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Forge
type: Culinary, Cider, Dessert, Sauce
synonyms: Sussex Forge, Cottager's Apple
summary: Eaten out of hand after some weeks in storage. At harvest, it is primarily a cooking apple which produces a brisk, yellow sauce. Also used in cider making.
identification: Medium size. Round to round conic and ribbed. Pale green base colour becoming pale yellow with ripeness over which is an dark orange-red blush and broken stripes on the sun-exposed face. The base colour shows through on the shaded face with patches of crimson. Skin develops a greasy feel in storage. The stem is very short and stout, set in a shallow, narrow cavity which is often russetted and has a fleshy swelling to one side. The calyx is medium size and closed, set in a wide and deep, ribbed basin.
characteristics: The flesh is white, sweet-sharp and somewhat tannic, but becomes mellow in storage.
origins: First described by British pomologist Robert Hogg in 1851 when it was already well known. Said to have originated at Forge Farm, Sussex (U.K.), or near the old iron forges near East Grinstead, Sussex. Widely grown in North Sussex and Surrey in the 19th century when it was used for cider making.
cultivation: Moderately vigorous, upright spreading tree. Bears fruit on spurs.
cold storage: Keeps up to four months.
vulnerabilities: Resistant to scab.
harvest: Ready for harvest at the end of the fourth period.
notes: The blossoms are tolerant of late spring frosts.
pollination group: D
pollination peak: 15
ploidism: Diploid. Self sterile.
cold storage weeks: 16
harvest period: 4
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