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Schoolmaster
type: Culinary, Sauce
identification: Medium tending to large, round or sometime oblong. The skin base colour is bright green maturing to golden yellow, sometimes blushed pale brownish red on the sun exposed face and marked with abundant russet lenticels. The eye is medium size and partly open, set in medium deep and funnel shaped basin. The stem is short and slender, set in a deep and narrow cavity which usually has a fleshy swelling on one side. A patch of russet covers the stem cavity, radiating out onto the shoulders.
characteristics: The flesh is greenish white, coarse-grained and tender. Juicy and sharp.
uses: Cooking. Makes a fruity, tart and whitish apple sauce.
origins: 1855 Grown in the gardens of Stamford Old Grammar School in Lincolnshire (U.K.) during the mid 1850s. Thought to be a seedling from a Canadian apple. Received first class certificate from the Royal Horticultural Society. Introduced in about 1880 by Thomas Laxton.
cultivation: Moderately vigorous, upright spreading tree. Bears fruit on spurs. Produces heavy crops.
cold storage: Up to three months
harvest: In the middle of the fourth period.
pollination group: D
pollination peak: 13
ploidism: Self sterile. Group D. Day 13.
cold storage weeks: 12
harvest period: 4
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