North American Fruit Explorers mailing list at ibiblio

["tanis cuff" <tanistanis@hotmail.com>]

I just read the post from'Claude'-- thanks for that added info.!

To clarify, Loneroc descrided a yellow apple of mine which he thought will 
make good cider because it has a great all-around flavor, then I described a 
second apple which is nowhere near as nice for just munching because it has 
only sugars & tannins.

In past months I've been reading about patenting chance-seedling apples.  
For various reasons I don't think these can be patented, unless the 
applicant would want to lie to the patent office more than a little.  I 
would like to make them as public & publicly available as possible, ideally 
without the possibility of them being patented by someone more willing to 
lie.  I have a couple ideas.  Anyone like to discuss?



----Original Message Follows----
From: "tanis cuff"
To: nafex
Subject: Re: [NAFEX] cider apples.(tannic acid)
Date: Thu, 09 Nov 2006 22:08:22 +0000

Also the dry part of a pecan nut, between the kernel & the shell.  (I find
banana peel is more of that coat-the-teeth stuff which spinach does.)

Years ago someone gave me scionwood of a sweet+tannic apple, probably a Red
Del seedling.  I like it for eating, but more as a novelty-- would not want
it as the only aple in my orchard.  'Loneroc' posted a great reply to my
poor question: he gave a good review of apple cider blending & flavors, but
I was asking if this sweet+tannic group of apples is something which the
cider-growers are currently looking for more cultivars.  Should I look into
distributing this?

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