PLATE XXIX. 
and there in old established orchards. For its character we must therefore refer to the old writers. 
Dr. Beale says of it, “ Our Gennet Moyles are commonly found in hedges, or in our worst soil, most 
commonly in Irchenfield , or towards Wales, where the land is somewhat dry and shallow. This 
Fruit is nice and apt to be discouraged by Blasts, and we do ordinarily expect a failing of them 
every other year. But this Fruit makes the best Cyder in my Judgment, and such as I do prefer 
before the much commended Redstreak'd. For this Gennet Moyle if it be suffered to ripen on the 
Tree, not to be mellow, but to be yellowish and fragrant, and then to be hoarded in Heaps under 
Trees a F'ortnight or three Weeks before you grind them ; it is (at a distance) the most fragrant of 
all Cyder Fruit, and gives the Liquor a most delicate perfume. So for Tarts and Pyes it is much 
commended.” “ Herefordshire Orchards ” (1730). 
In Evelyn’s Pomona the Gennet Moyl of one year is named first as a Summer Cyder, and of 
the fruit it is added, “ The best Baking apple that grows ; and it keeps long baked ; but not so 
unbaked without growing mealy. It dries well in the Oven, and with little trouble.” 
