PLATE XLV. 
i. JOEBY CRAB. 
[Syn : Jo by Crab.'] 
A very old variety in Herefordshire, but without any known history. Its name is supposed 
to be a corruption of “jovial,” a tribute to the strength of the cider made from it. When a 
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, with a very acid and astringent taste. 
The chemical analysis of the Joeby Crab (season 1881) by Mr. G. H. With, F.R.A.S., 
F.C.S., gave the following results :— 
Density of fresh juice .... ... ... ... 1*050 
Ditto ditto after 24 hours’ exposure to air ... ... 1*055 
And one hundred parts of the juice by weight afforded of— 
Sugar ... ... ... ... ... io - 300 
Tannin, Mucilage, Salts, &c. ... ... ... 4*411 
Water ... ... ... ... ... 85’289 
The Joeby 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 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. 
