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CIDER APPLES. 



COWARNE RED. 



This fruit takes its name from the parish of Much Cowarne, 

 Herefordshire, where it was raised about the beginning of the last 

 century, (c. 1720). This apple is well represented in the 

 " Pomona Herefordiensis," Plate xxviii. 



Description. — Fruit : above medium size, roundish oblate, 

 narrowing towards the crown, where it has a few obtuse ribs more 

 or less defined. Skin : golden yellow on the shaded side, with 

 numerous streaks of red, a bright red over almost all the surface, 

 and where fully exposed to the sun, becoming of a deep purplish 

 crimson. Eye : small and closed, and set in a narrow cavity. 

 Stalk : half an inch long, stiff and straight, deeply inserted in a 

 narrow cavity which is lined with very thin russet. Flesh : crisp 

 and pleasant to taste, tinted with crimson beneath the skin and 

 slightly marking the fibre of the core. Juice : very thin and 

 plentiful, of a ruddy amber colour, and very slightly astringent. 



The chemical analysis of the juice of the Cowarne Red (season 

 1882), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 

 Dublin, gave the following results : — 



Density of fresh juice ... ... 1*047 



Ditto after 24 hours' exposure to air ... 1*047 



100 parts of juice by weight, yielded of 



Sugar ... ... ... ... 11-900 



Tannin, Mucilage, Salts, &c. ... ... 1-400 



Water ... ... ... ... 86-700 



