CIDER APPLES. I 1 1 



DE LA Seine Inferieure, and Author, wiih Monsieur A. 

 Hauchecorne, of the celebrated work Le Cidre, published at 

 Rouen, in 1875. This variety was introduced into Herefordshire 

 by the Woolhope Club, in 1884. 



Description. — Fruit : of middle size, oblate, smooth and round, 

 without angles. Skin : pale yellow, with an orange blush on the 

 sunny side, more or less spotted over the surface, and the spots often 

 become dark and tinged with red under the sun's influence. Eye : 

 closed, seated in a narrow, deep cavity, with folded margins. 

 Stalk : short, placed in a broad and deep cavity, lined with a thin 

 russet that radiates over the base of the apple. Flesh : yellowish, 

 with a sweet and pleasant flavour, free from bittterness. Juice : of 

 a high colour, sweet, and pleasant. 



"This apple," says Monsieur Hauchecorne, "is one of the best 

 varieties for making a good cider that will keep well. The apple is 

 firm in flesh, and travels well. Its juice is well coloured with 

 excellent perfume and taste." It has a density of 1,083. ^"^^ 

 thousand parts contain of alcoholic sugar 193; tannin 6; 

 mucilage 11 ; acidity 2.14; salts, &c., 7.86; and water 780. 



DYMOCK RED. 

 This apple takes its name from the village of Dymock, in 



