Plate XI. 
some now living, surnamed the Scudamore s Crab, and then not much known, save in the 
neighbourhood.” Philips next took up itsjpraise, and in his poem Cyder says : 
“ Let every Tree in'every Garden own 
The Redstreak as supream ; whose pulpous Fruit 
With Gold irradiate, and Vermillion shines. 
Tempting, not fatal as the Birth of that 
Primaeval interdicted Plant, that won 
Fond Eve in hapless Hour to taste and die. 
This of more bounteous Influence inspires 
Poetic Raptures, and the lowly Muse 
Kindles to loftier strains ; even I perceive 
Her sacred Virtue. See ! the Numbers flow 
Easie whilst cheer’d with her Nectarious Juice, 
Her’s, and my Country’s Praises, I exalt. 
Hail Herefordian Plant! that dost disdain 
All other Fields ! Heaven’s sweetest Blessings, hail! 
Be thou the copious Matter of my Song, 
And thy choice Nectar; on which always waits 
Laughter and Sport, and care beguiling Wit, 
And Friendship, chief Delight of Human Life, 
What should we wish for more.” 
The Redstreak Apple was thus brought into the highest popular favour, and its sweet and 
pleasant cider was deemed “a fitting present for princes.” It completely supplanted the Gennet 
Moyle , which had previously been the favorite cider apple, and indeed, for the time being, 
all other Cider Apples were thrown into the shade. The extent to which its cultivation extended, is 
well shown by the following Extract from a MS. in the Bodleian Library, at Oxford, entitled 
The History of Gloster , or The Antiquities, Memoirs, and Annals of ye Ancient City and 
Royal Dukedom of Gloster, from its Original to the present time , by Abel Wantner, citizen of 
Gloster, 1714:— 
“ Dimock and Kemply, before mention’d, are two of the most note’edst parishes in England for making 
the most and best rare Vinurn Dimocuum , or that transcendant Liquor, called Redstrake Sider, not much inferior 
to the best French wines. And so plentifull that old Master Wyniat, of the Grainge, (a worthy gentleman, 
and a noble housekeeper,) hath caused but one Apple to be gathered from off each Apple Tree growing in his 
own Grounds, and with the Liquor thereof he hath made a whole hogshead of reare good Sider .—Furley MSS., 
Vol. IV., fol. 196, p. 2* 
Its reputation however began to decline about the middle of last century. Its cider, though 
sweet and pleasant, had not much strength, and would not keep well. “ Its liquor,” Nourse 
describes as “ of noble colour and smell, but withal very luscious and fulsome. They who drink it 
will find their stomachs pall’d sooner by it, than warmed and enliven’d.” With the Herefordshire 
cider growers it must however be stated that its cider was thought from the very first to be inferior 
in strength and quality to that from many other kinds of fruit. “ Gennet Moyle makes the best 
*This Extract is copied into the Parish Register of Dymock, but the entry neither gives the date nor the authority for 
it, both of which have been obtained from the Bodleian Library, and the Extract itself verified. 
