Plate VIII. 
5. DYMOCK RED. 
This apple takes its name from the village of Dymock, in Gloucestershire, on the borders of 
Herefordshire. It is an apple of considerable antiquity, and was probably produced towards the 
end of the seventeenth century. In Evelyn’s time it bore a high reputation, and it well sustains its 
character in these days. 
Description. —Fruit, roundish or oblate, even and regular in its outline; handsome. Skin, 
entirely covered with dark mahogany red, with streaks of bright pale crimson on the side next the 
sun, and somewhat paler, though of the same colour, on the shaded side ; the whole surface is strewed 
with distinct russet dots, and mottled with patches and ramifications of cinnamon coloured russet. 
Eye, medium sized, with segments that are sometimes divergent and sometimes connivent; when 
the former, they are quite reflexed, and when the latter, they touch each other by their margins 
and close the eye, which is placed in a narrow, shallow, slightly plaited basin ; tube, funnel-shaped ; 
stamens, basal; stalk, very short, and often a mere knob, in a very narrow and shallow cavity. 
Flesh, yellowish, tender and soft, occasionally tinged with red, slightly sweet, and with a pleasant 
acidity. Cells of the core, closed; cell-walls, ovate. 
Mr. With’s analysis, season 1878, gives the following results :— 
Density of Fresh Juice... 
1*033 
Ditto, after 24 hours’ exposure 
1-037 
100 parts by weight of fresh juice gave of 
Sugar 
12*100 
Tannin, Mucilage, Salts, &c. 
3*28o 
Water ... ... 
84*620 
The Cider made from this Apple, whether pure, or mixed with other fruit, is rich and 
excellent. 
The Dymock Red Apple is grown chiefly in the neighbourhood of Ledbury, but from its 
high merits it deserves a far wider cultivation. The colour of the Apple on the plate should be of 
a much deeper and duller red, in sunny seasons it takes quite a mahogany tint. 
