balance, unoffensive skin and mild, but tasty flavors. More of a modern crisp type of apple than anything else in this tasting. It’s downfall may be a lack of distinctive flavor, but I want to eat them and that’s the best acid test.

Reinette Thounin: I got this from the USDA I believe. It is a true spitter. Totally inedible, bitter, tannic, low sugar. Honestly doesn’t even seem suited to cider, maybe just for the tannins.

Zabergau Reinette: Pretty good, always kind of tart, dry flesh, interesting but not sensational flavor. Could take it or leave it. Alleged to improve in storage.

St. Edmund Pippin: This one was no good when tasted a couple of weeks ago off of another branch on another tree. This time, some small stunted apples off of another tree were quite good, juicy and crunchy enough, with nice flavor and no discernible pear taste like the last ones had.

Tydeman’s Red: Or so it’s labelled, unconfirmed. Large lopsided apple. Open texture, juicy, crisp, tasty enough, more like a cooker and seems like it’s probably great for sauce.

Sweet 16: This year has none of the beloved cherry and almond flavors, but it has anise flavor that is seriously all up in your face. Not my favorite flavor. This apple can really vary drastically from year to year.

Mannington Pearmain: This apple has always cracked badly, but this year it didn’t too much. It’s not very good though and I still won’t keep it. It’s not bad, just not anything I’d recommend for any use.

Saltcote Pippin: the presentation is a little thin, lowish sugar and fairly acid. Good flavor though. probably would be a good sauce apple.

Coe’s Golden Drop: Intense candy flavor, said by some to be “pear drop”. Definitely does have a pear taste, but with more going on too, making it a very singular apple. It is small, dry, hard fleshed, tannic, thick rough skin, and still very intriguing. I think better specimens are coming down the pipe as it ripens more.

Peace Garden: small, stripped red apple. Outstandingly boring in every way.

Seedling, Grenadine x ? (proably Goldrush) 11/4: Kind of boring, a bit tannic, nothing really very wrong with it, just a generic yellow apple. Probably will not make the grade

Seedling, Grenadine x Goldrush, 11/17: A very healthy looking seedling that stood out for scab free, healthy green foliage early in the season. Apples are small for the most part, fairly round, often with flesh protruding out of the stem well, like an outy belly button. Small speckles, yellow skin. Flesh is fine grained and a little chewy. Flavor unremarkable yellow apple flavor. Sugar seems very high! As it is chewed, the fine chewy flesh gradually releases a rising flood of sugar. It also still had a bit of starchiness to it, so the sugar will probably continue to rise even further. Thanks to Mike of Walla Walla’s contributions to my apple breeding project fund, I just purchased a brix refractometer. That measures dissolved solids, which in fruit juice is more or less indicative of the sugar content. So, I’ll get to test this apple next week.

Seedling, BITE ME!: This was the first apple I ever fruited. Read more about BITE ME! here. In this tasting it is probably tied with Sunrise for me, though Bite me has the more interesting flavor for sure, Sunrise is a very pleasant eating experience and has outstanding texture. I’m thinking a Wickson Sunrise cross could be good. Mild flavors as always, with the special crab flavor component inherited from it’s mother Wickson. Any specific analysis and description aside, I want to stuff them in my face and chew them up to get that awesome flavor out. Sugary and low acid, thin skin. Flesh texture can tend toward what is called melting in fruit tasting terminology, or kind of chewy and tender. At least this one was. The downside to BITE ME! is probably going to be apple scab, which is had very bad last year.

Seedling, Wickson, OP, 2010: Red skin, very pretty, with crazing, like the surface of an old cracked oil painting. It has watercore this year, which makes it hard to test. The bits I found without watercore were not super remarkable, though perfectly good. As a small apple, it kind of needs to perform very well as a dessert apple to justify it’s existence, unless it’s some kind of amazing cider apple. Not as promising as I thought earlier in the season. I’ll give it a couple more years and hopefully it will outgrow the watercore.

I hope to have scions of some of my best apples available in the web-store this winter.

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

Early Fall Apple Tasting, September, 2018- New Seedling + New and Heirloom Varieties

On September 18th I got to taste a few apples, including a new seedling apple. Some were over the hill and some were not yet ripe, but here is the report.

SKINNER’S SEEDLING: I have some doubt about the identification of this apple, just because it was not very good and reports in the old literature are glowing. Mine also have a lot of red stripping and the descriptions don’t really indicate that as much as they emphasize the yellow background with light striping or just a blush on the sunny side. The birds hit them pretty hard in spite of my covering them with footsox. Birds like large fruit, just like a lot of people do. I’ve been waiting for this variety to bear fruit for a long time. It was grown from a seed of Newtown Pippin brought to California via Wagon by Judge Henry Chapman Skinner in 1849. It is one of only two seedlings that survived out of 13 seeds and was planted on the banks of Coyote Creek in San Jose California. Out of only two seedlings that were allowed to grow, he considered both worth keeping, and this one became somewhat famous, at least in California, where it was even planted by some commercial orchardists.

Funny thing, I used to live right near the site of the original tree when I was just starting my first few years in school. We lived in a crappy, stuccoed, pink duplex. My parents managed to raise three kids on a low income while my mom rode her bike to nursing school. Across the street was a large walnut orchard, and the valley, once a great agricultural area with deep, fertile soil, was still dotted here and there with orchards and fields with solitary large old two story farmhouses defiantly standing their ground. By now, even more of that outstanding agricultural land has been paved over with cheap tract housing. Judge Skinners place was probably quite large and is now all dense housing. We used to explore and catch crawdads in the same Coyote Creek that Skinner’s Seedling was planted along, only about 15 blocks from where we lived. At that time, the creek was full of old tires, shopping carts, trash of all kinds and huge numbers of what are still to this day the largest crawdads I’ve ever caught. We used to go there with some neighborhood kids that sniffed glue on a regular basis. They seemed like about the dumbest people I ever met at the time and probably were lol. As dirty, rough and probably dangerous as that city environment was, we kids still wandered and played as we pleased. I think a lot of parents don’t give their kids that same kind of free reign these days. I think Judge skinner would be shocked and saddened at the defiled state of that once beautiful, prime farm land, though he was unknowingly paving the way for that eventuality.

This apple was very highly regarded. Check out the following quotes:

"Santa Clara King: Fruit large to very large; form, oblate, conic, slightly mixed; color rich lemon yellow, faintly striped with bright red; flesh, yellowish white, very tender, juicy, sprightly, mild subacid; quality best. Season, September and October. This is the best very large apple we have seen. Said to be a good grower and productive."

“It is one of our best summer apples. The color is a light yellow, quality good and sells well. The tree is a good grower and almost wholly resists blight.”

“form, oblate, conical; size, large; color, light green, blushed: flesh. texture fine, tender, juicy ; color, white ; flavor, subacid : quality, very good to best: use, dessert, kitchen, market: season. August.”

“The Skinner seedling as it is popularly known by thousands of consumers, or Skinner's pippin as it was named by the Horticultural Society, is one of the meritorious products of the Santa Clara valley, as well as having the"distinction of originating here. Its popularity increases as it becomes more widely known, for it undoubtedly suits the taste of more people during its season than any other apple grown in California. Ripening as it does during the warm, sunny weather of the first week in August. it must be picked at the right time and carefully protected from the weather in order to preserve its delicate flavor which evaporates and passes away rapidly when exposed to sun and wind. Its history is quite interesting and is about as follows.On March 29, 1849, Henry Chapman Skinner left Milwaukee, Wis., and crossed the plains to California, taking with him some Newtown pippin apples. On the long trip across the plains most of the apples decayed, but one was saved, which contained thirteen seeds, a lucky number in this instance. The seeds were carefully saved. Judge Skinner settled in San Jose in April. 1850, at what is now known as the Sweigert place, corner of Fifteenth and Julian streets. In the fall he planted thirteen apple seeds. Seven of them grew, but were all discarded but two. One of these proved to be a sour apple of good quality, and the other was Skinner's seedling. The tree grew thriftily, as is its nature, and in September, 1857, the first fruits, thirty-two in number were exhibited at the annual fair of the Santa Clara Valley Agricultural Society. The last record of the original tree was in 1878. It was then still standing at the back of the place near the Coyote creek, and in full bearing.”

“Skinner's Seedling is but little known in this country, but is destined to be the greatest money maker of any other apple grown in this section ripening as it does ahead of the Gravenstein. The tree is of a very hardy stock and a sure cropper. The apples are large, well formed, of splendid flavor and unusual shipping qualities. The color is of a clear, transparent, yellowish green, with a slight blush where it is kissed by the sun. Theo. Heiss, who lives northwest of Browns Valley, has a dozen or so of old trees of the above variety which bore a heavy crop of splendid apples this year and sold for a handsome price in Vallejo and was preferred by those who had used them to the Gravenstein or any other apple. The wood of the limbs is very tough and can hardly be broken. [This statement is rather surprising to us as we have long considered the wood of Skinner's Seedling as exceedingly brittle, especially- the wood of the spur which is very apt to come off with the fruit. Are we mistaken in that matter? —Editor.]”

Notes for the horticultural society meeting in November 1887 indicate that Skinner’s Seedling was so named instead of the name Santa Clara County King. E.J. Wickson, author of California Fruits apparently disagreed with adding seedling to apple names, which I tend to agree with. It was agreed to hereafter call the apple known both as Skinner's Seedling " and the "Santa Clara County King" by this former name….. but Mr. Coates and Mr. Wickson both protested against tacking the word seedling after names. Mr. Wickson urged that this practice was condemned by the American Pomological Society. Mr. Coates praised the practice of Mr. Hatch, which is to find original and characteristic names for new varieties.”

My own samples, if they are indeed Skinner’s Seedling, seemed to ripen about the right time, but I got them late and they had gone soft. The ones I tasted earlier were not very promising either, but I may have missed a magic window. It sure does sound promising in the old literature though.

GRAVENSTEIN: It’s hard for me to ever get this apple past the birds. It’s pretty good eating at it’s best, but it’s most suited to cooking. The flavor I can’t really describe, but it’s good and somewhat unique. This year I discovered the earlier Viking, which bears surprising similarities, but seems perhaps more intriguing and more complex in flavor, if more thin and acidic. There is a similarity between the flavors of the two apples somehow. I don’t believe there is any Gravenstein in Viking’s genes, but they seem like siblings in everything from appearance to leaning toward acid and the style of flavor.

MOTHER: Mother is very good this year. It has a rich flavor, fruity, on a background of “red apple”. In the best ones there is what I usually refer to as a fruit candy flavor, because my reference point growing up was not flavorful apples, but artificially flavored fruit candy from the corner store. That’s kind of sad, but I know most people are probably in the same boat these days. Mother is worth growing and has a long reputation as an exceptional early apple. Overall mother get’s two thumbs up for productivity, beauty and flavor this year.

SUNRISE This year Sunrise lived up to it’s usual reputation, being mild, sweet, unoffensive, easy to eat, pleasant, but perhaps a little boring. I think they are still a week or more away from being at their best though and I have hopes that they will become a little richer and sweeter if hung longer in the sun. I grafted a branch out in a sunny spot some years ago and it’s really just starting to bear well, so I’m hoping to taste more good specimens over the coming weeks.

ST. EDMUND’S PIPPIN (aka st. edmund’s russet): Early in the season, this apple tasted thin and acidic. By now it is soft and insipid. It is the most pear-like apple I think I’ve ever had. It has the grainy texture of an under ripe pear, pear flavor and pear-like russet skin. The flesh is very dry and the fruit is very light in weight. Overall it is a disappointment here and will probably be grafted over. Originally it seemed to hold promise as a good early russet, but it’s also not as early as I was hoping. I will probably graft it over to an earlier apple like.

HOLLOW LOG: An old southern apple. Looking at the description in Lee Calouns book Old Southern Apple, it may be mislabeled, since neither the season or the description match. It is not quite ripe yet, but seems somewhat promising. It is hard and dense. I think another one to three weeks for this one to ripen.

WICKSON SEEDLING #3 2011: In 2011, I planted open pollinated seeds of Wickson from a box of apples given to me by some friends after I helped them lay concrete block for a root cellar. I think by then I was already partially inspired by Albert Etter, early 20th century apple breeder who bred the Wickson apple. I remember thinking that this apple was so good that it had to produce a certain percentage of good apples from seed. In fact, it was hard to imagine the seeds producing bad apples. I was aware of the common assertion that you can’t grow apples from seed, but, when it comes to information, there is not much I take at face value. out of the seeds I planted, I ended up grafting 4 or 5 of them onto already established trees, and 3 of those lived and fruited. This is the final one of those seedlings to fruit, the others being the seedling that I named BITE ME! and a tiny flavorless, acid-less green crab the size of a large marble.

Open pollinated Wickson seedling #3, 2011

This seedling fruited last year, but it wasn’t that exciting. There was nothing wrong with it, it was just unremarkable. This year it seems much more promising. There is definitely some of the unique flavor type possessed by Wickson, which is also found in Wickson relatives and other crabs. Though still subtle, but I’m hoping that flavor will develop more as the apples ripen further over the next one to three weeks. Some of them have watercore, but that is not uncommon in young trees, especially in arid conditions like mine. Many varieties will outgrow it eventually. Overall, the best specimens this year so far, which are still not quite ripe, compete well with the best apples that I tasted in this session, and are certainly above the average apple in my large collection. I will go out on a limb and say it is not going to be as good as Bite Me!, the first apple to bloom out of the this group of Wickson seedlings, but it looks promising. Sometimes trees have to fruit a few times to come into their best quality. That seems to go for not just new seedlings and new grafted trees, but possibly even for branches grafted onto established trees. I’m not sure why that would be. It’s just a casual observation.

This apple is rather dense and firm fleshed, unlike Bite Me! which has a more open, juicy and easy to eat texture. It also has thicker skin. The resemblance to Wickson is apparent, though it is somewhere in size between Bite Me and that apple. It is not tiny, but it is small. As long as the quality is there, size is not that important. A mediocre small apple is much less interesting however, so it better shape up. I have quite a few apples on the branch this year. Hopefully I’ll get some good representative fruits in the coming weeks, and you’ll probably hear more about it before the season is over.

Even though the fruits are covered with foot sox for protection, they are still a gorgeous deep red color. Uncovered spots that get more light are even darker in color. The conic shape is reminiscent of wickson, but it averages quite a bit larger.

Some August Apple Tasting

In this video I taste some usual suspects, Kerry Pippin, Chestnut Crab and Williams' Pride, and a couple of newer ones, Viking (very interesting) and Salem June (meh...)

Tasting Two Long Keeping Apples Out of Storage in Early March, GoldRush and Pomo Sanel

Yesterday I pulled out two varieties of apple from storage to taste, GoldRush and Pomo Sanel.  It is one thing to find apples that keep for a long time without rotting, but that does not mean they will retain flavor or keep a good eating texture.  Some apples will actually gain flavor with maturity, at least to a point, but most will lose flavor.

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GoldRush

These were picked later than they should have been.  I suspect if picked earlier, they would store a little better.

Gold Rush is well known for keeping very well, even without refrigeration.  I have specimens from the refrigerator as well as from a cold room.   All were picked late The apples from the fridge have retained some crunch, though they are not like the super crispy apples that you might find in a grocery store this time of year.  Those apples are stored under controlled conditions with inert gasses to hold them in stasis until they are shipped to stores.  The flavor has developed well in storage.  When this apple is first picked it is edgy and harsh.  I wouldn't say the flavor has improved from a month ago, but it is still complex and full with enough acidity to get my attention. 

The apples stored in the shed were wrinkled and drying out.  None though showed any signs of decay.  Their texture is rubbery, with no hint of mealiness.  The flesh compresses, then starts to break into pieces.  The flavor and sugar are concentrated and delicious.  I could see storing a lot of these and drying the oldest left over fruits in the spring.  They would be half dry already.

All in all GoldRush is an excellent home orchard apple, and should be considered in any small collection of varieties.  It combines long keeping, flavor, good cultural traits and some disease resistance.  Out of all my dwarf interstem trees, it has the best, easiest to care for, form and high vigor.

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Pomo Sanel

Pomo Sanel is a rare apple, barely known among a few fruit enthusiasts in this area, let alone anywhere else.

Pomo Sanel was stored in the refrigerator.  It gradually lost it's crispness.  It is not meally or mushy, at least not yet, but all remnants of crispness are gone.  I was hoping it would go rubbery instead, but it didn't.  The flavor has changed, less complex, more appley, banana still prominent.  There is some acidity, but the sprightliness is gone.  I could eat plenty of these, but it is not equal to it's fridge mate at this point and will surely decline from here.  Like GoldRush, it was probably harvested too late and might do better in storage if picked at an earlier stage, as soon as it reaches full size, but before the sugars develop.

Pomo Sanel, still a little lean and green, but closer to where it should probably be picked for long storage

Pomo Sanel's most interesting attribute is it's late ripening in late December or usually January here.  Given it's high quality straight off the tree at that season, it's a winner here in my climate.  Whether it will store well enough beyond 4 weeks or so if harvested earlier and treated well remains to be seen, but keeping up with the likes of Pink Lady and GoldRush is a tall order and it no doubt won't.  A really good storage apple can be very good, even excellent, but it's still not the same as a tree ripened apple kissed by frost and brought into it's prime in cold weather, nor is the whole eating experience the same.  That paradigm is where Pomo Sanel and hopefully it's offspring will shine.  I sent out many seeds this winter all around the world, so everyone cross your fingers and we'll check in about 8 or 10 years from now.

I'm interested in breeding with both of these and have made some crosses.  If I'm lucky, some of those seedling crosses might bear fruit this year.

Etter's Blood Apples, Unique, Beautiful and Tasty, Red Flesh, Red Flavor

This year I have three of apple breeder Albert Etter's red fleshed apples fruiting.  They are very unique and interesting apples, though they still represent unfinished work.  Red fleshed apples will be coming more and more into the public eye over the coming years.  They could have arrived much sooner had anyone taken up Etter's work, which was already well started.  With all their faults, these apples are still worth growing.  Also a short video on Gold Rush, which might be the apple I've seen most universally endorsed by home growers for flavor, keeping ability and disease resistance.

Cherry Cox Apple Variety and a Few Others, Tasting and Review

When I moved here 12 years ago, one of the first things I did was start to plan my fruit orchards.  I well knew then that the time to plant a fruit tree is ten years ago, now I might extend that to 15.  I began doing research on apple varieties, which I was very unfamiliar with.  I figured there must be hundreds of them, but the best resource I had available was a thick book called Cornucopia, a source book of edible plants which only listed a few of what I later found out were probably tens of thousands of named varieties.  I also talked to friend and fruit explorer Freddy Menge, who made his best recommendations at the time.  I had helped Mark Dupont of Sandy Bar nursery graft his first batch of fruit trees many years before, and had an outstanding favor owed for fruit trees whenever I finally got my own place.  I called in that favor.  Looking through their catalogue, they said they had a variety called cherry cox that had become a homestead favorite.  I was intrigued.   They had no trees to sell that year, but Mark sent me a scion, one of the first scions I grafted onto frankentree.  I've since sent out lots of scions to other people all over the country.

Cherry Cox has not disappointed.  It really does taste like cherries, among other flavors.  Few descriptions mention that it has a cherry flavor, suggesting even that the name is for the redder color it has.  There is no doubt though that the name is from the flavor, though I don't doubt that it does not always develop and some say they can't detect it at all.  It was also precocious, being one of the first apples to ever fruit on frankentree and one of the most consistent since.  If anything, it sets too much fruit, though it has taken years off as almost any apple will do when poorly managed.  It seems healthy enough so far, but I can't say too much about that as apple diseases are just getting a real foothold here.  It does get scab, and I think it could be called moderately susceptible.  Don't quote me on that, it's just a vague impression.

Cherry Cox is a sport of the very famous Cox's Orange Pippin.  A sport is a bud mutation.  One bud on a tree mutates into something new and thus begins a new variety, no tree sex required.  While many sports are very minor variations on the parent tree, Cherry Cox seems to be considerably different than it's parent.  It tastes different, performs different, allegedly keeps longer, and I'd just about bet that if you planted rows of each side by side there would be some obvious differences.  I was at my friend Tim Bray's orchard and his Cox's Orange Pippins were notably small and the trunks and branches completely covered in lichens, unlike the other trees.  They are known for their poor growability and have no doubt only survived by the virtue of exceptional flavor.  Cox's Orange Pippin is widely used in apple breeding because of it's eating quality, and is probably the apple most commonly said to be the best out of hand eating apple in the world.  Cox's Orange Pippin is indeed one of the few apples I've ever eaten worthy of the classification "best".  Even at it's best, Cherry cox is still not in that category.  It's a good lesson though that Cox's Orange Pippin seems to do poorly under my conditions and cherry cox is consistently good to very good.

Flavor wise, Cherry Cox has a lot going on, like it's parent Cox's Orange Pippin it is complex.  Obvious flavors are cherry, something almost like cherry cough drops, but in a good way, Anise is also present and I've detected some flavor of spice.  There is certainly more going on, other fruit flavors, but I'm not good at picking them out.  If I were to change things about Cherry Cox, I would.  It could use more sugar, which would bring the flavors out more.  Have you ever noticed how much better fruit tastes when you sprinkle sugar on it?  It's not just that it's sweeter, sugar is to fruit what salt is to meat and savory foods.  Cook a fantastic soup with no salt and you will barely taste the potential of it's flavor.  Add salt to it and boom, flavor city.  The cherry flavor develops early in cherry cox, but the sugar develops late.  It is a fairly acidic apple, and maybe even tart before it gets really ripe.  I would not reduce the acidity, I would just balance it with more sugar.  More sugar would also make it a richer flavored apple.  It can be a little thin tasting at times.  More scab resistance wouldn't hurt.  In the Beauty department it lacks nothing. It's is a beautiful apple.  it can grow plenty large under good cultural conditions, though it is not generally a very large apple.  Cherry Cox is a little known and little grown apple.  I doubt it has great potential as a broader market apple, but it has huge potential as a small scale specialty orchard and farmer's market apple.  And then there is the breeding potential.

Looking toward improvement, I think cherry cox is very promising breeding material.  If nothing else for the cherry flavor, but it also must carry most of the exceptional flavor gene pool of Cox's Orange Pippin.  My own breeding efforts include Cherry Cox crossed with various other apples.  If my efforts don't breed anything exceptional, maybe they will produce something that is worth using in further breeding.  I've crossed it with several red fleshed apples in the hopes that I might be lucky enough to co-mingle the berry flavors of blood apples with C.C.'s complexity and cherry flavor.  I've also crossed it with Sweet Sixteen, which has sometimes a cherry candy component, while also being a good grower and carrying some disease resistance.  I've crossed it with Wickson for higher sugar content and unique flavor and probably others I'm forgetting about.  I think Golden Russet might be a good candidate since it is one of the best apples I've ever tasted, and it also has an extremely high sugar content.  I'd like to see more crosses made along these lines.  I would like to see Cherry Cox crossed with sweet 16 and Sweet 16 also crossed with the generally scab susceptible red fleshed apples, and the offspring of both back crossed in an attempt to keep Sweet Sixteen's scab resistance, while reinforcing the cherry component and hoping for a red fleshed offspring.... or something along those lines.  I don't know anything about breeding for scab resistance, but the information on dominance of traits is available out there somewhere if one cared to look for it.  I've got all of those genetic crosses made, and then some, so fingers crossed.

Cherry Cox crossed with Rubaiyat in 2013 and with Pink Parfait this past spring, both red fleshed apples.

For various reasons, I'll have few Cherry Cox scions to offer for grafting, if any.  Being uncommon, it may be hard to find scions, but I think with a little effort they can be found.  The more that people grow it, the more scions will be available.  If you have a scion exchange in your area, that is a good place to look.  Online scion trading and fruit discussions can be found at GrowingFruit.org and The North American Scion Exchange.  Information on grafting can now by found on my Youtube channel and on this website.

Cherry Cox trees are listed for sale at Raintree Nursery and Maple Valley lists scions and benchgrafts.

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Other apples in my cherry cox tasting video that are worth mentioning are:

Egremont Russet:  A nice russet.  Not up to the best russets as it is grown here, but a good performer and very good at it's best.  Stephen Hayes in the UK is a big fan.  Here is his video review.

 Sam Young is an Irish apple that is rare in the US.  My small branch is just starting to fruit, but seems promising. It's somewhat russeted and is also known as Irish Russet.  I'll be keeping an eye on this one.  It is hard and very sweet.  Below are some old descriptions.

Old Sam Young

Sam Young:  Fruit small, flattish, about an inch and half from the eye to the stalk, and two inches in its transverse diameter; eye remarkably large, having some of the calyx attached to it; colour yellowish clouded with russet, reddish to the sun; very apt to crack; flesh yellowish, firm, crisp, sweet and well flavoured. In use from the beginning of November to January. Tree flat headed, shoots declining, of a light brown colour ; leaves sub-rotund, acuminate, coarsely serrated, upper surface shining, under slightly pubescent. An abundant bearer, and healthy on all soils.

Transactions of the Horticultural Society of London, 1820
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Sam Young, aka Irish Russet:

Fruit of a smallish size, somewhat globular, flattened, about one inch and three quarters deep, and two inches and a half in diameter. Eye remarkably wide and open, in a broad depression. Stalk short. Skin bright yellow, with minute brown spots, and a considerable quantity of russet, especially round the stalk; in some specimens red on the sunny side, usually cracking. Flesh inclining to yellow, mixed with green; tender, and melting. Juice plentiful, sweet, with a delicious flavour, scarcely inferior to that of the Golden Pippin.
An Irish dessert apple, of high reputation, ripe in November, and will keep good for two months.
The merits of this very valuable apple were made known in 1818 by Mr. Robertson, of Kilkenny. It is certainly one of the best of our modern apples, and cannot have too general a cultivation.

A Guide to the Orchard and Fruit Garden: Or, An Account of the Most Valuable Fruits Cultivated in Great Britain, 1833

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Apple Breeding: Grafting The Seedlings Onto Dwarf Rootstocks.

This is a continuation of my apple breeding project and video series following the process from pollination to fruiting and hopefully beyond.  In this season, the seedlings are cut off and grafted onto dwarfing roostock.  The dwarfing stock should induce fruiting more quickly (or so the common assertion) and keep the trees to a small size in the crowded test rows.  At 12 inches apart, in rows 6 feet apart, I can't afford large trees.  I show the two grafts I commonly use and talk some other basics.  Soon we'll be planting these in new beds to grow until they fruit.

Introduction to Frankentree Video

This is an introductory video I threw together to stoke people up on the idea of multigrafted trees.  Quite a few fruit collectors use this technique and, while Frankentree is a more extreme example, I increasingly think that multigrafted trees with 3 to 30 varieties or so will serve the average person with a few trees much better than single variety trees do.  Add to that the edifying character of the work, the increased involvement in one's own food supply and the neato factor and it seems like a pretty easy sell, except for the intimidation factor.  I'd like to maybe think this out better and make a more refined version as well as a detailed video tutorial on some of the specific strategies and skills, but this will have to do for now.  The original Frankentree post has a little bit of information on grafting with pictures of a couple of different grafts.

!FRANKENTREE! TRAILER...

!FRANKENTREE!

https://www.youtube.com/watch?v=WKE6t08wlBA