SCARLET CROFTON One of several old apples called Crofton, assumed Irish, but possibly English. The name comes from the English ‘Crofton’ family, though there is uncertainty over which member it was named after. The first proper record of Scarlet Crofton came in the 1600s, through its synonym Longford Pearmain, Longford House being owned by the Croftons, in Ireland. It was sent to The London Horticultural Society in 1819 by nurseryman John Robertson of Kilkenny and was in the first catalogue of the LHS in 1826. The medium sized apples are round, slightly ribbed, flattish and with skin of yellow, flushed with bright red and striped. The apples are crisp, juicy and full-flavoured, are ripe in September and will last to the end of the year without going mealy. Hogg said it was tasty and Scott said it was top quality. Pollination Group 4




SCARLET NONPAREIL A seedling from Nonpareil (see entry above) which was discovered in the garden of an inn at Esher, Surrey in 1773. It is similar in most respects to Nonpareil, being crisp, juicy and richly flavoured, but fruits earlier and the skin has an attractive red flush. It was a popular dessert apple throughout the 19th century. Famed author on fruits, John Rogers (1837) says one of the best apples which have been raised from seed within the memory of Man. Good crops. Pollination Group 3




SCOTCH BRIDGET First recorded in 1851, this is a Scottish culinary apple. It is also widely grown in Northumberland, Yorkshire, Lancashire, Westmorland and Cumberland. A middle/late season, medium sized apple, ripe in October and storing until the year end. Apples are roundish, broad at the base, narrowing at the apex, where ribs end in a knobbed eye cavity. The skin is greenish yellow, with brownish or bright red patches, almost totally covering the surface towards the sun. The cooked apples soften slowly and keep their shape, with a nicely sweet flavour, not particularly acid or tangy, but pleasantly gentle. Though not very juicy, the apples are also enjoyable eaten raw if fully ripe or kept a while. Trees have striking, striped blossom. T*. Pollination Group 4


SCOTCH DUMPLING An old, favoured Scottish cooking apple, which entered the National Fruit Trials in 1949, though it is much older. It probably originated in the Clydesdale area. A middle season apple in milder areas, which can be used as early as August, before it is ripe, and which will store to November. A medium to large apple, varying from oval to slightly conical and broadly ribbed. The pale green skin turns yellow and often develops a pinkish red flush. The flesh is fine and acid, cooking to a froth. Trees have deep buds and attractive blossom. Our thanks to John and Helen Hempsall for sending scion wood to us. Pollination Group 4

SERGEANT PEGGY Raised by F.W. Wastie of Eynsham, Oxfordshire in 1922 by crossing Blenheim Orange and Gloria Mundi. It was named by his son, J.F. Wastie, after his own wife. The culinary apple is large, lightly ribbed, slightly conic, sometimes flat, greenish yellow and mostly striped with light crimson. The flesh is firm, creamy white, subacid and has a pleasing mellow flavour when cooked, keeping its shape. When fully ripe it is quite pleasant to eat raw, initially having a slight bitterness that fades with storing. Ripe in October it will keep to January, with care. Attractive dark pink buds. Pollination Group 3
SHARLSTON PIPPIN The true Sharlston Pippin, from Sharlston, Nr Wakefield, West Yorkshire. Brief references to it often mis-spell the name as Sharleston or Charleston. This was given to us by the Gilmour family who were given a tree by the then head gardener of Cannon Hall, Barnsley, who had a tree growing in his private garden. Mr William N. Gilmour had called to collect a vine cutting for a friend’s fruit collection and, while walking around, the head gardener said (Mr Gilmour reports) ““I bet your friend does not have that apple, that is Sharlston Pippin a true Yorkshire variety from near Wakefield” and without more ado cut off several lengths of scionwood for me”. The head gardener reported that there were still several Sharlston Pippins growing around Wakefield. The apples have pale golden skin, when ripe, and russet dots, with variable light russeting elsewhere. The flesh is firm, juicy and fragrant, with a refreshing taste. Medium sized and middle to late season. A report from John Southall of Wakefield says that his grandfather had a tree in the 1880s, giving the first known date. We have now had the pleasure of returning Sharlston Pippin back to its home at Cannon Hall. Ripe in September, it remains sweet, crisp and juicy into December, softening somewhat, but still keeping a rich flavour. Pollination Group 5
SHERBET STOAT The Polecat Public House, at Prestwood, Buckinghamshire, contained several old and interesting apples in its extensive orchard garden, and we took scions of all, with the permission of the former owner, John Gamble, in 2005. Unfortunately the new owners have removed most of the trees to enlarge the car park.The fruits bore all the hallmarks of varieties planted to provide both food and cider for the old Inn’s guests. The trees were at least a century old and many very old. We have named them after the Mustelid family of creatures. Sherbet Stoat is primarily an eating apple, though it will cook, keeping its shape and with a good sweet flavour, though perhaps losing some richness. As an eating apple it is delicious when fully ripe at the end of September or early October. The flesh is crunchy and crisp, with juice positively bouncing out, and sweet and rich with just the right amount of lemony acid. The flavour is like sherbet at the back of the throat. Pollination Group 4.
SHILLING A dual-purpose apple, known at Dymock in Gloucestershire in the early 1900s. Medium to large fruit, conical in shape, with pronounced ribs which end in an undulating eye basin. The fruit has a very short, fat stalk. The skin is green with red stripes and there is a red cheek on the side near the sun. Crisp, juicy flesh, with a slight tang, which is pleasant to eat raw. The fruit keeps its shape when cooked, and has a good rich flavour. Ripe in September, the apples will store until November. The blossom has striking dark buds. Pollination Group 4
SHUSTOKE APPLE An old variety and a truly ancient tree. In 2005, a casual enquiry to us from Keith Bostock, farmer of Shustoke, Warwickshire, prompted us to ask him if he had ever heard of, or encountered, the long lost Shustoke Pippin. It was listed in the London Horticultural Society catalogues of 1826, 1831 and 1842, was listed by Scott in 1872 but was not known to Hogg in 1884. It has not been seen since. All that is known is that it was a medium sized, flat, yellow apple with a red flush, sharp tasting and late season. Shustoke is a small village, with a community of farms, rural and unspoilt, squeezed between the sprawling Birmingham and Coventry. Keith Bostock knew of an old tree on the edge of the former grounds of Shustoke Hall, a large ancient moated house, remote and surrounded by farmland. Very interested in old fruit varieties, he kindly brought us apples, scionwood and photos of the tree. We visited the tree and were hugely impressed. The size, condition and location all point to a very ancient survivor. It is 2 feet wide, hollow, supported only by thin strands of living bark, now short yet still growing and fruiting. The apples are not identifiable as any variety named and known today and match all the brief description of Shustoke Pippin, though we may not assume it is the same. The apples are small to medium, irregular, round, with a stout stalk, knobbed and set obliquely in a sheathed, often webbed, cavity. They are obscurely ribbed, accentuated at the eye, with pronounced sepals. The eye is closed in a shallow puckered basin Early on, the skin is pale green, flecked paler green, with pink and deeper pink dots and flecks. When fully ripe it develops an amber/red flush and a few scarlet stripes. The flesh is coarse and hard until fully ripe in October, when it becomes juicy and develops a good flavour, more sharp than sweet, but rich. Pollination Group 5
SIDDINGTON RUSSET Discovered in 1923 at the nursery of John Jefferies and Sons at Siddington, Gloucestershire, as a sport of Galloway Pippin. A culinary and dessert apple of medium to large size, flattened round, with yellow skin overlaid with golden russet. The russet is sometimes complete and quite scaly. To eat raw, the apples are not that juicy and a little soft, but have a rich, sweet flavour. When cooked the apple keeps its shape and has a pleasant, sweet flavour. Ripe in October, the fruit will last into the next year. Dark buds and blossom. Pollination Group 5