XVI. 
APPENDIX TO THE GENERAL INTRODUCTION. 
inch long, and inserted in a shallow cavity lined with russet, which spreads in streaks over the 
base of the apple. Flesh : white, tender, sweet, and rich. 
“ This is an apple of the highest merit,” says M. Hauchecorne, “ and is well worthy 
of extensive cultivation.” d he juice has a high colour and a density of 1,083. In 1,000 
parts there are of alcoholisable sugar 194; tannin 5,509 ; mucilage 11 ; acidity 1,071 ; salts, &c. 
8,420 ; and water 780. 
6.—ARGILE GRISE. 
The Argile is one of the oldest varieties in the Norman 
orchards. Its origin is unknown, but it has been long highly 
esteemed in all the Departments of the North-west of France 
in which Cider is produced. Its name is so popular that 
it has been given to many varieties, and often to those of 
inferior value. The Argile Grise is the best of all the 
varieties. 
Fruit: rather below the middle size, ovoid, with obtuse 
angles as it narrows towards the eye; often fuller on one 
side than the other. Skin : greenish yellow, more or less 
covered with a thin grey russet; it sometimes takes a pale 
tinge of red colour on the sunny side. Eye : small and closed, 
with short, broken sepals, seated in a shallow cavity, with 
folded margins and small tubercles between the folds. Stalk : 
small and short, frequently connected with the fruit by a fleshy prominence on one side. 
Flesh : yellow and tender. Juice : plentiful, slightly bitter but still sweet and pleasant. 
“The Argile Grise belongs to the Frequin group of Cider Fruits,” says M. Hauchecorne ; 
“ it is equally valued in the orchard with Rouge Bruyere ,” and is believed to make cider of 
the best quality. The juice has a good colour and a density of 1,075, an d sometimes more. 
One thousand parts contain of alcoholisable sugar 194; tannin 5,509; mucilage 15; acidity 0.920 ; 
salts, &c. 3,571 ; and water 781. 
