152 CIDER APPLES. 



suspicion of the true Foxwhelp flavour which is so highly esteemed, 

 and moreover, that it is only of late years, comparatively speaking, — 

 that is, after the trees had become of considerable age — that the 

 cider has gained the pride of place it now so deservedly holds. In 

 Evelyn's time, the " old " Foxwhelp was merely considered a first- 

 class cider fruit. It must be left therefore to time, to develope the 

 true flavour of the Foxwhelp in its rejuvenated form. 



The chemical analysis of the juice of the Rejuvenated Foxtvhelp., 

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

 gave the following results : — 



Density of fresh juice ... ... i'o43 



Ditto after 24 hours' exposure to air ... 1*044 

 100 parts of juice by weight, yielded of 



Sugar ... ... ... ... 8"ooo 



Tannin, Mucilage, Salts, &c. ... ... 4"3oi 



Water ... ... ... ... 87*699 



The Rejuvenated Foxwhelp has intrinsic merits of its own, and 

 for this cause alone, it should be grown much more plentifully than 

 it has hitherto been. Every orchard should possess it, and its 

 owners may await with good faith, the development of the true 

 Foxwhelp flavour in its cider, as the trees grow older. Speaking of 

 it as an apple, it may be said, that it is above the medium size, 

 and its brilliant colour recommends it to every one. It sells well 

 in September as a " pot fruit." It has a piquant, acid, rough flavour, 

 which would not please all palates to eat raw, but as a cooking 

 apple, it is excellent for pies and puddings ; and " the apple of all 

 others to make sauce for the Michaelmas goose, or for a roast leg 

 of pork." 



