Can anyone help,
I have seen today my first Red Bramley Apple.

I would like to graft the Bramley to some apple pip stock.

I have done this successfully with other types of apple

However where to find pruning's of the Red Bramley.

I live in SW Cornwall all help gratefully received

......................Leslie

"Leslie" wrote in message
...
Can anyone help,
I have seen today my first Red Bramley Apple.

I would like to graft the Bramley to some apple pip stock.

I have done this successfully with other types of apple

However where to find pruning's of the Red Bramley.

I live in SW Cornwall all help gratefully received

......................Leslie
~~~~~~~~~~~~~~~
There is/was a sport of Bramley that had a few more red streaks than
normal. I have not seen it stocked.
It has been a habit, for ever, to call any cooker a Bramley, and many
are misnamed.
From where to get a scion I can not help~~I have looked.
Grafting is undertaken in the spring and with scions removed from their
parents many weeks previously and kept innactive~~ salad tray, in the
fridge, is suitable.
Grafting on to a seedling is asking for trouble. It can take very many
years before fruiting and then will be the size of an orchard tree.
The best, is to select a known rootstock, and even then I would not
advise Bramley. Bramley is an historic apple and imo that is where it
belongs.
Best Wishes Brian.

"Leslie" wrote
Can anyone help,
I have seen today my first Red Bramley Apple.

I would like to graft the Bramley to some apple pip stock.

I have done this successfully with other types of apple

However where to find pruning's of the Red Bramley.

I live in SW Cornwall all help gratefully received

Why graft it onto a stock grown from a pip, why not just grow it as a
cutting?
Normal fruit trees are grafted onto dwarfing rootstock, your will grow into
a huge tree.
For a "red" Bramley tree try Brogdale.
Or get another cooker like Arthur Turner with wonderful flowers too.

--
Regards
Bob
In Runnymede, 17 miles West of London

The message
from "Brian" --- 'flayb' to respond contains these words:

The best, is to select a known rootstock, and even then I would not
advise Bramley. Bramley is an historic apple and imo that is where it
belongs.

Bramley may well be historic - for rather limited values of history -
but it is still one of the most versatile apples around, and probably
the best cooker there has ever been.

IMO, of course.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

In article , Jaques
d'Alltrades writes
The message
from "Brian" --- 'flayb' to respond contains these words:

The best, is to select a known rootstock, and even then I would not
advise Bramley. Bramley is an historic apple and imo that is where it
belongs.

Bramley may well be historic - for rather limited values of history -
but it is still one of the most versatile apples around, and probably
the best cooker there has ever been.

Brian - what do you see as the disadvantages of Bramley? What would you
recommend instead?
--
Kay
"Do not insult the crocodile until you have crossed the river"

"Janet Baraclough" wrote in message
...

I saw a newspaper report yeaterday which claimed the UK is the only
country in the world to grow an apple variety (Bramley) specifically for
cooking. Does anyone know if this is true?

Janet
~~~~~~~~~~~~~~~~~
Many reports and articles related to apple growing state that the UK is
the only country to actually grow apples specifically for cooking. I have
always doubted this but have seen it many times and repeated in Google
searches. Foreigners are a peculiar lot!!
Best Wishes Brian.

"Kay" wrote in message
...
In article , Jaques
d'Alltrades writes
The message
from "Brian" --- 'flayb' to respond contains these
words:

The best, is to select a known rootstock, and even then I would not
advise Bramley. Bramley is an historic apple and imo that is where it
belongs.

Bramley may well be historic - for rather limited values of history -
but it is still one of the most versatile apples around, and probably
the best cooker there has ever been.

Brian - what do you see as the disadvantages of Bramley? What would you
recommend instead?
--
Kay
"Do not insult the crocodile until you have crossed the river"
~~~~~~~~~~~~
Bramley needs a professional, specialist, grower to do well. It's
triploid and partially tip bearing. In Cornwall, as requested, it's very
disease prone. It also totally disregards the rootstock and quickly becomes
unmanageable. It's been around since 1810 and so many others are more
suitable for gardens.
Ida Red keeps well into May. Lane's Prince Albert is foolproof and
Howgate Wonder a splendid cooker.
Many trees called Bramley are not, as it has become a habit to call all
keeping cookers as such.
Brogdale keeps over 4000 vars. and does advise related to needs and
regions.
Best Wishes Brian.

"Janet Baraclough" wrote in message
...

I saw a newspaper report yeaterday which claimed the UK is the only
country in the world to grow an apple variety (Bramley) specifically for
cooking. Does anyone know if this is true?

Janet

The Brambly apple site says that Brambly's are the only cooking apple (but then
they may be slightly prejudiced!) http://www.bramleyapples.co.uk/info.htm

I seem to think however that there may be some truth in it, as I've never seen
specific cooking apples anywhere else in Europe or the States.

All I know is that Brambly are bugger to pick. Huge high trees and really large
fruit, so that you have to run up and down the ladder a lot :~(

Jenny

"Kay" wrote in message
...
In article , Jaques
d'Alltrades writes
The message
from "Brian" --- 'flayb' to respond contains these
words:

The best, is to select a known rootstock, and even then I would not
advise Bramley. Bramley is an historic apple and imo that is where it
belongs.

Bramley may well be historic - for rather limited values of history -
but it is still one of the most versatile apples around, and probably
the best cooker there has ever been.

Brian - what do you see as the disadvantages of Bramley? What would you
recommend instead?
--
Kay
"Do not insult the crocodile until you have crossed the river"
~~~~~~~~~~~~~~
Most surprisingly the MM106 rootstock is itself an exceptionally good
keeping cooker. Just left alone and not grafted etc.
Best Wishes Brian.

In article , Brian
--- writes

"Janet Baraclough" wrote in message
...

I saw a newspaper report yeaterday which claimed the UK is the only
country in the world to grow an apple variety (Bramley) specifically for
cooking. Does anyone know if this is true?

Janet
~~~~~~~~~~~~~~~~~
Many reports and articles related to apple growing state that the UK is
the only country to actually grow apples specifically for cooking. I have
always doubted this but have seen it many times and repeated in Google
searches. Foreigners are a peculiar lot!!

How many countries have bred apple varieties? I don't think it's that
many.
--
Kay
"Do not insult the crocodile until you have crossed the river"

In article , JennyC
writes

"Janet Baraclough" wrote in message
...

I saw a newspaper report yeaterday which claimed the UK is the only
country in the world to grow an apple variety (Bramley) specifically for
cooking. Does anyone know if this is true?

Janet

The Brambly apple site says that Brambly's are the only cooking apple (but then
they may be slightly prejudiced!)

that's rubbish - Scotts catalogue lists 50 varieties of cooking apples -
and that's just the ones they stock.

Incidentally - for the poster who was after a Red Bramley - Scotts list
Crimson Bramley, which sounds to be what you're after.

http://www.bramleyapples.co.uk/info.htm

I seem to think however that there may be some truth in it, as I've never seen
specific cooking apples anywhere else in Europe or the States.

But there again, how many varieties of dessert apples have you seen,
compared to the hundreds in existence?


--
Kay
"Do not insult the crocodile until you have crossed the river"

Brian wrote:
[...]
Most surprisingly the MM106 rootstock is itself an
exceptionally
good keeping cooker. Just left alone and not grafted etc.
Best Wishes Brian.

That's very interesting. Other details? (x-ploid, size of crop,
bearing habits, etc)

--
Mike.

The message
from "Brian" --- 'flayb' to respond contains these words:

Bramley needs a professional, specialist, grower to do well.

Piffle! In the gardenof the house where i grew up we had two Bramley
trees and they got virtually no attention until it was time to pick
them. The crop was usually in the hundredweight region.

The parents moved to Norfolk, and there was a bramley tree in the garden
which got similar treatment, and the crop was heavy and reliable.

I have only known one Bramley tree to crop poorly, and that was because
it was barked by a pony.

It's
triploid and partially tip bearing. In Cornwall, as requested, it's very
disease prone. It also totally disregards the rootstock and quickly becomes
unmanageable.

They get big if you let them, but they're usually very easy to climb.
There's one in the village which requires a ladder to begin with, but
once up there...

It's been around since 1810 and so many others are more
suitable for gardens.

B***** what's suitable for gardens - it's what goes into apple pie that
matters. Or apple crumble. Or stewed apple. Or apple sauce. There's only
one other apple I know which can rival it and that's a codling.

I do intend getting a Charles Ross this winter - that's a fine apple
which is a good eater and a fairly good cooker, and keeps well.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

The message
from "JennyC" contains these words:

I seem to think however that there may be some truth in it, as I've
never seen
specific cooking apples anywhere else in Europe or the States.

Codling is another cooker. It's a uniform green ripening to pale custard
colour, and waxy. Keeps well if not allowed to ripen before picking.
Divine for baking, and stuffed with sultanas, brown sugar, clove and
cinnamon...

All I know is that Brambly are bugger to pick. Huge high trees and
really large
fruit, so that you have to run up and down the ladder a lot :~(

Yes, if you let them run away with you. Our trees (when I was an
anklebiter) were no more than fifteen feet, with a trunk diameter of
around twelve inches at the bases.

We used to run up and down them in plimsolls.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

The message
from Kay contains these words:

I seem to think however that there may be some truth in it, as I've
never seen
specific cooking apples anywhere else in Europe or the States.

But there again, how many varieties of dessert apples have you seen,
compared to the hundreds in existence?

We had 36 fruit trees in our garden, most of them apples, and most of
those eaters. Apart from the apples there was a Conference pear, a big
cooking pear, another which must have been a pollinator, 'cos the pears
were like cannonballs, and even after cooking overnight in the bottom
oven in the Aga, were still like cannonballs. There was also a
greengage. (And that was usually it - a greengage...)

That made 32 apple trees: two Bramleys; 1 Codling; 1 Charles Ross; a
russet of some sort; 1 Cox's Orange Pipin; 1 Blenheim; 1 - oh, forgotten
the name now- early, wine red, small, sweet and flattish shape - could
be eaten when the pips were stil white and the skin still partially
green.

Unfortunately we didn't know the names of many of them, and some of them
I've never come across since. They were 'the red streaky one in the
laurel hedge' or 'the one next to the garage', or the 'cider apple'
(wich wasn't, but I made cider from them as no-one ever ate them) and
so-on.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/