Plate VIII. 
of arriving at maturity. Then again the chemical analysis shews no greater difference between them, 
than may be accounted for by the more watery juice of the fruit of the more free growing tree. 
The history of the “new” Foxwhelp can be traced with some clearness. A farmer of the 
name of Yeomans living at Cowarne between 60 and 70 years ago, took an unusual interest in the 
“old” Foxwhelp, and both in that parish, and at Canon Pyon, to which he afterwards migrated, 
he grafted and regrafted it on healthy stocks, until he restored its luxuriance of growth. Another 
farmer, a Mr. Crowe, and Messrs. Skidmore, Miles, and Williams, wheelwrights of Canon Pyon, 
systematically but separately carried on the system of regrafting, beginning at Canon Pyon on 
seedlings of the “ old ” Foxwhelp. Their success had been well established by 1823 when Mr. Jay, 
of Lyde, got grafts, and afterwards Mr. Bosley, of Lyde, and Mr. Hill, of Eggleton, and thus from 
the centres of Cowarne and Canon Pyon, intelligent fruit growers got their supply of grafts, and we 
have the handsome, luxuriant, and useful fruit of this time. With this distinct history there can 
scarcely be a doubt but that the “new” Foxwhelp is simply the “old” historic variety rejuvenated 
by careful management, but the doubt in it has arisen from the absence in part or altogether of the 
true Foxwhelp flavour in the cider made from it, which is so remarkable and characteristic in the 
“old” Foxwhelp. As a matter of fact, its cider is more sweet and luscious than that made from 
the “old” Foxwhelp, and in flavour resembling far more the cider made from the Cowarne Red 
apple. 
It must be remembered, however, that sometimes for years together, the cider from the 
“old” Foxwhelp itself gives but a faint suspicion of the true Foxwhelp flavour which is so highly 
esteemed, and moreover that it is only of late years, comparatively speaking,—that is, after the trees 
had become of considerable age—that the cider gained the pride of place it now so deservedly holds. 
In Evelyn’s time, the “old” Foxwhelp was merely considered a first-class cider fruit. It must be 
left therefore for time to develope the true flavour of the Foxwhelp in its rejuvenated form. 
The analysis of this apple by Mr. G. H. With, F.R.A.S., is as follows :— 
Density of Fresh Juice ... . ... ... ... 1*043 
After 24 hours exposure ... ... ... ... 1*044 
100 parts of the juice contains :— 
Sugar ... ... ... ... ... ... 8*000 
Tannin, Mucilage, Salts, &c. ... ... ... ... 4*301 
Water ... ... ... ... ... ... 87*699 
The rejuvenated Foxwhelp has intrinsic merits of its own, and for this cause alone it should 
be grown much more plentifully than it has been hitherto. Every orchard should possess it, and 
its owners may await with good faith the development of the true Foxwhelp flavour in its cider, 
as the trees grow older. Speaking of it as an apple, it may be said, that it is above the medium 
size, and its brilliant colour recommends it to every one. It sells well in .September as a “ pot 
fruit.” It has a piquant acid rough flavour, which would not please all palates to eat raw, but as a 
cooking apple, it is excellent for pies and puddings; and “ the apple of all others to make sauce for 
the Michaelmas goose, or for a roast leg of pork.” 
