Carlisle Codlin

Origin / History

Probably originated near Carlisle, before 1830 (Bunyard). Downing, after Hogg, calls it a dwarf variety of the old English Codlin. Bunyard cites Ronalds, p. 3, and says it is now superseded by more modern sorts.

Tree

Dwarf, hardy, an abundant bearer (Downing, after Hogg). Bunyard instead gives growth vigorous, fertility great. Leaf large, sharply pointed, finely serrate (Bunyard).

Fruit

Size: Above medium (Downing); fairly large, 3 by 3 (Bunyard).

Form: Ovate, flattened at base (Downing); conical, regular (Bunyard).

Stem: Medium (Bunyard).

Cavity: Rather deep (Bunyard).

Calyx: Eye closed (Bunyard).

Basin: Narrow, ribbed (Bunyard).

Skin: Pale yellow (Downing); yellow with slight red flush (Bunyard).

Dots: A few russety specks (Downing).

Flesh and flavor: Flesh white, crisp; tender and juicy (Downing, after Hogg). Sweet (Bunyard).

Core and seeds: Not described in source.

Season

August to December. Downing, after Hogg, gives August to September as a cooking apple; Bunyard gives August to December.

Uses

Culinary. "A good cooking apple" (Downing, after Hogg).

Subtypes / Variants

Not described in source.

Other

Not described in source.