PLATE LXXII. 
7. GARTER APPLE. 
This variety is spoken of by Mr. Thomas Andrew Knight, at the beginning of the century, 
as a comparatively new apple “ much cultivated during the decay of the older, and more valuable 
varieties.” It is figured on Plate xxvi., in the “ Pomona Herefordiensis.” 
Description. —Fruit: full medium size, two and a half inches high, and the same measurement 
in breadth, smooth and evenly shaped, broad at the base and tapering towards the crown. Skin : 
smooth, yellow in the shade, with a warm crimson blush on the side next the sun, and broken 
streaks of a much deeper colour, spotted over with numerous very small dark, or red specks. Eye : 
small and open, deeply sunk in a narrow cavity, which is lined with very pale russet. Flesh : soft 
and white. Juice : moderate in quantity, of a rich amber colour, sweet, subacid, astringent, and rich 
in flavour. 
The chemical analysis of the fresh juice (1883) by Mr. G. H. With, F.R. A.S., gave the 
following results :— 
Density of the fresh filtered juice . . ... ... 1*063 
Ditto ditto after 24 hours’ exposure ... .... 1*064 
One hundred parts of the juice by weight yielded of— 
Sugar ... .. ... ... ... 12*540 
Tannin, Mucilage, Salts, &c. ... ... ... 2*260 
Water ... .... .... .. ... 85*200 
A favourite fruit in the Herefordshire orchards. Very attractive in colour. It is used as a 
dessert as well as a cider fruit. Mr. Knight made the specific gravity of the juice to be 1*066 in a 
favourable season. 
The tree grows freely, is very hardy, and bears abundantly. 
