CIDER APPLES. I07 



and especially for baking, when it possesses a peculiarly rich flavour. 

 "This apple" says Brookshaw, "triumphs over all others in sauce, 

 tarts and pies, as much as its juice does in cider. No cook would 

 ever make use of any other apple if he could get this. It is so 

 extremely rough and tart, that it would be almost impossible to eat 

 one raw." It is in season from October, to February and March. 



The chemical analysis of the juice of the Coccagee (season 

 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 

 Dublin, gave the following results : — 



As a cider fruit, it has long possessed the highest repute. The 

 Coccagee apple was the favourite cider apple of Devonshire, at the 

 beginning of the present century. There was a celebrated orchard 

 at Heathfield, near Milverton, from which it is said that the cider 

 was supplied by the Rev. Mr. Cornish, for the Queen's household, 

 at ;^io IDS. the hogshead. " I find nothing extraordinary in it ; " 

 says Mr. Stafford in his book on Cyder Making (1753), "'tis true 

 it has a vinous pipinary golden flavour ; " and so authorities differ. 

 The analysis, however, proves its merit. 



The tree is very hardy, and bears well, but it has not been 

 much cultivated of late years. 



