PLATE XXIX. 
i. WHITE STYRE. 
An old variety widely scattered through Herefordshire and Worcestershire, but it is 
without any known history. 
Description .—Fruit : about medium size, round and obtusely ribbed. Skin : of a uniform 
lemon colour with patches and lines of russet over the surface, especially on the side next the sun, 
and in the stalk cavity ; the surface generally strewed with small russet dots. Eye : closed, with 
connivent segments, set in a pretty deep depression ; tube, short, funnel shaped ; stamens, median. 
Stalk : slender, half an inch long, set in a deep russety cavity. Flesh : yellowish, soft and tender ; 
the juice plentiful, moderately sweet, and with a delicate subacid flavour. Cells of the core, open. 
The chemical analysis of the White Styre by Mr. G. H. With, F.C.S., F.R.A.S. (season 
i-8So), is as follows :— 
Density of fresh juice ... ... ... ... i'033 
Ditto after standing 24 hours ... ... ... i‘036 
One hundred parts by weight contain of:— 
.Sugar ... ... ... ... ... 9‘i 
Tannin, Mucilage, Salts, &c. ... ... ... 3*5 
Water ... ... ... ... ... 87*4 
This Apple was formerly highly esteemed amongst the early cider fruits in Herefordshire, 
and is still valued in Worcestershire. It makes a light pleasant cider of a deep colour, with 
good keeping qualities, but it is without much flavour and with very little alcoholic strength. 
The fruit is therefore seldom used alone. 
The tree is very hardy, bears abundantly, and seldom fails to bear. The sandy loams of 
Worcestershire with the blue clay (Lias) subsoil seems to suit it better than the clay loams of 
Herefordshire. The variety is old, and is not now propagated. 
