North American Fruit Explorers mailing list at ibiblio

[John S <swim_at_svc@yahoo.com>]

Thanks Lon.  I've been in contact with Lucille regarding gooseberries.  I did not know that she collected C. mas.

 

John

"Lon J. Rombough" <lonrom@hevanet.com> wrote:

You might also try Lucile Whitman. http://whitmanfarms.com/ She has
propagated C. mas from Alexander Eppler, who has probably the best
collection in the U.S. She may not have them listed, but she should be
able to propagate some.
=Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at
http://www.bunchgrapes.com Winner of the Garden Writers Association
"Best Talent in Writing" award for 2003.
For even more grape lessons, go to http://www.grapeschool.com
For all other things grape, http://www.vitisearch.com

On Oct 7, 2007, at 7:59 AM, John S wrote:

Lon, I've sent you an offlist email.  I have a very few seeds of a
yellow fruiting variety that I could share with you or someone else, if
there is interest.  I'll also check out Hidden Springs.  Thanks for the
lead.
 
John

"Lon J. Rombough" wrote:
> Hidden Springs has offered it, I believe. I have some large fruited
> selections from Czechoslovakia and could still send seed, but you'd
> best hurry if you want them.
> -Lon Rombough
> Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com Winner of the Garden Writers Association
> "Best Talent in Writing" award for 2003.
> For even more grape lessons, go to http://www.grapeschool.com
> For all other things grape, http://www.vitisearch.com
>
> On Oct 7, 2007, at 6:46 AM, John S wrote:
>
> Hans, 
>  
> I am not sure where you are located, but do you know of any sources of
> 'Jolico' in the US?
>  
> Thanks
>  
> John
>
> hans brinkmann wrote:
> > Hallo Lon, hallo Rob,
> >
> > thank you very much!
> > I did not know Pseudocydonia sinensis! Is the hardiness of 5 true?
> > E.g. there is one Cydonia ('Robusta') at Germany which is called
> > fireblight resistant.
> > Cornus mas 'Jolico' is e.g. also very nice directly from the tree,
> but
> > fully ripe.
> >
> > I thought bletting has a connection with the Phenole- resp.
> > Tannin-content...?
> > E.g. some Medlars have a Tannin content of 0,06%.
> > They used Medlars as Marmelade, Jelly, cooked, fresh, for Juice,
> Wine,
> > Liquor ...
> > Also to increase fruit-wines quality because of Tannin.
> > Even in ancient times Medlars were kept into wine diluted with water
> > and
> > into honey.
> > At the middleage some lonely monks were "eating only medlars and
> nuts".
> > At Bulgaria they are put into vinegar or vinegar-sugar solution and
> > sold
> > as 'Mushmulnica'.
> > Or roasted with butter, wine and sugar.
> > I like to eat also very few unbletted fruit fresh from the tree.
> > Bletting was done in very different ways:
> > Just keeping them without touching at the air on boards or stringed
> at
> > a
> > cord.
> > Or inside sawdust or straw."Writers and medlars are the best after
> > laying on (in) straw"!
> >
> > ciao
> > hans
> >
> >
> > Lon J. Rombough schrieb:
> >
> > > The traditional method in Elizabethan times was to bury medlars in
> a
> > > bowl of fruitwood sawdust. This argues that they need dark,
> > reasonably
> > > humid conditions to blet. I've found that when they blet in a group
> > > they do better than single fruits, which tend to dry up rather than
> > > blet. So humidity must be important. Probably bletting in leaves
> > would
> > > do the same thing.
> > > -Lon Rombough
> > > Grapes, writing, consulting, my book, *The Grape Grower, *at
> > > http://www.bunchgrapes.com Winner of the Garden Writers Association
> > > "Best Talent in Writing" award for 2003.
> > > For even more grape lessons, go to http://www.grapeschool.com
> > > For all other things grape, http://www.vitisearch.com
> > >
> > > On Oct 6, 2007, at 8:02 AM, rob hamilton wrote:
> > > On a related topic...
> > > I would like to here some different methods of bletting from
> people.
> > I
> > > know a number of my Medlars sour or even moldy before finishing. I
> > can
> > > imaging fleshy fruits like the Quinces would have and even worse
> > > problem. Does anyone prep the fruits first? ...a 3% bleach or
> > > distilled vinegar wash? Do they do better on sunlight or in dark?
> > >
> > >
> >
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