CIDER APPLES. 1 25 



very juicy, but rather dry, and with a very sweet, slightly acid 

 flavour. Cells of the core, open. 



The chemical analysis of the juice of the Gennet Moyle 

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

 Dublin, gave the following results : — 



This sweet and fragrant apple is now very scarce. Reference 

 must be made to the old writers for its character. Dr. Beale says of 

 it "our Gennet Moyles are commonly found in hedges, or in our worst 

 soil, most commonly in Ircheiifield, or towards Wales, where the 

 land is somewhat dry and shallow. This fruit is nice and apt to be 

 discouraged by blasts, and we do ordinarily expect a failing of them 

 every other year. But this fruit makes the best Cyder in my 

 Judgment, and such as I do prefer before the much commended 

 RedstreaK d. For this Ge?met Moyle if it be suffered to ripen on the 

 Tree, and not to be mellow, but to be yellowish and fragrant, and 

 then to be hoarded in Heaps under Trees, a fortnight or three 

 Weeks before you grind them ; it is (at a distance) the most 

 fragrant of all Cyder Fruit, and gives the Liquor a most delicate 

 perfume. So for Tarts and Pyes it is much commended." Here- 

 fordshire Orchards (1730). 



In Evelyn's Fonioiia, the Gennet Moyle of one year is named 

 first as a Summer Cyder, and of the fruit it is added " The best 

 Baking apple that grows ; and it keeps long, baked j but not so, 

 unbaked, without growing mealy. It dries well in the oven, and 

 with little trouble." 



