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Bloody Butcher
type: Cooking, Cider
synonyms: Lamb's apple, also Bloodhound apple in County Kilkenny (Ireland), Winesap in County Offaly (Ireland) but note that there is an American variety which also goes by the name of Winesap.
identification: Large apple and round to round conic with distinct ribbing, sometimes irregular in shape and a knobbed ridge at the calyx. The skin base colour is creamy yellow which is blushed with red or pink on the sun exposed face. Occasionally, there are russet veins. The calyx is small and closed, set in a shallow and wide, puckered basin. The stem is short and slender, set in medium deep and funnel shaped, russeted cavity.
characteristics: The flesh is white, firm, juicy, sweet-tart. Mild flavour.
uses: Good cooking apple but grown primarily for cider making.
origins: First recorded in County Kilkenny (Ireland) during the 1800s. Though lost and recovered by Dr. J.G.D. Lamb, a noted collector of Irish heritage apples, during the 1940s. Made available by the Irish Seed Savers.
cultivation: Moderately vigorous, spreading tree. Branches tend to droop. Spur bearer. Produces heavy crops.
cold storage: Keeps up to three months.
harvest: In the middle of the fourth period.
notes: The gory name is also used for a variety of trillium flower, a type of corn grown in the southeastern U.S.A. and for a tomato.
juice_classification: Bittersweet
pollination group: D
pollination peak: 15
ploidism: Triploid. Produces only sterile pollen.
cold storage weeks: 12
harvest period: 4
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