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Pollination group:


Synonyms: Canfield, Newark Seedling, Newark Sweeting, Sweet Maiden’s Blush

Summary: A cider apple that originated two centuries ago, it is an essential ingredient for making a quality Newark-style North American cider.

Identification: Medium size, round and flattened. The skin is greenish yellow, blushed red and striped brick red, scattered on the shaded face, dense on the sun-exposed face. Small, indented, yellowish or russet lenticels. The large calyx is typically closed, but sometimes partly open, set in a narrow, slightly pleated, shallow basin. The stem is stout and short, set in a deep and narrow cavity.

Characteristics: The flesh is white, firm and fine-grained. Dry, very sweet with a rich flavour.

Uses: Highly regarded as a cider apple, most frequently as a single varietal or vintage, traditionally blended with @7280.

Origins: Originated sometime during the latter half of the 1700s on land belonging to Matthew Campfield in the area of Newark, Essex County, New Jersey in what became the U.S.A. First described in 1817 by William Coxe in "A View of the Cultivation of Fruit Trees and the Management of Orchards and Cider."

Cultivation: Vigorous, upright, becoming large and spreading at maturity. Semi-spur bearer. Bears fruit annually but with heaviest harvests every other year.

Ploidism: Diploid. Self sterile.

Notes: The Campfield apple continues to be available, although there is strong indication that not all not all Campfields are true to type as a result of mislabelling and often conjecture which often occurs in the identification of trees that have been ignored and forgotten in the passing of the years. Currently, there appear to be two strains of Campfields cultivated in North America, both of them admittedly producing better-than-average cider when grown in favourable conditions. The description outlined here comes from William Coxe in his "A View of the Cultivation of Fruit Trees and the Management of Orchards and Cider" published in 1817.

Cold storage: Keeps up to two months in storage.

Harvest: Late in the fifth period.

Juice character: Frequently as a single varietal or vintage, traditionally blended with Harrison Crab. The Campfield produces higher than normal levels of tannins, comparing favourably with Old World cider varieties.

Juice classification: Sweet

Brix: 13.2

Specific gravity: 1.053

Harvest period: 5

Type(s): Cider, Jelly, Pie, Sauce

Hardiness Zone min: 5

Hardiness Zone max: 9

Pollination group: C

Pollination day: 8

ARS GRIN entry: Accession ID