Keswick Codlin

Origin & History

First discovered growing amongst a quantity of rubbish behind a wall at Gleaston Castle, near Ulverstone, and first brought into notice by one John Sander, a nurseryman at Keswick, who, having propagated it, sent it out under the name of Keswick Codlin (Herefordshire Pomona). An old English variety widely valued in America, particularly in the North and Northwest (Warder), and described as one of the most profitable of orchard sorts for cooking or market (Downing). Elliott notes it as suited to Western soils and "one of best" for cooking, and Thomas confirms it "succeeds well at the West."

In the Memoirs of the Caledonian Horticultural Society, Sir John Sinclair states: "The Keswick Codlin tree has never failed to bear a crop since it was planted in the episcopal garden at Rose Castle, Carlisle, twenty years ago (1813). It is an apple of fine tartness and flavour, and may be used early in Autumn. The tree is a very copious bearer, and the fruit is of good size, considerably larger than the Carlisle Codlin. It flourishes best in a strong soil." (Herefordshire Pomona)

Tree

Vigorous, very hardy, productive, an early and great bearer. Forms a large, regular, upright, spreading, round head (Downing). Shoots branching in a peculiar manner, dark (Warder).

Fruit

Size: Medium to rather large. The Herefordshire Pomona gives precise dimensions: two inches and three quarters wide, and the same in height. Warder describes it as medium; Downing and Elliott as a little above the middle size or medium or above; Thomas as rather large.

Form: Conical, ribbed. Warder describes the fruit as oblong, conical, truncated, ribbed. The Herefordshire Pomona describes it as conical angular in its outline, the angles on its sides running to the crown, where they form rather acute ridges round the eye. Downing describes it as rather conical, with a few obscure ribs. Elliott describes it as roundish ovate, conical. Thomas describes it as somewhat conical, and ribbed. Elliott also notes one or two raised lines from stem to apex.

Stem: Sources disagree on length. Warder describes the stem as long and yellow. The Herefordshire Pomona describes the stalk as about a quarter of an inch long, downy, inserted in a deep cavity. Downing and Thomas describe the stalk as short and deeply set. Elliott describes the stem as slender.

Cavity: Sources disagree. Warder describes the cavity as acute, regular, browned. The Herefordshire Pomona describes a deep cavity marked with russet. Elliott describes the cavity as shallow.

Calyx: Closed, medium to rather large. Warder describes the eye as medium to large, closed. The Herefordshire Pomona describes the eye as closed with long narrow segments. Downing and Thomas describe the calyx as rather large. Elliott describes the calyx as closed.

Basin: Medium to pretty deep. Warder describes the basin as medium, folded. The Herefordshire Pomona describes a pretty deep and rather puckered basin. Elliott describes the basin as furrowed imperceptibly.

Skin: Pale yellow to greenish yellow, with a faint blush on the sun-exposed side. Warder describes the surface as smooth, pale yellow, with dots scattered and minute. The Herefordshire Pomona describes the skin as rather pale yellow on the shaded side, but deeper yellow with an orange or blush tinge on the side next the sun. Downing describes the skin as greenish yellow, washed with a faint blush on one side. Elliott describes it as greenish yellow, with brownish cheek in sun, and light dots. Thomas describes it as greenish yellow, becoming light yellow.

Flesh & Flavor: Yellowish white to greenish yellow, juicy, tender, acid. Warder describes the flesh as greenish yellow, fine-grained, tender, juicy, with acid flavor; quality good to very good for its use — cooking. The Herefordshire Pomona describes the flesh as pale yellowish white, very juicy, tender and soft, with a brisk and pleasant flavour, but notes it becomes mealy after being kept for a month. Downing describes the flesh as yellowish white, juicy, with a pleasant acid flavor. Elliott describes it as greenish or yellowish white, tender, acid. Thomas describes it as juicy, pleasant acid, quality moderate.

Core & Seeds: Warder describes the core as large, open, clasping, with seeds numerous and angular. Elliott describes the core as medium, with seeds ovate.

Season

An early apple usable for cooking well before full ripeness. Warder gives the season as August to October and notes "the fruit may be cooked in June." The Herefordshire Pomona states it may be used for tarts as early as the end of June, but is in perfection during August and September, and becomes mealy after being kept for a month. Downing states it may be gathered for tarts as early as August and continues in use till November. Elliott gives September and October. Thomas states it ripens in September but may be used for cooking in summer.

Uses

A culinary apple, valued for cooking and market. All sources agree on its primary use as a cooking apple, particularly for tarts.

Subtypes & Variants

Not described in source.

Other

The Encyclopedia of Practical Horticulture (1914) lists this variety in a coded variety-characteristic table only:

Description absent; variety present in variety-characteristic table.

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