The message
from J Jackson contains these words:
Kay wrote:

: Are all codlins cookers? I know Keswick Codlin, *huge* and baking to a
: delicious soft fluff. Scotts says 'Keswick Codlin, like all the codlins,
: immensely prolific and reliable' so there must be other codlins.

These are the large green/yellowish fruit often fluted? Like Catseye and
rev wilkes and lord derby?

The ones we had in two gardens (in succession!) were quite large without
being gigantic, plump and a bit pointed at the 'free' end, green,
ripening to gold.

Cooked to a fluffy pulp - dryer than Bramley, which is more like apple
sauce when cooked.

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Rusty
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