PLATE XXIX. 
3. EGGLETON STYRE. 
This Apple was raised from the kernel by the late Mr. William Hill, of Lower Eggleton, 
Ledbury, Herefordshire, in the nursery attached to the farm. The seedling first bore fruit about 
the year 1847, and the birds attacking the apples attracted attention to their sweet and rich flavour. 
Description. —Fruit: medium sized, roundish with obscure ribs on the sides. Skin : rich 
yellow, orange next the sun, and covered with thin tracings and patches of russet. Eye : open with 
reflex segments like Court of Wick , set in an even basin. Tube : short, funnel shaped; stamens, 
median. Stalk : slender, half an inch long, deeply inserted in a round cavity which is lined with 
russet, extending in branches over the base. Flesh : yellowish, tender, juicy, sweet and slightly 
acid. Cells of the core, open. 
Mr. With’s analysis of the Eggleton Styre juice (season 1880), is as follows :— 
Density of fresh juice ... ... ... ... 1*049 
Ditto after 24 hours exposure ... ... ... 1*050 
One hundred parts by weight of juice yield :— 
Sugar ... ... ... ... ... 10*591 
Tannin, Mucilage, Salts, &c. ... ... ... 6*569 
Water ... ... ... ... ... 82*840 
The Eggleton Styre makes excellent cider alone, very sweet and rich, with a high red 
colour. It has been sold, fresh bottled, at 16/- a dozen. It fines better if mixed with Redstreak, 
Cowarne Red ’ Pym Square , Cook's Kernel , or Strawberry Norman. 
This apple is second early, and is so sweet and aromatic, as to be very attractive 
to hares, rabbits, fowls, blackbirds, and fieldfares, who will choose it in preference to all others. 
The tree is hardy and bears freely. It is chiefly grown in the parish of Eggleton, and the 
neighbourhood, but it deserves a much wider growth. 
