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nafex - Re: [NAFEX] Bramley Apple Information?

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  • From: "Sam Brungardt" <sam739is@hotmail.com>
  • To: nafex@lists.ibiblio.org
  • Subject: Re: [NAFEX] Bramley Apple Information?
  • Date: Sat, 30 Nov 2002 09:10:12 -0600

Rodney, this is what Roger Yepsen had to say about Bramley's Seedlling in his book, "Apples,":

"Two hundred years ago young Mary Ann Brailsford placed a pip in a pot. The seeling that sprouted forth came to be known as Bramley's Seedling, England's best baking apple...

"Eaten fresh, Bramley's is firm, juicy, an piquantly acidic, and the tart juice (high in vitamin C) is a lively addition to cider blends. In recent years the variety has seen new interest in North America.

"Apples are picked from October through early November. They keep well but ovger time will secrete a remarkably slick, greasy coat that can be rather unpleasant to the touch."

And in his "Apples for the 21st Century," Warren Manhart says that Bramley is a triploid (so one should not depend on it as a pollenizer) cooking apple; the tree is vigorous, with thick, rigid stems; and an annual bearer. "I suggest growing it in zones 5 through 6. Buds and Blossoms are very frost susceptible. One source is Southmeadow Fruit Gardens."

"Size of the apple is large to very large. Shape is flat-round to round and sometimes ribbed. Skin color is green unless picked quite ripe, in mid-October here in Oregon. then it is brownish-orange with little green showing....Flavor is very sharp and acid unless quite ripe. Drops badly if overset and quite ripe; pick before then. Storage is not over two months in 32 degrees F. I suggest freezing or canning them before Christmas."

Manhart continues to say that Bramleys have "an extra-acid apple taste that comes through the sugar in pies and sauce." He also says it is almost immune to apple scab, and also resistant to cedar apple rust, fireblight and powdery mildew.

Manhart advises training the limbs early, before they become thick and stiff, lest they break, rather then bend, in two or three years.

"If the tree's disease resistance is not important in your climate and you seldom make apple sauce or pie, perhaps you would not plant this cultivar...."







"

"



From: Rodney Eveland <Reveland@WYOMING.com>
Reply-To: nafex@lists.ibiblio.org
To: Nafex <nafex@lists.ibiblio.org>
Subject: [NAFEX] Bramley Apple Information?
Date: Sat, 30 Nov 2002 18:35:36 -0700

This apple seems to have more mention in various web sites than any
other. (nearly all in England). The English seem to think that an apple
pie is not an apple pie unless it is made from a Bramley. They also
think it's pretty good for cider. This kind of talk excites me. Does
anyone know the charcteristics of this apple? zone, ripening date, does
it fall in love with blight or put up a fight?


R Eveland Gillette, Wy zone 3
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