PLATE XLV. 
2. CUMMY. 
[Syn : Cummy Norman .] 
This variety has no published history. It is believed by some growers to have been raised 
at Cummy, in Radnorshire. This may very possibly have been the case, for the addition 
“ Norman,” so commonly given to it, by no means proves it to have been introduced from 
Normandy ; and it is not represented in the coloured plates of the Norman cider apples published 
by the French Commission. 
Description. —Fruit : conical, even and regular, except when it has occasionally one or two 
rather prominent angles on the sides ; wide at the base and very narrow at the apex. Skin : 
greenish yellow on the shaded side, and with a thin red cheek, which is speckled with deep crimson 
on the side next the sun, sprinkled over the surface with minute russet dots. Eye : prominent, 
closed, and set in a narrow plaited basin ; segments broad and leaf-like. Stalk : a quarter to an 
inch long, slender, inserted in a close, deep, irregular cavity, which is lined with russet. Flesh : 
very tender, juicy, and with a slight aromatic, bitter-sweet flavour, without astringency. The juice 
is of a deep amber colour. 
The analysis of the Cummy Apple (season 1881) Mr. With found to give the following 
results :— 
Density of fresh juice . . ... . . ... 1*033 
Ditto ditto after 24 hours’ exposure to air ... ... 1*040 
And one hundred parts by weight of the juice yielded of— 
Sugar ... ... ... ... ... 14*000 
Tannin, Mucilage, Salts, &c. ... ... ... *060 
Water ... ... ... ... ... 85*940 
The abundance of saccharine matter contained in this fruit justifies the general esteem in 
which it is held. It does not make cider of the first quality when used alone, but it gives body 
and strength to other varieties, and they must supply flavour, and good keeping properties. 
The tree grows freely, is very hardy, and bears profusely, year after year, in almost all 
situations. 
