CIDER APPLES. 



'53 



ROUGE BRUYERE. 



An old variety, whose history is not known. Its name is often 

 given to other Apples (varieties of Argile or Freq^iin^ &c.,) a fact 

 which proves the general esteem in which it has long been held. 

 It was introduced into Herefordshire in 1884, by the Woolhope 

 Naturalists' Field Club. 



Description. — Fruit : small and symmetrical, broad at the 

 base, becoming slightly angular at the upper third. Skin : almost 

 entirely carmine, deeper on the sunny side, and having small grey 

 spots scattered over the surface. Eye : small and closed, set in a 

 very shallow depression. Stalk : short and woody, inserted in a 

 narrow cavity, lined with russet, which also spreads over the base 

 of the apple. Flesh : whitish yellow, firm, with a sweet juice, a 

 bitter, pleasant taste, and an excellent aroma. 



This is a very favourite apple throughout the orchards of 

 Normandy. " It is superior," says Monsieur Hauchecorne, " to 

 all others bearing its name, and makes excellent cider without 

 mixture with other fruits." Its esteem is only equalled by the 

 Argile Grise. The abundance of tannin in the juice, renders it 

 very valuable to give good keeping quahties to the cider from 

 mixed fruits. The density of the juice is i"o75 to i-oSo. In 

 I '000 parts it contains of alcoholic sugar 175 ; tannin 7 ; mucilage 

 8 ; acidity as compared with monhydrous sulphuric acid i ; 

 salts, &c., g ; and water 800. 



