CIDER APPLES. I3I 



labourer becomes merry from too much cider, its a rural pleasantry 

 to say to him, " Ah ! you've been in the sun, you be soon got 

 joby." 



Description. — Fruit: small and round, evenly shaped. Skin: 

 almost entirely covered with deep bright crimson, except where 

 shaded, and then it is deep greenish yellow, with a few stains of 

 pale crimson and broken streaks of the same colour towards the 

 exposed side. Eye : very small and closed, set in a shallow, 

 plaited basin. Stalk : sometimes a mere knob, and sometimes 

 slender, a quarter of an inch long, and rather deeply inserted. 

 Flesh : white and firm. Juice : plentiful and thin, of a pale, pink 

 colour, and a very acid and astringent taste. 



The chemical analysis of the juice of \k\Q Joehy Crab (season 

 1881), by Mr. G. H. With, F.R.A.S, F.C.S., Trinity College, 

 Dublin, gave the following results : — 



Density of fresh juice ... ... 1*050 



Ditto after 24 hours' exposure to air ,... i"o55 

 100 parts of juice by weight, yielded of 



Sugar ... ... ... ... 10-300 



Tannin, Mucilage, Salts, &c. ... ... 4"4ii 



Water ... ... ... ... 85"289 



TYvQjoeby Crab is very highly esteemed in many orchards in 

 Herefordshire, and this analysis proves its value, by showing the 

 very large proportion of Tannin, Mucilage, and Salts which it 

 contains. It is a very late fruit, and is scarcely fit for use before 

 Candlemas. It makes a very strong cider, which it is often difficult 

 to get bright. Being so late a fruit, it is frequently made alone for 

 home use on the farm. It is used however more frequently to mix 

 with other late apples to give the cider better keeping qualities ; 

 and it is added to late pears to give flavour and strength to the 

 perry. 



The Joeby Crab is to be found in most large orchards in 

 Herefordshire, but the trees are usually old and cankered. Of late 

 years it has not been much cultivated, though some of its admirers 

 continue to propagate it. 



