112 CIDER APPLES. 



Gloucestershire, on the borders of Herefordshire. It is an apple 

 of considerable antiquity, and was probably produced towards the 

 end of the seventeenth century. In Evelyn's time it bore a high 

 reputation, and it well sustains its character in these days. 



Description. — Fruit : roundish or oblate, even and regular in 

 its outline ; handsome. Skin : entirely covered with dark mahogany 

 red, with streaks of bright pale crimson on the side next the sun, 

 and somewhat paler, though of the same colour, on the shaded 

 side ; the whole surface is strewed with distinct russet dots, and 

 mottled with patches, and ramifications of cinnamon coloured 

 russet. Eye : medium sized, with segments that are sometimes 

 divergent and sometimes connivent ; when the former, they are 

 quite reflexed, and when the latter, they touch each other by their 

 margins and close the eye, which is placed in a narrow, slightly 

 plaited basin ; tube, funnel shaped ; stamens, basal ; stalk, very 

 short, and often a mere knob, in a very narrow and shallow cavity. 

 Flesh : yellowish, tender and soft, occasionally tinged with red, 

 slightly sweet, with a pleasant acidity. Cells of the core, closed ; 

 cell-walls, ovate. 



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

 1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 

 Dublin, gave the following results : — 



Density of fresh juice ... ... i'033 



Ditto after 24 hours' exposure to air ... i'o37 

 100 parts of juice by weight, yielded of 



Sugar ... ... .. ... I2-IOO 



Tannin, Mucilage, Salts, &c. ... ... 3 '280 



Water ... ... ... ... 84-620 



The cider made from this apple, whether pure, or mixed with 

 other fruit, is rich and excellent. 



The Dymock Red apple is chiefly grown in the neighbourhood 

 of Ledbury, but from its high merits it deserves a far wider cultiva- 

 tion. The colour of the apple is a deep dull red, in sunny seasons 

 it takes quite a mahogany tint. 



