CIDER APPLES. II5 



to oblate, regularly and handsomely shaped. Skin : pale yellow, 

 with a blush of orange on the side exposed to the sun, and 

 numerous small russet spots, scattered over the surface. Eye : 

 small and closed, with short obtuse segments, and set in a narrow 

 basin, more or less plaited. Stalk : short, in a narrow deep 

 cavity, lined with russet throughout, and which spreads from 

 it over the base of the apple. Flesh : yellow, dry and harsh. 

 Juice : small in quantity, pale straw colour, changing to deep 

 amber, with a remarkably sweet, luscious flavour and some astrin- 

 gency. 



The chemical analysis of the juice of the Forest Styre, by 

 Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, Dublin, gave 

 the following results : — 



Density of fresh juice ... ... i'o73 



Ditto after 24 hours' exposure to air ... i'o74 

 100 parts of juice by weight, yielded of 



Sugar ... ... .. ... 14-000 



Tannin, Mucilage, Salts, &c. ... ... 3 '300 



Water ... ... ... ... 82700 



" The Forest Stire," says Mr. Thomas Andrew Knight, " is 

 almost universally supposed to afford a stronger cider than any 

 other kind of apple." He found its specific gravity to be as high 

 "as I '076 to I -08 1 according to the soil it grows in." 



The trees grow with numerous upright shoots, like a pollard 

 willow, and are not renowned for bearing well. Marshall, in his 

 "Rural Economy" (1796), speaks of this variety as decaying 

 rapidly. 



There are very few trees left in Gloucestershire at this 

 time, but it will be seen on reference to page 26 of this work, that 

 Mr. William Viner Ellis, of Minsterworth, has sent apples and 

 grafts of this valuable variety to the Woolhope Club, and that 

 Messrs. Cranston and Co., of King's Acre, near Hereford, have 

 succeeded in propagating it. 



