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Lord Clyde
type: Cooking, Sauce
identification: Medium tending to small, round. The skin is yellow, sometimes blushed orange and marked with many russet lenticels on the sun exposed face. The stem is medium to large, partly open and set in a medium deep and narrow basin. The stem is short and medium stout, set in a medium deep and funnel shaped cavity which is surrounded by a large patch of sooty brown russet.
characteristics: The flesh is yellowish, fine?grained, tender, juicy and sweet. Keeps three months in cold storage.
uses: Cooking. Makes a fruity, sweet tart sauce.
origins: It was raised by Mr. B. W. Withain, nursery man, Reddish, near Stockport. Offered in their 1866 catalogue NFC Raised by B.W. Witham, Reddish, Stockport, Cheshire.
cultivation: Moderately vigorous and spreading.
cold storage: Keeps up to three months.
harvest: In the first half of the fourth period.
notes: Lord Clyde is also a synonym for Golden Noble
pollination group: C
pollination peak: 8
ploidism: Self sterile. Group C. Day 8.
cold storage weeks: 12
harvest period: 4
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