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RSLivingston_III

  • Karma: +0/-0
Gorse and Broom
« on: March 18, 2008, 07:07:29 PM »
We all know about the gorse on the west coast. Is there any left on the east coast?
This is from a 1925 USGA article.

Gorse, or whin, and Scotch broom are two shrubby plants that
are common on golf courses in Britain. Everyone who has been to
St. Andrews is familiar with the thickets of gorse, a spiny shrub
which lines many of the fairways, and bearing a profusion of beau-
tiful yellow flowers when in bloom. Scotch broom is very similar,
but is not spiny. Both of these shrubs are introduced in America.
Gorse and broom are common shrubs on the northwest Pacific coast
from Vancouver Island to southern Oregon. Gorse occurs in the
same area and also on the Atlantic coast from the vicinity of Nan-
tucket Island southward to Virginia. Scotch broom is introduced
abundantly in Virginia and Massachusetts, and also occurs in Nova
Scotia. In these two regions a few golf courses have one or both
of these shrubs on the golf courses. The suggestion has often been
made that they are very desirable for this purpose, giving, as it were,
a sort of Scotch atmosphere to the golf course. Plants of Scotch
broom can be secured from various nurserymen, but none of them
seem to advertise gorse plants, although seed of this is available.
Recently Mr. Bartlett Arkell, of Canajoharie, N. Y., has become
interested in this subject, with the view to testing it out on the
Ekwanok course at Manchester, Vt. There is some serious doubt
whether either gorse or broom will survive the severe winters of
that region; at least neither of them seems to have spread that far
north. However, in the regions where these shrubs do survive the
winter it is well worth while for any golf course to consider the
planting of these at different places, both for their ornamental value
and for the sentiment connected with them.

"You need to start with the hickories as I truly believe it is hard to get inside the mind of the great architects from days gone by if one doesn't have any sense of how the equipment played way back when!"  
       Our Fearless Leader

Sean_A

  • Karma: +0/-0
Re: Gorse and Broom
« Reply #1 on: March 18, 2008, 07:17:27 PM »
Jeepers Ralph - For a minute there I thought you may be getting into some serious pub talk.  I will add The Gorse & Broom to my list of pub names.  Its got to be better than the Queen's Head!

Ciao
New plays planned for 2024: Nothing

RSLivingston_III

  • Karma: +0/-0
Re: Gorse and Broom
« Reply #2 on: March 18, 2008, 07:19:49 PM »
Jeepers Ralph - For a minute there I thought you may be getting into some serious pub talk.  I will add The Gorse & Broom to my list of pub names.  Its got to be better than the Queen's Head!

Ciao
There should be a pub in Dornoch named the Gorse & Broom.
"You need to start with the hickories as I truly believe it is hard to get inside the mind of the great architects from days gone by if one doesn't have any sense of how the equipment played way back when!"  
       Our Fearless Leader

Will MacEwen

Re: Gorse and Broom
« Reply #3 on: March 18, 2008, 07:59:33 PM »
The Broom on Vancouver Island is considered a menace.  Volunteer posses go out to round it up. 

From what I can tell, it is nowhere near as harsh as the Gorse at Bandon.

John Kirk

  • Karma: +0/-0
Re: Gorse and Broom
« Reply #4 on: March 18, 2008, 08:35:55 PM »
Scotch broom is an invasive, toxic species in northwest Oregon.  It is very opportunistic when timber is cleared.

Gorse only thrives near the coast.  Inland we have scotch broom.

Bill_McBride

  • Karma: +0/-0
Re: Gorse and Broom
« Reply #5 on: March 18, 2008, 08:55:12 PM »
Jeepers Ralph - For a minute there I thought you may be getting into some serious pub talk.  I will add The Gorse & Broom to my list of pub names.  Its got to be better than the Queen's Head!

Ciao
There should be a pub in Dornoch named the Gorse & Broom.
Or maybe The Heather & Whins.  ;D

James Bennett

  • Karma: +0/-0
Re: Gorse and Broom
« Reply #6 on: March 18, 2008, 09:15:07 PM »
Jeepers Ralph - For a minute there I thought you may be getting into some serious pub talk.  I will add The Gorse & Broom to my list of pub names.  Its got to be better than the Queen's Head!

Ciao

There should be a pub in Dornoch named the Gorse & Broom.
Or maybe The Heather & Whins.  ;D

Bill

wasn't she married to Paul McCartney?  Not sure if it was Heather Whins or Heather Whines.  Might be both.

James B

PS Gorse is a weed in the Adelaide Hills as well.
Bob; its impossible to explain some of the clutter that gets recalled from the attic between my ears. .  (SL Solow)

Tony Ristola

  • Karma: +0/-0
Re: Gorse and Broom
« Reply #7 on: March 19, 2008, 05:45:55 AM »
Scotch Broom thrives along the coast too. On Vancouver Island for example, it thrives but you rarely see it on golf courses, and when it appears they do get rid of it.

A great example is on a course I'd played on the North Island a number of times. A short par-3 over an L-shaped man made pond; in the corner of the "L"  is a hillock once covered in broom. It created the illusion the pond was natural, and that it meandered for hundreds of yards. For whatever reason they eliminated the broom, and with it the illusion. Now it looks like a million other excavated holes.

I find broom one of the most underutilized plants. It makes a good ground cover, isn't prickly like gorse, has the same looking yellow flowers, and as noticed, thrives in disturbed soils. I could see creating a course with this as the primary landscape plant.
« Last Edit: March 19, 2008, 05:54:51 AM by Tony Ristola »

Brian_Ewen

  • Karma: +0/-0
Re: Gorse and Broom
« Reply #8 on: March 25, 2008, 12:05:52 AM »
Thinking about trying to brew some gorse wine this year .

Anyone got any tips  :)

Gorse Wine

12 cups of gorse flowers
7 pints of water
2 pounds sugar
1 1/2 cups seedless white raisins
2 oranges
2 lemons (or 1/4 oz. citric acid)
1/8 teaspoon grape tannin
1 teaspoon yeast nutrient
1 pkg Lalvin EC-1118 yeast

Put the flowers into primary immediately. Boil half the water, half the sugar and the chopped raisins together for 1 to 2 minutes, then pour over flowers.

Thinly peel the rind from the oranges and the lemons and add rind (no pith) to primary. Squeeze out the juice and add that too, but not the pulp. Add the tannin and stir thoroughly. Add cold water to bring total to 1 gallon.

 When water cools to 90 degrees F, or less, add the activated yeast and yeast nutrient, stir well and cover. Ferment 3 days, stirring twice daily, then add remaining sugar and stir to dissolve. Recover primary and continue stirring twice daily until fermentation subsides or s.g. drops below 1.020.

Strain through a sieve or cloth and transfer to a gallon secondary. Fit airlock and set in warm place. Rack after 30 days and again when clear, wait a month and rack again. Stabilize, wait 30 days, and sweeten to 1.004-1.006.

Wait additional 30 days, rack into bottles and age 6 months before tasting it.