Apple Trees from Bernwode Fruit Trees. Old Traditional Varieties 3.

ARTHUR TURNER Introduced in 1912 by Charles Turner, of Slough, as Turner’s Prolific. An early cooking apple, ripe in September, which can be used for most culinary purposes and needs little sugar. Once popular with commercial growers as it is an abundant cropper and is not prone to scab. Good for espaliers and cordons as it freely bears spurs. A good baking apple.

ARTHUR W. BARNES A large dessert/cooking apple raised by N.F. Barnes, head gardener to the Duke of Westminster, in 1902. It was introduced by Clibran's of Cheshire in 1928. A cross between Gascoyne's Scarlet and Cox’s Orange Pippin, it has large, very red apples and was therefore a popular exhibition fruit. It cooks to a juicy, pale yellow purée. Middle season, storing until October.

ASHDOWN SEEDLING An early dessert apple from Ashdown in Sussex, ripe in August. It was received by the National Fruit Trials in 1966. A seedling of McIntosh, it originated at the Ashdown and General Land Company, Horsted Keynes, near Ashdown Forest. Tangy, sharp but sweet and with yielding flesh. A good complex flavour for an early apple

ASHMEAD’S KERNEL A late dessert apple raised around 1700 by Dr. Ashmead of Gloucester, but which did not become widely planted and popular until the middle of the nineteenth century. Very much appreciated by Victorians and Edwardians because of its complex flavour, which is both sweet and sharp, and for its firm white flesh. In the first half of the 20th century it fell into obscurity, but enjoyed a revival later. The trees have attractive blossom and the fruit stores until April. Cropping can be irregular.

AUTUMN PEARMAIN Also called the Summer Pearmain, though there is some confusion between the two in the old literature and this apple is probably not the true Summer Pearmain. Autumn Pearmain was the preferred name of Lindley and, later, Hogg, but there appears to have been a separate Summer Pearmain, an early apple. See Summer Pearmain later. Autumn Pearmain is an attractive mid season apple, with a red flush and fine russeting. Firm flesh and a pleasant, sweet taste. Tip bearing.

BAKER’S DELICIOUS A Welsh apple of uncertain date, but introduced by Baker's Nursery of Codsall, Wolverhampton, in 1932. Pale golden fruit, often russeted, streaked with red and with richly flavoured, juicy cream flesh. The fruit is ready in early September, and is best eaten fresh.

BALL’S PIPPIN Taylor reports that it was introduced by Allgrove's Nursery of Middle Green, Langley, Buckinghamshire in 1920. It was said to be a cross between Cox's Orange Pippin and Sturmer Pippin. A large, roundish dessert apple with a flattened top, ribbed at the eye. The skin is green-yellow, with a faint red flush, netted with russet and with some white flecks. The flesh is white, sweet, fragrant, and juicy. Taylor says it lasts to January, but it will actually keep to March. It received an Award of Merit from the RHS in 1923.

BAMFAIRS An old Oxfordshire variety, also called Bampton Fairing, but we adopt the name by which the last known old tree has been called by the owners, Mr and Mrs Harris of Lovegrove’s Farm, Fordwells. The family of Mrs Olive Harris have lived there since 1836; her great grandfather died in 1915, and the tree is now over 100yrs old, modest in size but healthy and a good bearer. It takes its name from the old tradition of it being ripe by the day of Bampton Fair, where it was sold. Ripe in early September, the medium sized apples are deep red over pale green, with numerous starry dots. It is crisp, juicy, sweet and tangy. It does not store for more than a few weeks. As with Annual Sweetening (above), we acknowledge the help and care of Mr and Mrs Harris.