Scotch Bridget is an attractive orange-flushed cooking apple originating from Scotland. The flavour is richly acidic and the flesh is soft and juicy - good characteristics for a successful cooking apple. The apples keep for several months, and can be eaten raw after the New Year.
Scotch Bridget found a second home in the north-west of England where it was widely grown around Lancaster by the end of the 19th century. Unlike most apple varieties it will crop reliably in areas of wet winters, and poor summers.
Rated by Victorian author Robert Hogg as "an excellent culinary apple".
The identification paintings in the USDA Pomological Watercolor Collection span the years 1886 to 1942.
Citation: U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705.
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