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THE 


APPLE & PEAR 


AS 


VINTAGE FRUITS. 


The technical descriptions of the fruit are for the most part by 


MOB P HOGG, LL.D. F.L.35; 


Honorary Member of the Woolhope Naturalists’ Field Club; Vice-President 
of the Royal Horticultural Society; Author of ‘ The Fruit Manual’ ; 
‘British Pomology’; ‘ The Vegetable Kingdom and its Products’, 

Se., Se. 


Lope ever.” 


GENERAL EDITOR: 


HENRY GRAVES BULL, M.D. &c, 


J.P. for the City and County of Hereford, 


MeEMBRE HONORAIRE DE LA SOCIETE CENTRALE D’ HORTICULTURE DE LA 
SEINE-INFERIEURE, FRANCE. 


HEREFORD : 
PRINTED AND PUBLISHED BY JAKEMAN & CARVER. 


~ 1886, 


PE CLES 


PHILLIPS ! PoMONA’S BARD! THE SECOND THOU 

WHO NOBLY DURST, IN RHYME UNFETTERED VERSE, 
WiTH BRITISH FREEDOM SING THE BRITISH SONG: 

How, FROM SILURIAN VATS, HIGH SPARKLING WINES 
FOAM IN TRANSPARENT FLOODS; SOME STRONG, TO CHEER 
THE WINTRY REVELS OF THE LABOURING HIND ; 

AND TASTEFUL SOME, TO COOL THE SUMMER HOURS. 


THOMPSON, Autumn. 


PR EB AC. Ee. 


** Quid sit pulchrum, quid turpe, quid utile quid nons.” 
Horace, Lib. I., Ep. II., 3. 


A century has nearly elapsed since any systematic British work 
has been published on the Apple and Pear, as Vintage Fruits, 
their varieties, cultivation and management. Marshall first published 
his work on ‘‘ Rural Economy” in 1789, and Thomas Andrew 
Knight’s treatise on “ The Culture of the Apple and Pear” appeared 
in 1797. Mr. Knight’s last work, the ‘“ Pomona Herefordensis,” 
was published in 1811, and in this some thirty varieties of Fruit are 
so beautifully represented, that it will ever retain its interest. Mr. 
Knight may be said to have been the first to point out, that the real 
value of Cider Apples and Perry Pears must be sought in the 
richness of their juices, as shown by their density or specific gravity ; 
but his studies, in this direction, ended here. The stirring events 
of the time absorbed all interest, and the profits of agriculture from 
the growth of cereals, and the production of cattle, threw the 
Orchards into a state of neglect, from which they have yet to 
recover. In these days the changes of commerce have again 
brought Apple culture into consideration, and it has become a 
matter of importance to attend more carefully to the Orchards, and 
to bring Science to the aid of individual effort as derived from 
practical experience. 


vi. PREFACE. 


The first active measures for the improvement of the Cider 
Orchards were taken on the Continent. La Société Centrale 
a’ Horticulture de la Seine-Inférieure appointed a Pomological 
Committee, presided over by Monsieur C. Lesueur, of Rouen, for the 
special study of Cider and Perry fruits, which had worked for some 
years, when in the Spring of 1862, the Society extended its operations 
by calling to its aid all persons interested in the Orchards. By 
these efforts, assisted by those of Messieurs de Boutteville, of Rouen, 
Michelin, of Paris, Thierry, of Caen, and several of the leading 
pomologists of France, the Government was induced in 1864, to 
appoint a CONGRES POUR L’ETUDE DES FRUITS A CIDRE, with its 
centre of operations at Rouen. This Congress held its meetings 
successively in the leading Cider districts of France, viz.: at Caen 
(Calvados) in 1864, where it first took a definite form ; at Rennes 
(Ille-et-Vilaine) in 1865 ; at Alengon (Orne) 1866; at Beauvais 
(Oise) 1867 ; at Saint Lo (Manche) 1868; at Bayeux (Calvados) 
1869; and at Yvetot (Seine-Inférieure) in 1871. The results of all 
these labours were arranged systematically, by Messieurs L. de 
Boutteville and A. Hauchecorne, and published in 1875, under the 
title of “ Le Cidre.” This work is of a highly scientific and com- 
prehensive character. It is thoroughly practical, and it has rendered 
very great service to the Orchards of Normandy. 


The SocriTk CENTRALE D’HORTICULTURE DE LA SEINE 
INFERIEURE has continued its labours since this period, with the 
same energy and perseverance, until at the present time, the Society 
has nearly four hundred varieties of Cider Apples and Perry Pears, 
modelled in wax, and carefully coloured to Nature, in the rooms at 
the Hétel des Sociétés Savantes, at Rouen. These fruits have all 
been carefully examined, and their juices analysed. A Catalogue 
has been drawn up, which gives in a tabular form the name of each 
variety ; its periods of blossoming and of maturity ; the flavour of 
the fruit ; the quality and density of the juice, and the amount 
of Sugar, Alcohol and Tannin it affords; together with a brief 
notice of the general character and habit of the tree. The Fruits 
in the Catalogue are divided into Classes according to merit, and 
for the convenience of distinction a colour is attached to each 
Class. 


PREFACE. Vii. 


The First Class (Cartes Jaunes) consists of ‘excellent ” 
Apples, and it gives twenty four varieties. The Apples in this Class 
contain Sugar, Alcohol, Tannin and Perfume in sufficient quantities 
to yield a rich, long-keeping Cider of excellent perfume and flavour ; 
whilst it retains a sufficient amount of unreduced Sugar, to give 
sweetness, and enough Tannin, to give strengthening virtues, and 
at the same time to moderate the action of the Alcohol. 


The Second Class (Cartes Blanches) consists of “ very good 
Apples,” and it gives fifty one varieties. These Apples yield juices 
with sufficient Sugar, Tannin, and Perfume to make a rich good- 
keeping Cider. 

The Third Class (Cartes Saummonnées) are “ good Apples,” 
and it presents sixty eight varieties. Their juices yield a pleasant 
Cider very good in flavour, but without much strength, or keeping 
qualities. 

The Fourth Class (Cartes Lilas) consists of ‘“‘ Middling or Bad” 
Fruits, and it gives two hundred and five varieties. ‘These contain 
in a very inferior degree, the useful properties of those in the three 
former Classes. 

This Catalogue also gives the results of the enquiries into the 
virtues of twenty seven varieties of Perry Pears, of which one 
variety only is put in the First Class; two in the Second; nine 
in the Third ; and Fifteen in the Last Class. 


This Catalogue thus affords the most useful and valuable 
information, as to the real merits of the several varieties of Fruit, in 
a concise form, and renders great service to the cultivators in the 
formation of their Orchards. 


The Congress also laid down this general rule as the result of 
their labours, that the minimum density of the juice of Cider and 
Perry Fruits, should be 1.075, with at least one half per cent. of 
Tannin. 

THE WooLHoPE NATURALISTS’ FIELD Cus has been engaged 
during the last nine years in obtaining Orchard information, with a 
view to improve the varieties of Fruit grown, and to restore the 
commercial position of their products. The result of all these 
enquiries is embodied in “The Herefordshire Pomona.” This 


Viii. PREFACE. 


work has been published at very considerable expense; and is 
very valuable for the carefully coloured illustrations of Plates, con- 
taining four hundred and thirty two of the most highly esteemed 
varieties of Fruit for the Table and the Press. It thus forms an 
excellent work for reference, but it is far too costly and valuable for 
general use. The Club has therefore thought it advisable, for the 
advantage of the Orchards, to publish at once the present cheap 
Edition of all the information contained in the larger work, with 
reference to the Apple and Pear, as Vintage Fruits. In this more 
useful form, the results of the enquiries will be at once available 
for the improvement of the Orchards ; and it is hoped that this 
work may become the Text Book for practical use with the Nursery- 
man and the Planter, until a better one is published. It offers no 
pretensions to the complete and highly scientific character of the 
French work, ‘ Le Cidre,” since the resources of the National 
Government have not been available here for the long and expensive 
investigations required, but its enquiries have followed the same 
paths, and it will at least afford the ground work for future and 
more perfect results. 


IN @ tea 


The Publication of this Volume is in fulfilment of one of the 
most earnest wishes of its Editor, who was engaged in bringing the 
work through the Press, when sudden fatal illness prevented his 
seeing more than the first portion in print. The work, therefore, 
lacks the finishing touches, which his experienced hand would have 
given ; but care has been taken that the work should be printed 
exactly as it was left by him. It is not a mere reprint of the 
“Herefordshire Pomona”; for much additional knowledge was 
obtained, and the papers were re-written for this book, that it might 
be specially valuable to the fruit growers and cider makers of the 


county. 


It was during a visit to Rouen on behalf of the Woolhope 
Club, on the occasion of the Great Exhibition of Apples and Pears 
held there in 1884, under the auspices of the Soczété Centrale d’ 
Hlorticulture de la Seine-Inférteure, to whose work reference is made 
in the Preface, that the excellence of the Orchards in Normandy 
was remarked. ‘The care and attention evidently bestowed upon 
them, and the numbers of young trees planted, were the subject 
of special notice. It was felt that such results were largely due to 
the work of the Society mentioned above. 


That similar results might be produced in the Orchards of 
Herefordshire and of England, this work was undertaken by the 
Editor. It represents the fruit of many years of patient labour and 
study. 

Dr. Bull was greatly indebted to George H. Piper, Esq., F.G.S., 
for much of the local history of the Orchard fruit, particularly in the 
neighbourhood of Ledbury; and to J. H. Arkwright, Esq., of 


X, 


Hampton Court, for kindly issuing circulars with reference to the 
time of the flowering of Orchard trees, which has proved of value 
to the work. 


Thanks also are due to the Publisher, Mr. Carver, for the 
great care and zeal with which he has carried the work through the 
Press. 


It will be of interest to know that the Sections of the Fruit 
were all carefully drawn by Dr. Bull himself 


August, 1886. 


COmN iB INTIS». 


PAGE 
THE ORCHARD AND ITS PRODUCTS—CIDER AND PERRY ... I 
I.—The Orchard... ae oe or ste 9 
IIJ.—Orchard Trees io ae ie ic 20 
III.—Fruit Management _... WS. Ses ae 2637 
IV.—Fermentation te Sas Rig Tega 5) 
V.—The Orchard in its Commercial Aspect... RAGA mae 
VI.—Renovation of the Orchards... a nee | ites 
VII.—Orchard Prospects ae ae shee oe ros 
REPORT ON THE CONGRESS AT ROUEN ... hans Sk OT 
List OF THE MOST ESTEEMED VARIETIES OF CIDER APPLES, 

WITH THEIR SECTIONS... coe Be ate OIE 
LisT OF THE MOST ESTEEMED VARIETIES OF PERRY PEARS, 

WITH THEIR SECTIONS ... sing 45 gn ws ctyin/ 
ADDITIONAL LIST OF LOCAL PERRY PEARS a ier 228 
ADDITIONAL LIST OF CIDER APPLES, FROM THE COUNTIES OF 

HEREFORD, DEVON, SOMERSET, WORCESTER, AND 

GLOUCESTER ... = nae ve 225 


GENERAL INDEX ... aa ‘ Se sco 243 


ow 


: miles ee 
. a 


; MiG Nis salle ak 
: 7 a oe ity yee ‘ ha) ML a _ 
A ee) ee ee hae I im 


THE ORCHARD 
AND Ils PRODUCTS. 


CIDER AND PERRY: 
eet aS 


NEC VERO TERRA FERRE OMNIA POSSIT. 
ViRGIL, Geor. II. 109. 


“Not every plant in every soil will grow.” 
Dryden. 


‘““"THE FRAGRANT STONES, THE WIDE PROJECTED HEAPS 
OF APPLES, WHICH THE LUSTY HANDED YEAR, 
INNUMEROUS, 0’ER THE BLUSHING ORCHARD SHAKES ; 
A VARIOUS SPIRIT, FRESH, DELICIOUS, KEEN, 
DWELLS IN THEIR GELID PORES ; AND ACTIVE, POINTS 
‘THE PIERCING CIDER FOR THE THIRSTY TONGUE.” 
THOMSON. Seasons. 


‘“ WOULD’ST THOU THY VATS WITH GENEROUS JUICE SHOULD FROTH? 
RESPECT THY ORCHATS ; THINK NOT THAT THE TREES 
SPONTANEOUS WILL PRODUCE A WHOLESOME DRAUGHT 


LET ART CORRECT THY BREED.” 
Puitips’ Cyder. 


The variable and temperate climates of Northern Europe are 
better suited to the growth of the Apple and the Pear-tree, than to 
that of the heat loving Vine: and thus in olden times, when com- 
munication was difficult, or almost impossible, and when each 
locality was very much dependent on its own productions, Cider 
and Perry became the natural drink of the inhabitants. It is not 

A 


2 HISTORY OF CIDER AND PERRY ORCHARDS. 


however in every soil and situation that the juice of the Apple and 
Pear are sufficiently rich to produce fermented liquor of high flavour 
and quality ; and it is curious to observe how limited are the districts 
to which the experience of centuries has restricted the growth of 
Cider and Perry Orchards. In England it is only the Western 
Counties which are noted for their Orchards. ‘The West Midland 
district, comprising Herefordshire, Worcestershire, and Gloucester- 
shire, with some parts of Monmouthshire ; and the South Western 
district, comprising the Counties of Devonshire, Somersetshire, 
and part of Dorsetshire. Cornwall also possesses many Orchards ; 
and the fame of Kent is widely spread for its extensive production 
of dessert and table fruit. In Ireland some fair Cider is made in 
the Counties of Waterford and Cork, but not to any great extent. 


In Normandy, Cider Orchards may be traced back to the 11th 
Century. They were much more extensively planted between the 
13th and 16th Centuries, and now again the destructive disease of 
the vines is causing the Orchards to be widely extended, so 
that a considerable quantity of Cider is produced there. Pear 
Orchards have never been much planted in Normandy, and Perry 
is but lightly esteemed there. In Germany, on the contrary, Perry 
is more highly valued than Cider, and is made largely for distillation. 
Cider has been known in Spain from a very early period. A 
graphic description of the Cider of Biscay is given by Nasagerus 
in the Journal of his Embassy from the Republic of Venice to 
the Emperor Charles V., in the early part the 16th Century ; and it 
now forms the ordinary drink of the inhabitants of the Northern 
provinces of Spain and Portugal. In Jersey much Cider is made 
which has a high repute for its strength. In many parts of the 
United States of America the common drink of the country is 
Cider ; but the manufacture of Perry is chiefly confined to the 
Eastern States, where it is produced in considerable abundance. 


It was not until the end of the 17th Century that the English 
Orchards began to be much planted. The Civil War with its 
troubles had passed by: Continental wars prevailed for the most 
part ; and as foreign wines ceased to be introduced, it became an 
object of national importance—a patriotic duty—to encourage the 


HISTORY OF ENGLISH ORCHARDS. gs 


home production of Cider and Perry in every possible way. Poets 
and Writers extolled their praise : Esquires and Yeomen vied with 
each other in their efforts to meet the national want; and the 
great care and attention resulting from all this enthusiasm 
culminated in a success so remarkable as to outstrip all former 
efforts, and as we read the accounts, to make us lament the more, 
the neglect of later years, | 


Cider and Perry were then made in large quantities of a more 
uniform superior quality; and met with a ready and _ highly 
remunerative sale. They formed the household family drink, varied 
on festive occasions with home-made wines, in the excellence of 
which all good housewives prided themselves. ‘The farm labourers, 
or hinds, who were at that time usually boarded in the house, had 
to be content with ‘“ Ciderkin,” or “ Purr,” a weaker cider, made by 
the addition of water to the apple cake, as it was passed again 
through the mill. This was allowed to the men in almost 
unlimited quantities during haytime and harvest, and formed a 
wholesome and harmless drink. 


This was the golden age for Orchard culture and for Orchard 
produce. Cider was never so highly esteemed. Philips, the Cider 
Poet, calls it :— 


“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 ? or why in quest 
Of Foreign Vintage, insincere and mixt, 
Traverse the extremest World ; why tempt the Rage 
Of the rough Ocean! when our native Glebes 
Imparts from bountious Womb, annual Recruits 
Of wine delectable, that far surmounts 
Gallic, or Latin grapes, or those that see 
The setting Sun near Calpe’s tow’ring Height. 
Nor let the Rhodian, nor the Lesbian Vines 
Vaunt their rich must, nor let Zokay contend 
For Sov’ranty ; Phaneus self must bow 
To th’ Aviconian Vales.”— Cyder. 


4 DECLINE OF ENGLISH ORCHARDS. 


This great prosperity of the Orchards was not destined to 
continue for any lengthened period. Agriculture was soon called 
upon with greater urgency to meet the want of the more essential 
articles of food, and it became more profitable to produce corn and 
cattle; thus the chief attention of the farmer was drawn from his 
fruit trees and was given to these objects. Orchards are uncertain 
in their yield; the fruit requires much care and attention, and with 
all this, a good season is as necessary for superior Cider and Perry, 
as it is for fine Wines; whereas the grain crops are much more to 
be depended upon, and the area of their production is practically 
without limit. 


The farmers grew rich, their farms kept increasing in size, and 
the attention given to their Orchards became less and less, until, at 
last, they begun to be looked upon sometimes as a nuisance. ‘This 
neglect, as years went on, became disastrous ; failing trees had their 
places supplied by any worthless varieties at hand; little care was 
given to the management of the fruit, or to the making of the 
liquor, beyond the two or three hogsheads required for the house- 
hold use. Then, year by year, enormous quantities of Cider and 
Perry of a very indifferent quality were produced, and, as the 
natural consequence of this deterioration, they could only be sold 
at prices less and less worthy of consideration. They were, there- 
fore, given the more freely to the labourers on the farm, inducing 
habits of indolence and intemperance, and, as a matter of 
course, lessening their wages. 


The quantity produced was far too great to be consumed 
locally, and hence arose the need of the ‘Cider Merchants,” 
**Cider-men,” or “ buyers of sale liquors,” as they were called at the 
end of the last century, who bought up everything by wholesale, 
and almost at their own prices. ‘There can be no question but that, 
with some honourable exceptions, these “middlemen” have done 
more damage to the just reputation of Cider and Perry than all 
other causes put together. In ordinary seasons many thousands of 
hogsheads passed through their hands, and were submitted to 
various processes, calculated rather to destroy than to regulate 
proper fermentation. The liquor was fined, flavoured and fortified 


DECLINE OF ENGLISH ORCHARDS. 5 


to suit, in their estimation, the public taste. It was then sent 
to London and Bristol, (in those days the two great centres of trade, ) 
the best in bottles to (mis)represent pure wholesome Cider in the 
home market, whilst the greater part of it found its way, it is said, 
to the Continent, to return again to this country, in the shape of 
cheap Hamburgh Ports and Sherries; or, more probably, it was 
manipulated at home for these purposes. Not a little of this 
nefarious traffic, it is to be feared, goes on at the present day. 


There were other causes also, which tended, from an early 
period, to lessen the production of Cider and Perry. ‘Taxation was 
very soon imposed, sometimes on the Orchards, but generally on 
the produce. ‘This was often very oppressive, and caused many 
Orchards, not protected by the landlord’s agreement or lease, to be 
uprooted. The obnoxious visits of the Supervisor continued until the 
commencement of the present century, but have now, happily, 
ceased for many years. 


Foreign Wines soon began again to be introduced during the 
intervals of war, and their importation has continued to the present 
time, in ever increasing quantities, with the improved facilities of 
transport, and the diminution of duty. ‘These cheap wines, aided 
greatly by malt liquors, have at all times been formidable rivals for 
public appreciation, and it is a standing proof of the natural excel- 
lence of Cider and Perry that they should have been able to hold 
their own as well as they have done, in spite of so much general 
deterioration, and in the face of such powerful competition. 


The same falling off in the quality of Cider of late years, has 
been observed in cther countries. In France it has been strongly 
commented on in the official Report of the Congress, appointed by 
the French Government to consider this subject. This excellent 
work, “Le Cidre” (pp. 77, 78), says—‘‘The Cider of which the old 
authors wrote in such glowing terms, is scarcely to be met with now. 
Such, for example, as the £carlatin, prepared from the Pomme 
Ecarlate (scarlet apple), which yields an excellent Cider, red as 
wine, sweet, piquant, and aromatic, as if sugar and cinnamon had 
been used ; or such of the JZuscadel which recalls the colour, scent, 


6 NEGLECT OF CIDER ORCHARDS. 


and taste of the W/uscadelle wine. It is of this cider that the old 
French soldier-song says— 


‘Tl vant mieux, pres beau feu, boire la A/uscadelle 

Qu’allez sur un rampart faire la sentinelle.’ 
Or lastly, the cider furnished by the apple called Pomme @ Espice, 
which is as superior to ordinary cider as the Vix d'Orléans is to 
Vin Ordinaire” It is related, by Julian de Paulmier, that “ The 
late King Francis the Great, in 1532, passing through the district, 
gave orders that some barrels of it should be carried in his train, 
and he drank of it himself so long as it lasted.” (Z7vaité du Vin 
et du Cidre, published at Caen, in 1589.) 


A similar fact of royal appreciation of Cider, is related by Dr. 
Beale, who wrote in the time of Charles II (1656), and who says : 
“When the King (of blessed memory) came to Hereford, in his 
distress, and such of the Gentry of Worcestershire as were brought 
there as Prisoners; both Azmg, and LVobility, and Gentry, did 
prefer C7zder before the best [Vines those parts afforded.” 


The same neglect was observed in America, some half century 
ago, when Thacker called attention to their Orchards. His warning 
would seem to have been effective, since, of late years, a marked 
improvement has shown itself, in all kinds of American Apples and 
Pears, whether for dessert, for culinary purposes, or for the produc- 
tion of Cider and Perry. ‘‘ American farmers are now beginning,” 
says Mr. Downing, “‘to recognise the fact, that no farm is complete 
without a well-selected and well-cultivated Orchard.” (American 
fruits for Farm and Garden, 187%.) 


The wonders effected in commerce by the great discoveries of 
the present century, have completely surpassed the results of all 
former experience. The power of the steam engine, by land and 
by sea, enables space to be overcome by rapidity of movement, and 
lessens expenditure by gain on time, and cheapness of conveyance ; 
and thus wider markets are offered for all articles of trade. Nor 
have these changes by any means reached their limit. Every year 
sees some new economy effected, or some fresh article of commerce 
introduced into new districts to compete with those already in the 
field. Competition thus becomes world-wide, and according to the 


ORCHARD PROSPECTS. 7] 


inevitable laws of trade, the best and the cheapest must prevail in 
the end. The benefit to humanity at large is unquestionable, but 
to individuals and localities the result is often disastrous. Agricul- 
ture is now tried severely to contend with these great changes, and 
the struggle still goes on with increasing severity, in almost all the 
articles of its production. The result cannot be otherwise than to 
compel every district, and every locality, to produce those articles 
for which it is specially adapted, in the best possible form, or, in 
other words, by the highest cultivation. If free-trade in corn, and 
the introduction of live and dead meat, restrict the profit of the 
farmers, happy should they be, who, living in the fruit districts of 
England, have their Orchards to help them. 


Two hundred years ago, it was the necessities of isolation that 
caused the Orchards to be looked to as a good source of profit; in 
these times it is a world-wide competition that makes the same 
demand. ‘Thus it has come to pass, by a curious revolution in the 
cycle of commerce, that the careful cultivation of English Orchards 
has again become a necessity, and every effort must be made to 
improve their condition, and to make them, as they can be made, 
one of the main sources of the profit of the farm. 


The fruit districts in England, in all ordinary seasons, should 
afford the chief supply to the English markets, but they do not do 
so. American and Continental Apples and Pears are brought, year 
by year, in larger quantities, to supply our great centres of popu- 
lation, and they are even now coming from Australia. These 
importations are always noticed to possess the two leading market- 
able qualities, ‘‘ size,” and ‘‘ beauty of colour,” and the best are also 
excellent in flavour and quality. In bad seasons, as in 1879, 
particularly, American Apples were bought to supply our own apple 
districts. This competition, will, for the future, always have to be 
encountered, and it is very satisfactory to know that it may be 
met successfully, by care and attention to our own Orchards. Of 
late years, table and kitchen fruit, “ pot fruit,” as the local name 
has it, have been much more extensively grown here, and they 
must still be grown, in increasing quantities, and in improved 
quality. This particular change, however, will not prove the one 


8 THE PRODUCTION OF CIDER AND PERRY. 


great remedy for agricultural prosperity that has been recently 
claimed for it, for the Cider and Perry fruits must also be grown 
with increased care, and in improved varieties. 


The English Orchards afford a still better resource in their 
vintage fruits. The products in which they are unrivalled, and for 
which, therefore, they need not fear competition, are Cider and 
Perry of superior quality. Here is the speciality that requires the 
immediate attention of our fruit growers; and it is one that will 
repay all the care they can bestow upon it. For many years past, 
the Cider and Perry of first quality has been made by the small 
holders of land. They have been obliged to look chiefly to their 
Orchards for their rent and their livelihood; and by unremitting 
attention to their trees, have received a liberal and just reward. 
The holders of the larger farms and larger Orchards, must follow 
their example. It does not answer to produce a drink of inferior 
quality, when it is possible to produce a better; and it may 
assuredly be said now, as truly as it ever could have been said, that 
so long as the quality is superior, however large the quantity may 
be, a ready market will be found for it, at highly remunerative 
prices. 


The writers of the 17th and 18th centuries, produced many 
excellent practical works on Orchard culture, and on the manufac- 
ture of Cider and Perry. They were, for the most part, the result 
of personal experience, and vary greatly in their views: indeed 
they also show signs of local origin. The Orchardist, whose 
land is variable, and but little of it good, thinks “‘soil” is the one 
thing essential; he whose land has been undrained, and whose 
trees grow unkindly, with rugged moss-covered branches, lays great 
stress on “drainage” ; he whose Orchards are on low ground, and 
exposed to night fogs, and whose hopes have been cut down again 
and again by late spring frosts, destroying the fertility of the bloom, 
dwells fondly on the all importance of a “sunny, airy, upland 
situation.” He whose land is everywhere good, and well adapted 
for Orcharding, throws all the energy of his recommendations into 
the absolute need of selecting ‘‘the best varieties of fruit” for 
cultivation ; whilst, lastly, he who happily possesses all these advan- 


ORCHARD SOIL. 9 


tages, considers that “the management of the fruit, and its proper 
fermentation,” are the requisites supremely essential for the pro- 
duction of Cider and Perry of the highest quality and excellence. 
All these good people are right from the result of their own 
experience, but all are wrong in the restriction of their views. The 
careful personal attention of the cultivator must be given to each 
and every one of these points, with patience and perseverance, and 
then it will only remain for favourable seasons to insure a full 
amount of success. 


The present condition of English Orchards is far from satis- 
factory. They show sadly the result of long-continued neglect. It 
is the object of the present work to direct attention to them, to give 
a brief, practical review of the requirements for their proper cultiva- 
tion and management, and thus to pave the way for further and 
more complete study. 


Ey PoE ORCHARD: 

Soit.—The Apple and the Pear-tree are very hardy. ‘They 
will grow and flourish in almost every variety of soil, producing in 
abundance their most useful fruits. The Apple-tree prefers a Sand- 
stone wherever it is found, as the Pear-tree rejoices in Calcareous 
soil. I1t has been universally observed however that the same trees 
will produce fruit varying much in size and quality on different soils. 
“‘Every variety of Apple,” says Thomas Andrew Knight, ‘is more 
or less affected by the nature of the soil it grows upon. On some 
soils the fruit attains a large size and is full of juice, on others it is 
dry and highly flavoured.” 


When fruit is required for Cider making, the proper quality of 
the soil on which it is grown is all important. As the poet has 
well said :— 

“Next let the Planter, with discretion meet 
The Force and Genius of each Soil explore ; 
To what adapted, what it shows averse : 
Without this necessary care, in vain 

He hopes an Apple Vintage, and invokes 


Pomona’s aid in vain.” 
Paintes “iCyaer.” 


10 ORCHARD SOIL. 


Happily, however, the rough handed experience of every day 
life has been able to get on in advance of Science. The practical 
farmer has not to wait for the chemist to tell him which of his fields 
are most productive. The dairyman, for example, soon finds out 
from which of his meadows he gets the best milk, the richest cream, 
and the most valuable cheese; and his next object is to get the 
best breed of cattle to graze them, or in other words to find the 
cows that will best perform their part in dairy produce. So it is 
with the Orchardists, the liquor in his vats will soon point out to 
him the particular Orchards which offered him Nature’s best 
laboratory for the production of the finest and strongest Cider ; and 
his efforts should then be directed to get them provided with the 
best varieties of fruit trees. It is with Orchards moreover, as it is 
so remarkably the case with Vinyards, that some portions of the 
ground will produce much finer liquor than the rest, although the 
soil apparently is the same throughout. ‘The fact is undoubted, 
but the reason seems inscrutable and beyond the powers of 
chemistry to define. 


The Cider and Perry from the English Orchards are admitted 
to be superior in quality and strength to those liquors from other 
countries, and thus our Orchards should show the soil best suited 
to their production. ‘The evidence from history on this point is not 
quite satisfactory, for all the authorities of the 17th century agree in 
recommending light sandy soils, such as are usually termed “ Rye 


Lands.” 
‘“‘ Look where the full-eared Sheaves of Rye 


Grow wavy on the Tuilth, that Soil select 
For Apples.” Puiips “ Cyder.” 


Mr. Thomas Andrew Knight says “ the excellence of the Cider 
formerly made from the Fedstreak, Golden Pippin, and Stire apples 
in light soils seems to evince that some fruits receive benefit from 
those qualities in the soil by which others are injured.” Marshall 
gives the instance of the once celebrated Sze, which in the lime- 
stone lands of the Forest of Dean yielded an incomparably rich and 
highly flavoured Cider, but when grown in the deep, rich soil of the 
vale of Gloucester, afforded a liquor only useful for its strength and 
roughness. The Hagloe Crab again, another celebrated apple in its 


OLD RED SANDSTONE SOIL. II 


day, required the calcareous rock called ‘‘ Dunstone” to give full 
flavour and richness to its liquor. The Foxwhe/p on the other 
hand, yields the Cider, so remarkable for its strength, and that 
peculiar flavour, for which it is so highly esteemed, from deep clay 
Sandstone loam, and if the trees are grown on light or too sandy a 
soil, its Cider is then thin and inferior in flavour. ‘The same may 
be said of several other varieties. 


It is a curious fact, and certainly more than a coincidence, that 
the practical experience of so many generations of men should 
show that the two counties which have chiefly given its high 
character to English Cider are Herefordshire and Devonshire ; and 
these two counties are remarkable for the same character of soil, 
that is for the deep clay loam of that ancient geological formation, 
the Old Red Sandstone. ‘This experience is fully borne out in our 
own times, and it may be added that even in these favoured counties, 
the districts especially noted for this character of soil, are those 
most remarkable for Cider of the highest flavour and quality. The 
light soils will not now give a superior Cider, and he who would 
plant a successful Orchard must choose a deep, stiff, Sandstone 
loam for his trees, if he has the opportunity of doing so. 


The following analysis of Herefordshire soil was made by Mr. 
G. H. With, F.R.A.S., and F.C.S., in 1877 :— 


ANALYSIS OF THE CREDENHILL MARL, OR CORNSTONE. 


Organic matter and combined water ... bos a eek 
Silica, and insoluble Silicates ... oe ee ... 56°068 
Tricalise Phosphate... Sis ae aes hee SOE 
Lime Carbonate rw oo: be ss ca) 205005 
Magnesia Carbonate... Se abe oe Be, ee 
Peroxide of Iron ee a ae a3 io 5 ko 
Alumina are re ae re ae ee OG 
Chloride of Potassium ... sie ss he i= O70 
Chloride of Sodium... oie a me Ae 
Peroxide of Manganese, Sulphuric Acid, and loss... 2°704 


I00°O00O 


12 ORCHARD SURFACE. 


Credenhill is noted for its Orchards, and their fertility is due in 
great measure to the supply of Lime from the Marl or Cornstone, 
which surrounds this hill, as it does so many others in Herefordshire. 


The Pear-tree is still more hardy than the Apple-tree. The 
blossoms resist well the spring frost, and the trees bear abundantly. 
The celebrated variety, Zaynton Squash, draws its finest liquor from 
the heaviest soil; and that popular Pear, Bave-land Pear, takes its 
name from the coldness and poverty of the soil it grows on. ‘Thus 
it happens that Perry may be produced to great profit and advantage 
on many a soil that will scarcely give back the labour spent on it 
for other purposes. Pear trees are very slow and long lived. The 
The old proverb says— 

“He who plants Pears 
Plants for his heirs.” 


and thus the unselfish patriotism which should plant Perry Orchards 
is not always to be found. However a good “hit” of fruit in an 
Orchard of Pears has sometimes been worth the fee simple of the 
land the trees grow upon. 


SuRFACE.—The question of turf, or tillage, as best adapted for 
Orcharding has been much discussed; and pasturage has been 
commonly favoured under the idea that the soil beneath the trees 
was thus kept more cool and moist during the heat of summer. This 
is not the case; for the crop of pasture, or hay, or green crops of 
any kind not only require much moisture for their own growth, 
which they take from the soil, but they also exhale much more 
moisture during the heat of the day time, compensated for by the 
dew that falls on them by night ; and thus in both ways the trees 
are robbed in dry weather of the moisture necessary for their healthy 
and fruitful growth. 


The old Orchard writers are therefore right in giving preference 
to tillage, rather than to pasture land, for the Orchard. ‘Thomas 
Andrew Knight, and most other Herefordshire authorities, think 
there is no more suitable place for a young Orchard than a 
Hopyard; and the most approved method in Kent at the present 
day, is to cultivate the Orchard as a Hop Garden until such time as 


ORCHARD DRAINAGE. 13 


the fruit trees are large enough to yield a paying crop The trees 
profit by the high cultivation, and the protection given to the hops. 
They grow more freely, bear finer fruit, and yield, it is said, a longer 
keeping Cider. As the trees grow large the hops must be uprooted 
and the field laid down to permanent pasture. 


In America, roots are almost always grown for the first five 
years in new Orchards, and the soil deeply ploughed every year at 
a proper distance from the trees. They consider grain crops as too 
exhausting and injurious to the soil required for Apples. 


The home Orchard attached to most Herefordshire and Devon- 
shire farms must be pasturage of necessity, for the great convenience 
it affords for the ewes and lambs in the spring, and the ordinary 
farm animals at all seasons. 


DrarnaGE.—A due amount of moisture in the soil is absolutely 
necessary for the proper growth of the higher forms of vegetation, 
but it should not be in excess, and above everything, it must not be 
stagnant. A want of good drainage is fatal to an Orchard. The 
temperature of water-logged soil is always low. ‘The warm rains of 
spring run off the surface, without mixing with the cold water left 
there by winter; and it is very late in the year before the sun can 
lessen its quantity by evaporation, and impart the all essential warmth 
to the soil. If water moreover remains long stagnant in contact 
with any vegetable matter it soon becomes impure by the formation 
of noxious gasses, and is thus rendered positively injurious to the 
trees growing there. An Orchard in this condition is a miserable 
sight; the trees are rugged and stunted in growth, their boughs are 
weak, covered with lichen, or moss, and can seldom produce much 
fruit ; and yet, for all this, it is a sight by no means uncommon. 


A. good Orchard must therefore be well drained by art, if not 
by nature. The excess of water should flow off gradually, so as to 
leave the soil porous and ready to receive from the atmosphere 
quickly its own air and warmth. The roots are thus stimulated 
early in the season and have .time to take up from the soil all the 
principles necessary for the healthy life and vigorous growth of 
the trees. 


14 ORCHARD ASPECT AND SITE. 


ASPECT, CLIMATE, AND SireE.—The Aspect and Site of the 
Orchard involve its Climate, and there is no subject on which the 
writers of the 17th and 18th centuries differ more, for though all 
agree in preferring the South, they embrace also nearly every other 
point of the compass. The “ Complete Planter and Cyderist” 
(1690) recommends a South, South East, or South West Aspect 
protected from the North, North East and North West winds by 
buildings, woods, or high ground. Dr. Beale in his ‘‘ Tract on 
Herefordshire Orchards” (1656) preferred a South Aspect inclining 
rather to the rising than to the setting sun. Mortimer in his 
“ Husbandry” recommends any site from East to West. Mr. 
Thomas Andrew Knight also thought any Site from East by South 
to West favourable for orcharding. 


The general belief is that the Southern Aspect with an 
inclination to the East is best adapted for the Orchard, thus 
following the popular idea of the health giving powers of the morning 
sun; in other words that this aspect gives a better supply of light 
and heat, and therefore affords a better promise of healthy vegetation 
and fruitful crops. This belief holds good for Herefordshire, where 
the West winds are apt to prevail with much violence, but apart 
from such special circumstances, any Southern aspect tending 
Westward is the proper one for an Orchard. It is well known that 
if plants are exposed to the direct influence of the rising sun at the 
time they are frozen they will suffer, and in some cases altogether 
perish ; but if the same plants are shaded until gradually thawed by 
the increasing temperature of the air, they recover from the effects 
of the low temperature without injury. Hence it is that an Orchard 
exposed to the direct influence of the morning sun is almost sure to 
suffer from a spring frost when the trees are in blossom, or when 
the fruit is setting ; whereas with a Western Aspect which does not 
receive the direct rays of the sun until the increased temperature of 
the air has dispelled the frost, the blossoms escape and the fruit crop 
is saved. One side of an Orchard, or one side of a tree is frequently 
found bearing fruit abundantly whilst the other side is almost bare, 
and this generally arises from the same cause. If frozen blossoms 
could be shaded till the sun had diffused its warming influence 
through the air, and thus had gradually dispelled the frost before its 
‘direct rays reached them, the blossom would be saved. 


ORCHARD MANURE. 15 


It is sometimes found advantageous to have plantations in 
different aspects, so as to secure crops in variable seasons. Marshall 
had an Orchard with a North West aspect which fully fruited in 
1783, when the Cider fruit failed in every other aspect. The same 
fact was experienced in 1879 by Mr. Hill, of Eggleton, and some 
other growers. 


Orchards are often planted too low in the valleys, for though 
they may get there a more rich alluvial soil and better protection 
from wind, they have to encounter the cold damp fogs of night, 
which are often destructive to the blossoms in spring, and are apt 
moreover to check the free growth of the young fruit after it has set. 
The best situation, when the soil is good, is one that is raised well 
above the level of the night fogs from the low ground. 


Worlidge has these quaint and consolatory remarks on the 
best position for the Orchard: “for the distinguishing thereof there 
are many rules, but he that is seated and fixed in any place, and 
cannot conveniently change his habitation, must be content with his 
own, and if any defect or disadvantage be in it, it may be that he 
hath some advantages that others want.” 


Wherever the Orchard may find itself, it is desirable to give it 
the protection of buildings, high quick hedges, woods, or higher 
grounds to keep off the dangerous spring frosts and blight, and 
afford as much shelter as may be from strong winds ; for then the 
blossom is often saved from destruction, and the crop of fruit when 
full grown kept secure. 


MANuRING.—Apple and Pear trees, whether in arable land or 
pasture, are very insufficiently manured. ‘The trees often become 
weak and exhausted from the heavy loads of fruit they bear, and yet 
their ungrateful owners forget to feed them. ‘This neglect, no 
doubt, often gives the explanation why so many trees only bear 
fruit on alternate years. On arable land they take a share of the 
manure supplied for the green crops grown thus ; but on pasture 
land they have most commonly only to share with the grass the 
manure from the animals that graze beneath them and enjoy their 
shade. A careful farmer in the neighbourhood of a town may 
sometimes scatter a few ashes over the Orchard to help the grass, 


16 ORCHARD MANURE. 


but it very seldom occurs to him to think that the trees would be 
equally grateful for some better nourishment. 


The kind of manure best suited for the Orchard may be learnt 
from the consideration of the solid constituents of the tree itself 
and its fruit, since this analysis must show the inorganic ingredients 
they demand from the soil. Professor Emil Wolff, of the Royal 
Academy of Agriculture, Hohenheim, Wirtemberg, has made the 
most careful investigation into the ingredients of the ashes of plants, 
and he has published the following results : 


ANALYSIS OF THE ASH OF APPLE TREE WOOD. 


too Parts by Weight, gave of 


Potash Bre a EP as eh Pee icc) 
Soda Ss Ie ae ani ae ee 
Magnesia _... Ee wae an ve er eS 
Lime nes = ee sie Sus 333.0 ENO 
Phosphoric Acid _... ze 3a ars ee a 
Sulphuric Acid bee a sis a Serle) 
Silica at ae ae se a, Se Melis 
Chionnes 952. vis aes Bi ane ik SaO% 
99°8 

Loss ae sais woh AN =e: 2 

100 


ANALYSIS OF THE ASH OF THE APPLE ITSELF (whole fruit.) 


too Parts by Weight, gave of 


Potash MA He is thts a aS 10) 
Soda ie fe te ee “ine we 208% 
Magnesia... 1B = ae e: on. = 888 
Lime sae ay a: me See fo) ea 
Phosphoric Acid... ae it ue sisi) MEAG 
Sulphuric Acid ti wah see ibe als RET 
Silica rai a a as Eis sinh bandas 
98°7 

Undetermined Matter, and loss x r3 


I0Oo 


ORCHARD MANURE. 17 


Professor Wolff has also given the following results of his 
examination of the fruit of the Pear: 


ANALYSIS OF THE ASH OF THE PEAR (whole fruit.) 


Potash Soe ae “a! Jas _— Tm AMY 

Soda ie oe ah sits oa ie eo 

Magnesia... aa ri Bete Rk £511 2 
Lime des 8. see i. uss en MO 

Phosphoric Acid... ss se ‘<A sige aes 

Sulphuric Acid act oe et We sah GST 

Silica _ ne ae x edie rane alles 

98°9 

Undetermined Matter, and loss ae tr 

I0o 


The amount of Phosphoric Acid contained in Apples and 
Pears is shown by these analysis to be so considerable, that these 
fruits have been considered as specially adapted to sedentary men, 
who work with their brains rather than with their muscles; for 
Phosphorus is thought to be the best brain food. However this 
may be, it has thus been demonstrated that the essential inorganic 
ingredients for the healthy growth of the trees and their fruits are : 
Potash, Lime, Soda, Phosphoric and Sulphuric Acids, and that these 
must all be contained in good Orchard soil ; but the mode in which 
they act and re-act on each other, so as to present themselves in a 
soluble form that can be taken up by the rootlets—to be again 
modified by the action of the air in the leaf structure—is not clearly 
known. Science tells us these principles must be furnished to the 
plants by the soil, and experience proves the necessity of supplying 
the loss to the soil, and the great advantage of doing so, by the 
increased health and fruitfulness of the trees. 


The best means for replenishing the soil with these materials 
is not difficult to point out, but they are not always readily to be 
obtained on the spot. The ordinary farm-yard manure is deficient 
in Potash and Phosphates. It is too stimulating, and therefore 


more likely to cause the production of weak succulent wood than 
B 


18 ORCHARD MANURE. 


of hard fruit-bearing spurs ; and this manure is all wanted, moreover, 
for the green crops on the farm, and for these it is eminently 
suitable. 


There should be a special corner near every farm homestead 
especially assigned to Orchard Manure. Its foundation might well 
be road scrapings, and parings, with ditch and pond cleanings mixed 
freely with lime, and to this should be added the refuse cake from 
the cider mill (or “must” as it is wrongly called in Herefordshire). 
This material is useless for any other purpose, and now only burnt or 
wasted, should always be returned to the Orchards. It is not great 
in quantity, but it would always serve to indicate the Orchard 
Manure heap. 

The following materials will be found admirably adapted for 
Orchard fertilization, whether to encourage the vigorous growth of 
young trees, or to restore the weak and exhausted state of those 
which have borne large crops of fruit : 


Bone Dust) a2 sk ae ski 9 A palte 
Pure dissolved Bone 38 ie . part 
Kainit set dist sins sas. 5 ) 2aparts 
Charcoal dust, or fine Coal Ashes ... 20 parts 


They should be well mixed and lightly forked into the surface of 
the soil around the trees. 

Mr. With has supplied the following formula to the Hereford 
Society for Aiding the Industrious, and it has been published under 
the name of ‘ With’s Universal Manure” : 


Oo 
Oo 

H 
oO N 


Super-phosphate of Lime 


Take of Cwt. Qrs. Cost (about) 

Finely sifted Dry Earth oe 2 tio 3 : 3 
Finely sifted Coal Ashes bn + Meo © 139% 
Kainit, finely powdered : ors Oo a "G 
Nitrate of Soda finely powdered as) = tO 8 o 12) 6 
Best Peruvian Guano XS) TESTS 
Best Bone Meal... 1. 32 O52, 6 
6 

fo) 

6 


Pure Dissolved Bone... a eee: 
I 
I 


Coprolite, or Phosphorite Powder 


(eo) 
aN 


aS 
i>) 


35 ar as 


PLANTING. 19 


The ingredients must be of the best quality and thoroughly mixed 
together. The compound should be passed through a quarter inch 
screen. ‘The cost per ton at present prices, including labour, will be 
about £ 3 5s.; and something less than halfa ton per acre, every third 
or fourth year, would suffice, since its effects will be found very durable. 


PLANTING.—The young trees selected to furnish the Orchard 
should be stout and well grown, and not less than 8 or 10 years old. 
They should be planted at equal distance from each other at spaces 
varying from 15 to 40 feet apart, according to the habit of growth 
of the variety, or to the further use it is proposed to make of the 
ground. Mr. T. A. Knight was in favour of close planting whether 
in arable, or pasture land. ‘Those planters who wish to have the 
largest return at the earliest period, should plant the trees at 15 feet 
apart in the rows, cutting away every other tree as soon as they 
approach each other, taking care to keep the rows 30 feet apart from 
each other. Dr. Beale advises that the crab stocks “be settled 30 
feet apart, and after three years let the artist be sent for to graft 
them with the best fruit.” Mortimer would have “all trees and 
rows at 40 feet apart and pruned to grow like a fan.” The trees 
certainly should stand so clearly apart from each other as to allow 
of their full growth, since a large tree will supply not only more, but 
better fruit than a small one. They should be planted carefully in 
lines for the convenience of cultivation, and their roots should be 
kept as near the surface as may be; that is, they should not be 
planted too deeply in the ground. The soil beneath should be 
double dug, and if some roughly broken bones could be put in at 
the same time, say a peck to a tree, they would form an enduring 
support to the young trees. 


Trees of a similar variety, or of a similar habit of growth, and 
which ripen their fruit at the same period should be planted together; 
for thus there will be a greater certainty of uniform space for light 
and air; the general appearance of the Orchard will be improved ; 
and much time and labour will be saved in gathering the fruit in 
Autumn. It is better also to have a mixture of early and late 
blooming varieties in the same orchard, so that if a part of the crop 


20 ORCHARD TREES. 


is cut off by any adverse circumstances, such as frosts, storms, or 
blight, there may be still a chance of saving some portion of it. 


When the trees are planted they should be well staked, and if 
in pasture land, they should be strongly protected from cattle or 
sheep ; and lastly, the Orchard itself should be well fenced in, for it 
is but too often an inclosure only in name, and its fences badly 
kept and much trespassed on. : 


II. ORCHARD TREES. 


‘“‘ Let sage Experience teach thee all the Arts 
Of Grafting and In-eyeing ; when to top 

The flowing Branches ; what Trees answer best, 
From Root or Kernel.” Puiwips “ Cyder.” 


It is the common result of experience in all countries, and on 
every soil, that the quality of the Cider and Perry manufactured 
depends very greatly on the particular varieties of Apples and Pears 
cultivated. It was Mr. Thomas Andrew Knight’s opinion that 
‘“‘ Herefordshire is not so much indebted for celebrity as a Cider 
county to her soil, as to her valuable varieties of fruit.” So too 
does the French Commission in its admirable Report, ‘‘ Ze Cidre,” 
lament, again and again, the absence in these days of that intelligent 
industry in the selection of the best varieties of fruit for cultivation, 
which so distinguished the planters of last century. ‘There is much 
force in these observations, though they do but present a onesided 
view of the true cause of the decadence in the quality of Cider and 
Perry. The present state of our Orchards is most unsatisfactory in 
this respect, since they contain so large a proportion of varieties 
which are without name, wanting in character, and it must also 
be added, failing in merit. 


SEEDLINGS. 


“‘ An innate Orchat every apple boasts.” 
PHILIPS “ Cyder.’ 


Every Orchard farm, properly cared for, has a nursery for 


SEEDLING TREES. 21 


young trees in some out of the way corner, well protected and well 
looked after. Young Crab stocks are reared from the kernels 
left uncrushed in the cake from Crab Apples, after the verjuice 
has been made. The young plants spring up, and after a few 
careful transplantings, in five or six years become strong enough to 
graft with varieties of fruit, whose merits are established. 


The most approved method is to separate the pips from the 
cake by washing, so as to obtain clean seed. Mix this with moist 
sand, or light mould, and set it aside until February. Then sow 
thinly in drills, an inch deep, on a firm well manured soil, made as 
for an onion bed. A few vegetate immediately, but most of the 
kernels will remain a year in the ground before the young plants 
appear. The seedlings will grow unequally, but at the end of the 
second year will generally be ready to transplant into rows a foot 
apart, and three or four inches from each other. Here they must 
remain for two years, when the best plants will be strong enough to 
plant out in the nursery in “quarters,” as it is termed, that is on 
ground well trenched, two spades deep, and heavily manured. The 
rows must now be two feet and a half apart, and the young trees 
one foot from each other, when they will be ready for budding the 
following August. Seedlings should always be transplanted early 
in Autumn, as soon as the leaf falls, and never later than the 
beginning of November. 


Young seedlings are very commonly grown from the Apple 
kernels in the cake thrown aside from the cider mill. ‘These young 
Apple seedlings spring up often unsown. ‘They are planted out, and 
beyond question often escape grafting altogether. They are left 
where they grow, and if they are found to bear a good looking 
“eyeable” fruit they get planted out to supply the vacancies that 
are so constantly occurring in the Orchard from one cause or other. 
It is owing to this careless practice that worthless varieties are now 
found to prevail so extensively. 


Those who plant Apple pips or kernels with the view of 
producing new varieties of fruit will find the process tedious. 


22 SEEDLING TREES. 


Jam qu seminibus jactis se sustulit arbos 
Tarda venit, seris factura nepotibus umbram. 


VirGIL, Geor. II. 578. 


But slowly comes the tree which thou hast sown 
A canopy for grandsons of thine own. 


BLAKEMORE, /7aus. 


Mr. Thomas Andrew Knight found from his experience that . 
Apple-tree seedlings took from five to twelve years to come into 
bearing ; whilst Pear-tree seedlings do not bear fruit until they are 
from twelve to eighteen years old. Seedling fruit trees moreover 
are for the most part worthless, and they should never therefore be 
planted out in the Orchards until their value has been tested very 
carefully. The direct and only satisfactory manner of doing this is 
to examine the juice of the ripe fruit by the Saccharometer, which 
will show its richness by its density. The result is so rarely favour- 
able that much patient perseverance is required. A special exhibi- 
tion of Seedling fruit trees was held at Yvetot in Normandy, when 
172 selected varieties were sent for examination. Nine only of these 
furnished a rich juice of high density. Again, Monsieur Legrand of 
Yvetot, out of 65 carefully grown Seedlings, obtained only one single 
variety worth cultivating. Mr. Thomas Andrew Knight met with 
the same result, for amongst the many thousands of Seedlings he 
grew, few indeed proved to be of any value. 


The advantages of Seedling trees are very great. They are 
more robust and hardy, and consequently they bear more freely, 
and difficult as it may be to obtain good ones, they must still be 
grown. It is the right way to obtain new varieties of excellence. 
The attempt is always interesting, and a philosopher has said that 
‘“‘he who provides a new fruit renders a greater service to mankind 
than he who wins a great battle.” It does require great patience and 
perseverance, and unselfish fortitude too, for it is not every one who 
could bear with trustful equanimity to be told that the Seedlings he 
has grown himself, and watched and petted for years, are worthless 
as varieties, and good only as stocks for grafting. 


BUDDING AND GRAFTING. 23 


BUDDING AND GRAFTING. 


Of every suit 
Graffe dainty fruit. 
Graffe good fruit all 
Or graffe not at all. 


TUSSER (1620). 


Budding is much more practised in these days than formerly. 
It presents greater economy in material, in labour, and above all 
in time. Young Seedlings may be budded about the 3rd or 4th 
year, and if in the following spring the buds should have failed, 
they can be grafted, and the chance of blanks on the bed be 
greatly diminished. Budding and Grafting should both be practised 
in the nursery, where the growth of the Scions may be well 
protected and regularly superintended. The young trees should 
not be allowed to take their places in the Orchard until they 
are strong in the stem, with a good out-line of head, and this 
cannot be looked for before the roth or 12th year of the age of the 
stock. 


A custom has arisen in the Orchards of late years, which is 
often practised with good effect. It is to regraft trees which show a 
diminution of fruitfulness, or are altogether unproductive, although 
they may have attained a considerable age. The Scions should be 
of some strong variety which succeeds well in the locality, and they 
should be grafted as near to the end of the branches as possible. 
They will want careful protection from the wind, but if this is given 
they come quickly into bearing. 


OLD VARIETIES OF ORCHARD VINTAGE FRuItTs.—The names 
of those varieties of Cider and Perry Fruits which were held in the 
highest esteem during the last two centuries have been handed down 
to us in prose and verse. The following great Orchard authorities, 
Dr. BEALE, writing in 1657 ; WORLIDGE, 1675; EVELYN, 1706 ; 
PHILLIPS, 1706 ; HuGH STAFFORD, of Pynes, 1753; MARSHALL, 
1789 ; KNIGHT, 1808, and other writers, give the following apples 
their highest praise. Amongst the earliest in general repute in 


24 OLD VARIETIES OF FRUIT. 


Herefordshire was the Gennet Moyle, as renowned too for its cook- 
ing properties, as for its Cider. ‘This was soon eclipsed by the 
Redstreak, with its varieties, Summer, Winter, Vellow, Moregreen, 
and fed. Evelyn and Philips wrote the fedstreak into higher 
favour than has perhaps been awarded to any other apple : 


“Let every tree in every garden own 
The Redstreak as supreme whose pulpous fruit, 
With gold irradiate, and vermillion, shines.” 
Puiuips, Cyder. 


The Lromsberrow Crab from Worcestershire, and the Westbury 
Crab, a Hampshire apple; The Whitesour, Blackamore, Mydiate, 
Dufflin, Bitterscale, Great White Crab, Deans Apple, and Royal 
Wilding from Devonshire ; the Avier, Otley, Olive and Coleing from 
Shropshire ; the AZeriot Vsnot, Lings, and Peleasantine from Somer- 
setshire; the Heming, Hagloe Crab, Bromley, and Forest Styre from 
Gloucestershire; and the renowned /oxwhelf, first mentioned by 
Evelyn as coming from the Forest of Dean, and which has since 
surpassed all others in repute. They also name with much favour, 
Woodcock ; Friar ; Pawson ; Oaken Pine ; Stocking Apple; White, 
Reed, and Green Musts ; Summer and Winter Fillets or Violets ; 
Cowarne Red ; Underleaf: Garter Apple; Best Bache; Bennet 
Apple; Elliot ; Coccagee; Dymock Red ; Skyrmes Kernel ; Wood- 
sell; Joeby Crab, and Steads Kernel. Most of these old writers 
also mention the Pearmains and Pippins in great variety, of which 
the most celebrated, even in those days, was the Golden Pippin, as 
well for the long life of the tree, as for the long keeping of its Cider; 
John Apple, or Deux Ans ; Golden Harvey ; Nonsuch ; Mangold, 
or Onton Apple; Summer, and Winter Queening, &c., with “all, 
both Aussettings and Greenings, which have a relish of agreeable 
Piquancy and Tartness.” 


The varieties of Vintage Pears named by these great Orchard 
writers, are the Barland; Horse Pears, Red and White; divers 
Choke Fears, whereof the red-coloured yielded the strongest 
liquors; Zaynton Squash; The Red and Green Squash; John 
Pear ; Money Fear: Lullam Pear ; and some others with local 
names. 


DO SORTS DIE OUT. 25 


The researches of the Woolhope Club during the last nine 
years has fully proved that many of these varieties, formerly so 
highly esteemed, were either altogether lost, or had almost dis- 
appeared from the Orchards. The neglect to cultivate these 
valuable varieties is, doubtless, very much to be attributed to the 
prevailing belief, that, ‘“‘Sorts die out of necessity,” or as Mr. 
THomas ANDREW KNIGHT expressed it, ‘‘There was no renewal 
of vitality by the process of grafting, but that the scion carried with 
it the debility of the tree from which it was taken,” or in other 
words that grafted trees will not live longer than the original tree 
from which the grafts were taken. This opinion, which still prevails 
very much in the Orchards, is not however correct. It is found to be 
wrong by careful observation ; it is opposed to the general laws of 
vegetable physiology ; and indeed it is now generally admitted by 
modern Horticultural Science, that any variety of apple may be 
indefinitely prolonged with proper care and skill. 


The notion that a graft can live no longer than the tree from 
which it is taken seems to rest upon the assurnption, that the new 
wood which grows from the graft is not a new tree, but only a 
detached part of the parent. This is evidently a mistake. <A 
branch produced from a graft is as distinctly a new and separate 
individual, as a branch produced by a cutting. In both cases the 
bud is the source of the new growth ; and physiologically speaking 
a seed itself differs little from a bud, except in being more carefully 
protected, and in being spontaneously detached. The embryo in 
a seed, the bud inserted in budding, the buds in a graft or in a 
cutting, differ only in their position; and each as it developes, 
becomes a new individual, and not a mere dependent portion of 
the parent. The embryo of the seed does undoubtedly give that 
mysterious rejuvenescence of life, which the bud does not, but in 
each case the new plant has an independent existence, a distinct 
and separate life. It inherits more or less of its character from the 
parent tree, but is nevertheless capable of being largely influenced 
by the circumstances of its own position. 


The Woolhope Club resolved to put the question once again to 
the test of practical experience. Mr. RicHARD CaRINGTON, of St. 
John’s Nursery, Worcester, at the request of the Pomona Com- 


26 EXPERIMENTS ON PROPAGATION OF OLD VARIETIES. 


mittee, kindly undertook to conduct the experiment with three 
good old varieties of fruit which were almost gone. The result is 
shown by the following “ SpeciaL Report” to the members of the 
Club, which was issued in June, 1883 :— 


“The Pomona Committee have the great satisfaction to 
inform the Members, that the experiments they have caused to be 
carried on during the last four years, for the restoration of those 
valuable orchard fruits, the Foxwhelp and Skyrme’s Kernel Apples, 
and the Zaynton Squash Pear, have completely succeeded. They 
have now upwards of 800 young trees in vigorous health, viz :— 


Skyrme’s Taynton 
Foxwhelp. Kernel. Squash. 


One year maidens, about 3 ft. high 73. 500 =... @O0. pane 
dwo years old trees, 2 to 5 ft, high 5). (30) 2) 6300s eES 
Standard Foxwhelp trees, 5 to 6 ft. high 100 


These young trees have been distributed through the county, and 
so far as can be judged at present are doing well.” 


The difficulty of procuring true grafts of the old noted 
varieties is often very great; for example, it was not until 1883 
that they were able to obtain grafts of those valuable fruits, /ovest 
Styre and Hagloe Crab. They were obtained at last through the 
kindness of that excellent practical pomologist, Mr. WILLIAM 
VINER E us, of Minsterworth, near Gloucester, who sent both 
fruit and grafts, and these excellent varieties are now being 
propagated by Messrs. Cranston & Co., of King’s Acre 
Nurseries, Hereford. 


MODERN VARIETIES OF ORCHARD VINTAGE FRuiTs.—The new 
varieties of Cider Apples and Perry Pears introduced into our 
Orchards during the present century are very numerous. Several 
of the old varieties already mentioned still remain with us and retain 
this renown. The Foxzwhelp which has been the favourite apple for 
nearly two hundred years still lives and is propagated, and this is 
also the case with several others of the old varieties, such as 
Dymock Red; Cowarne Red ; Bromley ; Styre Wilding ; Skyrme’s 
Kernel; Forest Styre; Woodsell; Joeby Crab, Hagloe Crab; 
Eliot ; Garter Apple, with others of local repute. 


MODERN VARIETIES OF APPLES. 27 


Many valuable additions have also been made of late years, 
although the history of their appearance and their distribution in 
the Orchards cannot be clearly ascertained. Devonshire adds 
Kingston Black, Golden Bittersweet, Netherton Late Blower, Alford, 
Sweet Buckland, Devonshire Redstreak and many others. Somerset- 
shire has added to her list, Horner, or Hangdown ; Northwood Bitter- 
sweet » Soger ; Red Cluster ; Tremlett’s Bitter ; Lopen Neverblight ; 
Jersey, Chisel and Mlenter ; Farmer Fearland , Langworthy’s Sour 
and Szweet Natural ; Morgan’s Sweet; and various local varieties. 
Gloucestershire rejoices in ew Bromley; Red Royal; Ansell; 
Rusty Coat; Maggie; Morris Pippin ; Grittleton, Red and Yellow ; 
and others. Worcestershire adds Yellow Styre,; Cider Brandy 
Apple; Golden Worcester; Ramping Taurus ; Red Splash ; and 
many local varieties. Herefordshire also presents many novelties 
of value, such as £ggleton Styre; Royal Wilding; South Queening ; 
Cider Ladies Finger; Green Wilding ; Black Wilding ; Pym 
Square; Munn’s Red; Yellow, Spreading, and Upright, Redstreaks ; 
Wilding Bittersweet; Bran Rose; Red Styre,; Cook's Kernel ; 
Reynolds Crab; Knotted Kernel; Carrion, Golden Moyle; ked 
Bud; Black Bud; Tanners Red; Pin Apple; and many others, 
which for the most part have but little merit. 


Several of the most valuable apples introduced into our 
Orchards during the present century, have not been alluded to in 
this list, they are the so-called “ Norman” apples. <A great doubt 
has been felt for some years, as to whether these ‘“‘Norman” apples 
were really varieties from Normandy, and every effort has been 
made to ascertain their history and origin. 


Marshall in his book on “ Rural Economy” (1789), in the 
chapter on “‘ Herefordshire Orchards,” first notices the fact, of the 
name ‘ Norman” have been given to a Wilding growing in a 
hedgerow near Ledbury. He very properly points out the error ; 
but from that time, notwithstanding, the custom seems to have 
prevailed more and more, until of late years, all seedlings, or 
other unknown fruits, especially if they are ‘‘ Bittersweets,” have 
had the name “Norman” attached to them. ‘The absurdity is 
very glaring, when the varieties are named after Englishmen, as 
Barnett’s Norman, Hawkins Norman, Phillips Norman, &c. ; or 


28 SO-CALLED NORMAN APPLES. 


from English villages, as Cummy Norman, Didley Norman, Marden 
Norman, &c.; and equally self evident is the anomaly, when 
such names as “ American Duke,” Duke of Normans, Pride of 
Normans, &c., are given to them. 


There are nearly twenty of these so-called Norman apples in 
our Orchards, and several of them have become well-known 
through the county, and are highly esteemed. It was resolved 
to compare them with the real apples of Normandy. In the year 
1883, through the great kindness of Monsieur FELIX DENNIS, a 
merchant at Havre, a very fine collection of cider apples waz 
obtained direct from Normandy, and sent to Hereford. Eighty-five 
of the best Norman varieties were exhibited in the Woolhope 
Room, at the Free Library; but not a single one of them was 
similar to any of the Herefordshire fruits. In order to complete 
the experiment, it was necessary to take the first opportunity of 
placing these so-called ‘‘Norman” apples of this county upon 
the tables in Normandy. 


Last year, 1884, a grand Congress of the Pomological 
Societies of France was announced to be held at Rouen. THE 
SocIkTE POMOLOGIQUE DE FRANCE, in conjunction with the 
ASSOCIATION POMOLOGIQUE DE L’ouEsT decided to hold its 
Session at Rouen, from October 2nd to the 12th; with the co- 
operation of the SocikTE CENTRALE D’HORTICULTURE DE LA 
SEINE-INFERIEURE and other kindred Societies from the Départ- 
ments of LA MancuHE, ILLE ET VILAINE, &c. Exhibitions of 
Table Fruits and Vintage Fruits were also held, including Cider, 
and all other Orchard products and Orchard Machinery. An 
invitation was sent to the Woolhope Club to attend the Congress, 
and a Committee consisting of Dr. Hocc, of London; Mr. GEo. 
H. Pirer, of Ledbury; and Dr. Butt, of Hereford, was ap- 
pointed to represent the Club at Rouen and to compare the Fruits 
of Herefordshire with those of Normandy. 


The ability and energy with which these gentlemen carried 
out their duties may be almost said to have added an international 
feature to the Congress. The Report of the Committee is attached 
to this paper. Its success was most gratifying, and, as will be seen, 


ROUEN POMOLOGICAL CONGRESS. 29 


a Gold Medal was awarded to the Herefordshire Table Fruit; a 
Bronze Medal to the Vintage Fruit; a Silver Gilt Medal to the 
Cider from mixed fruit, and a Silver Medal to Cider made from a 
single variety of Apples; and a large Silver Medal was also given 
to a bunch of Black Alicante Grapes from Eastnor Castle. To the 
parts already published of the present work, the high reward of a 
“ Diplome d’Honneur” was given from each of the Societies under 
whose auspices the Exhibition for Table, and Orchard fruits, were 
held. The very high personal compliment of a Gold Medal, was 
also given to Dr. Hoce for the great services he has rendered to 
Pomology. 


In the comparison of the Orchard Fruits of the two countries 
the labours of the Committee were also very effective and practical. 
They have proved as far as possible, that the so-called Norman 
apples of Herefordshire are not really Norman fruits ; and it may 
be added, that the result of a long series of enquiries renders it 
almost uncertain, that they are mere local seedlings. The con- 
clusion therefore is, that wherever the name ‘ Norman” has 
hitherto been attached to a descriptive prefix, it should at once be 
changed into “ Hereford ;” and where it is attached to the name of 
an English person or an English place, it should be changed to 
“ Kernel,” or “Seedling.” The following varieties, which were 
exhibited at Rouen, will therefore lose their Norman appellation, 
and assume the following names :— 


Biack HEREFORD. RED HEREFORD. 
BROADLEAVED HEREFORD. SPREADING HEREFORD. 
Brown HEREFORD. SHORTJOINTED HEREFORD. 
CHERRY HEREFORD. SQUARE HEREFORD. 
GREEN HEREFORD. STRAWBERRY HEREFORD. 
HANDSOME HEREFORD. SWEET HEREFORD. 
HEREFORD BITTERSWEET. UPRIGHT HEREFORD. 
HEREFORD REDSTREAK. YELLOW HEREFORD. 


The right name of the apple hitherto called White Norman, is 
WuiteE Bacu, which it must retain; P%i/lip’s Norman should be 
PHILLIP’S KERNEL; Warden Norman, MARDEN SEEDLING, and so 
on forall varieties bearing the names of English persons, or English 
places. 


30 MODERN PERRY PEARS. 


The great care with which the Committee carried out their 
next very important duty, that of selecting some of the best Norman 
Apples to introduce into Herefordshire, is shewn by the Report. 
The apples they have selected are RoucE BRuyERE, BRAMTOT, 
MEDAILLE D’OR, BEDAN-DES-PARTS, MICHELIN, ARGILE GRISE, DE 
BOUTTEVILLE, and FR&QUIN AUDIEVRE. Sections of these several 
apples with the history, description, and analysis of each of them, 
will be found in the body of this work. 


The Perry PEARS now most in favour in our Orchards are the 
varieties, Zaynton Squash; Thorn Pear, Barland; Yellow and 
Black Huffcap ; Moorcroft and White Moorcroft, the Longlands, 
Old, Winnal’s, and White Longland; Chaseley Green; Aylton Red; 
Putt Pear ; Red Pear; Thurston Red ; Rock Pear (a late Worces- 
tershire pear of the highest value), Dymock Red ; Turner's Barn, 
aud there are several other varieties of local repute. 


There can be no question, but that there is a very large per- 
centage of Vintage Fruit trees in the Orchards at the present time, 
which should be ‘ grubbed up” as the country phrase hath it, if 
they are past the age of regrafting at the ends of their branches with 
better varieties. They are useless for making good cider themselves, 
and they serve now but to spoil that which is made from other and 
better apples. The fruit is unsaleable for these reasons, and it would 
be economy in every sense to turn the trees into faggot wood. 


ORCHARD PrRuNiING.—The necessary pruning in the Orchard 
is very apt either to be neglected altogether, or to be carried out in 
excess. In the one case the boughs grow matted together, and bear 
their fruit small in size, and deficient in quality; or in the other, 
whole boughs are mercilessly lopped off close to the trunk, leaving 
those great round scars, commonly called ‘“ Owls faces,” to offend 
the eye of every good Orchardist ; since they show how deeply the 
trees have been injured. It would sometimes seem as if the want 
of faggots suggested ‘‘a turn at pruning,” when the poor trees are 
mercilessly attacked, at the cost of their strength and vigour. 


Apple and Pear trees when full grown require very little pruning. 
“The compleat Planter and Cyderist” says well “while your tree 


ORCHARD PRUNING. 31 


is young, bring it into a handsome shape and order, and when it 
comes to bear fruit forbear pruning, unless in case of broken, or 
such broughs as grow cross, or gall and fret others.” Mortimer gives 
similar advice and adds ‘‘thin most of the outmost branches, or 
where they are thickest.” Thomas Andrew Knight also lays great 
stress on judicious pruning, for he did not fail to observe the injury 
done in the Orchards from the wholesale lopping off of great 
branches. ‘The scar does not get covered, it decays, and the tree 
becomes hollow and is broken off by the wind, or split down the 
middle ; and the term of its natural life is materially shortened ; 
and yet it is not difficult to remove large branches without injury, if 
it is properly done. 

The late Mr. Chandos Wren Hoskins in a paper on “ Pruning ” 
in the Woolhope Club’s Transactions for 1867, has so well explained 
the true principles on which Pruning should be done, that a short 
abstract of his paper will be useful. 


“The trunk of a tree is fed by its branches, just as a river is 
fed by its tributaries. It is not nourished by the sap taken up by 
the roots from the soil, until it has been acted upon by the atmos- 
phere in the leaves; and thus its growth is downward from the 
foliage, and not upwards from the roots. Every branch of a tree has 
smaller branches of its own, and is in fact to them a tree. Now, 
supposing a branch to be condemned, instead of proceeding by 
capital punishment (which admit of no repentance except to the 
inflictor), the humane process is this. Select a branchlet which 
happens to grow in the most favourable direction, and at the point 
where it springs, cut off the main branch obliquely in the direction 
of the growing branchlet, undercutting at first to prevent spaltering, 
_ and prune the wound as much as possible into symmetry with the 
direction of the new leader. In another year or two serve the new 
leader in the same way, and the process may be repeated if requisite. 
The result is this. The growth of the original condemned branch is 
entirely stopped, without its being itself killed, and as the trunk of 
the tree increases, its size gets less in proportion, and may generally 
in a few years be moved entirely without injury, or eye sore, close 
to the stem, that is to say, when the proportionate size of the scar to 
the stem is such, that it will heal perfectly in two or three summers.” 


32 FRUIT TREE ENEMIES. 


Trees grow in very different forms, some are upright, some 
spreading, some straggling in growth, and others altogether irregular. 
The careful pruner will take the peculiarities of every variety into 
consideration and leave in each as much bearing wood as possible, 
always remembering the great physiological truth, that in a healthy 
tree the extent of root surface must be balanced by the extent of 
foliage, to produce a well grown fruitful tree. Mr. T. A. Knight, 
deplored the system of pruning in his day, which consisted in elimi- 
nating every branch in the middle of the tree until at length ‘small 
tufts of branches were left at the extremities of long and large 
boughs.” ‘This is not altogether the fault of the pruner, for in the 
growth of spreading mop-headed trees, the middle of the tree is 
thrown completely in shade, and the smaller boughs if not removed, 
could never bear healthy fruit. It is more commonly the result of 
having them planted too closely together in the Orchard. Cutting 
off main branches should only be required in young trees, and when 
this is rightly done, no leading branch should afterwards be touched, 
and the trees should be left to live out the natural term of their 
lives and fruitfulness. 


FRUIT TREE ENEMIES. 


A volume might be written on the many enemies that attack 
Apple and Pear trees in health and disease, and without much 
avail since few of them admit of the ready application of any 
remedy. A brief notice must yet be given of those which most 
commonly and persistently affect them, such as: Mistletoe, Canker, 
Insects, Fungus, and other vegetable parasites. 


MisTtLETOE ( Viscum Album).—The health and vigour of the 
trees in an Orchard will generally denote the amount of attention 
given to them by the owner; but neither care nor attention can 
keep off mistletoe in a Herefordshire Orchard—Thrushes and other 
birds eat the Mistletoe berries. The seeds they contain, pass 
through their bodies, and are thus sown on the branches of the 
trees they frequent. ‘The young seedlings send their roots into the 
tissues of the tree, and live at its expense for the future. ‘There is 
a common impression amongst Orchardists that the Mistletoe 
renders the supporting tree more fruitful, and that it does but little 


CANKER. z 33 


harm. The idea is a very mistaken one, for Shakespeare truly 
terms it “the baleful mistletoe.” The parasite may and often does 
throw the tree into bearing. The tree seems to make an effort, as 
it were, with the knowledge that it is attacked by a vital enemy, 
which will never leave until it has completely destroyed it, branch 
by branch. The tree in a few years begins to shrivel and decay, 
and the fruit grows smaller year by year, albeit the tree may keep 
up the struggle for many years. 


Something may be done to help the trees. The Mistletoe 
should be attacked bodily, and all established plants broken off, or 
cut closely year by year. - If this is done before Christmas, the 
berried branches will readily sell at any Railway Station at £44 the 
ton. The only effectual remedy however is to destroy the seeds, or 
seedlings. The silvery seeds are deposited by the birds on the 
branches, and the first rain washes them to the underside, where 
the glutinous matter causes them to stick. Here the birds are 
useful. Tits and Finches happily eat many of them, and the quick 
eye of the Orchardist should enable him to destroy many more with 
his spud. If the seed is left alone, the young Mistletoe seedling 
will send its root down the inner bark, and throw out its first leaves 
the second or third year. Nothing now can be done but to cut off 
the branch, if the Mistletoe is distant from the trunk ; or if not, to 
check its growth, by constantly breaking it off. When the tree gets 
thoroughly affected, its place should be supplied by another from the 
nursery. 


CankER.—This disease, the terror of all Orchardists, and the 
bane of most Orchards, is due to debility, which may arise from 
many causes. Canker is almost always actually caused by direct 
injury from accident, or sudden variations of temperature. In all 
cases there is a want of vitality. ‘The tree is old, or delicate. The 
soil is not sufficiently drained, or it is too poor, or for some cause, 
does not suit the variety. Any direct injury to the bark of the tree 
will frequently give rise to Canker, whether this is produced by the 
accidents of wind, or ladders, or clothes lines, or friction of one 
bough or another, or by sudden alterations of temperature (the 
severe frosts of winter, acting on insufficiently ripened wood), or 

Cc 


34 INSECT BLIGHTS. 


by a sudden check to growth from a late frost in spring; all 
which causes lacerate the vessels of the young wood, and Canker 
appears in the following summer. 


Canker commences with enlargement of the vessels of the bark 
more apparent by the way in the Apple, than the Pear tree. It con- 
tinues to increase until in the course of a year or two the Adburnum 
dies, the bark cracks, rises in large scales, and falls off, leaving the 
stem dead and ready to break off with the first wind, if it be not 
before removed. 


The best treatment of Canker is to remove the parts injured 
and give a good supply of nourishment to the affected trees. 
“Want of food” said a good orchardist, “ I have always found to 
be the cause of Canker, and the same may also be said of the woolly 
Aphis. My young trees in the hedge rows became badly effected 
with Canker, and it occurred to me, that the thorns took the nutri- 
ment from their roots. I fed them with a dressing of lime, cowdung, 
and fresh mould, on the surface of the ground. This soon produced 
a good effect, and the trees recovered their luxuriance. I have 
never let my trees want food since and am always rewarded by their 
healthy condition and abundant crops.” 


Insect Buiicuts.-—The great German Entomologist, Kaltenbach, 
gives the number of different Insects that attack Apple trees as 183. 
Of these 20 are Aphides, 32 are Beetles, 115 are Moths and Butter- 
flies, and the remaining 16 belong to other classes. It is only neces- 
sary to mention a few of the more destructive ones. The apple 
Weevil (Authonomus pomorum) is very destructive to the blossom 
and is often very abundant. The Apis malt attacks the young 
foliage and setting blossoms, and its ravages are often too widely 
spread to admit of any direct effective remedy. The apple grub, 
carpocapsa pomonana attacks the fruit in all its stages. 


The most destructive perhaps of all Insect Blights to the trees 
themselves, is the AMERICAN BLIGHT (Aphis lanigera). It attacks 
the woody part of the tree and is very fatal. The insect attaches 
itself to any part of the tree where the cuticle is broken. It is 


FUNGUS BLIGHTS. 35 


viviporous like most other Ap/zdes. It lives on the sap of the tree, 
and by its irritating presence causes excresences of growth, and 
eventually, the death of the branches beyond its situation. It is the 
habit of this Apfzs to retire into the ground during the winter, and 
cluster in the crevices of any available roots, and here it may be 
advantageously attacked. The first remedy again, is to feed the tree, 
then to get at the pest directly, as faras possible, by applying a weak 
mixture of petroleum with soft soap, say, an ounce of petroleum and 
half-a-pound of soft soap, boiled gradually in a gallon of water, and 
apply with a brush wherever the woolly insect shews itself. This 
remedy has the additional advantage of attacking its winter quarters 
at the foot of the tree, as it is washed there bythe rain. ‘This petro- 
leum emulsion is very troublesome to keep well mixed, and when 
the blight is not very extensive, a moderately strong solution of soft 
soap, or of agricultural salt, is much more easy of application, and 
often very effective. 


RED SPIDER. (Gamasus telarius). ‘This insect is sometimes 
very destructive to the leaves of Apple and Pear trees. It is believed 
to be due to the state of the soil in which the tree grows, which may 
be too light, or too poor for it, and this belief points out the direc- 
tion in which relief must be sought. 


Many other insects attack Apple and Pear trees, such as 
Episema ceruliocephala,; Cheimatobia brumata,; FPorthesta aurifiua ; 
Lozotenia rosana,; Tortrix heparana; Tortrix ribeana,; Tinea 
corticella ; Curculio vastator; Semasia Weberana ; with several | 
other species of Aphis, Acarus, and Coccus. ‘The visits of these 
enemies however are for the most part local, and their presence can 
only be met by the partial remedy of smoking to windward, where 
there may be plenty of damp straw or mouldy hay, at hand, to give 
the opportunity of doing so. 


Funcus Biicuts.—Fungus growths are always unwelcome 
guests in an Orchard. A botanist may admire a fine Polyporus 
hispida, or rejoice in a magnificent cluster of Agaricus (Pholiota) 
sguarrosus with its leopard-like spots growing from the bole, or at 
the foot of an apple tree, as it so commonly does ; but these with all 


36 VEGETABLE BLIGHTS. 


their tribe do but indicate decay within. They should of course be 
removed at once, though the disease upon which they have fed 
will exist there still. 


MiLpEw.—Blight, or Mildew, is another fungus, or Microscopic 
Oidium growing on the young leaves and shoots of the tree. It 
may appear at any time from Spring to Autumn. It causes first a 
white mealy appearance of the young shoots and leaves; which 
then curl up, grow black, and drop off to the great detriment of 
the trees, if the Mildew has attacked them extensively. This fungus 
appears under certain atmospheric conditions, such as moisture 
with a sudden prevalence of cold winds, checking growth. _ Its 
remedy is well known to be sulphur, when it admits of proper 
application, which can seldom be the case in an Orchard. The 
common practice of whitewashing the trunks of the trees would 
render good service in checking all Fungus Blights, if they would 
but remember to add to every gallon of whitewash a handful of 
sulphur to be exhaled by the sun, during the heat of summer; and 
if too they add a handful of soot to sober down the glaring effect 
of the whitewash, it will be a great improvement. 


Rust (Helminthosporum pyrorum).—TVhis is another micro- 
scopic Fungus, which, in cold wet summers, as in that of 1879, is 
most destructive to the Perry Orchard. It appears in patches on 
the leaves of the Pear trees and on the fruit, and seldom ceases to 
spread, so long as a leaf, or a Pear, is left on the tree. estelia 
cancellata and some other microscopic plants could also be named, 
but their presence and power of inflicting injury, depend more on 
the season, than on any other cause ; and they admit of no remedy 
that would be available over the extent of an Orchard. 


VEGETABLE BLiGHTs.—Lichens and Mosses of many kinds 
often abound in low lying Orchards. The Lichens, commonly 
called ‘Old Man’s Beard” (Romatlina fastigiata, Evernia prunastri, 
Usnea barbata, &c.), sometimes completely cover the great and 
small branches of the trees. They are the attendants of a damp 
atmosphere, and derive their sustenance from it. ‘The trees want 
more air and sunshine, and the ground is seldom well drained, 


FRUIT MANAGEMENT. 37 


where the trees present this aspect. The only injuries they occasion 
the trees is by preventing the access of light and air to the 
branches, besides harbouring the numerous leaf eating and other 
insects, whose presence is not desirable. Drainage, pruning and 
feeding the trees, are the best preventive means. When the 
Mosses and Lichens exist on the trees of high value, it will 
perhaps repay the trouble to scrape them off and wash the boughs 
with a strong solution of soft soap, or with lime water, to check 
their fresh growth. 


OTHER TREE ENEmiES.—AIll orchard writers dwell at consider- 
able length on many Orchard enemies, such as Cattle, Hares, 
Coneys, Moles, Water-rats, Birds, Snails, Caterpillars, Pismires 
and Ants. ‘These enemies must be met, as they occur, by the 
practical ingenuity of the Orchardist. The most real are Hares and 
Rabbits, which in severe weather, when the ground is covered by 
snow, and other food is scarce, will sometimes. destroy an 
orchard by barking the young trees. In addition to the gun, the 
best remedy is the lime and sulphur wash, very freely applied. 
Furze if at hand may be tied round the tree stems; but wire 
netting is the only effectual remedy, when the animals abound and 
their need for food is pressing. The use of grease, tar, or petroleum, 
so commonly recommended, are better avoided, since they are apt 
themselves to be injurious to the young trees. 


III. FRUIT MANAGEMENT. 


The customs which prevailed in the Orchard two hundred years 
since are very different from those followed at the present time. 
The early Ciderists divided their fruit into three classes. ‘The first 
consisted of such Apples as would make a summer cider for 
immediate drinking; as the Codlings ; Jenettings ; Spice Apple ; 
Summer Queening ; and all the early summer fruits. The second 
class consisted of those that made the best, and richest, and longest 
keeping cider, and embraced all the established varieties of cider 
fruits, as Gennet Moyle ; Redstreak ; Bromsberrow Crab; Golden 


38 FRUIT GATHERING. 


Lippin ; Westbury Crab; Harvey Apple ; John Apple; Underleaf ; 
Stocken Apple ; Oaken Pin; Elliot ; Nonsuch ; Musts, Fillets, &c., 
Gc. Lastly, the third class contained such fruits as made “a 
pleasant, sweet, acceptable Cyder, though not long lasting” useful 
for the table, such for example, as Pippins ; Pearmains ; Gilly- 
Jlowers ; Marigolds ; Golden Rennetting ; Winter Queening, &c. 
The early Ciderists thus recognized the fact, that in Cider districts, 
Cider could be made from all varieties of Apples ; but at the same 
time they shewed a keen appreciation of the varying qualities of 
Cider, made from different varieties of fruit. In the present days 
of cheap and easy transit, the first and third of these classes find a 
more lucrative sale in the markets for domestic consumption, and 
they are only used for making Cider in some exceptional year, or 
for some peculiar reason. The Apples now used for making the 
best quality of Cider, and the same may be said of Pears for Perry, 
are special varieties grown for the purpose; and such as are not 
worthy of consideration for use in any other way. ‘They vary as a 
matter of course as to their season of maturation, and are therefore 
practically divided into early, mid-season, and late varieties ; and 
thus in well regulated Orchards, the mill is supplied in convenient 
succession. In the Channel Islands, in Germany, and sometimes in 
America, it is still the custom to use the best varieties of dessert 
fruit, both of Apples and Pears, for the manufacture of Cider and 
Perry, but it can scarcely be said that the result justifies the 
practice. 


FRuIT GATHERING.—The first care of the Orchardist is to 
gather the fruit when sufficiently ripened, and this period will vary 
considerably, not only according to the season, but also according 
to the varying aspects of the tree. 


“Fruit gathered too timelie will taste of the wood, 
Will shrink and be bitter, and seldome prove good ; 
So fruit that is shaken, or beat off a tree, 

With bruising or falling soon faultie will be.” 


TussER.—Loints of Good Husbandry. 


FRUIT GATHERING, 39 


The ripeness of the fruit is generally indicated by the change 
of colour, by the perfume and flavour of the fruit itself, by the 
blackness of the pips, and by the fact of its beginning to fall from 
the tree ; but the experience of the fruit grower enables him easily 
to recognize the proper time for gathering it, even in the varieties in 
which these signs may not be very manifest. The earlier kind of 
Pears and also of Apples, will generally be ready about the end of 
September, and with this early fruit it is customary to mix such of 
the windfalls as may be in good condition; and thus clear the 
ground for the better qualities of fruit. The gatherings from which 
the best cider is made usually occur about the second or third week 
of October, and by the end of the month the trees should be 
cleared of even the latest varieties. 


“The moon in the wane gather fruit for to last, 
But winter fruit gather, when Michael is past.” 


TUSSER. 


The mode of gathering the fruit also demands attention. The 
better kinds of fruit, such as are required for the market or domestic 
use, must be carefully hand picked, since every bruise will injure 
them; but this extreme care is not necessary for the varieties required 
for Cider or Perry now under consideration. ‘These may be gently 
shaken from the trees on to a layer of straw, unless the grass is 
abundant. A coarse cloth, or piece of sacking, placed to receive 
the Apples is very convenient for removing them. The simple plan 
recommended by Marshall cannot be surpassed. As soon as the 
spontaneous fall of fruit begins to take place he recommends the 
first gathering to begin. The boughs should be gently shaken by 
means of a pole with a hook attached to it, but the fruit that sticks 
firmly to the tree must be left to become more mature, and be 
shaken off at a later period. ‘This practice is still followed in the 
best Orchards, when the trees are thus gone over, three, or some- 
times four times, at intervals of ten or twelve days, until the whole 
crop has been matured and collected. The fruit which falls the 
second time, is considered the most favourable for the best and 


strongest liquor required for bottling. 


40 « “APPLE HEAPS. 


APPLE HEAPS: 


“The farmer, with foreseeing view, 

Prepares himself for the forthcoming spring ; 

Nudg’d by the ripen’d fruit that silent falls 

On the long grass beneath ; at early morn 

He clears the Orchard boughs, and piles the fruit, 

And the press gushes in the pleasant juice.” 
PartTrRiIvGeE’s Lxglish Monthly. 


As* the fruit is collected from the treés it is) placed)@m 
heaps, until it becomes ripe and mellow for the mill. There 
has been much discussion as to the position and formation 
of the Apple heaps. ‘The common practice is to place them on 
the plain ground in the Orchard itself, or in some convenient place 
by the homesteads. They are usually made from about eighteen 
inches to two feet six inches in thickness, and left without any 
protection either from the sun, from the rain, or from frost, not to 
mention the fowls and wild birds. Thus they remain for some two 
or three weeks, to as many months, with the later varieties, to suit 
the convenience of the cider maker. Marshall recommends that 
the fruit after being collected perfectly dry should be laid up under 
cover in an open shed, or where a thorough current of air can be 
had, in heaps not more than ten inches deep. ‘The best writers of 
the 17th century gave the same advice. Marshall admits that this 
practice was not followed in his day any more than it is at present. 
It is scarcely likely ever to be followed in large Orchards, although 
the advice is both good and sound. 


The different varieties of Apples should always be placed in 
separate heaps, so as to insure their being sent to the mill when 
uniformly ripe and mellow. With the exception of a few varieties 
of noted excellence, Cider is made from different sorts of Apples 
mixed together, and here the good judgment of the Cyderist comes 
into play, to mix the varieties which will best improve each other. 


“There are, that a compounded Fluid drain, 

From different Mixture, Woodstock, Pippin, Moyle, 
Rough £/ot, sweet Pearmain, the blendid streams 
(Each mutually correcting each) create 

A pleasurable Medly, of what Taste 

Hardly distinguish’d.” PHILLIPS, Cyder. 


APPLE HEAPS. 4I 


Apple heaps on the open ground may be from one to two feet 
in thickness, without fear of the fruit becoming heated, but on a dry 
floor, the depth should not exceed one foot. The heaps should 
most certainly be protected from changes of weather, and if placed 
in rows this may readily be done by thatched hurdles resting on a 
pole running above the heap. These may be easily moved or 
replaced, and if frost should set in be covered with clothes or 
tarpauling. ‘The sun, by causing a partial fermentation, is injurious 
to the apple heaps, but still more is the rain. If this is doubted, let 
a whole and sound Apple be placed in a glass of clear water and 
allowed to remain there for seven or eight hours. In this short 
time, the water will have taken a rosy hue, and the sweet taste of 
the Apple, whilst the Apple itself will have lost much of its flavour. 
The explanation is, that by the natural laws always in operation, 
between fluids of different density, the law of endosmore and 
exosmore, the water has passed into the Apple, and juice has passed 
out into the water, greatly to the injury of the fruit. Frost is also 
very injurious to fruit, for when it has once been frozen, it will never 
ferment properly. A French chemist found the loss to be about | 
one and a half per cent. of alcohol from the juice of fruit that had 
been frozen. 


It is most desirable therefore that fruit should be protected, 
but it is seldom done. During the Autumn and Winter of the 
years 1878-9, and 1879-80, though fruit was scarce, rains frequent, 
and frost severe, it was a rare circumstance to see the Apple heap 
protected. 


Cider makers in all ages have agreed, that the fruit must be 
used in its best condition to make good Cider. As it is put in the 
baskets at the heap, to be carried to the mill, all the bad Apples 
should be rejected. Unripe fruit contains but little’ sugar, or 
flavour ; heated, or frost bitten fruit will not ferment properly ; and 
bruised and rotten fruit introduce elements of injurious fermen- 
tation. All watery or inferior fruit should be ground by itself, since 
it must of necessity make inferior liquor. To use all the fruit 
together, ripe and unripe, good and bad, is fatal to the production 
of superior Cider. ‘The quaint remark of Worlidge on this careless 


42 THE MILL. seo 


custom is as true at this time, as it was in his own days (1675). 
“This error, or neglect, hath not onely been the occasion of much 
thin, raw, phlegmatical, soure, and unwholesome Cider, but hath 
cast a reflection on the good report that Cider well made, most 
richly deserves,” and he adds very sensibly, ‘‘ better lose part of the 
Cider, than spoil the whole.” 


Pears are not considered to require so much care and good 
management as Apples do before they are carried to the mill, and 
the usual custom is when the fruit begins to fall freely, to shake off 
the remainder of the crop, and grind the whole without delay. 
The long keeping varieties require to be placed in heaps as Apples 
are, and are of course much improved by being allowed to become 
uniformly ripe. 


THE MILL. 


“Lo! for Thee my Mill 
Now grinds choice Apples, and the British Vats 
O’erflow with generous Cider.” 


Pures * Zo his friend Harcourt in Ltaly.” 


The mode of extracting the juice from Apples and Pears 
to make fermented liquors, seems to have been of the rudest 
kind until a comparatively recent period. The fruit was 
grated or crushed in any rough and simple way, and since the 
quantity made was but trifling and labour cheap, it answered 
sufficiently well. Worlidge writing near the end of the 17th 
century says “The operators did beat their fruit in a trough of 
wood or stone, with beaters like unto wooden pestles, with long 
handles, whereby three or four labourers might beat twenty or thirty 
bushels in a day.” When a large quantity of fruit was grown and 
Cider and Perry became articles of commerce, it was necessary to 
find out some process more economical and expeditious. The 
happy idea occurred to some one—whose name is lost to a grateful 
country—to make the trough of a circular shape, and roll round a 
heavy cylinder in it. The original mill was of rude construction, 
and both the wheels, or cylinder, and trough, were made of wood 


THE MILL. 43 


studded with hobnails. ‘The wooden cylinder soon gave place to 
stone for the advantage of its weight, and this entailed the necessity 
of making the trough of the same material. A mill thus con- 
structed and worked with one horse, crushed the fruit so rapidly as 
to make from two to three hogsheads daily. 


‘Blind Bayard, worn with work and years, 
Shall roll the unweilding stone from morn to eve.” 


Puiuips, Cyder. . 


Dr. Beale, in Evelyn’s “ Pomona,” speaks of some mills so 
large as to be able to grind half a hogshead at a time. The con- 
struction of such a mill required the heaviest and most durable 
stone. In Herefordshire, the Millstone Grit from the Forest of 
Dean, soon came to be noted as best suited for this purpose. Such 
a mill, was necessarily expensive, and so efficient, that at first one 
mill would serve for the district ; the grist in the shape of Apples 
and Pears being brought to it from all the surrounding Orchards. 
In course of time, as Orchards multiplied, every large farm had its 
own mill, and at the present time they are very numerous and most 
of them regularly used. The great fault of the stone mill is, that 
the pulp is apt to roll too quickly before it, and the fruit may thus 
escape being evenly crushed, a fault not altogether obviated by the 
diagonal grooving. ‘The trouble of removing the pulp from the 
trough is another of its disadvantages. 


About the year 1689, Worlidge invented a moveable iron mill, 
which he called the “‘ Ingenio,” a name borrowed from the Cubans, 
who curiously enough grind their sugar canes at the present 
day, with a machine thus called. With this mill he tells us, 
that “two labourers, one feeding, and the other grinding, can 
manage eight bushels an hour by interchanging all the day, with 
ease and delight.” The “ Ingenio” was introduced into Somerset- 
shire many years before it reached Devonshire, Gloucestershire, or 
Herefordshire, where the Stone Mills were in general use. Marshall 
speaks of the Stone Mill as “an unfinished machine ”—whilst 
Thomas Andrew Knight, some twenty years later, attributes much of 


44 GRINDING. 


the celebrity of Herefordshire Cider to the perfection of the Stone 
Mill ; and this feeling in its favour exists more or less throughout 
the county at the present time. 


The French have paid great attention to their fruit machines. 
They have one, the “ Ecraseur,” (Salmon and Bergot), which grinds 
seventy-five bushels per hour with ease; and this has now been 
surpassed by the “ Weraseur Universal,” which with only one pair 
of granite cylinders will grind two hundred bushels of fruit per 
hour, besides being ready at other times to do the whole work of 
pulping the roots of all kinds, which may be required on the farm. 


Various mills have been invented of late years. Mr. Davis, of 
Linton, near Ross, has introduced an admirable machine, in which 
the crushing power, by a clever application of the French principle, 
is very considerably increased by causing the two stone cylinders to 
rotate at different degrees of speed. Indeed there is some fear of 
the machinery becoming too rapid and too perfect to obtain good 
Cider. 

A traction steam engine in these days draws the mill and an 
attendant press into the Orchard ; grinds up the fruit heaps at a 
rapid rate ; and presses the pulp forthwith. The math, or cake, is 
rejected on the spot, and the casks at once filled with the must. 
The whole process is completed, with an economy of time and 
labour that can scarcely be exceeded. The economy is false, when 
the result is taken into consideration, for the best Cider is not to be 
made in this way. Ifthe mill were taken from time to time to the 
Orchard as the different varieties of fruit ripened, the economy 
would be lost. And thus it comes to pass that all the Apples are 
ground up at once 


early and late varieties—ripe and unripe—they 
are all submitted together to the mill and the press, No time is 
allowed for the pulp, or “‘pommage,” as the old writers call it, to 
commence fermentation exposed to the air, or for the juice set free 
to extract the full flavour of the fruit from the rind, the pips, and 
the more solid parts, and thus the liquor loses flavour, and the so- 
called economy defeats itself. 


GRINDING.—The degree of fineness to which the fruit should 
be reduced into pulp has been much discussed. ‘The old writers 


GRINDING. 45 


considered the fruit need not be ground very small, though it was 
the common practice in their day to do so with the view of getting 
more juice. Marshall says that in the South and everywhere except 
in the Cider Counties, it was believed that the cellular juice of the 
fruit alone formed the necessary ingredients of good Cider. In 
Herefordshire it was always commonly believed as it may be said to 
be now, that the flavour of the Cider was chiefly derived from the 
kernels, or pips, and the colour from the skin of the fruit; and it 
was therefore held to be all important that the pips should be 
crushed in the mill. M. Berjot, a distinguished French chemist, 
who studied the subject closely, and who wrote a prize essay on the 
“Chemical Analysis of the Seeds of Apples,” proves by numerous 
experiments, that for Cider of the best quality, it was better not to 
crush the pips, because the diffusible odour of the essential oil they 
contain, spoilt the delicate flavour of the Cider ; but with fruit of an 
inferior quality, deficient in flavour, it was an advantage to do so, 
since the pips gave their own flavour to it, and took away the earthy 
taste it is otherwise apt to have. M. Berjot invented a mill specially 
designed to tear up and crush the fruit without bruising the seeds. 


Monsieur Hauchecorne distilled the spirit from Cider made 
with the pips, and from that made without pips, and obtained 
excellent brandy from both, though the flavour was different. The 
judges pronounced them to be equally good.—‘“ Le Cidve,” p. 341. 


The common belief, therefore, that it is necessery to crush the 
pips to obtain the best quality of Cider, is not correct; and the 
impression also, that its colour is derived from the skin is equally 
wrong, for, as was pointed out by Marshall, the palest coloured 
Apples often produced the ruddiest Cider. He instanced the 
Hagloe Crab, and it is equally observable in Cider from the White 
Must, the Forest Styre, the White Bache, the Vellow Hereford, and 
several other Appies, that have but little, or no colour themselves. 


In grinding the first portions of fruit, especially in a dry 
season, it is necessary to sprinkle water over the Apples, “ to wet 
the mill,” as it is termed. The juice first procured will be used to 
give moisture to the succeeding grindings. The facility with which 


46 FERMENTATION. 


water may be added is to be lamented, for in this way the character 
of the Cider is often much deteriorated. It may be sold at a 
cheaper price, but increase of bulk increases trouble, and therefore 
expense, and the adulteration prevents the possibility of obtaining 
the price which a better cider would command. 


The solid portions of the pommage, that which remains in the 
pressing bags, now called the ‘‘ math,” “cake,” or ‘‘cheese,” and 
by old writers “‘ powz” or “murc,” is often re-ground at the mill, 
with the inferior fruit, and the addition of a considerable quantity 
of water. In this way an inferior Cider, Cyderkin, or Purre, for 
home use, is legitimately made. 


“Some when the Press by utmost Vigour screw’d, 
Has drained the pulpous Mass, regale their swine 

With the dry Refuse ; thou, more wise, shalt steep 
Thy Husks in Water, and again employ 


The pondrous Engine.” 
PHILLIPS, Cyder. 


The math, or cake, is sometimes mixed with chaff, and given 
to the cattle ; in small holdings, when dry, it is used as fuel ; or 
lastly it is thrown on the special manure heap to be returned in 


this way to the Orchards. 


By common consent Pears require comparatively but little 


grinding. 


IV. FERMENTATION. 


CLEANLINESS.—In all the varied processes for converting the 
juice of the Apple and Pear into Cider and Perry, from the very 
beginning to the end, the most scrupulous cleanliness is required. 
The Mill should be thoroughly cleaned before the fruit is brought 
to it; if of stone it must be scrubbed throughout ; the iron clamps 
which unite the stones, and especially the leads, which fix them, 
must be carefully cleaned. If it is an Iron Mill, not only should 
the stone rollers be scoured, but any rust that may have formed on 
the framework should be rubbed off, The juice of the Apple wil 


FERMENTATION. 47 


not dissolve the metal, unless it is left long in contact with it, but it 
readily dissolves the dull grey powder which forms on lead, or the 
brown rust of iron, which are oxides of the metals ; while the salt 
formed, being soluble, is carried through the process of fermen- 
tation, and remains in the Cider. The salt of iron, if strong 
enough to be injurious, would discolour and spoil the Cider, so no 
more need be said of it ; but the salt of lead is more dangerous, 
since it sweetens the Cider, and gives no evident sign of its 
presence. 


In almost all the Cider districts, the most painful cases of colic 
frequently occur from want of care to prevent the contact of apple 
juice with lead. Sometimes a portion of juice is left in the trough 
of the mill for many days, which dissolves the oxide on the lead 
soldering of the clamps connecting the stones together ; or some- 
times when white lead has been most thoughtlessly used by the 
cooper, as caulking to prevent leakage in the casks, it is present 
in its most dangerous form, for the juice dissolves it easily. 


‘Evil is wrought by want of thought, 
As well as want of heart.” 


Hoop, “ Zhe Lady’s Dream.” 


Or lastly, and this is perhaps the most frequent cause of all, the 
Cider takes up the lead from the Cider engine at the bar tap ; and 
the “ Boots,” who drinks the first jug drawn in the morning, instead 
of throwing it away, as directed, as is the general rule, gets a most 
painful and serious illness. ‘TOO MUCH CARE CANNOT BE TAKEN 
TO PREVENT THE CONTACT OF CIDER WITH LEAD, EITHER IN ITS 
MANUFACTURE, OR IN ITS PRESERVATION. 


The barrels or casks must always be carefully examined, and 
if not perfectly clean and sweet they must be made so. Scalding 
with boiling water is the common practice, and some first press 
through the bung hole a yard, or more, of stout iron chain, with a 
cord attached to one end for its removal, and roll the barrel about 
well. A powerful jet of steam thrown into the barrels is far more 
effective than boiling water, for obvious reasons, where circum- 


48 CHEMICAL COMPOSITION OF FRENCH APPLE JUICE. 


stances admit of its application. If not then perfectly sweet, 
sulphur should be burnt in the barrel, and the scalding be after- 
wards used again. It is far better, however, to take out the head 
of every foul, or even doubtful cask, that the cleansing may be 
thorough and effectual. This last excellent practice is followed by 
some of the best Cider makers as regularly as the season comes 
round. 


The Cider house, wherever it admits of it, should be closed as 
tightly as possible, with all the vessels and implements used there, 
and then freely fumigated by burning sulphur within it. In this 
way any germs of injurious fermentation that may exist there from 
previous operations would be effectively destroyed. 


CHEMICAL COMPOSITION OF FRESH APPLE JuIcE.—The 
chemists appointed by the French Congress for the Study of Cider 
Fruits, have given the following analysis of fresh Apple Juice, as 
the mean of many examinations of Juice from the best varieties of 
fruit ; their density varying from 1067 to 1080. 


1000 Parts of Juice contained of : 


Water.. soe 5d at ise 2s OS 
Sugar ee of being converted to ea sat eye 
Tannic Acid, or Tannin _... Be ae ae 5 
Mucilage, or Pectosine (soluble Pectine Gum) ... 12 
Free Acids (Malic, Tartaric, &c.) ... ee si. ey 
Albumen and Fermentable Matter ... se Se 5 
Saline Matters (Lime, Mallates of Potash ad Lime, 

Phosphate of Lime) ... = 125 
Pectic Acid, Coloring Matter, Fixed ana Volatile 

Oils, and Insoluble Substance in Suspension) 2°18 


They found the juice from inferior fruits contained the same 
materials, but in very different proportions, with the exception of 
Albumen, Fermentable Matter, and the Salt of Potash and Lime, 
which were in much the same proportions in all qualities of juice. 
These inferior juices, having a low density, had one third less of 


CHEMICAL COMPOSITION OF FRENCH APPLE JUICE. 49 


Sugar, the Tannin was only 1 part, instead of from 4 to 6; and the 
amount of Mucilage was only 4 instead of 12 parts in a thousand. 
Sebe Clare, =p. 3: 

From an examination and comparison of the best Cider fruits 
of France, Ergiand, Germany, and America, the Congress states 
that the general characters they possess are, good Perfume, slight 
Bitterness, and very little Acidity, with a notable quantity of Tannin, 
and of Mucilage, and a very large amount of Sugar. Sugar, and 
the Alcohol formed from it, are the most important elements of 
Cider, and the best varieties of fruit are essentially necessary for 
their production in sufficient quantity to enable it to travel without 
injury. ‘The best and soundest Cider should contain from 8 to 10 
per cent. of Alcohol (the French say 12 per cent.) ; with from 2 to 
3 per cent. of sugar remaining still unreduced, to give it the highest 
commercial value. 


M. Pasteur gives, as the result of many analyses, that 100 
parts of the Sugar of Fruits capable of being converted into 
Alcohol yield : 


Carbonic. Acid 2. ee Bee we jet WAOLOT 
Aleohol  «.. su ue ee te ie Ao7A40 
Glycerine <=. zy ss sae a on) eee 
Succinic Acid as ae es ies ie OF OL 
Matter yielded to the ferment... a =a . Boe 


Tannin, or Tannic Acid, is the next most important element 
in the fresh juice. It makes the liquor “ fine” more readily, by 
causing the Albumen, the Pectine, and the Yeast plants to be 
deposited ; and thus acts indirectly as an antiseptic, regulates the 
action of the fermentation and prevents the after tendency to 
ropiness, so apt to appear in the liquor from fruits of great richness. 
It is believed also to possess the great virtue, by its astringent 
qualities, of moderating the action of the Alcohol on the system, in 
the wine and other liquors containing it ; and thus rendering them 
at once less exciting, and more strengthening. The French 
chemists state that it requires from 2 to 3 parts in 1000 to produce 
its full effect in the manufacture of Cider and Perry, and that from 
2 to 3 more in rooo should be present for its wholesome qualities. 

D 


50 THE THEORY OF FERMENTATION. 


The MJucilage, or FPectosine, when abundant, forms another 
element of distinction between good and bad juice. It renders 
the fresh juice more thick and viscous, and eventually gives softness 
and body to the liquor. It helps also to preserve the Alcohol, by 
opposing the Acetous fermentation, and is thus always present in 
long keeping Cider and Perry. 


The Malic and Tartaric Acids give the refreshing character to 
Cider and Perry, which is so desirable in a summer beverage. 
The Malic Acid abounds most in Apples, and Tartaric Acid in 
Pears, and their too great abundance is rather to be feared, than 
their failure. The acidity these acids give, together with the Per- 
fume and Litter Principle in the juices, which tend also to render 
the Cider and Perry more pleasant and agreeable, are difficult to 
to determine chemically; but their proper quantity can be esti- 
mated with sufficient practical accuracy by smell and taste. An 
excess of acidity—is the chief characteristic in fruits of poor character. 


THE THEORY OF FERMENTATION.—The natural saccharine 
juices of all fleshy fruits, if left to themselves at a temperature of 
50 to 80 degrees, will immediately begin to take on vinous fermen- 
tation, especially if they are acid, which is usually the case. 
This fermentation, moreover, takes place without the addition of 
any substance to bring it on. Thus, if pulp, or pomage, from 
ripe apples, or pears, as taken from the mill, be left to itself at the 
ordinary autumnal temperature, minute bubbles are soon observed 
to rise to the surface and form a white froth; its bulk will be in- 
creased, and if the thermometer is plunged into it, its temperature 
will be found to have risen. ‘These changes are due to the com- 
mencement of Alcoholic Fermentation. The bubbles contain 
Carbonic Acid gas, and if the juice is tasted, it will be found to 
have acquired a spirituous fragrance due to the formation of alcohol. 
Why should the simple crushing of ripe fruit lead up to a series of 
changes, so curious, and yet so certain? ‘The distinguished French- 
man, M. Pasteur, has occupied some years of his life in attempting 
to answer this question. He has concluded a long series of ex- 
periments, requiring the utmost patience, with the closest attention 


! 


THE THEORY OF FERMENTATION. SI 


to minute details, and he happily possesses the genius, which has 
enabled him to arrive at many very interesting and important 


results. 


M. Pasteur has succeeded in proving that on the external 
surface of all fleshy fruits when they become ripe, there exists 
certain minute particles, or germs, which when brought into contact 
with the ripe juices of the fruits, develop into minute plants, and 
forthwith grow with great rapidity. These plants are the Yeast 
Plants, which belong to a great family of microscopic funguses. 
They are called Saccharomyces, or Sugar-Eating Funguses, from the 
peculiar power they possess of decomposing and living upon the 
saccharine principle of plants, the grape sugar, or Glucose, as it is 
termed by the chemists, and thus causing their elements to be re- 
arranged into Alcohol, Carbonic Acid Gas, Glycerine, Succinic 
Acid, Volatile Acids and other products. 


M. Pasteur obtained these corpuscules, or germs, by washing 
ripe fruit—grapes he first used—with pure distilled water. The 
water was rendered slightly turbid by the presence of an infinite 
variety of minute particles. Under the microscope, many of them 
were shapeless atoms of dust, scales of epidermis, or spicules of 
crystaline matter, but many others appeared to be organised cor- 
puscules, resembling the spores of funguses. These organised 
corpuscules differed considerably from each other, and when M. 
Pasteur cultivated them with all due care in saccharine fluids, he 
found them to swell and germinate at different times and in differ- 
ent ways. In an hour, and often in less time, he observed a copious 
formation of new cells, whilst small bubbles of Carbonic Acid gas 
were given off, showing that the formation of Alcohol had already 
begun. They were thus proved to be true Yeast Plants, or Saccha- 
vomyces. MM. Pasteur traced the growth of several species of Yeast 
Plants under the microscope, all differing in their size of cells, 
shape, mode of budding, and general growth. The most common 
of these plants, to whose growth in the natural saccharine 
juices of ripe fruits the formation of Alcohol is chiefly due, he 
described minutely in 1862, in the Bulletin de la Société Chimique, 
p. 67. These observations were fully confirmed by Dr. Rees, a 


52 THE PLANTS OF FERMENTATION. 


German physician and naturalist, in 1870, and he first attached to 
them, the following specific names : 


Saccharomyces apiculatis ; which is the first to grow, and the 
most minute in size. ; 


Saccharomyces Pastorianus ; which is by far the most active 
and abundant, and which Dr. Rees named after M. Pasteur: and 
lastly, 


Saccharomyces ellipsoides ; which is the slowest in growth, but 
most persistent, and which forms the ordinary ferment of wine. 


M. Pasteur describes minutely from his observations, the life 
history of these Saccharomyces, their several modes of rapid develop- 
ment and reproduction, together with the chemical changes they 
effect by the decomposition of Glucose, such as the production of 
Alcohol, Glycerine, &c. These plants frequently take different 
forms, according to the varying circumstances under which they 
grow; for example, one form of Saccharomyces Pastortanus is so 
small that it was at first thought to bea different plant, and it was 
called by Dr. Rees Saccharomyces exiguus ; whilst another form was 
named by M. de Bary Dematium pullulans. 


Certain it is that the mode of life of these plants is essentially 
different from that of all other living organisms, and the resulting 
chemical action is equally exceptional. Most organized beings live 
and grow by absorbing Oxygen from the air, and setting free 
Carbonic Acid: so do the Saccharomyces in the first stage of their 
existence; but the air of the fluid in which they live is quickly 
exhausted, and when this happens, they obtain the oxygen essential 
to their growth, from the Glucose ; and in decomposing the Glucose 
they set free more Oxygen than they require ; and this uniting with 
the Hydrogen and Carbon present, forms the various products of the 
fermentation they occasion. 


There are numerous other microscopic funguses whose minute 
germs are always present in the air, ready to take their life-growth 
in the decomposition of saccharine fluids; such as various species 


ACETIC FERMENTATION. 5S 


from the families A/ucedines, Mucorvina, Torula, &c. The fermen- 
tations these plants produce, are commonly called “after fermen- 
tations.” M. Pasteur calls them “diseased,” because their propagation 
and development is always attended with the loss of Sugar, or Alcohol, 
and also with the production of some unpalatable result. To apply 
this rule to our present subject, the Cider or Perry may thus become 
acid, viscous (ropy), or be altogether spoilt, according as the germ 
of the several funguses, which produces these results, have been 
able to develop themselves within it. 


AcETIC FERMENTATION.—The fungus which causes this dread- 
ed fermentation is the M/ycoderma Acett. Its germs are so minute 
as to be only perceptible with a powerful microscope when they are 
diffused in the liquor ; but when aided by exposure to air under a 
high temperature, they are quickly developed into chains and chap- 
lets, which macsed together, soon appear as a film of grey mould 
floating on the surface, and this is commonly called “flowers of 
vinegar.” When this film has grown thicker and become sub- 
merged, it takes on a gelatinous form of surprising toughness and 
lubricity, and it is then called the ‘‘ Mother of Vinegar,” or the 
“ Vinegar Plant.” The JZycoderma Aceti requires a warm temper- 
ature, and a much more abundant supply of air, than do those 
Saccharomyces, which cause Alcoholic fermentation, and the more 
freely air is supplied the more rapidly the plant grows, and the more 
quickly is the vinegar produced. The AZycoderma Aceti has the 
power of decomposing Sugar, or Alcohol, either singly or in com- 
bination, producing Acetic Acid and water, without the evolution of 
Carbonic Acid gas. When the access of air is prevented, as should 
always be the first care of the Wine or Cider maker, its action is 
extremely slow. It is sure, nevertheless; for the germs that find 
their way with the liquor into closed vessels and well-corked bottles 
will prevail in the long run; thus an excellent bottle of Wine or 
Cider will end in becoming a bottle of Vinegar, though it may take 
half a century to effect the change. 


Viscous FERMENTATION, or Roprness.—This “‘disease” is also 
caused by the rapid growth of the minute spherical germs of a 
fungus, not as yet specifically named. It quickly develops itself 


54 VINOUS FERMENTATION. 


into chains of vesicles, and in this process changes the Glucose of 
liquid into Gum and Mannite, with the evolution of Carbonic Acid 
gas. In some seasons Ropiness is very troublesome, and remedies 
in abundance have been recommended to check it, in accordance 
with the prevailing belief on the spot, as to its cause. 


PuTRID FERMENTATION, it need hardly be said, is not due to 
the growth of Fungus Plants, but to the presence of Bacterta, 
Vibriones, and Jnfusoria in general, whose germs are also always 
present in the air, and when deposited, under circumstances favour- 
able to their growth, develop themselves with great rapidity to the 
destruction of the liquor. 


M. Pasteur, having proved that the Vinous FERMENTATION 
of Saccharine fluids was caused by microscopic plants, growing 
from germ cells found on the surface of ripe fruit, next endeavoured 
to account for their presence. Infinitesimal in size as they are, and 
only perceptible by the aid of the microscope, he concluded that they 
formed part of the dust wafted about in the air. The germs them- 
selves, and their mode of growth, he found to resemble the spores 
and habit of growth of certain funguses of the family group of 
Dematiet, which are common on dead wood during the Autumn. 
Some species of the family, there is reason to believe, produce two 
forms of germ cells, the one set adapted to aérial growth, and the 
other capable of living when submerged in fluid, by decomposing 
the substances with which they come in contact. Thus Alcoholic 
Fermentation may be briefly defined as “‘ A CHEMICAL REACTION 
RESULTING FROM THE DECOMPOSITION OF GLUCOSE BY THE 
GROWTH OF CERTAIN CELLULAR FUNGUSES.” 


These striking results of M. Pasteur’s labours have met with 
general acceptance, and they have completely changed the theories 
Fermentation formerly believed in. The study, however, must be 
carried much further, before the minute and complicated changes, 
which are ever going on during the decomposition of organic 
substances—acting and re-acting on each other as they do—can be 
fully understood. It is happy for mankind that, guided by practical 


THE PRACTICE OF FERMENTATION. 55 


experience alone, the results of Fermentation have been rendered 
available, without the necessity of waiting for Science to give the 
explanation of the various stages of the process. 


THE PRACTICE OF FERMENTATION. 


“Come let us live and quaff a cheery bowl, 
Let Cyder new wash sorrow from the soul.” 


Gay. Lifth Pastoral. 


It is agreed on all sides, that the pomage, or pulp of the 
fruit, should be removed from the Mill, as soon as the grinding 
is finished, that is, as soon as the Apples or Pears have 
been reduced to pulp, but there has been much discussion 
as to how long it should be allowed to remain before being 
submitted to the press. The old writers state that the general 
practice in their times was to press the pomage at once from 
the Mill, and forthwith fill their barrels from the press, but 
they are also unanimous in advising that the pomage should be 
placed in open vessels from twenty-four to forty-eight hours, before 
the “must” is expressed from it. Thomas Andrew Knight held the 
same opinion. In America the pomage is allowed to remain in an 
open vat for this time, or longer, according to the prevailing 
temperature, and an instance is given in Kenrick’s Mew American 
Orchard (1844), where a Mr. Price won the first prize at Concord, 
Massachusetts, for Cider made from Apples, whose pomage had 
been left in the open vats for eight days before being submitted to 
the press. In Germany, and some parts of Normandy, Professor 
Schlipf states the pomage is left in open vats from five to twelve 
days, until Fermentation is well established, and the lees begin to 
settle, when the liquor is drawn off and the remainder submitted to 
the press. The French press the pomage at once from the mill, 
except when very occasionally they use table fruit. 


The best practice is to place the pomage direct from the mill 
into large wooden vessels filled to within a foot or eighteen inches 
from the top. These open vats should be covered lightly with a 
cloth, or board, and be allowed to remain untouched for two, three, 


56 PRESSING THE POMAGE. 


or four days, if the weather is cool. <A gentle fermentation quickly 
begins, and within a few hours, minute bubbles rise to the top and 
soon form a white froth there. The Carbonic Acid gas escapes 
from these bubbles, and as it does so, it spreads over the surface of 
the pomage to the top of the vat, and thus keeps off the action of 
the outer air, even if left for several days. The advantages of thus 
leaving the pomage to ferment are, that the juice, and the Alcohol 
as it is formed from it, are enabled to extract the full flavour and 
perfume from the peel and solid portions of the fruit, which are so 
essentially necessary to give a high character to the Cider. The 
common practice—becoming unfortunately more common still—of 
pressing the pomage direct from the mill, is, therefore, dis- 
advantageous. 


PRESSING THE POMAGE. 


‘Yet even this season pleasaunce blithe affords, 
Now the squeezed press foams with our Apple hoards.” 
Gay. Fifth Pastoral. 


When a sufficient time has elapsed, the pomage is taken 
from the vats in successive portions, and placed upon close 
textured rough horsehair cloths, and the ends are folded 
over. Several of these cloths thus filled are placed over each 
other, a dozen or more at a time, and are all pressed together. 
In Devonshire, successive layers of fresh drawn clean straw, or 
reeds, are often used in the press instead of the horsehair cloths. 
The press is similar in principle to that used for making cheese, 
but its machinery of late years has been considerably improved, 
and the whole process of what is technically called “‘ making the 
cheese” simplified and accelerated. The pressure should be 
gradual at first, since the first juice runs turbid, and only the latter 
portion clear. The juice is at once put into large hogsheads, 
generally holding from too to 115 gallons each in Herefordshire, 
but in Devonshire 50 gallons invariably. The barrels are not quite 
filled up, a slight “ ullage,” as the unfilled space at the top of the 
barrel is termed, being left. 


The barrels are placed in a draughty outside building, or a 
cool cellar, to undergo the most active stage of fermentation. If 


PRESSING THE POMAGE. 57 


tne temperature 1s favourable, ranging from 60° to 70°, very evident 
signs of increased action will soon appear. The bubbles of 
Carbonic Acid Gas begin to rise so quickly that a constant hissing 
noise is heard. These bubbles carry up with them to the surface 
many of the lighter particles of the cellular tissues of the fruit that 
have passed through the press with the juice, and thus a thick scum 
is formed on the surface, to which the cells of the yeast plants are 
gradually added in considerable quantity. This scum soon becomes 
a thick spongy crust, sometimes called the ‘upper lees,” and it is 
supported on the surface by the Carbonic Acid Gas arising beneath 
it, so long as this gas is generated in sufficient quantity. At the 
same time that this action is going on, the more solid particles of 
tissue that have escaped through the press, sink into the fluid, 
accompanied with a considerable portion of the mucilage, and an 
abundance of yeast cells. This deposit forms the “lees,” or “lower 
lees,” at the bottom of the barrel. 


As the Fermentation declines the hissing noise moderates, 
since less Carbonic Acid Gas is generated; the floating crust gets 
dry on the surface, cracks, and losing its buoyancy, falls in 
fragments to increase the amount of the lees below. By this time 
the liquor will have become moderately clear, or will have 
“ dropped bright” as the phrase goes. It should then be racked 
off and the temperature kept low. This is the crucial point of the 
whole process, and requires close observation and care; for any 
delay at this stage incurs the risk of injurious secondary fermen- 
tation. 


The clear liquor should then be racked, or run off from the 
lees into a fresh cask, perfectly clean and sweet, by means of a 
syphon, so as to prevent any unnecessary exposure to the air. A 
considerable “ullage” should be left in the barrel, and the bung 
is usually left open for some days. It is better to close the cask with 
a bung through which a glass tube passes, one end being open into 
the ‘“ullage” space, and the other outside end bent down and up 
again, so as to hold a tablespoonful or two of water in the lower 
bend ; or the outer end of the tube may be simply bent down into 
a shallow cup of water. The advantages of this bent glass tube are, 
that if an excess of gas is formed in the barrel, its pressure would 


58 CIDER MAKING IN HEREFORDSHIRE. 


force it easily through the tube and water; whilst the outer air 
would be prevented by the water from passing into the barrel. 
Where the water is put in the lower bend of the glass tube, the 


amount of pressure within can be estimated by its pressure on the 
water in forcing it down. 


If at the end of a week the liquor remains quiet, and becomes 
more clear, an ounce of dissolved isinglass should be added to 
each hogshead, and the bung permanently closed. ‘The isinglass 
should be first dissolved slowly in a little of the liquor without heat. 
This will require two or three days. ‘The barrel should remain 


untouched, until it is required in the spring months for the bottle, 
or for customers’ casks. 


The process of Fermentation thus far should have been con- 
ducted at a temperature as uniform as possible. It should never 
exceed 70°, and it should get below 50°. After the final racking 
it is very advantageous to keep it below 40°, indeed the barrels 
should be kept at as low a temperature as convenience admits. 


Active Fermentation may be said to cease when the hissing 
noise is no longer perceptible, but it still continues to go on quietly, 
and the quantity of alcohol slowly increases, and the sugar de- 
creases in proportion, whilst the liquor becomes more clear and 
bright, acquires a higher aroma, and additional strength. 


CIDER MAKING. 


NOTES FROM PRACTICAL EXPERIENCE.—The following Cider 
makers in Herefordshire, whose names usually appear as successful 
competitors for the Cider prizes offered by the Herefordshire 
and other Agricultural Societies, have sent to the Woolhope Club 


an account of the methods they adopt, from which the following 
akstracts have been made. 


Mr. John Bosley, Lower Lyde, Hereford.—*T select my fruit, 
let it ripen well, and reject all unripe fruit. I crush the Apples to 
a fine pulp in the old-fashioned stone mill, breaking kernels and all. 
The pulp is placed in large open vats for 48 hours or more, until it 
works up well. ‘The juice is then pressed from the pulp and put in 
a too gallon vat, where it remains until it clears itself. It is then 
racked into another vat and one quart of fine charcoal added and 


CIDER MAKING IN HEREFORDSHIRE, 59 


well stirred several times during 12 hours. ‘The liquor is then 
passed through bags made specially for the purpose. A shooter 
(as it is commonly called) is placed under the bags to catch the 
thick liquor which first comes through them; but as soon as the 
liquor drops bright (sherry bright) the shooter is removed and the 
clear liquor is allowed to run into the vat below. The thick liquor 
from the shooter being pressed again through the bags. ‘The liquor 
is then racked into a well-prepared hogshead and bunged down, 
loosely at first, but then tightly. Here it remains until it is wanted 
in the spring for bottling or draught purposes.” 


Mr. Joseph Davies, Venn’s Green, Marden, Hereford.—* Great 
care and attention is required in the selection of the best fruits, 
and a great deal of practical experience in blending the different 
varieties. In my opinion a mixture of fruit makes the best and 
richest Cider for keeping in bottle. |The different varieties should 
be kept separate in heaps, and be allowed to ripen well, before 
being used. They should be well ground until the kernels are 
broken, and without the addition of any water. The pulp should 
be pressed through hairs, or cloths, and the juice put into casks. 
When it has worked up well through the bunghole, which will take 
from 5 to 1o days, the clear liquor should be racked into a fresh well 
cleaned cask, and the sediment bagged again and its clear liquor 
replaced. The casks should now be kept cool, at a temperature 
from 40° to 50°, and left for about a week. Then the same process 
of racking should be repeated into a fresh cask, and 2 oz. of the 
best staple or 4 oz. of common isinglass (previously dissolved 
gradually in some of the cold liquor) should be added. If it should 
be necessary, from continued fermentation, in Io or 12 days the 
liquor must be racked again, and isinglass used as before, once or 
even twice more, if required. Great care should be taken in 
racking, and if there is any sediment it should be run through a 
hair or cloth placed in the tunpail. Bung down tightly and it will 
be ready for use the following April. The best Cider is made 
from November to Christmas.” 


Mr. William Hill, Lower Eggleton, Ledbury.— The greatest 
secret in making good Cider is to select the best Apples. They 
should be gathered every fortnight and placed in separate heaps for 
two or three weeks, so that each gathering may become mellow at 
the same time. I use the third picking of well ripened Apples for 
my bottling Cider, and take care to reject any unkind, unripe or 
rotten fruit, which are all apt to cause bad fermentation. The Apples 
should be ground well with the stone rollers of the new mill which 
can be set close enough to crush the kernels. The pulp is then 
placed in tubs and allowed to stand until the next day. It is then 
put into hair cloths for pressing, and the clear liquor put into the 
hogshead at once. In about a week it will have thrown up a crust 


60 CIDER MAKING IN HEREFORDSHIRE. 


to the top, and when this begins to dry on the surface, the clear 
liquor should be racked into a fresh cask. When this is quite bright, 
which it generally is by February, fill the cask full, place a piece ot 
brown paper, with a brick on it, on the bunghole for a few days, 
before bunging it up tightly for good.” 


Mr. John Watkins, Pomona Farm, Withington, Hereford.— 
“The best Apples should be selected, and every variety kept separate 
as far as possible when gathered. ‘They should be placed in heaps 
from 12 to 18 inches thick on gently sloping grounds, that any rain 
may drain away at once. They would be better protected from rain 
where circumstances admit of it, which is seldom the case in large 
orchards. Each variety should be ground separately when quite 
‘mellow, rejecting all rotten fruit. It is easier to mix the juices of 
the several varieties after grinding, so as to determine the right 
proportions of each in blending them to obtain the highest character 
and flavour in the Cider. ‘The pulp should be allowed to lie from 
12 to 24 hours before being pressed. After being pressed the 
juice should be put into casks and allowed to remain until the 
the first fermentation has taken place. The clear liquor should 
then be carefully racked, and the sediment passed through bags of 
forfar until quite fine, when it is added to the rest. If secondary 
fermentation sets in, the liquor must again be racked; and if 
necessary the same process repeated until it has become quite fine 
and quiet. If it should not then be perfectly bright and clear, a 
little dissolved isinglass should be added; but the Cider that fines 
itself without artificial aid is best. It is then tightly bunged and 
kept in a cool cellar until required for use. 


Cider of the best quality, or for bottling purposes, should 
always be made without the addition of any water. The cake 
taken from the cloths after the first pressure, is however allowed to 
soak, with a little water added, in a vat for 24 hours, and then 
passed through another mill, pressed again and fermented. It 
then makes a mild and pleasant Cider for immediate use, or for 
sale at a cheap rate. 


Cider is not injured by being frozen. One of the best casks I 
ever made was frozen for several weeks before it could be racked. 
The second prize at the Royal Agricultural Society’s Exhibition, 
at Kilburn, in 1879, was afterwards awarded to it. 


The great secrets for making good Cider are to obtain good 
fruit; use it when quite ripe and sound; leave the crushed pulp 
exposed to the air for some time before pressing it; watch the 
fermentation throughout carefully ; avoid all possible contact with 
metal, whether iron, which is most common, or lead, which is by 
far the most dangerous ; and to use the most scrupulous cleanliness 
from beginning to end.” 


AMERICAN METHOD OF FERMENTATION. 61 


THE AMERICAN METHOD OF FERMENTATION, as described 
by Downing, consists in placing the newly filled casks, with their 
bungs out, either in a cool cellar, or in the open air, and as the 
scum works out the barrel is kept filled with some of the same 
“must” kept for this purpose. In two or three days the rising 
will commonly cease, and then the first fermentation is over. The 
bung is now closed, and in two or three days driven in firmly, leay- 
ing asmall vent hole open, and this also should be stopped in a few 
days. ‘The clear liquor is now racked off by syphon into a clean 
cask, and if in a few days it is found to remain quiet, a gill of finely 
powdered charcoal is added to each barrel, when it is closed and left 
until spring. In March they rack again, and if the Cider is not quite 
bright, they add three-quarters of an ounce of isinglass, previously 
dissolved, to each barrel. In a few days it will be fit for bottling, 
and this may be done at any time up to May. 


THE FRENCH METHOD OF FERMENTATION is as follows :— 
The ‘‘must” is removed at once from the press into large oak casks 
well cleaned and prepared for it. They are filled to within three 
or four inches of the brim, and placed in rows in a cellar with a 
minimum temperature of 12° centigrade (or 53° Fahrenheit). If 
the fermentation is slow, they increase the heat to 25° centigrade 
(or 77° Fahrenheit), by movable stoves. When active effervesence 
begins to subside and the Cider is “between the two lees,” the 
density of the fluid will be found to have decreased from 1067 to 
1035. ‘This is the proper time to rack it, which they do by syphon 
into casks which have been well ‘cleansed, and are quite free from 
any bad smell or taste. The oxygen of the air is previously ex- 
hausted by burning a little spirit in the cask, or if its condition is 
the least doubtful, it is sulphured. Sometimes a small portion of 
alcohol is now added to each cask, and almost invariably, they also 
add eight ounces of Catechu, previously dissolved in cold water, 
to every 100 gallons of Cider. ‘They then fill up, and lightly bung 
the casks. When the density of the liquor is reduced to 1022, the 
bungs are to be tightly closed, an “‘ullage” of one or two inches 
being allowed to each cask. 


THE JERSEY AND CHANNEL ISLANDS method is to let the 
active fermentation take place in open vessels, covered only by 


62 THE MANUFACTURE OF PERRY. 


cloth; the scum, or upper lees being removed as it forms. As soon 
as the liquor becomes clear, and the fermentation subsides, it is 
casked into sulphured casks, and this process is repeated some three 
or four times. 


When the fruit has been well ripened on the trees, and well 
mellowed in the heaps, there is generally little difficulty in managing 
the Fermentation, and still less fear of the liquor not fining properly. 


The time over which sensible Fermentation should extend, is 
necessarily variable, since it depends on the density or richness of 
the juice, and the temperature of the place. It is most favourable 
when it is active and regular, but if it is too violent, the liquor will. 
overflow and waste, and if it is too slow, it will be imperfect and 
develop the disastrous ‘‘after fermentation.” 


THE MANUFACTURE OF PERRY. 


“ Perry is the next liquor in esteem after Cyder, 
in the ordering of which, let not your Pears be over- 
ripe before you grind them; and with some sort of 
Pears the mixing of a few Crabs in the grinding 
is of great advantage, making erry equal to the 
Redstreak Cyder.” MoRTIMER. 


In its earlier stages the making of Perry differs somewhat 
from that of Cider. The Pears contain more Sugar, and a 
larger amount of Mucilage. The “must” or rough juice, after 
pressure, is allowed to remain in open vats, lightly covered, to 
undergo active Fermentation. As soon as this has subsided, the 
liquor, between the upper and lower lees, should be sufficiently 
bright to be drunk off and treated as in the case of Cider ; 
but as a matter of fact, Perry can seldom be made so easily 
as Cider. The amount of Mucilage renders it necessary, almost 
invariably, to follow the tedious process of dropping it through 
bags carefully made of a rather coarse flaxen material, called 
“forfar.” The liquor must be stirred up each time the bags 


PERRY MAKING IN HEREFORDSHIRE, 63 


are filled, for the more turbid it is when put into the bags, the 
brighter it will run through them if the process is carefully managed. 
The filtered liquor is put forthwith into well-prepared hogsheads. 
From one to two ounces of isinglass (previously dissolved in some 
of the cold liquor) is added to each hogshead, the amount varying 
according to the-condition of the liquor and the size of the 
hogsheads. 


The casks are generally placed on their sides, but some think 
it more safe to place them on their ends, but in either case, an 
“ullage” to the extent of about a couple of gallons must be left. 
Then close up tightly and exclude the air, cement the bung, but 
leave a vent tube through it, the inside end open to the ullage 
space, and the outside portion bent down and dipped into a cup of 
water, as before explained. Should the Perry remain quiet for a 
week, the vent tube may be removed, and the hole it passed 
through, quickly and effectually closed, or as is sometimes done by 
the very careful, the tube may be allowed to remain in until spring, 
though in this case, its outer end must be most scrupulously kept 
dipped in the water. If the liquor should not remain quiet, and 
syphon racking into a fresh cask be rendered necessary, it would be 
a great misfortune for the Perry. 


The following abstracts of the methods of Perry making, 
actually followed in Herefordshire by successful prize winners, have 
kindly been sent to the Committee :— 


Mr. Wiliam Fill, Lower Eggleton, Ledbury.— Pears ripen 
and rot so quickly, and they heat so rapidly, that they should never 
be put ina heap. Most varieties should be used as they fall from 
the tree. | With the Barland and other early Pears, it is best to let 
nearly half fall from the tree and shake the rest down, taking them 
at once to the mill. Pears require to be very lightly ground, and 
the New Mill, with stone rollers, is far better than the old one, 
because it can be set to grind them lightly. The pulp should be 
placed in an open tub, and allowed to stand a day or two before 
pressing, then a little skimmed milk, or dissolved isinglass, should be 
added and well mixed. Allow it still to remain a few days, when it will 
part in the tub; then filter through bags, and place clear liquor in 
too-gallon casks; when three parts full, if the Perry is required for 


64 ALCOHOL IN CIDER AND PERRY. 


bottling, add a little more isinglass (half an ounce of the best 
staple, well dissolved in a little bright Perry, for at least four or five 
days), and whisk well twice a day with a birch rod. Let it stand in 
the cask 1o or 12 days, if the weather is cool, when it will generally 
rack off bright and clear, and keep so. If it should not (for Perry 
making is sometimes very troublesome) it must be racked again into 
a fresh cask, and more isinglass used, as before. The best time for 
bottling is April or May. 


Barland Perry is sometimes made without dropping through the 
bags. The liquor from the mill is put into a strong cask, and bunged 
down. and it generally turns out well.” 


Mr. John Watkins, Pomona Farm, Withington, Herejord.— 
“Perry Pears have their season of greatest perfection as well as 
Dessert Pears. ‘The early varieties should be brought straight from 
the trees to the mill and ground at once. Some of the later varieties 
however require to be stored till mellow, or the liquor will be 
harsh. ‘The pulp should be prepared soon after being ground, and 
it is best to press all the juice through bags made of forfar shortly 
afterwards. If this is properly done, it does not require treatment 
afterwards with isinglass, the same as Cider, but will run bright from 
the bags. ‘The fermentation is often very difficult to manage, and 
requires careful watching. If the slightest signs of secondary 
fermentation takes place, the liquor should be racked into a clean 
cask, for if allowed to get on the fret, it soon loses its flavour. With 
these exceptions the treatment required in making Perry is much 
the same as in making Cider; and the fermentation requires to be 
regulated on the same principle, and very much in the same 
manner.” 


ALCOHOL IN CIDER AND PERRY.—Well fermented Cider of 
good quality should contain from 5 to 10 gallons of Alcohol to every 
100 gallons of the liquor ; and the French Chemists say as much as 
12 percent. Good Perry is stated to yield 7 per cent of spirit. The 
practical rule for estimating the strength of the juice of Apples or 
Pears, or indeed of all Saccharine unfermented liquors, is to allow 
1 per cent of Alcohol for every five degrees of density, as shown 
by the Saccharometer. For the sake of comparison it may be here 
added that of the grape vintage, Claret Wine of the first quality 
should contain from 13 to 17; Sherry, from 15 te 20; and Port 
Wine from 24 to 26 per cent of Alcohol. 


ORCHARD BRANDY. 65 


In the early part of last century an extraordinary Cider was 
made, which received the name of ‘‘ Royal Cider,” and during the 
wars with France it was extolled to the skies as eclipsing the finest 
French wines. The whole secret consisted in distilling the Alcohol 
from one hogshead of Cider and adding it to another; thus 
making it of double strength, “ fortifying ” it, as brandy is used to 
fortify grape wines for exportation. 


ORCHARD Branpy.—A spirit may readily be obtained from 
the refuse of Apples, or Pears, when it is thought desirable to do 
so; just as it is from that of grapes after wine making. ‘The cakes 
from the press are added to the lees in the first racking, with a 
sufficiency of water, and refermented. As soon as the active 
fermentation is over, and the lees settled to the bottom, the spirit 
may at once be distilled from the liquor ; or it may, of course, be 
distilled with better results from the Cider or Perry, after the first 
fermentation of the must. In either case, the distillation should be 
effected by means of the water bath, or the brandy will have a 
burnt rancid taste. The brandy will vary in flavour and strength 
according to the richness of the must, and the care with which it 
has been made. 


In years of great abundance of fruit, when the barrels are all 
filled with Cider, and tons upon tons of fruit are still left to rot 
away in the Orchards, a great economy would be effected if the 
fruit could be crushed, fermented, and the spirit at once distilled 
from the liquor ; for with good fruit, and ordinary care, a Brandy of 
good character would be obtained. The great obstacle consists in the 
uncertainty of the crops. Marshall mentions that “in 1788 there 
were men who would make roo hogsheads, that in 1783 did not wet 
the press;” and it isin the recollection of everybody, that the 
years 1856-7-8-9 proved a succession of bad seasons, when there was 
not half a hogshead of Cider made in several of the famous fruit 
farms in Herefordshire, whereas in 1867-8, after the barrels were all 
filled, hundreds of bushels of fine fruit were lying in heaps in the 
Orchards in March. ‘The Apples could not be sold, and were left 


to decay and be absorbed by mother earth. 
E 


66 THE DIFFICULTIES OF FERMENTATION. 


THE DIFFICULTIES OF FERMENTATION.—The combination 
of circumstances necessary for perfect fermentation, cannot always 
be commanded by the most skilful managers ; but often, it must be 
added, good fermentation is positively prevented, by sheer careless- 
ness in management. The sources of difficulty are numerous. 
The season may have been bad, and the fruit not well ripened ; the 
varieties of fruit may be poor, with weak watery juices ; the Apples 
may have been over-heated, or frost bitten, or crushed indiscrimi- 
nately from the heaps ; the prevailing temperature at the time may 
delay injuriously, or hurry on too quickly, the fermentation; or 
lastly, there may be a want of cleanliness in the Cider house, the 
vats, or the implements used. Such circumstances must be 
expected to result in the production of inferior liquor; but yet 
with all unavoidable difficulties, good and proper management will 
prevent the quality of the Cider or Perry from being so bad as it 
otherwise would have been. 


The clear knowledge that Fermentation is due to the growth 
of certain Fungus Yeast Plants in the fermenting fluid, at once 
affords the explanation of many of the difficulties that arise in the 
process, and point out the means best adapted to meet them 
successfully. Circumstances which encourage the rapid growth of 
these plants, such as juices rich in Saccharine principle, and a warm 
temperature, produce a quick active fermentation; whereas their 
watery juices, deficient in Glucose, cause them to grow so weakly, 
that a low fretting fermentation sets in, and creates great difficulty, 
at first to increase its activity, and afterwards to arrest it. Increase 
of temperature becomes necessary on one hand, and low tempera- 
ture, and the use of what are called “ anti-ferments ” on the other. 
These anti-ferments are now known to stop fermentation by destroy- 
ing the microscopic plants which cause it. Bearing these facts always 
in mind, the difficulties most commonly met with, and the remedies 
they require, will be better understood. 


Too Active Fermentation.—When the juice is rich and the 
weather hot, the fermentation will soon become very active, and 
may cause both waste and trouble by a copious out-pour from the 


THE DIFFICULTIES OF FERMENTATION. 67 


barrel. In its earlier stages, however, fermentation can scarcely be 
too active if it is not too long continued ; and all that need be said 
for the management here, is that everything should be done to cool 
the temperature ; the windows of the Cider house should be thrown 
open, wet cloths thrown over the barrels, and water sprinkled about 
to cause evaporation. 


Dilatory Fermentation.—This is a much more frequent and 
troublesome difficulty, when cold weather sets in suddenly, as it so 
often does in late autumn ; though it is more often caused by juice 
of an inferior quality. If, however, it is simply a matter of tem- 
perature, and if the tight closing up of the cider house is not 
sufficient, the introduction of one or two small stoves will be the 
best remedy. ‘The fermentation may also be aided by drawing two 
or three gallons of juice from the cask, warming it up to 70° (not 
higher), and returning it again to the cask, and stirring up the 
contents freely. ‘The French recommend this stirring up to be done 
frequently, with a long rod of birch twigs, introduced through the 
bung hole. There is a fancy sometimes followed of adding a little 
old Cider or Perry to the cask, and some go so far as to add alittle 
ordinary yeast from malt liquor, but these proceedings are somewhat 
doubtful and rarely required. 


Persistent Fermentation.—The first fermentation will some- 
times continue to go on in a subdued form, after its active stage is 
over. ‘This is called “fretting fermentation.” It is the great diffi- 
culty to be encountered with juices of inferior quality ; whether this 
may arise from bad varieties of Apples and Pears, imperfect man- 
agement of the fruit, or from the indifferent nature of the soil on 
which the trees have been grown. The French chemists have had 
much experience in the endeavour to remedy this difficulty, and 
have obtained an amount of success that demands special notice. 
They have established the fact that juices of an inferior character 
are deficient not only in Glucose, but also in Tannin, and Mucilage. 
When the first fermentation is over, they rack into a cask filled with 
Sulphuric Acid fumes ; they add half a pound of extract of Catechu 


68 THE DIFFICULTIES OF FERMENTATION. 


(previously dissolved in some of the liquor) to every too gallons, 
which they believe not only assists in fining and preserving it, but 
also in making it more wholesome; and lastly, they supply the 
deficiency of Alcoholic Fermentation by the addition of Alcohol 
in the shape of Brandy to fortify and preserve it. 


If the persistent or “fretting” fermentation is allowed to go 
on, it will exhaust the saccharine principle, and while the liquor 
loses sweetness and strength, it becomes at the same time more 
acid. ‘The practical cider maker judges by the smell and taste of 
the liquor when this period has arrived. The fermentation must 
now be stopped at once, or the quality of the cider will be still 
more injured. For this purpose the use of one or other of the 
anti-ferments—or Yeast Plant destroying agents—must be resorted 
to, such as Sulphur, Sulphurous Acid Water, Bisulphate of Lime, 
or Soda, Salicylic Acid, &c. The two first named are the most 
safe and the most effectual, and indeed they form the base of 
most of the others used. They are easy of application, economical, 
and if properly used, ought not eventually to produce any percep- 
tible signs of their presence in the liquor, either to smell or taste. 
The use of Sulphur, or Salicylic Acid, are the only ones that need 
be specially alluded to. 


SuLpHUR.— This agent has been used toarrest fermentation from 
time immemorial in all the great Wine districts of the Continent, and 
in all the Cider and Perry districts of England ; and indeed it may 
be said that its use of late years has prevailed universally, wherever 
the process of Fermentation is carried on. The ordinary mode of 
its application is very simple. When the liquor is ready for racking, 
the fresh clean cask is ‘‘stummed” or “stunned” as it is termed, 
(a contraction doubtless of “ brimstoned ”) that is, it is filled with 
the fumes of burning Sulphur, or Brimstone. A strip of clean 
canvas cloth, or linen, some ten or twelve inches long by two or 
three wide, is dipped into melted Sulphur, and then allowed to 
harden. ‘This cloth match is fixed to a long piece of wire, lighted 
and passed quickly into the barrel, the wire being fixed by the 
bung. ‘This soon fills the barrel with the fumes of Sulphuric Acid 
Gas. The match is removed when it has gone out, from the 


THE DIFFICULTIES OF FERMENTATION. 69 


exhaustion of the atmospheric air, and the fermenting liquor is 
introduced by Syphon into the barrel, without allowing the Sulphur 
fumes to escape. The liquor absorbs the Sulphurous Acid Gas, 
and thus the Yeast Plants are destroyed. It is at first made thick 
and muddy by the process, but in a short time it becomes clear, 
and remains so, without retaining the least smell, or taste of 
Sulphur, if it has been carefully done. Should the fermentation 
again set in after a few days, as will be known by the hissing noise, 
the process is repeated. The fumes of Sulphurous Acid Gas are 
readily absorbed by water, and a saturated solution is sometimes 
used, instead of the ordinary fumes, from burning the Sulphur in 
the barrel. 


SALICYLIC AciD.—This agent has many advantages as a Yeast 
Plant destroyer, and it has of late been used more frequently to 
arrest persistent fermentation. It is a powerful remedy, and 
requires much care. In proper proportions it is, however, quite 
harmless, free from smell, or taste. It does not change the colour 
of any liquor to which it is applied, so long as it is not brought 
into contact with any metallic substance ; but if any iron should be 
present, and this is the metal most likely to be there, it would give 
the liquor a black stain. Salicylic Acid can be used in a concen- 
trated solution, and is then more easily applied than Sulphur. An 
ounce, or an ounce and a half to roo gallons, is all that is required, 
and it is simply poured into the liquor immediately after it has been 
racked. It is an effectual remedy, and leaves no appreciable effects 
behind it. 


Much more might be said on this subject, as for example, about 
the addition of Bitartrate of Potash, Cream of Tartar, &c., &c., 
but the attempt to make good liquor from bad juices can never 
be really successful, and should never be encouraged. The best 
Cider makers, in the good Cider districts, do not happily require 
their use, and this axiom may be safely laid down, and deserves 
to be expressed in capitals, that CIDER AND PERRY IS PURE AND 
WHOLESOME, IN INVERSE PROPORTION TO THE AMOUNT OF 
CHEMICALS EMPLOYED IN ITS MANUFACTURE. 


7O THE PRESERVATION OF CIDER AND PERRY, 


A want of Clearness is the last difficulty to be considered, and 
it is one so very frequent in every quality of fermented liquor, that 
careful cellarmen seldom trust altogether to Nature, however 
favourable the process of fermentation may have been. The 
richer the juice, and the more abundant the Mucilage, the greater 
is the difficulty of obtaining a clear bright liquor. When the active 
fermentation is over, and the liquor is racked from the lees, into a 
fresh cask, it is customary to add various substances for the 
purpose of “fining” or clarifying it. To the best qualities of Cider 
and Perry an ounce or an ounce and a half of Isinglass is added to 
each hogshead. ‘The Isinglass must be dissolved previously in cold 
milk, or in some of the cold liquor before adding it to the cask. 
Fish Glue in about the same proportions will answer equally well. 
Various other materials are often used, such as powdered charcoal 
(one pound to the hogshead) ; the whites of a dozen or two of fresh 
eggs; roasted apples beaten up; a quart of wheat or barley; and 
many other heterogenous substances, as chips of Fir, Oak, or 
Beech wood, a lump of Clay ground up with the fruit in the mill, 
fresh blood in large quantities, &c., &c., in short, anything that the 
trade Cider makers can find, which will afford Albumen in a cheap 
form, and it would not seem to matter much to them, how 
disgusting the material which contains it may be. 


THE PRESERVATION OF CIDER AND PERRY. 


“As Cider is from time to time a Sluggard, so by 
like case it may be retained to keep the Memorials 
of many Consuls ; and these smoaky bottles are the 
nappy Wine.” DR. BEALE, in Evelyn’s Pomona. 


When the liquor is made, and firmly and closely bunged down 
in the casks, it will improve and keep good for a period, which will 
vary according to its strength. In former times it was drunk much 
sooner than it is now. It was never expected to keep long, and 
would not do so, since very little bottling was practised. The 
cooling and Summer fruit Cider was ready to drink in a month ; 
that made from the Gennet Moyle, Pippins, and Pearmains after 


THE PRESERVATION OF CIDER AND PERRY, 7 


the first frost ; whilst the Red Streak and Winter fruit Cider barrels 
were not tapped until the winter was well advanced, and were then 
drank through the following Spring and Summer. 


The strongest and best Cider will keep good in casks for four 
or five years. It was the custom of the last century not to bottle it 
until two years old, and up to within the last twenty or thirty years, 
the best Cider was not usually bottled until the late Autumn of the 
following year, when about a year old. It has now, however, 
become the general custom, to bottle all Cider and Perry in the 
early Spring of the next year, and by this means greater richness is 
obtained, and it comes more quickly into the market ; although the 
risk of loss, from the bursting of the bottles, is greatly increased, 


When a cask of Cider or Perry is to be bottled, the bung 
should be taken out the evening before, that the free gas it contains 
may escape ; and the bottles also should all be filled, if the con- 
venience is present, before any of them are corked, and then the 
risk of loss from bursting is lessened. The bottles and the corks 
must be of the best quality, and carefully wired. _ It is better also, 
when the cellar space admits of it, to let the bottles remain in sand 
for a few weeks, or even until the following Autumn, before laying 
them down in the bins. 


A certain amount of insensible fermentation, or molecular 
change, continues to go on in Cider and Perry, long after all signs 
of active fermentation have gone by. ‘Thus they improve up to a 
certain time in the cask, and they will improve still more, and of 
course last for a much longer time, in bottles. The Alcohol slowly 
increases at the expense of the Sugar, whilst at the same time the 
liquor becomes more clear, and acquires additional aroma with its 
strength. Our ancestors well understood this, as Phillips shows : 


“‘ Cyders in Metal frail improve, the JZoy/e 
And tasteful /7pf7m, in a moons short Year 
Acquire compleat Perfection : Now they smoke 
Transparent, sparkling in each drop, Delight 
Of curious Palate, by fair Virgin crav’d, 


72 THE PRESERVATION OF CIDER AND PERRY. 


But harsher Fluids different length of time 
Expect : thy Flask will slowly mitigate 
The £liots roughness, Stivom firmest Fruit, 
Embottled (long as Priameian Troy 
Withstood the Gveeks) endures e’er justly mild. 
Softened by age it Youthful Vigour gains. 
Fallacious Drink! Ye honest men beware 
Nor trust its Smoothness ; the third circling Glass 
Suffices Virtue.” 

PHILLIPS, Cyder. 


Nor does the poet in any way exaggerate, either the durability, 
or the strength of Cider. A supply of good Foxwhelp Cider, made 
in a good year, would have refreshed the warriors for twice, or 
thrice, or even four times the duration of the siege of Troy. It 
will retain its full flavour for twenty or thirty years, and a strength 
moreover, that would require the three permitted glasses to be of 
moderate size. 


Cider or Perry in cask of ordinary quality does not travel well. 
It is apt to undergo renewed fermentation, and lose all its pleasant 
qualities. ‘The Cider made in Normandy is much used for sea- 
faring purposes, and the French chemists have had great difficulty 
to enable it to bear the rolling of the ships at sea. It is with this 
view in great measure, that, as we have shown, they add Tannin 
and a small portion of Alcohol to the liquor after the first racking. 
Economy prevents the addition of sufficient Alcohol to preserve it, 
and after a number of elaborate experiments, M. Pasteur has 
proved that the best plan for preserving it safely, is to bring the 
Cider up to high temperature by artificial heat, and they have 
established furnaces for this purpose in all their great manufactories. 
The process however does not improve the quality of the liquor, 
though it does not render it less effective in preventing scurvy —that 
dread scourge of seafarers—Good well-made Cider should however 
travel in cask anywhere in season, and it will safely do so, if its 
quality is what it generally might be in Herefordshire. In bottles it 
travels very well in cool weather. 


AGRICULTURAL RETURNS. 75 


V. THE ORCHARD IN ITS COMMERCIAL ASPECT. 


The quantity and value of the Apples and Pears grown in this 
country are very insufficiently appreciated. The only source from 
which such information can be obtained, is from the AGRICULTURAL 
RETURNS published by Parliament, which show that the amount of 
orcharding in England, that is, “The acreage of arable, or grass 
land, but used for fruit trees of any kind,” was 


PnTS 74, 124: aus ate df 159,095 acres. 
RP OOO! a0 5 8s aie oO E75j200) 55 

i EOOS) sec ek ae me ESE, 4520 05; 

The following counties stand highest in the list : 
1877 1880 1883 

Herefordshire ZALOOS, vou 20,002, 2... 27 OST 
Devon eRe A {On meaty. 5 Om at I 2O;eES 
Somerset Ta, O02 eas, 22,003 23.40% 
Kent a) EGO 7. 2s) 14,005 2... TT Any 
WHOREESIER) (8.0 4,021) 32 TS GGA ce. “30.804 
Gloucester 1. EROOG) ... £4,078: -xe-  F4,626 


Then with a wide difference— 


Cornwall SrA 4O7se at AsO Zorpia) ¢42900 
Dorset dh PSOBA NISSAN ESaT LO si AAO78 
Nionmonthyy «28 15250321042. $43,018) leat) 9 S079 
Salop Wer ASS, O4AD Waser AN) 35240 wea say ES 
Middlesex 9 s.. | 305TH y be-yid249) ie. 4 35467 


The remainder is divided between thirty-nine other counties. 


In Herefordshire, and chiefly also in Devonshire and Somerset- 
shire, the hardy fruits grown are almost confined to Apples and 
Pears. The increase in the fruit tree acreage for these counties is 
steady, though not so great; but there is ample room to improve 
the Orchards that already exist, by supplying the place of the 
worthless varieties of fruit by those of value. 


These Returns afford a sort of basis for calculation, from 
which a rough estimate may be derived of the value of the Fruit 


74 THE ORCHARD IN ITS COMMERCIAL ASPECT. 


Crop ; but since all the hardy Orchard Fruits are embraced, it will 
be better to limit the enquiry to Herefordshire, where the fruit 
acreage is the highest, and where the only Orchard Fruits grown 
are Apples and Pears. 


Herefordshire contains according to the latest Returns 27,081 
acres of Orcharding. Of this amount, in these days of cheap and 
rapid transit, when all apples with size and colour meet with a ready 
sale as ‘‘ Pot Fruit,” as it is called, that is, fruit for edible or culinary 
purposes, not less than one sixth must be allowed in this way :— 
take the product in an average year of 4,514 acres of ‘ Pot Fruit” 
at the low estimate of 60 bushels to the acre, and at the equally 
low price of 3s. per bushel, and the value would be £35,626. 
The remaining five sixths, or 22,567 for the production of Cider 
and Perry would yield on a very low average two Hogsheads of 
100 gallons each per acre ; and this at the low price of 3d. a gallon 
would give £564 17s. 1od., and thus at this computation purposely 
made so low, the yield from fruit for this County would be at the 
rate of £3 per acre of Orcharding annually, and if the best fruit 
was grown and the best Cider and Perry made, as a matter of 
course, the profit would be much greater. 


It must also be remembered that “ Pot Fruit” is grown in almost 
every garden throughout the County, which is not included in the 
Government Returns. Its amount could scarcely be estimated at 
less than the Orchard ‘Pot Fruit,” and so an additional sum of 
435,626 should be added to the fruit yield of the County, although 
for the most part it is consumed at home. 


The total annual value of the Herefordshire Apple and Pear 
Crop reaches, according to these estimates, the very large sum of 
£127,669. As a matter of fact, however, it is not easy to 
determine the actual produce of English Orchards ; for there are 
no published records of the exact crops they yield year by year. As 
a general rule the trees of “ Pot Fruit,” or “Table Fruit” as it is 
better called, bear a full crop every alternate year, but this is not 
the case, to the same extent, with the varieties grown for making 
Cider and Perry. These trees will bear profusely for some two or 
three years in succession, but after these great ‘“ hits” they seem to 


THE ORCHARD IN ITS COMMERCIAL ASPECT. 75 


become exhausted, and, with the exception of a few trees, are apt 
to yield only a sprinkling of fruit for the next two or three years. 
This irregular mode of bearing leads to the direct inference, that 
with proper care, and a good supply of manure, the trees would 
bear with much greater regularity. 


The French have published a few systematic observations on 
this point. In the Report of the French Congress ‘‘ Ze Cidre” is 
often quoted ; it is stated (p.p. 339-40), that M, Varin-Simon, the 
proprietor of a celebrated Orchard for Cider Fruit, at Yvetot, kept 
an exact Register of the annual yield from 105 apple trees, for 38 
years in succession. His books show that each tree from 5 to 20 
years old, gave an annual average over this series of years, of 216 
litres (or 40 gallons); and each tree from 20 to 80 years old, 
yielded 307 litres (or 57 gallons); or taking all the 105 trees 
during the 30 years preceding 1869, each one gave the annual 
average of 2 hectolitres, 6 litres (or 45 gallons). This return 
of course denotes the highest cultivation, good soil, and an 
excellent climate; but it is still so extremely favourable on the 
annual average, that we may well believe the popular saying in 
Normandy “ Ze dessus vaut mieux que le dessous,” the trees are more 
profitable, than the ground beneath them. ‘The actual return, at 
this rate, would amount to about 10 hogsheads per acre, even if the 
trees were 60 feet apart, which is double the distance of a thickly 
planted orchard. 


Little information is handed down from early times, as to the 
Commercial Value of Cider and Perry. Evelyn speaks of Redstreak 
Cider which sold for sixpence the wine quart, “not for the 
scarcity but for the excellency of it,” and he mentions also, 
that it was sometimes exchanged, on equal terms, for the best 
French Wines. 


In the Household Accounts at Holme Lacy in 1662, the price 
of the hogshead of cider is set down at £1 14s. od., whilst beer 
cost only £1 4s. od. the hogshead. 


In a letter dated “Bristoll, 20 November, 1691,” addressed by 
one Thomas Wattmore, a Vintner to Sir Barnabas Scudamore “ at 
his seate neare Citty of Herriford,” the writer states, that he bought 


76 THE ORCHARD IN ITS COMMERCIAL ASPECT. 


“six hogshatts of Red Strike Sider, and never tasted them at all, but 
gave you a noate under my hand to pay #25 15s. od. for them.” 
The cider turned out badly, and he demands a repayment. At the 
end of the letter, the writer adds, “I bought 50 hogshatts last 
yeare at Dimmock and they are as rich as new Canary. I cannot 
sell bad Sider,” &c., &c. This letter gives the price of the famous 
Redstreak Cider in the height of its renown. 


The Household Accounts of the Right Hon. James, 3rd Lord 
Viscount Scudamore, also at Holme Lacy, show that in the years 
1703 and 1704 apples were bought at 2s. 3d. the bushel, and in a 
bill of the time, but without date, a hogshead of Red Streak Cider 
was bought for ros. od.; hogsheads of cider were bought from 
Amberley and Marden for £1 2s. 6d. each ; a hogshead of Golden 
Pippin Cider from Rotherwas cost £1 5s. od. It may be 
mentioned also, that the price of labour for cooperage, cider-making, 
grafting, &c., set down in these accounts is 1s. per day. 


Batty Langley, who wrote at the beginning of the 18th 
Century (1713), mentions that the Devonshire Royal Wilding Cider 
(a variety that seems to have been lost at the present time), “ would 
fetch five guineas per hogshead, while common cider goeth for 
2os.” Mr. Hugh Stafford, of Pynes (1753), “has known five 
guineas refused for a hogshead of cyder from this apple, whilst 
common cyder sells for 20s., and South Hams from 2os. to 3os.” 


In Herefordshire, celebrated varieties seem always to have 
commanded a market, when inferior ones failed todo so. Marshall 
(1796) mentions Hagloe Crab and Stire Cider as worth at the press 
from £5 to £15 the hogshead, but he adds that the ordinary 
price of Cider “on a par of years” is 25s. per hogshead. In 1720 
bottled cider fetched 6d. a bottle, a sum equivalent at the present 
time to about 3s. In 1825 Mr. John Bosley, of Holmer, (the Mr. 
John Bosley of the period), sold 12 hogsheads of cider, to be 
delivered in London, at the price of £12 12s. the hogshead. The 
cider was made from the Redstreak, Cowarne Red and Royal Wild- 
ing apples, which were grown on Holmer Bank, within a mile and 
a half of the City of Hereford. The twelfth hogshead he had to 
buy from the then Mr. Davies, of Venn’s Green, Marden. 


THE ORCHARD IN ITS COMMERCIAL ASPECT. wh 


In Smith’s “ Dictionary of Commerce” it is stated, that in 
1833-4-5 the best cider ranged from 1s. to rs. 6d. a gallon ; family 
cider for the farmer’s own use, or for public houses, 4d. to rod. a 
gallon ; whilst the cider-kin, or water cider of the labourer when 
sold ranged from 23d. to 6d. a gallon; and these prices seem to 
have amply remunerated the producer. 


The market -prices of Cider at the present time (1885) are as 
follows :—For the best quality of Cider sold in cask, from ts. to 2s. 
the gallon; and the same quality, when fresh bottled, meets with 
a ready sale at 8s., 10s., or 12s. the dozen. Cider of the second 
quality, to which more or less water has been added, sells for 
family use on draught, from the cask, at from 6d. to rod. the gallon ; 
whilst the common Cider for farmhouse use will usually fetch £1 
the hogshead of 100 gallons. The price of Perry ranges from 4d. 
to 1s. 6d. the gallon according to quality. 


These prices are those which generally prevail immediately after 
production ; but for the Cider made from special varieties of fruit, 
and for the best Cider a few years in bottle, the prices are much 
higher. At a public auction, a short time since (1880), at the 
late Mr. Mason’s, Foxwhelp Cider was sold freely at 3os. 
the dozen, and Zaynton Sguash Perry fetched 28s, a dozen, 
at the same sale. Either of these varieties, and some others 
too, when of good age and of the first quality, will always 
command high prices. The /oxwhelp Cider from Mr. John 
Bosley, of Lyde, near Hereford, which won the First Prize at the 
Herefordshire Agricultural Society’s Meeting at Ledbury, in 1884, 
sold quickly at £1 the dozen. Oldfield Perry, in a good season, 
has been sold for a guinea a dozen, from the glebe land in the 
parish of Credenhill. 


As a general rule the small orchardists make better Cider than 
the large farmers, and for the very reason that they give their 
chief thought to it. It is their main harvest, and it is not too much 
to say, that many of them get from their trees not only the rent they 
pay, but, in addition, a considerable help towards their livelihood. 
A rough calculation may easily be made for an acre of orcharding 
well cared for, and fit, by the pigs and fowls constantly beneath the 


78 THE RENOVATION OF THE ORCHARDS. 


trees :—at 30 feet apart there will be 50 trees to the acre, and with 
a fair “hit” of fruit, 40 of them should yield, at the very least, six 
hogsheads of liquor. This Cider or Perry at the rate of 6d. a 
gallon will bring #2 ros. the hogshead, or £15 altogether ; but 
some of it should be worth more than this. Then there is the 
“Table Fruit ” from the remaining to trees still left, to be sold in 
the market through the Autumn and Winter ; and, in addition, the 
profit that may be derived from the produce of the ground. An 
acre or two at this rate would give a handsome return ; and if the 
occupier be a smith, a tailor, a shoemaker, or a blacksmith, as 
not uncommonly happens, this addition to his trade earnings will 
put him in easy competence, and enable him to educate and place 
out his family to advantage. There is one other important “if,” 
however, and that is, if he does not drink too freely from his own 
vats. 


The fruit trees, on farms of higher pretentions, are sometimes 
made important sources of income, and should certainly contribute 
much more towards the rent, than they usually do. 


VI.—THE RENOVATION OF THE ORCHARDS. 


The condition of the orchards generally, at the present time, is 
most unsatisfactory, and close attention will be required for many 
years, to restore their value. A Century of neglect, has caused the 
loss of many of the best varieties of fruit, for the number of 
vacancies, from the prevalence of cold wet weather, the ravages of 
insects, the violence of storms, or the effect of age, that are 
constantly occurring in the Orchards, is very great. These vacancies 
must be filled up, by the conditions of the occupier’s lease, and the 
young trees for this purpose, seem to have been procured hap 
hazard, that is, at the least possible expense and trouble, and thus 
a large number of chance seedlings, unproved and worthless 
varieties, have found their way into the Orchards. They are 
without names, and for the most part do not deserve a name. 


TEST OF THE QUALITY OF THE TREES, 79 


The first step towards the improvement of the Orchards will 
be, to subject them to a gradual and thorough revision. Stock 
should be taken of every individual Apple and Pear tree on the 
farm, and its character and condition carefully considered. Such 
trees as are mere cumberers of the ground should be cleared off at 
once, root and branch ; and such varieties as are proved to be 
unmistakeably inferior, should have their places supplied by those 
which are known to be good. If the trees of inferior kinds are 
vigorous and healthy, they should be cut back and grafted on all 
the branches. Every spur of not more than two inches in diameter, 
should be grafted with strong growing scions, so as to bring them 
into bearing again quickly, with the loss of only two or three 
seasons ; but if the condemned trees are old, they should be 
up-rooted. Every renewed tree, whether by grafting or planting, 
should be of a well-proved variety, since it must never be forgotten 
that, WHEN ONCE PLANTED, THE BEST FRUIT TREES DO NOT 
REQUIRE MORE CARE OR EXPENSE THAN THE WORTHLESS ONES. 


A complete revision of the Orchards will require some years 
to effect, but it is a work of great interest, and will well repay by 
success, all the time given to it. 


TEST OF THE QUALITY OF THE TREES.—The commercial 
value of any fruit for the manufacture of Cider and Perry, depends 
almost entirely on the density, or richness of its juice. This most 
important condition may be definitely ascertained, with a little 
experience, by anyone who will take the trouble to do so. It is 
only necessary, in a good season, to crush out the juice from five or 
six well-ripened apples of the variety it is desired to test ; filter it 
through white porous paper; and having procured a small instru- 
ment called a Saccharometer, to float it in the fresh juice. ‘The 
scale marked on the instrument will give the density of the juice, 
as compared with the standard of distilled water placed at 1000. 
This density is chiefly caused by the saccharine matter the juice 
contains, and chemists have ascertained, that in general terms, every 
five degrees of density shown on the scale of the Saccharometer, 
denotes a spirit-producing power equal to one per cent., or in other 


80 TEST OF THE QUALITY OF THE TREES. 


words, one gallon of spirit in one hundred of the liquor examined. 
Now, moderately good Cider should not contain less than six per 
cent. of alcohol ; and about one-fourth or one-sixth of its density 
should still be left of unreduced sugar, to give it sweetness and 
body. The density of juice, therefore, for moderately good Cider 
should not be less than 1040. The richer the juice, the higher the 
density, and the greater its value. Juice which has a density 
below ro4o though it may make Cider, or Perry, if it has been 
grown on good lands, can never give the superior quality, it is so 
desirable to produce, ‘THE SACCHAROMETER WILL THUS POINT OUT 
ALL THE VARIETIES OF FRUIT TREES WHICH SHOULD BE UPROOTED. 
The instrument requires a little experience to use it rightly, but 
is yet very simple. 


The following table shows, at a glance, the exact amount of 
spirit-producing power contained in juice of any given density, 
according to the experiments of the French Chemists :— 


Table shewing the amount of Sugar contained in the French Litre of fresh 
Apple Juice, ae the per-centage of absolute Alcohol it will produce on 
Fermentation. (The Litre is equal to 1 ? pint English, or 35 oz.) 


Baune’s Densimeter. | [Extracted from Le Cidre, p. 130. 
eee nn Bn nn mammal 


Density | Sugar | Alcohol | Density] Sugar | Alcohol | Density) Sugar | Alcohol 
of in per of in per of in per 
Juice. 35 oz. | Cent. | Juice. | 3502. Cent. | Juice. | 350z. | Cent. 
TOTO | 1.098 | 1.138 | 1038 | 2.273 1066 | 5.124 

—I2 | 1.141 1040 | 2.350 | 4.85 | —68 | 5.181 

—14 | 1.183 —42 | 3.006 1070 | 5.274 | 9.50 
Pors |*1i203 |/t:93/ )'——44)) 37084 —72 | 5.372 

—16 | 1.223 1045 | 3.114 | 5.64 | —74 | 6.013 

—18 | 1.247 —46 | 3.161 T1075 | 6.051 || ie. 
1020 | 1.322 | 2.48 | —48 | 2.252 —76 | 6.090 

—22 | 1.353 TOS) ||) 9.43929) 16.43 7 789 sb ree 

—24 | 1.400 —52 | 3.409 1080 | 6.261 | 2EBs 
O25) |. 1.405, 3.3 —54 | 4.065 —82 | 6.338 

—26 | 1.431 1055 | 4.102 | 7-26 (|) ——oq Naan 

—28 | 2.040 —56 | 4.143 TOS | 773030 | T214 
1630:| 2,071 9)3.57 | 5%: )4:220 —86 7.072 

—32 | 2.118 1060 | 4.308 | 8.11 —88 | 7.149 

—34 | 2.114 —62 | 4.386 1090 | 7.242 | 12.98 
TO35 (2.160). A.ne 1) ——o4n Sos —9g2 | 7.324 

—36 | 2.195 1065 | 5.077 | 8.76 | —95 | 8.210 | 13.86 


TABLE FRUIT—THE CIDER HOUSE. 81 


It will be observed that the sugar increases more in relative 
amount, the higher the density becomes ; which is explained by 
the fact, that the Mucilage, to which the density in the lower 
ranges of the scale is partly due, does not increase as the sugar 
does, in the higher ranges of density. The alcohol in this scale is 
a little more than 1 per cent. for every ro degrees of density, in- 
stead of 1 per cent. for every 5 degrees, which is the scale of 
the English Excise Offices. 


TaBLE FrRuit.—The varieties of fruit suitable for cooking or 
dessert purposes—“ Pot Fruit” or “Table Fruit,” should be grown 
much more frequently than is usually the case, where the Orchards 
are near home and can thus be protected. Size and colour are 
essential for market purposes, and the longer the fruit will keep, 
the more valuable it will become. As much as £10 an acre is not 
unfrequently given for fruit of this character, in the homestead 
Orchard, but the market value must of course depend very much 
on the season ; as a general rule ‘‘ Table Fruit” is not well adapted 
for making Cider. The French have the proverb “ Petites pommes 
eros Cidre,” “small apples, rich cider,” and so too the finest Wines 
are produced from the smallest grapes. Large apples have too 
much Mucilage by themselves, though when the markets are over- 
stocked, they are not unfrequently added with advantage to the 
smaller ones for making Cider. 


THE CipEr Housr.—The want of suitable buildings is a 
very serious drawback to the proper storage of fruit, and to the 
manufacture of Cider and Perry in perfection. Marshall and other 
writers have pointed out the saving in time and labour that would 
be effected, if every Orchard Farm had a well-arranged Fruit and 
Cider House, furnished with simple machinery, and with suitable 
mechanical fittings. Such buildings should be so constructed as to 
command a low, or, still better, different degrees of temperature at 
will. They need not necessarily be expensive. Thick walls of 
stone, or hollow bricks, and a good thick straw thatch, with 
due arrangement for free ventilation, is all that is essentially 
required. With these advantages, it would be quite possible to 


F 


82 DISTRICT FACTORIES. 


regulate and prevent those sudden changes of temperature which so 
frequently prevail in Autumn, and which are often so injurious to the 
liquor; at one time suddenly checking fermentation, and at another 
exciting it again, when it should be cool and quiet. 


In America, great advantage is derived from the refrigerating 
houses, used by the fruit growers ; by means of simple and ingenious 
mechanical contrivances, they preserve their Apples and Pears, at a 
temperature a little above freezing point, in the finest condition, so 
that they are ready for the market at any time. In the manufacture 
of Cider and Perry, these houses also afford the utmost advantage. 
The details of their construction and management, are given in full 
in Downing’s ‘American Orchardist”; and when it is considered, 
that these appliances are only required during the late Autumn 
and early Winter months, it should be a matter of serious 
consideration for the landlord and tenant, whether the advantage of 
such buildings should not be provided for a Fruit Farm. 


Mr. Thomas Andrew Knight, at the commencement of the 
present century, felt so much the necessity of commanding a low 
temperature for his Cider, that he built a cellar, on the hill side at 
Wormesley Grange, in the bed of a small stream, so that he could 
at pleasure keep it filled with running water, and thus check any 
tendency to second fermentation. ‘The theory was good, but the 
practical inconveniences connected with this means of carrying it 
out, proved to be greater than the advantages derived from it. 


District FacroriEs.—The establishment of large Cider and 
Perry Factories, in the immediate vicinity of the Orchards, has 
been often advised. Marshall and other old writers recommended 
them, and it is very probable that they would have been established 
much more generally, if the causes which produced such a 
lamentable neglect of the Orchards had not prevented it. There 
are private Cider and Perry makers now, who will buy up the 
superior varieties of Apples or Pears they require, but they will not 
purchase at any price, the enormous amount of poor fruit, which 
at present pervades the Orchards. The farmers, therefore, have 
to make the Cider and Perry themselves, as best they can, and 
sell it in bulk, at a very low price, to the ordinary ‘‘ Cider 


ORCHARD PROSPECTS. 83 


Merchants.” From their hands it passes on, if it will bear the 
saccharometer test, to other manipulators, and, eventually, it is 
believed to reappear as Hock, Champagne, Sherry, or Port, as 
may be required in commerce at the time. 


The establishment of Cider and Perry Factories, would prove 
of the greatest advantage in the Orchard districts. A ready 
home market for the best kinds of fruit, would lead to the gradual 
extinction of the inferior varieties, and the manufacture of Cider 
and Perry of superior quality, would soon cause these wholesome 
beverages to be properly appreciated, and the outer world 
to value their high character. Under present circumstances, 
when a great “hit” of fruit occurs, the Apples and Pears are 
scarcely saleable at any price, the home barrels are all filled, and 
the waste is enormous. It sometimes happens at these times, that 
a barrel of Cider is placed in the yard ready tapped, with a mug at 
hand, that all comers to the house may help themselves. Such 
prodigal hospitality is by no means desirable, and if the demand 
for good Cider was as great as it might be made, its value would 
soon put a stop to such wasteful use. 


It is precisely in these good seasons, when fruit is so abundant 
and well ripened, that the best liquor can be made. It would be 
the golden opportunity for a Factory, supported by capital. Very 
large quantities of Cider and Perry could be made, and laid by in 
cask and in bottle, to meet the failure of succeeding years. With 
good management, a company formed for the manufacture of 
Cider and Perry, could scarcely fail to give a very handsome return 
to the proprietors, and at the same time, it would greatly increase 
the value of the Orchards. 


VIT.—ORCHARD PROSPECTS. 


English agriculturists have now to meet the competition of 
the world, and it is desirable on every account, that they should 
enlarge their sphere of action. Instead of confining themselves so 
much to Corn and Cattle, as they have hitherto done, they should 


84 ORCHARD PROSPECTS. 


pay closer attention to the growth of other products, which 
will command a constant and lucrative market, in our own 
populous and wealthy towns; such as Hops, where the soil is 
suitable; Poultry and Eggs; Milk, Butter, and Cheese ; Fruit of 
all kinds ; and such Vegetables as local circumstances may require, 
or good judgment determine. Happy in these times are they, 
who, living in districts especially adapted to the growth of hardy 
fruits, can turn their efforts in this direction. Our Orchards ought 
to supply economically and profitably, the markets of our cities and 
towns with an abundance of Apples and Pears, and to be able to 
meet successfully, moreover, an active competition from the 
Continent of Europe, from America, and even from Australia. 
It is true that the rent of land is dearer, and the fruit seasons much 
more uncertain in England; but these disadvantages are almost 
balanced by the greater expense of labour—at least in America—our 
greatest rival of late years ; by the additional expense of packing ; 
the cost of carriage; the liability to injury ; and by the still more 
serious item of profit to the middlemen or importers. The 
importation of fruit must always be more difficult than that of grain, 
and the cost greater ; this cost, moreover, must increase as soon 
as the commercial depression of the last few years passes away, and 
ship freightage returns to its ordinary rates. There is every reason, 
therefore, to believe that steady perseverance in Orchard culture 
will meet with a successful reward. 


The occurrence of favourable seasons, affords the greatest 
opportunity for remunerative Orchard management. At these 
times, in addition to increased cellar storage for vintage fruit, and 
the sale of fruit in the market, there is great scope for individual 
energy in the preservation of table fruit. This may be done in a 
variety of ways. Apples and Pears may simply be dried whole; as, 
for example, the Herefordshire Beejfing, the Norfolk Beefing, &c., &c.: 
they may be pealed, covered, and the flesh dried in the shape of 
“Apple Chips,” ‘“ Apple Cuttings,” or ‘Apple Rings,” as the 
Americans call them. They may be preserved in syrup in tins, or 
better still, they may be converted into jelly. All these modes of 
preparing fruit for sale, do not require any great capital ; and if the 
preparations are well made, they give a good profit, and keep well, 


HOME FRUIT MARKETS. 85 


to supply the deficiences of the first half of the year, when fruit is 
scarce. 


Herefordshire, Devonshire, and Somersetshire, and other dis- 
tricts capable of producing Cider and Perry of good quality, have a 
peculiar advantage, in the possession of a branch of agricultural 
industry, that may be made very remunerative. It is one the least 
likely to be interfered with, by the fluctuations of ordinary trade, and 
has therefore with proper care, only the seasons to contend with. 
The present state of our legislature is most favourable to its exten- 
sion, since there are no longer any restrictions on its produce by 
taxation ; nor yet on its sale direct from the Orchards ; whilst as 
regards foreign competition, there is no probability that the supply 
for our home consumption can be seriously interfered with, for this, 
if for no other reason, that beverages which only contain so slight 
a proportion of alcohol, are readily susceptible of re-fermentation, 
caused by the constant shaking, incident on conveyance from a 
distance. 


Home Fruir Markets.—The authorities in the city of 
Rouen, in the year 1884, established a fruit market. It would 
greatly conduce to the improvement of Orchard culture, if the 
Agricultural Societies in the special fruit districts, would take up the 
subject, hold annual Exhibitions of fruit, and offer a schedule of 
prizes. Agricultural meetings are almost always held conveniently 
in the Autumn, and such exhibitions of fruit could scarcely fail to 
prove attractive, and they would certainly spread a knowledge, 
which would lead to the growth of the superior varieties of fruit. 


The theory and practice of Horticulture and Fruit Growing, 
might also be introduced judiciously, with great advantage, as a 
science subject, in our rural Elementary Schools, as was most 
successfully done some years since by the late Professor Henslow, 
in his village school in Cambridgeshire. In these respects, English 
schools are far behind those on the Continent. There, elementary 
instruction in Horticulture, is aided as it should be, by manual work 
in the garden; and to instruction in the growth of vegetables, 
herbs, and flowers, is added the practice of budding, grafting, and 
pruning fruit trees. This excellent practice could not fail to pro- 
duce a much more extended interest, in the production of the best 


86 HOME FRUIT MARKETS. 


varieties of fruit ; as the knowledge of how to bud a rose briar, has 
introduced many of the most beautiful roses into Herefordshire 
cottage gardens. 


Landlord and tenant are alike interested in the utmost 
development of our home industries. The greatest attention must 
be paid to the special products of every district. Great competition 
must be met by high cultivation, by economy, and by intelligent 
persevering industry. ‘The land must be managed, if not in the 
letter, yet in the economic spirit of John Stuart Mill, who pointed, 
as an illustration, to the cabbage of the French proprietor, so 
carefully dug round, watered, and manured ; so individualised, in 
short, as though the whole profit of the farm centred in that one 
single vegetable. By thus paying greater attention to minute 
details, the farm may become, what it ought to be, in these days of 
competitive agriculture, in both hemispheres—a duplicate of the 
garden on a large scale. 


A flask of prime Cider is the crowning enjoyment, in 
Tennyson’s charming description in “ Zhe Pic-nic” :— 


‘There on a slope of orchard, Francis laid 
A damask napkin, wrought with horse and hound ; 
Brought out a dusky loaf that smelt of home, 
And, half cut down, a pasty costly made, 
Where quail and pigeon, lark and leveret lay, 
Like fossils of the rock, with golden yolks 
Imbedded and injellied ; Jast with these 
A flask of Cider from his father’s vats 
Prime, which I knew ; and so we sat and ate.” 


HENRY G. BULL, M.D. 
CHARLES HENRY BULMER, M.A. 
J. GRIFFITH MORRIS. 


87 


REPORT OF THE COMMITTEE APPOINTED TO ATTEND THE CONGRESS 
OF THE POMOLOGICAL SOCIETIES OF FRANCE, ON BEHALF OF 
THE WOOLHOPE CLUB, HELD AT ROUEN, FROM 


OcTOBER 2ND TO THE 12TH, 1884. 


Your Committee, having obtained the Schedules of the 
Exhibition to be held at Rouen, thought it best to compete in the 
classes open to strangers. A collection of Table Fruit was 
therefore obtained from the gardens of Stoke Edith, Holme Lacy, 
Thing-hill, and other places. It consisted of fifty-seven varieties of 
Dessert Apples, fifty-seven varieties of Culinary Apples, and 
thirty-six varieties of Pears. This collection was very fine. It 
formed the leading attraction at the Exhibition, in the Hall of the 
Hotel de Sociétés Savantes at Rouen, and a Gold Medal was 
awarded to it, by the SoclkTE CENTRALE D’ HORTICULTURE DE LA 
SEINE INFERIEURE. 


A fine bunch of Black Alicante Grapes from the gardens at 
Eastnor Castle was also taken, and received from the same Society 
a large Silver Medal. 


The collection of Orchard Fruits exhibited by the Woolhope 
Club, consisted of fifty-six varieties of Cider Apples, and forty-two 
varieties of Perry Pears. To this collection the AssociaTION 
POMOLOGIQUE DE L’OUEST awarded a Bronze Medal. 


Two varieties of Cider made from mixed fruits, and four 
varieties of Cider made from a single variety of fruit, with two 
varieties of Perry, were also exhibited. To the Cider from mixed 
fruits, a Silver Gilt Medal was given, and to that from a single fruit, 
a Silver Medal. Prizes were not offered for Perry, of which very 
little is made in Normandy. 


The first six Parts of THE HEREFORDSHIRE POMONA, 
were also exhibited, and the high distinction of a ‘ Diplome 
d’Honneur” was awarded to the Woolhope Club, from the 
SociETE CENTRALE D’HORTICULTURE DE LA SEINE INFERIEURE, 


88 ROUEN CONGRESS REPORT. 


for the Table Fruits represented in the Work ; and a second was 
also given by the AssociATION PoMOLOGIQUE DE L’Ougsr for the 
Vintage Fruits. 


A Gold Medal was also specially awarded to Dr. Hogg, for his 
life-long work in Pomology. 


The receipt of these high honours, did not cause your 
Committee to forget, that the chief objects of their visit to Rouen 
were, first, to ascertain whether the Apples called ‘‘ Norman” in 
Herefordshire, were really Norman varieties ; and secondly, if they 
were not so, to select a few of the most valuable varieties from the 
Norman Orchards, to introduce into Herefordshire. 


Eighteen of the best so-called Norman Apples of Hereford- 
shire, were placed together on the exhibition tables at Rouen. 
Your Committee carefully compared them with the three thousand 
plates of Vintage Fruits present: the attention also of the leading 
exhibitors from Normandy and Brittany, was specially called to 
them ; but, with one exception, they were quite different to all 
others there, and were unknown to the Norman nurserymen and 
growers. The exception was the “ Foley Norman,” which local 
tradition states to have been introduced into Herefordshire, by 
Mr. Edward Thomas Foley, of Stoke Edith (c. 1810-20). This 
Apple was the same as the Blanc Doux of the Rouen Catalogue, 
but it is one that has not borne well the modern test of exact 
analysis, and it has therefore lost much of its repute in the Norman 
Orchards. 


Your Committee next proceeded to select a few of the best 
real Norman varieties, to be introduced into Herefordshire. They 
decided that the following characteristics were essentially necessary. 


1.—The fruit must possess the very best quality of juice. 
2.—The trees must be hardy, vigorous, and fertile. 

3.—They must blossom at varying intervals. 

4.—The fruit must attain maturity in late autumn or winter. 


And 5.—They must have obtained the highest repute in the 
Norman Orchards. 


With the kind assistance of Monsieur A. Hauchecorne (one of 


ROUEN CONGRESS REPORT, 89 


the distinguished authors of the great French work “ Ze Cidre”) ; 
Monsieur Michelin, of Paris (one of the original promoters of the 
Congress appointed by the French Government for the study of 
Cider Fruits); Monsieur Héron (President of the SocrkTE CENTRALE 
D’ HORTICULTURE DE LA SEINE INFERIEURE) ; Monsieur Legrand, 
Nurseryman at Yvetot ; Monsieur Lesueur, of Rouen, and other 
Norman growers of Cider Fruits ; your Committee have selected 
eight varieties, which meet all the requirements laid down for 
their guidance. 


The Apples selected were ARGILE GRISE, BEDAN-DES-PARTS, 
BRAMTOT, DE BOUTTEVILLE, FREQUIN AUDIEVRE, MEDAILLE 
D’oR, MICHELIN, and RouGE BRUYERE. 


Trees of all these valuable varieties of true Norman Apples 
have been sent to Messrs. Cranston and Co., King’s Acre, Here- 
ford, who will propagate carefully from them. It is believed 
that they will prove very valuable in the orchards of Hereford- 
shire. 


The table on page go gives a summary of their virtues. 


Your Representatives, in conclusion, desire to express their 
sense of the great kindness and courtesy shown to them during 
their visit to Rouen. 


ROBERT HOGG, 
GEO. H. PIPER, 
HENRY G. BULL. 


October, 1884. 


ROUEN CONGRESS REPORT. 


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CIDER  APPEES: 


ARGILE GRISE. 


The Argile is one of the oldest varieties in the Norman 
orchards. Its origin is unknown, but it has long been highly 
esteemed in all the Departments of the North-west of France, in 
which Cider is produced. Its name is so popular, that it has been 
given to many varieties, and often to those of inferior value. The 
Argile Grise is the best of all the varieties. 


Description.—Fruit : rather below the middle size, ovoid, with 
obtuse angles as it narrows towards the eye; often fuller on one 
side than the other. Skin: greenish yellow, more or less covered 
with a thin grey russet ; it sometimes takes a pale tinge of red colour 
on the sunny side. Eye: small and closed, with short, broken sepals, 
seated in a shallow cavity, with folded margins, and small tubercles 
between the folds. Stalk: small and short, frequently connected 


92 CIDER APPLES. 


with the fruit by a fleshy prominence on one side. Flesh: yellow 
and tender. Juice: plentiful, slightly bitter, but still sweet and 
pleasant. 


“The Argile Grise belongs to the /réguin group of Cider 
Fruits,” says Monsieur Hauchecorne ; “it is equally valued in the 
orchard with Rouge Bruyéere,” and is believed to make cider of the 
best quality. The juice has a good colour, and a density of 1°075, 
and sometimes more. One thousand parts contain of alcoholic 
sugar 194; tannin, 5°509 ; mucilage 15; acidity 0920; salts, &c., 
3°571; and water 781. 

This variety was introduced from Normandy into Herefordshire, 
by the Woolhope Club in 1884, and has yet to be tried in 
Herefordshire. 


BASTARD FOXWHELP. 


There are two or three small apples called by this name, but 
that which is the most esteemed and grown, is figured here. 


Description.—F¥ruit: small and oblate, sometimes somewhat 
roundish, even and regularly formed. Skin: smooth and shining 
as if varnished, entirely covered with bright crimson, and striped 
with darker crimson on the side exposed to the sun ; but on the 
shaded side, it is greenish yellow striped with crimson ; the stalk 
cavity only is lined with russet. Eye: very small and closed, with 
short connivent segments, placed in a shallow saucer-like depression ; 


CIDER APPLES. 93 


tube, conical ; stamens, marginal. Stalk: very longand slender at 
its insertion, and throughout its length, but thicker at the end, 


inserted in a deep cavity. Flesh: yellowish stained with red, firm, 
unusually acid. Cells of the core, slightly open; cell-walls, orbicular. 


The chemical analysis of the juice of the Bastard Loxwhelp 


(season 1876), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice ar 33 I'042 

Ditto after 24 hours’ exposure to air es 1°042 
100 parts of juice by weight, yielded of 

sugar... os a 7°780 

Tannin, Mucilage, Salts, &c. ase Bs A28r 

Wiater sy... Sc Ses i OP OO5 


The Bastard Foxwhelp bears well, and is much esteemed by 


some growers, who think they detect in the cider which it helps to 
make, a slight oxzw/elp flavour. 


BEDAN-DES-PARTS. 


A 
The Bédan, Bédengue, Bec ad’ Ane, with other varieties in name, 


has held a high repute in the Norman Orchards, from time 


immemorial. This particular variety, is superior to all the Bédans, 


in the richness and colour of its juice. It is a seedling grown by 
Monsieur Legrand, of Yvetot, which first bore fruit in 1874. 


94 CIDER APPLES. 


Description.—Fruit : small, broad at the base, often larger on 
one side. Skin: pale yellowish green, with a clear red cheek on the 
side next the sun ; small grey spots are scattered over the surface, 
and sometimes brown patches. Eye: small and closed, set in a 
shallow, irregular cavity, with grooves and small tubercles between 
them. Stalk: strong, half an inch long, inserted in a shallow, 
narrow cavity, which is lined with russet, which russet extends, more 
or less, over the base of the apple. Flesh: yellowish, tender, and 
juicy, slightly bitter in taste, but with good flavour. Juice: highly 
coloured. 


“This new variety,” says Monsieur Hauchecorne, ‘takes a high 
place among fruits of the first quality, from the fertility of the tree, 
the high colour of its juice, and its richness in sugar, tannin, and 
aroma.” The density of the juice is-1°084. One thousand parts 
contain of alcoholic sugar 195; tannin 5; mucilage 10; acidity 
1070 ; salts, &c., 17030 ; and water 776. 

This variety was introduced from Normandy into Herefordshire, 
by the Woolhope Naturalists’ Field Club in 1884, and has yet to 
be tried in our Orchards. 


BLACK FOXWHELP. 
[Syn: Monmouthshire Foxwhelp.| 


This apple is very widely grown throughout the county, and is to 
be found in the majority of “‘apple heaps.” Its definite ovate shape, 


CIDER APPLES. 95 


smooth surface, and dull colour, make it quite unmistakeable. It 
bears very freely, and this, perhaps, is its best qualification, for the 
cider made from it, is thin and poor. 


Description.—Fruit : small, roundish ovate, inclining to short 
conical, even in its outline, slightly angular towards the crown, 
where it is prominently plaited round the eye. Skin: smooth and 
rather shining, of a dark mahogany colour next the sun, but on the 
shaded side, it is greenish yellow, covered with broad broken stripes 
of bright crimson. Eye: small and rather open, with rather con- 
nivent segments, and set nearly on a level with the surface, with 
only avery slight depression ; tube, short conical; stamens, medium. 
Stalk: short, set in a shallow cavity. Flesh: yellowish, sometimes 
with a greenish tinge, briskly acid. Cells of the core, open; cell- 
walls, obovate. 


The chemical analysis of the juice of the Black Foxwhelp 
(season 1876), by Mr. G. Hy With, F.R.A.S., E.C.S., ‘Trnity 
College, Dublin, gave the following results :— 


Density of fresh juice as 8c 1'038 

Ditto after 24 hours’ exposure to air Md 1'048 
Ioo parts of juice by weight, yielded of 

SUGan  \sa5 seh oe ae 6°400 

Tannin, Mucilage, Salts, &c. soe 16 57206 

Water ~ 7... ap ete sae) a ONO 


The Black Foxwhelp, notwithstanding its small amount of 
sugar, 1s still esteemed in some orchards, when mixed with sweeter 
varieties, for the amount of tannin it contains. The results of the 
analysis, show it to be a variety of little value. 


The tree is hardy, grows upright and bears well. 


The sooner the trees of the Black Foxwhelp are re-grafted, or 
cut down, the better. 


These several apples bear the Foxwhe/p name. They have no 
special history, but the inference is, that they are, what tradition 
supposes them to be, seedlings from the Loxzwihelp. 


96 CIDER APPLES. 


BLACK HEREFORD. 
[Syn: Black Norman. 


This very distinct variety is again without history, and was not 


known by any of the Norman exhibitors, at the Rouen Exhibition 
in 1884. 

Description.—Fruit : roundish and flattened, obscurely ribbed, 
especially round the eye. Skin: smooth and shining, unctuous to 
the touch, after the fruit has been gathered ; dull mahogany red, on 
the side next the sun, and gradually becoming paler towards the 
shaded side, which is deep green, and slightly mottled with red. 
Eye: closed, with long, leafy, convergent segments, set in a rather 
deep irregular basin; tube, conical; stamens, medium. Stalk: 
long and slender, inserted in a deep, wide, funnel shaped cavity, 
which is slightly russety. Flesh: greenish, very tender, juicy and 
brisk, with a faint sweetness. Cells of the core, quite closed ; cell- 
walls, ovate. 


The chemical analysis of the juice of the Black Hereford 
(season 1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 


CIDER APPLES. 97 


Dublin, gave the following results :— 


Density of fresh juice oe one 1°036 

Ditto after 24 hours’ exposure to air nas L037 
Too parts of juice by weight, yielded of 

Sugar ,.. a ee IL'905 

Tannin, Mucilage, Salts, &c. Bae ae Ter 25 

Water? 2: es wai jen) (OG"70 


The Black Hereford is a favourite in the orchards. It is a late 
fruit, and is thought to make a strong, rich, long-keeping cider, with 
a peculiar flavour. 


The tree is hardy, blossoms towards the end of May, and 
ripens its fruit the end of October. It is hardy, and bears well. 


BRAMTOT. 


A seedling grown by Monsieur Legrand, of Yvetot, Seine 
Inférieure. It first fruited in 1856, and was named after Monsieur 
Bramtot, a manufacturer of Yvetot. It is thought to be a seedling, 
from the old variety, Martin Fessard. Introduced into Hereford- 
shire, by the Woolhope Club, in 1884. 


Description.—Fruit: of middle size, symmetrical, but sometimes 
with unequal sides, wide, and flattened at the base, but contracted 
towards the eye. Skin: clear yellow, with a touch of carmine 


G 


98 CIDER APPLES. 


towards the sun, its surface being scattered over with numerous 
grey spots. Eye: small and closed, with long reflected sepals, and 
placed in a very narrow cavity, with grooved sides. Stalk : short, 
thin, and woody, set in a narrow, deep cavity. Flesh: whitish 
yellow, and tender, with an abundant juice of a sweet and pleasant, 
though slightly bitter flavour. 


“ This excellent variety,” says Monsieur Hauchecorne, “ both 
in tree and fruit, possesses virtues as an apple for the press, which 
are rarely united in so high a degree.” ‘The juice is of good colour, 
and has a pleasant aroma. Its density is as high as 1'og2, and in 
good seasons it reaches 1'105. A kilogramme contains 226 
grammes of sugar, which gives an alcoholic strength from 13 to 14 
per cent. ‘There are also 6 grammes of tannin, and 1'070 of acidity, 
in each kilogramme of juice. 


BRAN ROSE. 


The origin of this variety is not known. It is a favourite 
apple in the Herefordshire orchards, and is widely grown throughout 
the county. 


Description.—Fruit : medium size, roundish oblate, with five 
or more obtuse angles at the side. Skin: almost entirely covered 
with red, becoming much darker on the side towards the sun, and 


CIDER APPLES. 99 


everywhere shewing numerous small yellow spots Eye: partially 
open with reflexed segments, set in a narrow basin, more or less 
irregular. Stalk: slender, more than half an inch long, and set in 
a deep and narrow cavity, lined with russet. Flesh: deeply stained 
red, from the skin to the outside core lines. Juice: plentiful, of a 
deep rose amber colour, sweet, with some roughness of taste. 


The chemical analysis of the juice of the Bran Rose (season 
Boas), by Mr. G. H. With, F.R.A.S:, F.CS., Trinity College, 
Dublin, gave the following results :-— 


Density of fresh juice rae oe I'040 

Ditto after 24 hours’ exposure to air Es 1'043 
roo parts of juice by weight, yielded of 

Sugar... ve ar I0°700 

Tannin, Mucilage, Salts, &c. oa — 2°380 

Water ... ae ae a SOIgZo 


The tree grows to a large size, and bears an abundance of 
highly coloured fruit. 


BROMLEY. 


A very old variety, spread throughout the orchards of Glouces- 
tershire and Herefordshire, but not abundant in the latter county. 
Its history is lost. 


10o CIDER APPLES. 


Description.—Fruit: middle sized, roundish, and flattened, 
very uneven, and angular on the sides ; and knobbed both at the 
crown and base. Skin: bright yellow, much covered with firm 
broken streaks of crimson, nearly over the whole surface, but 
especially where exposed to the sun; russety all over the base, 
whence it extends in lines up the sides. Eye: closed, with broad, 
flat, convergent segments, set in a deep angular basin ; tube, funnel 
shaped ; stamens, basal. Stalk: straight, and stout, from half to 
three quarters of an inch long, set in a deep cavity. Flesh: 
yellowish, firm, and somewhat woolley in texture. Juice: pale, 
plentiful, fairly sweet, with a brisk acidity. Cells of the core, open. 


The chemical analysis of the juice of the Bromley apple 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice deh 9% 1'033 

Ditto after 24 hours’ exposure to air eh 1°035 
100 parts of juice by weight, yielded of 

plgar ... sist sn -ss) |, = L230 

Tannin, Mucilage, Salts, &c. ae a 1°300 

Water” hic es oe: 12 - 90°600 


This analysis does not indicate any high merit, though the 
the apple is still held in great esteem in Gloucestershire, where it is 
thought nearly equal to Skyrme’s Kernel. The cider is said to be 
strong, but not sweet. It is good for cooking, and as an apple for 
sauce is unsurpassed. It is a late apple, keeps well, and sells well 
in the market ; all merits, that help no doubt to keep it in favour. 


The tree grows to a large size, spreading broadly. It is shy in 
bearing, and has not been much propagated of late years. 


CIDER APPLES. Ior 


CARRION APPLE. 


[Syn: Kempley Red.| 


This variety takes its name, in the Pyon district of Hereford- 
shire, from the fact of one of the oldest trees being used to hang 
the dog’s meat on. It has been exhibited in the Hereford Apple 
Shows, under the name of Kemfpley Red. 


Description.—Fruit : small, oblong, and regular in shape. 
Skin: with a yellowish green coloured ground in the shade, but 
the whole surface is nearly covered with crimson, which becomes 
very dark, on the side next the sun, with splashes of a deeper shade 
all over the fruit. Eye: small and closed, level with the surface. 
Stalk : long and slender, inserted in a very small and narrow cavity. 
Flesh : yellow, pink tinted near the skin. Juice : small in quantity, 
of full amber colour, viscid, sweet, with some astringency. 

The chemical analysis of the juice of the Carrion Apple 
(seqsom2553), by Mr. G. H. With, F.R.A.S., F.C.S., [unity 
College, Dublin, gave the following results :— 


Density of fresh juice sre I'050 

Ditto after 24 hours’ exposure ee air nee 1°050 
100 parts of juice by weight, yielded of 

Sigar on. a sda’ “T2ZE000 

Tannin, Mucilage, Salts &c. ve dee 1°500 

Water ... sa nee ee 05°700 


The tree grows to a medium size, and is very prolific. 


102 CIDER APPLES. 


CHERRY HEREFORD, 
[Syn : Cherry Norman ; Hitterly.| 


The history of this apple is not known. It is much grown 
about Marden, and other places in the valley of the Lugg. 


Description.—Fruit : round, pretty regular in outline, some- 
times a little ribbed at the sides, but very round at the base, with a 
small and very narrow stalk cavity. Skin: clear straw yellow, with 
a russet cheek on the sunny side, and a dash of crimson, or orange 
red ; the russet extends in tracings to the shady side. Eye: very 
small, and placed in a shallow depression, set round with prominent 
plaits ; segments, convergent ; tube, conical; stamens, marginal. 
Flesh: soft, spongy, slightly bitter and sweet. Cells of the core, 
slightly open ; cell-walls, roundish obovate. 


The chemical analysis of the juice of the Cherry Hereford, 
by Mr. G. H. With, F.R.AS., FC.S., Trinity College,” Dublin; 
gave the following results :— 


Density of fresh juice aS se 1'043 

Ditto after 24 hours’ exposure to air oe: 1°046 
100 parts of juice by weight, yielded of 

Sugar... ee san 12°830 

Tannin, Mucilage, Salts, &c..—... chee 2'073 

Waters =. ie5s Se oe odie, OB 1007 


The Cherry Hereford is one of the best early fruits. It makes 


CIDER APPLES 103 


cider of a deep colour, with a sweet, rich, and pleasant flavour. 


The tree grows well and freely ; it blossoms in the middle of 
May, and ripens its fruit inthe middle of October. It is apt to bear 


in abundance, only every second year. 


Mh \\ i SS 
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CHERRY PEARMAIN. 
This variety is an old one, and widely spread throughout the 
orchards of Herefordshire. It is without any known history. 


Description.—F¥ruit : very handsome in colour, and regular in 
shape, round oblong, above medium size. Skin: yellow, but very 
much covered, as it were, with the small particles of broken-up 
streaks of crimson, which run together on the side exposed to the 
sun, where they are traversed by streaks of deeper crimson. Eye: 
small and closed, set in a narrow cavity. Stalk: half an inch long, 
almost hidden in a deep and. narrow cavity, which is lined with 
russet. Flesh: soft, and reddish pink in patches beneath the skin, 


and outside the core fibres; sweet and pleasant to taste, with a 


slight after roughness. Juice: plentiful, of a rich pink colour, 


changing to a deep rosy red. 


The chemical analysis of the juice of the Cherry Pearmain 


104 CIDER APPLES. 


(season 1882), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice a sc 1'047 

Ditto after 24 hours’ exposure to air a 1'050 
100 parts of juice by weight, yielded of 

Sugar... sae st 12°700 

Tannin, Mucilage, Salts, &c. Pe ae 2'000 

Water)... a ay. a 85 °200 


A very favourite apple in the orchard. It is handsome in 
shape, and colour. It is very good, eaten fresh from the tree ; will 
make a pudding ; or mix well with other varieties in the cider vat. 


The tree is of good size, and generally hardy, but in some 
localities it is apt to canker. It bears freely. 

There is a red variety of Cherry Pearmain, which differs but 
little from this one, except in its deeper colour. 


CIDER LADY’S FINGER. 


The origin of this variety, does not seem to be known, but 


CIDER APPLES. 105 


from the age of the trees, it was probably produced at the end of 
the last, or the beginning of the present century. 


Description.—Fruit : of middle size, two and a half inches long, 
by one inch and a half wide, oblong, even, but not always regular 
in its outline, with a waist near the top. Skin: quite smooth, dull 
orange, or yellow on the shaded side, with a few broken stripes of 
red ; washed with thin red, which is streaked with darker and 
brighter red, on the side next the sun; the whole surface being 
strewed with russet specks. Eye: small, and prominently set ; 
open, with very short divergent segments, and surrounded with a 
few prominent plaits, or little knobs ; tube, funnel shaped ; stamens, 
marginal. Stalk: very slender, short, inserted in a shallow cavity, 
or merely in a slight depression, surrounded with russet. Flesh: 
yellowish, rather dry ; juice of a fine rich colour, with a sweet, 
sub-acid and astringent flavour. Cells of the core, open. 


The chemical analysis of the juice of the Cider Lady’s Finger 
(season +1878), by Mr. G- H. With, F.R.A.S., F.C:S:, Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice ene ae I‘O4I 

Ditto after 24 hours’ exposure to air ae 1°045 
100 parts of juice by weight, yielded of 

Sugar ... Se 13°242 

Tannin, Mucilage, Salts, &c. ae ae 1412 

Wiater Ss. ai ie cat) ee OG 340 


This apple is a valuable addition to the orchard. It ripens 
early, but it is easy to manage, and makes very good cider. It is 
rich, strong, and brisk, often good enough to bottle ; but is apt in 
the hot weather of early autumn, to lose much of its richness from 
over fermentation. 


The tree is hardy ; it blossoms in the beginning or middle of 
May, and bears a profusion of fruit, which ripens in September. It 
is a variety growing into favour, and deservedly so. It is much 
grown in the orchards of the River Froome Valley, and is becoming 
widely distributed throughout Herefordshire. 


106 CIDER APPLES 


COCCAGEE. 
[Syn : Cocko Gee ; Cockagee.| 


A very old variety, believed to be of Insh origin, but its real 
history seems lost. It is said to have been “brought into Somer- 
setshire by Counsellor Pyne, a gentleman, who resided near Exeter, 
* and who had the care of Mr. William Courtenay’s Estates in 
Ireland.” TZvreatise on Cyder Making, by Hugh Stafford, of Pynes 


(1753) 


Description.—Fruit : medium size, very variable in shape, but 
usually ovate. Skin: yellow in the shade, marked with green 
specks, with a deep blush of red next the sun. A reddish tint is 
often spread over the whole fruit, and not unfrequently, patches of 
thin russet. Eye: small and closed, set in a narrow plaited basin. 
Stalk: short, inserted in a narrow but rather deep cavity, frequently 
lined with russet. Flesh: yellowish white, firm and crisp. Juice: 
moderately plentiful, of an amber colour, and a harsh austere taste. 


A very old, and highly esteemed variety for culinary purposes, 


CIDER APPLES. 107 


and especially for baking, when it possesses a peculiarly rich flavour. 
“This apple” says Brookshaw, “triumphs over all others in sauce, 
tarts and pies, as much as its juice does in cider. No cook would 
ever make use of any other apple if he could get this. It is so 
extremely rough and tart, that it would be almost impossible to eat 
one raw.” It is in season from October, to February and March. 


The chemical analysis of the juice of the Coccagee (season 
1880), by Mr. G. H. With, F.R.AS., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice 0c ey 1'052 

Ditto after 24 hours’ exposure to air ec 1'058 
Ioo parts of juice by weight, yielded of 

Sugar. ... sae ae g'080 

Tannin, Mucilage, Salts, &c. oe Boe 7°820 

Water, 22: — abe wie) .oS,EOO 


As a cider fruit, it has long possessed the highest repute. The 
Coccagee apple was the favourite cider apple of Devonshire, at the 
beginning of the present century. There was a celebrated orchard 
at Heathfield, near Milverton, from which it is said that the cider 
was supplied by the Rev. Mr. Cornish, for the Queen’s household, 
at £10 tos. the hogshead. ‘I find nothing extraordinary in it ;” 
says Mr. Stafford in his book on Cyder Making (1753), ‘‘’tis true 
it has a vinous pipinary golden flavour ;” and so authorities differ. 
The analysis, however, proves its merit. . 


The tree is very hardy, and bears well, but it has not been 
much cultivated of late years. 


108 CIDER APPLES. 


COWARNE RED. 


This fruit takes its name from the parish of Much Cowarne, 
Herefordshire, where it was raised about the beginning of the last 
century, (c. 1720). This apple is well represented in the 
“ Pomona Herefordiensis,” Plate xxviii. 

Description.—Fruit: above medium size, roundish oblate, 
natrowing towards the crown, where it has a few obtuse ribs more 
or less defined. Skin: golden yellow on the shaded side, with 
numerous streaks of red, a bright red over almost all the surface, 
and where fully exposed to the sun, becoming of a deep purplish 
crimson. Eye: small and closed, and set in a narrow cavity. 
Stalk : half an inch long, stiff and straight, deeply inserted in a 
narrow cavity which is lined with very thin russet. Flesh: crisp 
and pleasant to taste, tinted with crimson beneath the skin and 
slightly marking the fibre of the core. Juice: very thin and 
plentiful, of a ruddy amber colour, and very slightly astringent. 

The chemical analysis of the juice of the Cowarne Red (season 
1882), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice aa, es 1'O47 

Ditto after 24 hours’ exposure to air ae 1°O47 
100 parts of juice by weight, yielded of 

Sugar... ae La cae BLEOOS 

Tannin, Mucilage, Salts, &c. a oon 1‘400 


Water saa whe iat 12) | 862700 


CIDER APPLES. 109 


Mr. Knight makes the specific gravity of this apple as high as 
1'069. 

The Cowarne Red is a favorite variety in the orchard. It isa 
good apple, but its bright colour, and its free bearing habit has 
certainly helped its popularity. 

The tree grows to a large size, is very hardy, and is often to 
be seen in extreme old age. 


CUMMY. 


[Syn: Cummy Norman.] 


This variety has no published history, but it is believed to have 
been raised at Cummy, in Radnorshire. 


Description.—Fruit : conical, even and regular, except when it 
has occasionally one or two rather prominent angles on the sides ; 
wide at the base, and very narrow at the apex. Skin: greenish 
yellow on the shaded side, and witha thin, red cheek, speckled 
with deep crimson on the side next the sun, and sprinkled over the 
surface with minute russet dots. Eye: prominent, closed, set ina 
narrow, plaited basin, segments, broad and leaf-like. Stalk: a 
quarter of an inch long, slender, inserted in a close, deep, irregular 
cavity, which is lined with russet. Flesh: very tender, juicy, and 
with a slight aromatic, bittersweet flavour, without astringency. 
The juice is of a deep amber colour. 


The chemical analysis of the juice of the Cummy (season 


IIo CIDER ‘APPLES. 


188i), by Mr. G. H: With, F.R.A.S., F°C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice = a 1'033 

Ditto after 24 hours’ exposure to air oy T'o40 
100 parts of juice by weight, yielded of 

Sugar ike. $y 2123 14°000 

Tannin, Mucilage, Salts, &c. ee ie ‘060 

Water << oi exe wn 65040 


The abundance of saccharine matter contained in this fruit 
justifies the general esteem in which it is held. It does not make 
cider of the first quality when used alone, but it gives body and 
strength to other varieties, and they must supply flavour and good 
keeping qualities. 


The tree grows freely and is very hardy. It blossoms and 
bears profusely year after year in almost any situation. 


DE BOUTTEVILLE. 


A seedling raised at Yvetot, by Monsieur Legrand. It first 
fruited in 1873, and was dedicated to Monsieur L. De Boutteville, 
Honorary President of the SociiT& CENTRALE D’HORTICULTURE 


CIDER APPLES. 1 gd i 


DE LA SEINE INFERIEURE, and Author, with Monsieur A. 
Hauchecorne, of the celebrated work Ze Cvzdre, published at 
Rouen, in 1875. This variety was introduced into Herefordshire 
by the Woolhope Club, in 1884. 


Description.—Fruit ; of middle size, oblate, smooth and round, 
without angles. Skin: pale yellow, with an orange blush on the 
sunny side, more or less spotted over the surface, and the spots often 
become dark and tinged with red under the sun’s influence. Eye: 
closed, seated in a narrow, deep cavity, with folded margins. 
Stalk: short, placed in a broad and deep cavity, lined with a thin 
russet that radiates over the base of the apple. Flesh: yellowish, 
with a sweet and pleasant flavour, free from bittterness. Juice: of 
a high colour, sweet, and pleasant. 


“This apple,” says Monsieur Hauchecorne, ‘‘is one of the best 
varieties for making a good cider that will keep well. The apple is 
firm in flesh, and travels well. Its juice is well coloured with 
excellent perfume and taste.” It has a density of 1,083. One 
thousand parts contain of alcoholic sugar 193; tannin 6; 
mucilage 11 ; acidity 2.14; salts, &c., 7.86; and water 780. 


DYMOCK RED. 


This apple takes its name from the village of Dymock, in 


T1I2 CIDER APPLES. 


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, 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, with a pleasant acidity. Cells of the core, closed ; 
cell-walls, ovate. 


The chemical analysis of the juice of the Dymock Red (season 
1878), by Mr. G. H. With, F.R.AS., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice was see 1°033 

Ditto after 24 hours’ exposure to air oe 1°037 
roo parts of juice by weight, yielded of 

Sugar... ae nas 12°100 

Tannin, Mucilage, Salts, &c. a Me 3°280 

Water ::. Ms ae nex) 1047020 


The cider made from this apple, whether pure, or mixed with 
other fruit, is rich and excellent. 


The Dymock Red apple is chiefly grown in the neighbourhood 
of Ledbury, but from its high merits it deserves a far wider cultiva- 
tion. The colour of the apple is a deep dull red, in sunny seasons 
it takes quite a mahogany tint. 


CIDER APPLES. 113 


EGGLETON STYRE. 


This apple was raised from the kernel by the late Mr. William 
Hill, at Lower Eggleton, Ledbury, Herefordshire, in the nursery 
attached to the farm. The seedling first bore fruit about the year 
1847, and it was from the birds specially attacking the apple, that 
Mr. Hill’s attention was directed to their sweet and rich flavour. 


Description.—Fruit : middle 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 
and funnel shaped ; stamens, medium. Stalk : slender, halfan 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. 


The chemical analysis of the juice of the Lggleton Styre 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice fea 3 1°049 

Ditto, after 24 hours’ exposure to air as 1'050 
100 parts of juice by weight, yielded of 

Sugar «... sits ee i I0'591 

Tannin, Mucilage, Salts, &c. ee oe 6°569 

Wiater, © 22; ete ant te Eo2toAO 


H 


II4 CIDER APPLES. 


The ZLeggleton Styre makes excellent cider alone, very sweet and 
rich, witha high colour. It has been sold, fresh bottled, at 16/- the 
dozen. It fines better if mixed with Redstreak, Cowarne Red, Pym 
Square, Cook’s Kernel, or Strawberry Hereford. 


The tree is hardy. It blossoms the middle of May, and bears 
freely and ripens its fruit in October. The fruit is so sweet and 
aromatic as to be very attractive to hares, rabbits, fowls, blackbirds, 
and fieldfares, not to mention smaller birds. ‘They will select this 
variety in preference to all others. 


The Lggleton Styre is chiefly grown in the parish of Eggleton 
and the surrounding orchards, but it is gradually spreading 
throughout the county. 


FOREST STYRE. 
[Syn : Stive; Stirom.| 


A fine old Gloucestershire cider apple, extensively cultivated 
on the thin light limestone soil of the Forest of Dean. Its origin 
is lost. It is mentioned by Philips the cider poet. 


“* Stivom firmest Fruit, 
Embottled (long as Priameian Troy 
Withstood the Greeks) endures, e’er justly mild. 
Softened by age, it youthful Vigour gains, 
Fallacious drink! Ye honest men beware ! 
Philips ‘* Cyder.” 


Description.—Fruit : below medium size, roundish, inclining 


CIDER APPLES. I1t5 


to oblate, regularly and handsomely shaped. Skin: pale yellow, 
with a blush of orange on the side exposed to the sun, and 
numerous small russet spots, scattered over the surface. Eye: 
small and closed, with short obtuse segments, and set in a narrow 
basin, more or less plaited. Stalk: short, in a narrow deep 
cavity, lined with russet throughout, and which spreads from 
it over the base of the apple. Flesh: yellow, dry and _ harsh. 
Juice: small in quantity, pale straw colour, changing to deep 
amber, with a remarkably sweet, luscious flavour and some astrin- 
gency. 


The chemical analysis of the juice of the Furest Styre, by 
Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, Dublin, gave 
the following results :— 


Density of fresh juice is on EO 

Ditto after 24 hours’ exposure to air oe 1'074 
100 parts of juice by weight, yielded of 

Sugar ee a: 14°000 

Tannin, Mucilage, Salts, &c. Se ws 3°300 

Water ... sie me a | O22 700 


“The Forest Stire,” says Mr. Thomas Andrew Knight, “is 
almost universally supposed to afford a stronger cider than any 
other kind of apple.” He found its specific gravity to be as high 
“as 1076 to 1'o8t according to the soil it grows in.” 


The trees grow with numerous upright shoots, like a pollard 
willow, and are not renowned for bearing well. Marshall, in his 
“Rural Economy” (7796), speaks of this variety as decaying 
rapidly. 


There are very few trees left in Gloucestershire at this 
time, but it will be seen on reference to page 26 of this work, that 
Mr. William Viner Ellis, of Minsterworth, has sent apples and 
grafts of this valuable variety to the Woolhope Club, and that 
Messrs. Cranston and Co., of King’s Acre, near Hereford, have 
succeeded in propagating it. 


116 CIDER APPLES. 


THE FOXWHELP APPLE. 


** Cider for strength and a 
long-lasting drink is best 
made of the Foxwhelp of the 
Forest of Deane, but which 
comes not to be drunk till 
two or three years old.” 

(Appendix to Evelyn’s ‘* Pomona.” Edit. 1706). 
The Foxwhelp apple is the favourite cider apple of Hereford- 
shire. Its origin and its singular name are alike obscure. 


The earliest record we have of the /oxzwhelp is by Evelyn in 
his ‘‘ Pomona,” which is an Appendix to the Sy/va “ concerning 
fruit trees in relation to cider.” This was first published in 1664, 
and at that time and long after, the great Apple of Herefordshire 
was the Redstreak. The Foxwhelp is disposed of in a few words— 
“Some commend the /oxwhelp.” Ralph Austen, who wrote in 
1653, makes no mention of it when he says, “ Let the greatest 
number of fruit trees, not onely in the orchards but also in the fields 
be Pearmaines, Pippins, Gennet-Moyles, Redstreaks, and such kinds 


CIDER APPLES, 117 


as are knowne by much experience to be especiall good for cider.” 
Neither is any notice taken of it by Dr. Beale in his “ Herefordshire 
Orchards, written in an epistolary address to Samuel Hartlib, Esq.,” 
in 1656. 

The first notice of it, after Evelyn, is by Worledge in 1676, who 
merely says, “The /oxwhelp is esteemed among the choice cider 
fruits.” In Evelyn’s time it seems to have been regarded as a 
native of Gloucestershire, for Dr. Smith in the “ Pomona” when 
writing of ‘‘the best fruit” (with us in Gloucestershire) says, ‘the 
cider of the Lromsbury Crab and Foxwhelp is not fit for drinking 
till the second year, but then very good” ; and in the quotation at 
the head of this paper “ A person of great experience ” calls it “ the 
foxwhelp of the Forest of Deane.” 


Its great merit as a cider apple seems to have been quickly 
recognised, but its cultivation up to this period could not have been 
on an extensive scale, or it would have been more generally known. 
Even Philips in his celebrated poem, entitled “ Cyder” seems as 
ignorant of its existence, as most of the writers on orchards were at 
that period. A highly appreciative notice of it is found in a letter 
toa friend, written by Hugh Stafford, of Pynes in Devonshire, Esq., 
bearing date 1727. He says, “ This is an apple long known, and 
of late years has acquired a much greater reputation than it had 
formerly. The fruit is rather small than middle-sized; in shape 
long, and all over of a dark red colour. I have been told by a 
person of credit, that a hogshead of cider from this fruit has been 
sold in London for £8 or eight guineas, and that often a hogshead 
of French wine, has been given in exchange for the same quantity 
of Foxwhelp. It is said to contain a richer and more cordial juice 
than even the fedstreak itself, though something rougher if not 
softened by racking. ‘The tree seems to want the same helps as the 
LRedstreak to make it grow large. It is of Herefordshire extraction.” 
Mr. Knight in the ‘ Pomona Herefordiensis,” published in 1811, 
also thought it “certainly a true Herefordshire apple,” and this of 
late, has been the prevalent belief, derived probably from the 
opinion of the two last named writers. 


The merit of its production thus rests with the Forest of Dean, 
on the authorities we have given, but there is no record of the origin 


118 CIDER APPLES. 


of its singular name. It may readily be supposed, however, that 
the stray seedling sprang up near a fox’s earth, and thus, when it had 
shown its character, it obtained its name. Some devoted admirers 
think they see in the eye of this apple, a distinctive resemblance to 
the physiogonomy of a young fox, but here, surely the name has 
guided the imagination. Wherever the young seedling may have 
grown, the brilliant colour of its fruit would render it conspicuous, 
and its rough peculiar flavour, with a judge of apples, would proclaim 
its merit. It is probable, that a fox-hunter found and named it, and 
certainly none appreciate more highly than fox-hunters, the merits of 
its cider. 


Description.—The fruit is roundish, inclining to conical or 
ovate, with an uneven outline, caused by several obtuse ribs on the 
sides, and which terminate in ridges round the eye; in good speci- 
mens one side is generally convex, while the other is flattened. 
Skin: beautifully striped with deep bright crimson and yellow; on the 
side next the sun it is more crimson than it is on the shaded side, 
where the yellow stripes are more apparent. Eye very small, set in 
a narrow, shallow, and plaited basin ; segments short, somewhat 
erect, and slightly divergent. Calyx-tube, funnel shaped. Stamens, 
marginal. Stalk, three-quarters of an inch long, obliquely inserted 
by the side of a fleshy swelling, which pushes it on one side and 
gives it a curving direction. Flesh : yellow, tinged with red, tender, 
and with a rough and acid flavour. Cells of the core, wide open. 
It belongs to group 10 of Dr. Hogg’s New Classification of Apples. 


The surface of the oxwhelp apple is usually marked by small 
dark coloured circular scabs or patches, which are thought by some 
erowers to be characteristic of the Foxwhe/p, but this is not so. The 
round patches are formed by the miscroscopic fungus, Sfilocea 
pomi, and are commonly to be found on the apples of very aged 
trees, of all kinds of fruit. Like all fungus growths, this is much 
more abundant in some seasons than in others. 


The coloured plate of the uxwhelp apple in the Herefordshire 
Pomona, was drawn from fruit grown on the estate of W. H. 
Apperley, Esq., of Withington. The trees are believed to have 
been planted by one of his ancestors, about the year 1609, and 
are still in fruitful vigour. 


CIDER APPLES. 1 ie) 


The form of the fruit varies according to the age of the tree, 
and this is the case with most varieties. The section is taken 
from fruit grown by John Bosley, Esq., of Lyde, and represents 
a fruit from a tree which is the result of four successive 
graftings, from one of the old trees of the /oxw/e/p, the scions being 
taken in each instance from the tree grafted the previous year. 


A Foxwhelp apple of good size and colour, grown in the year 
1876, yielded 7% drachms of a strongly acidulated juice with its 
own flavour, and of the specific gravity of 1068 ; and others of a 
smaller size gave 51% drachms of juice with a specific gravity of 
1074. Mr. Knight gives the higher specific gravity of 1°076 to 
r°080, which perhaps might be due to a more favourable year. 

The chemical analysis of the juice of the /Foxwhelp (season 
1877), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, Dublin, 
gave the following results :— 


Density of fresh juice as ae 1'063 

Ditto after 24 hours’ exposure to air x 1‘070 
100 parts of juice by weight, yielded of 

Sugar... as ee ties 14'400 

Tannin, Mucilage, Salts, &c. ig pie 8500 

Water  «.. Bee the oes 77 FOO 


It must be stated, however, that the absence of sun, and the 
great rainfall of the summer of 1877, made it a most unfavourable 
season for the growth of any fruit in perfection. 


The home of the Foxwhelp Apple, be its origin what it may, is 
in the deep clay loam of the Old Red Sandstone, in the central 
districts of Herefordshire, and especially in the valleys of the rivers 
Lugg and Froome. The chief orchards are to be found in the 
villages of Lugwardine, Westhide, Withington, Lyde, Moreton, 
Sutton, Wistaston, Marden, Bodenham, Burrop, Wellington-on-the- 
Lugg; and those of Weston Beggard, Yarkhill, Tarrington, Stoke 
Edith, Stretton Grandison, Eggleton, the Froomes, the Cowarnes, 
and the other villages on the Froome, are seldom without a few 
old trees of the Foxwhelp Apple. 


The broad valley of the Wye does not generally present so 
good and rich a soil. The river has been so erratic in days gone 


120 CIDER APPLES. 


by, that large beds of gravel and marl are to be met with in all 
directions, and the orchards of repute therefore are only to be found 
on the rising slopes of the valley, out of the river’s reach. There 
are many excellent orchards from King’s Caple and Holme Lacy 
by Credenhill to Kinnersley, Sarnesfield, Dilwyn, and the Weobley 
district ; the Aoxwhelp may be found in any of them, and wherever 
it is found, it is treasured greatly for its valuable fruit. 


The Foxwhelp Apple tree is upright and handsome in growth, 
where age has not rendered it rugged and gnarled. It isa slow 
growing tree, and a shy, capricious bearer, and this may perhaps 
partly explain, why fruit growers should prefer to propagate those 
sorts which grow more freely, and are more certain croppers. The 
tree is hardy, and its fruit is in great demand. ‘There is yet a want 
of young trees generally, for, be the reason what it may, grafts of 
late years have not succeeded well. ‘The orchardists however have 
only to apply themselves to the cultivation of the Foxwhe/p, and 
resolutely determine to perpetuate this precious variety, and the 
same success will crown their efforts in the future, which followed 
those of their predecessors in the past. 


The Foxwhelp cider, when pure, is of great strength, and 
always has a peculiar aroma, so marked that it can be detected 
directly the cork is drawn from the bottle. In taste, it is generally 
rough and strong, with a peculiar vinous, musky flavour, which gives 
its aroma. In ordinary seasons, unless made with great care, it is 
not sweet enough to be acceptable to strangers, and the taste which 
enjoys its peculiar flavour fully, must in such circumstances, perhaps, 
be acquired; but in a favourable year—a year of sunshine and 
genial showers, when the fruit has been ripened to perfection— 
happy is he who has a good hit of it. If he carries it well through 
the process of fermentation, and keeps the flavour of the fruit, and 
its sweetness too, he has cider in perfection—a cider that will sell 
readily in its own district, at a guinea a dozen; and a cider more- 
over, that will unquestionably improve in quality, for some three or 
four decades of years. It will not all be sold, however, for it is the 
pleasure and pride of the cider-growers of Herefordshire to have 
always ready for a friend, a bottle of good Foxwhelp cider of a good 
year. 


CIDER APPLES. 121 


The juice of the Foxwhelp Apple is, however, most used to 
give strength and flavour to the cider of mixed fruit, and when this 
is well made, it is perhaps more generally popular than the very 
strong and pure /oxwhelp. A cider of this kind, excellent in 
quality, can be got at one shilling a bottle from the growers. The 
Foxwhelp cider has the character of changing colour very quickly, on 
exposure to the air, and even at the table, if not drunk quickly, 
the dusky greenish tint will show itself. Some other strong ciders 
have also this peculiarity, which is certainly not a virtue. 


The /oxwhelp, beyond all question, in general estimation is 
the most valuable cider apple, and by intelligent perseverance in 
propagating it, it will long continue to be so. 


The Woolhope Club, it will be seen on reference to page 26 of 
this work, has succeeded in propagating it extensively, and will thus 
have rescued this valuable variety from loss. 


FREQUIN AUDIEVRE. 


A seedling raised by Monsieur Audiévre, treasurer of the 
SOCIETE D’HORTICULTURE D’YVETOT, in 1868. It is thought to 
have been a seedling from Petit-Friquin or Fréquin Rouge, with greatly 


122 CIDER APPLES. 


improved qualities to either of these varieties. It was introduced 
into Herefordshire, in 1884, by the Woolhope Naturalists’ Field 
Club. 


Description.—Fruit: very small, flattened at the base, but 
contracting rapidly towards the eye. Skin: with a pale yellow 
ground, almost entirely covered with red carmine, and frequently 
with many fine white spots on the surface. Eye: small and closed, 
set in a narrow cavity with sulcated borders. Stalk: variable, 
generally very short, and set obliquely in a small and shallow cavity. 
Flesh: yellowish white, and firm. Juice: sweet, slightly bitter, 
but with good perfume and flavour. 


“This valuable variety,” says Monsieur Hauchecorne, ‘‘ possesses 
the highest merit of the /7égucz tribe. It contains all the elements 
for making a strong, pleasant, and healthy cider.” ‘The juice has a 
very high colour, and a density of 1'079. One thousand parts 
contain of alcoholic sugar 180; tannin 5°509; mucilage 12; 
acidity 1°320; salts, &c., 11°171; and water 790. 


GARTER APPLE. 


This variety is spoken of by Mr. Thomas Andrew Knight, at 
the beginning of the century, as a comparatively new apple “much 


CIDER APPLES, 123 


cultivated during the decay of the older, and more valuable varie- 
ties.” It is figured on Plate xxvi., in the ‘‘ Pomona Herefordiensis.” 


Description.—Fruit: full medium size, two and a half inches 
high, and the same measurement in breadth, smooth and evenly 
shaped, broad at the base and tapering towards the crown. Skin: 
smooth, yellow in the shade, with a warm crimson blush on the side 
next the sun, and broken streaks of a much deeper colour, spotted 
over with numerous very small dark, or red specks. Eye: small 
and open, deeply sunk in a narrow cavity, which is lined with very 
pale russet. Flesh: soft and white. Juice: moderate in quantity, 
of a rich amber colour, sweet, subacid, astringent, and rich in flavour. 


The chemical analysis of the juice of the Garter Apple (season 
1883), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, Dublin, 
gave the following results :— 


Density of fresh juice ee = 1°063 

Ditto after 24 hours’ exposure to air rr 1'064 
too parts of juice by weight, yielded of 

Sugar... an 2 12°540 

Tannin, Mucilage, Salts, &c. ae aot 2°260 

Waker. +t: Si bi 235 PO; 200 


A favourite fruit in the Herefordshire orchards. Very attrac- 
tive in colour. It is used asa dessert as well as a cider fruit. Mr. 
Knight made the specific gravity of the juice to be 1°066 in a 
favourable season. 


The tree grows freely, is very hardy, and bears abundantly. 


124 CIDER APPLES. 


GENNET MOYLE. 


The Moile 
Of sweetest honey’d taste. 
Philips Cyder. 


The Gennet Moyle was the favourite apple in the Cider 
Orchards of the 15th century, and continued to be so until Lord 
Scudamore’s edstreak supplanted it in popular esteem. Its 
history is lost; but its name signifies “‘a hybrid scion,” from 
‘“‘oennet ” a hybrid, or mule; and ‘“‘moyle” a scion, or graft. It 
is still to be found in the old orchards of Herefordshire, though it 
has now become scarce. 


Description.—Fruit: round, somewhat prominently and 
obtusely ribbed on the sides, and with ridges round the crown. 
Skin : of a clear Jemon colour, with more or less russety cheek, 
and with russet lines all over the side exposed to the sun. Eye: 
closed, with convergent, leafy segments, and set in a puckered 
basin; tube, long and funnel shaped ; stamens, marginal. Stalk : 
about half an inch long, inserted all its length in the cavity, which 
is lined with russet. Flesh: with a yellowish tinge, tender, not 


CIDER APPLES. 125 


very juicy, but rather dry, and with a very sweet, slightly acid 
flavour. Cells of the core, open. 


The chemical analysis of the juice of the Gennet Moyle 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice ee et 1'046 

Ditto after 24 hours’ exposure to air aoe 1'053 
100 parts of juice by weight, yielded of 

Sugar... eat ck A 9'570 

Tannin, Mucilage, Salts, &c. ae ae 5°430 

Water” Fes: sis he es. Ki OROOO 


This sweet and fragrant apple is now very scarce. Reference 
must be made to the old writers for its character. Dr. Beale says of 
it “our Gennet Moyles are commonly found in hedges, or in our worst 
soil, most commonly in Jrchenfield, 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 ifit be suffered to ripen on the 
Tree, and not to be mellow, but to be yellowish and fragrant, and 
then to be hoarded in Heaps under Trees, a fortnight 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.” eve- 
fordshire Orchards (1730). 


In Evelyn’s Pomona, the Gennet Moyle 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.” 


126 CIDER APPLES. 


GREEN WILDING. 


This variety is without history, and is probably a seedling 
from some small orchard nursery. From the age of the original 
tree it must be as old as this century. 


Description.—Fruit : middle size, conical, obscurely ribbed, 
narrowing towards the eye, where it is somewhat puckered. Skin: 
yellowish green, strewed with numerous large, russety dots, and a 
few lines of russet. Eye: small, and closed, set in a narrow 
puckered basin. Stalk: very short, completely embedded in a 
deep cavity. Flesh: white, tender, sweet, and with a mawkish 
flavour, but without either bitterness, marked astringency, or much 
acidity. 


The chemical analysis of the juice of the Green Wilding 
(season 1881), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 


CIDER APPLES. 127 


College, Dublin, gave the following results :— 


Density of fresh juice A Lf 1'044 

Ditto after 24 hours’ exposure to air ai 1°046 
roo parts of juice by weight, yielded of 

Sugars. mee ae 10°530 

Tannin, Mucilage, Salts, &c. ae te 3°170 

Water os... sit ee rep) OO 200 


The Green Wilding grows in the valley of the river Froome, 
where it is highly esteemed. It makes a good, sound, deep coloured 
cider, with a sweet and pleasant flavour, but it is generally mixed 
with other varieties. The analysis proves it an excellent fruit. 


The tree is upright in growth, very hardy, and a good bearer. 
It is grown chiefly about Eggleton, Homend, and in the adjoining 
orchards, where many large trees are to be found. It is still being 
propagated on that side of the county. 


HAGLOE CRAB. 


This fruit originated at Hagloe, in the parish of Awre, Glou- 


cestershire, and was first brought into notice by Mr. Bellamy who 
lived there. Marshall in his ‘ Rural Economy of Gloucestershire,” 
states that it was raised from seed about the year 1720, but 
Mr. Thomas Andrew Knight in the ‘‘ Pomona Herefordiensis,” 
1811, thinks that the excellence of the apple was only then first 


128 CIDER APPLES, 


discovered, for his friends had sought in vain many years before, 
for the original tree at Awre. A coloured illustration is given by 
Mr. Knight, Plate V., of this apple. 


Description.—Fruit : small, ovate, narrowing above and below, 
but very irregular in shape, being usually much more full on one 
side than the other. Skin: pale yellow, with an orange tint on the 
side next the sun, with distinct crimson spots irregularly placed, 
and with occasional cob-web streaks of russet. Eye: small and 
closed, with reflexed segments, very slightly depressed, and sur- 
rounded with five or more small distinct tubercles. Stalk : thin, 
half an inch long, set in a very narrow cavity, lined with thin 
pale russet. Flesh: white, moderately firm. Juice: plentiful, 
pale amber, sweetish and subacid, with some astringency. 


The chemical analysis of the juice of the Hagloe Crab (season 
1882), by Mr. G. HB. With, F.R.A-S., F.C:S.,- Tumity Colleze 
Dublin, gave the following results :— 


Density of fresh juice sie ser 1'057 

Ditto after 24 hours’ exposure to air Sea 1°057 
roo parts of juice by weight, yielded of 

Sugar... ee ie eo” Weed 

Tannin, Mucilage, Salts, &c. ee as 2°110 

Water... BAe Se cee) eS 7eROe 


The Hagloe Crab seems to have disappeared from Hereford- 
shire, for it has never once been shown at any of the apple shows 
of the last five years. It is still to be found in the parishes of 
Minsterworth, Westbury-on-Severn, Longney and Elmore, in 
Gloucestershire. 


It will be seen on reference to page 26 of this work, that 
Mr. William Viner Ellis, of Minsterworth, has sent apples and 
grafts of this valuable variety to the Woolhope Club, and that 
Messrs. Cranston and Co., of King’s Acre, near Hereford, have 
succeeded in propagating it. 


CIDER APPLES. 129 


HANDSOME HEREFORD. 
[Syn: Handsome Norman ; Bell Norman; La belle Lormande. | 


This very distinct variety is not known in the Norman Orchards, 
although it seems to bear a French synonym. It is probably a 
Herefordshire seedling. Its real history is unknown. 


Description.—¥ruit : conical, snouted towards the apex, very 
uneven and irregular in its outline, being angular, and having 
especially one very prominent rib, which makes the fruit one sided ; 
the base is rounded and swollen, so that the stalk is placed on an 
elevation of the surface. Skin: smooth, bright red on the side 
exposed to the sun, gradually fading towards the shaded side, 
where it is of a fine, deep, rich yellow ; the whole surface is strewed 
with large russety specks, and the base surrounding the stalk, is 
covered with a patch of grey russet. Eye: closed, with erect 
pointed segments, set ina deep, irregular ribbed basin. Tube, 
long and conical; stamens, marginal. Stalk: short, sometimes 
half an inch long, inserted in a small, narrow cavity, Flesh: 


130 CIDER APPLES. 
yellowish, spongy, and sweet with astringency. Cells of the core, 
open ; cell walls, elliptical. 


The chemical analysis of the juice of the Handsome Hereford 
(season 1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice a me I'o5I 

Ditto after 24 hours’ exposure to air cae 1'052 
100 parts of juice by weight, yielded of 

Sugar... aa ane TI‘QO5 

Tannin, Mucilage, Salts, &c. oe ae 4'038 

Water: :. ae sas ic ACR 


The Handsome Hereford makes a rich, deep coloured cider, 
which turns dark colour on exposure to air. 

The tree is not large, but grows freely. It blossoms the middle 
of May, and ripens its fruit the end of October. It bears abun- 
dantly, and is grown extensively of late years. 


JOEBY CRAB. 


(Syn: Joby Crad.] 


A very old variety in Herefordshire, but without any known 
history. Its name is supposed to be a corruption of “jovial,” a 
tribute to the strength of the cider made from it. When a 


CIDER APPLES. I3I 


labourer becomes merry from too much cider, its a rural pleasantry 
to say to him, “Ah! you’ve been in the sun, you be soon got 
joby.” 


Description.—Fruit : small and round, evenly shaped. Skin: 
almost entirely covered with deep bright crimson, except where 
shaded, and then it is deep greenish yellow, with a few stains of 
pale crimson and broken streaks of the same colour towards the 
exposed side. Eye: very small and closed, set in a shallow, 
plaited basin. Stalk: sometimes a mere knob, and sometimes 
slender, a quarter of an inch long, and rather deeply inserted. 
Flesh : white and firm. Juice: plentiful and thin, of a pale, pink 
colour, and a very acid and astringent taste. 


The chemical analysis of the juice of the Joeby Crab (season 
1881), by Mr. G. H. With, F.R.A.S, F.C.S. Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice tee ae I'050 

Ditto after 24 hours’ exposure to air fo 1'055 
roo parts of juice by weight, yielded of 

Sugar... set ca 10°300 

Tannin, Mucilage, Salts, &c. om Ade 4°41 

Water) x. oe are al | oa Z59 


The Joeby Crab is very highly esteemed in many orchards in 
Herefordshire, and this analysis proves its value, by showing the 
very large proportion of Tannin, Mucilage, and Salts which it 
contains. It is a very late fruit, and is scarcely fit for use before 
Candlemas. It makes a very strong cider, which it is often difficult 
to get bright. Being so late a fruit, it is frequently made alone for 
home use on the farm. It is used however more frequently to mix 
with other late apples to give the cider better keeping qualities ; 
and it is added to late pears to give flavour and strength to the 


perry. 


The /Joeby Crab is to be found in most large orchards in 
Herefordshire, but the trees are usually old and cankered. Of late 
years it has not been much cultivated, though some of its admirers 
continue to propagate it. 


132 CIDER APPLES. 


KINGSTON BLACK. 
[Svn: Black Kingston; Taynton Black ; Taunton Black. | 


This valuable variety is believed to be a Somersetshire apple, 
and is said by tradition to have been raised at Kingstone, near 
Taunton. ‘There is, however, no authentic record of its origin. 


Description.—Fruit : of medium size, somewhat irregular in 
shape, two and a quarter inches broad, by two inches high, forming 
a short cone, broad and flat at the base; obscurely angular, and 
generally higher on one side of the apex than the other. Skin: of 
a dark mahogany or deep crimson colour, which extends over 
nearly the whole surface; where the colour is paler, it is splashed 
with broken streaks of dark crimson, and where shaded from the 
sun, the ground colour is deep yellow, approaching orange, and this 
is also marked with crimson streaks ; the whole surface is strewed 
with fine cinnamon russet dots, and the base is generally covered 
with ashy grey russet, which often runs in streaks up the sides of 
the fruit. Eye: rather small, with erect segments, which: are 
reflexed at the tips ; stamens median ; tube funnel shaped. Stalk: 
about a quarter of an inch long, inserted in a deep, russety cavity. 
Flesh : yellowish, with a pink tint near the skin, and fine-grained. 
Juice: plentiful, of a rich tawny red colour, with an agreeable 


CIDER APPLES. 134 


aromatic flavour. It is moderately sweet, and pleasantly acid, 
with a strong astringent after-taste. 


The chemical analysis of the juice of the XAznzgston Black 
(season 1881), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice met be 1'052 

Ditto after 24 hours’ exposure to air ane 1055 
100 parts of juice by weight, yielded of 

Sugar... i Be ~2 —TO%028 

Tannin, Mucilage, Salts, &c., —... ee 6°792 

Water ..: a Sis Spee ee ite (e) 


This valuable apple was introduced into Herefordshire by the 
late Mr. Palmer, who owned and occupied the estate at Bollitree, 
in the parish of Weston-under-Penyard, near Ross. Mr. Thomas 
Reynold, a nurseryman at Ross, procured the grafts for him from 
Somersetshire (c. 1820). Mr. Palmer planted an orchard of several 
acres with it, and so highly did he value the fruit, that he retained 
the orchard when the rest of the estate was sold. During the last 
30 years, the present Mr. George Palmer, of Brooms Ash, has made 
large quantities of cider from the fruit, and has taken several first 
prizes with it at Hereford, at Gloucester, and at the Bath and West 
of England Agricultural Exhibition. In successful years he has 
sold it from the cask at 3s. the gallon, and at “#1 1s. per dozen in 
bottle. In all good seasons it is worth 1s. 6d. per gallon, or 
47 tos. the hogshead, and on one occasion a cask is reported to 
have been sold at £30, for bottling. Its general price has been 
from gd. to 1s. 6d. a gallon in cask, and 12s. per dozen in bottles. 


The tree grows to a middle size, and is spreading in character. 
It blossoms late, about the beginning of June, but is nevertheless 
rather a shy bearer. Its fruit is fit for gathering by the end of 
October, but does not become mellow and fit for the mill, until the 
first or second week in December. It is a very valuable variety, 
and its cultivation is extending very much throughout the county. 


134 CIDER APPLES 


KNOTTED KERNEL. 


This variety seems to have taken its name from the small 
knobs, or projections, round the eye. 


Description.—Fruit : below medium size, round, but obscurely 
ribbed above, and having several small projections or knobs, round 
the eye. Skin: red throughout, getting much deeper and almost 
purple in colour on the side next the sun, and scattered with small 
distant specks of russet. Eye: closed, irregular in shape, slightly 
depressed. Stalk: slender, half an inch long, and nearly concealed 
in a deep narrow cavity lined with russet. Flesh: firm, slightly 
coloured beneath the skin, and along the core fibres. Juice: of a 
rich pink colour, becoming of a deep ruddy brown on standing, 
sweet, sub-acid and slightly astringent. 


The chemical analysis of the juice of the Anotted Kernel 
(season 1882), by Mr. G. H. With, F-R.AS., F:C.S.) Tninity 
College, Dublin, gave the following results :— 


Density of fresh juice a v 1'047 

Ditto after 24 hours’ exposure to air af I'o5t 
100 parts of juice by weight, yielded of 

Sugar) 2. oe II*700 

Tannin, Mucilage, Salts, &c. ee sae 3200 

Water ... eS fe i2 O5°E00 


This analysis shews that it is a valuable apple. 


CIDER APPLES. 135 


The tree is very hardy and bears well, and the deep colour of 
the fruit also makes it popular. 


MEDAILLE DOR. 


A seedling raised by Monsieur Goddard, of Boisguillaume, 
Rouen. A Gold Medal was awarded to its fruit in 1873 for its 
superior properties by the SocizT& CENTRALE D’ HORTICULTURE DU 
DEPARTEMENT DE LA SEINE INFERIEURE. It was introduced into 
Herefordshire, in 1884, by the Woolhope Naturalists’ Field Club. 


Description.—Fruit : small, oblate, broad at the base, often 
irregularly spheroidal. Skin: golden yellow, almost completely 
covered with a marble work of thin brown russet, which often 
concentrates in patches, and becomes continuous round the eyes ; 
there is often a slight touch of rose colour on the side next the sun. 
Eye: large and closed, sunk in a deep cavity, with slightly 
grooved borders. Stalk: thin and woody, about half an inch long, 
and inserted in a deep depression. Flesh: yellowish and tender. 
Juice: very sweet, with a strong, rough, astringent flavour, and not 
unpleasant. 


The tree is very fertile and bears its fruit in clusters. In 
general appearance, and lightness of structure, this fruit resembles 
the old English variety Forest Styre. As a vintage fruit it takes the 
very highest rank. The juice attains the very high density of 
1'102 ; and each kilogramme contains 238 grammes of sugar, giving 
14 to 15 per cent. of alcohol; 5*509 of Tannin; and 1°428 of 
acid as compared with monhydrous sulphuric acid. 


136 CIDER APPLES. 


MICHELIN. 


A seedling raised by Monsieur Legrand, Yvetot. It first bore 
fruit in 1872, and was dedicated by him to Monsieur Michelin, of 
Paris, Chevalier de la Légion d’Honneur, Member of the Soci£T®, 
CENTRALE D’HORTICULTURE DE FRANCE, ET DE LA SEINE- 
INFERIEURE, and one of the original promoters of the Congress 
appointed by the French Government for the study of Cider Fruits, 
and who attended all its meetings. This variety was introduced 
into Herefordshire, in 1884, by the Woolhope Naturalists’ Field 
Club. 


Description.—Fruit: of middle size, conical, with obtuse 
angles, becoming more marked as the fruit becomes more narrow 
towards the eye. Skin: green throughout, becoming yellowish 
green as it ripens; it presents a slight blush of red on the sunny 
side, and numerous small specks over the surface, with here and 
there a streak of russet. Eye: small and closed, almost level with 
the surface, and surrounded by a patch of light grey russet. 
Stalk: half an inch long, and inserted in a shallow cavity lined 
with russet, which spreads in streaks over the base of the apple. 
Flesh: white, tender, sweet, and rich. 


“This is an apple of the highest merit,” says Monsieur 


CIDER APPLES. 137 


Hauchecorne, “and is well worthy of extensive cultivation.” The 
juice has a high colour and a density of 1°083. In 1’ooo parts 
there are of alcoholic sugar 194; tannin 5°509; mucilage 11 ; 
acidity 1071; salts, &c., 8:420; and water 780. 


MUNN’S RED. 
[Syn : Pretty Maid ; Greasy Apple.| 


This apple derives its name from that of its producer, a house- 
holder at Canon Pyon. It is widely grown in Herefordshire, and 
attracts attention in most orchards by the remarkably bright and 
glossy colour of its fruit. 


Description.—F¥ruit : round, sometimes slightly ovate, even 
and regular in its outline. Skin: bright red, approaching scarlet, 
mottled, and somewhat streaked with crimson over the whole 
surface. Eye: closed, with convergent segments, set in a rather 
deep basin, which is sometimes even and saucer-like, and sometimes 
a little angular; tube, short, funnel shaped; stamens median. 
Stalk : long, curved, and rather stout and woody, inserted in a very 
deep, round cavity. Flesh: yellowish, with a stain of red from the 


base of the eye round the carpels. Cells of the core, open ; cell- 
walls, elliptical. 


The chemical analysis of the juice of the Munn’s Red (season 


138 CIDER APPLES. 


1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice bts ns NAOH ES 

Ditto after 24 hours’ exposure to air Ho.) VWOgsG 
too parts of juice by weight, yielded of 

Sugars. me, F obs @ Ke) 

Tannin, Mucilage, Salts, &c. i ne 4°718 

Water ye. wae Nis 8)  OOMLgO 


Notwithstanding this analysis, its cider is not deemed of first 
excellence. 


PYM SQUARE. 
[Syn : Lzara’s Kernel; Eggleton Red.| 


This variety originated at Eastnor Farm, near Eastnor Castle, 
Ledbury. Mr. Henry Izard some forty years ago (c. 1839), when 
staying there as a boy, planted three pips of an apple he was eating, 
in a flower pot. The seedlings were afterwards planted by Charles 
Bourne, the gardener from Ledbury, in a waste corner of the 
garden. In due course they were grafted on young crab stocks. 
This plant grew very vigorously, and bore fruit the second year after 
grafting. The two others proved worthless. Bourne called it 
Lzara’s Kernel, but it afterwards got the name of Fym Square, 
under the mistaken idea that it was a Devonshire apple introduced 


CIDER APPLES. 139 


into Herefordshire. The origin of the name of Pym Sguare is not 
known. It is peculiar, and since there does not seem to be any 
Devonshire apple of that name, it is retained. 


Description.—Fruit : rather over medium size, round, inclining 
to oblate, even and regular in its outline. Skin: smooth and 
shining, entirely covered with bright crimson, which is rather paler 
on the shaded side, and slightly mottled with yellow where the 
ground colour is visible. Eye: small and closed, with flat segments, 
and surrounded with small bosses, or knobs on the margin of the 
depression. Tube, funnel shaped ; stamens, marginal. Stalk: 
sometimes a mere knob, on the rounded base of the fruit ; at 
others half an inch long, slender, and inserted in a deep narrow 
cavity. Flesh: yellowish, tinged with red under the skin, very 
tender and juicy, briskly and well flavoured. Cells of the core, open; 
cell walls, obovate. 


The chemical analysis of the of juice of the Pym Square 
(season 1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice ue soe 1'031 

Ditto after 24 hours’ exposure to air oe 1°035 
100 parts of juice by weight, yielded of 

Sugar oe aa. 10219 

Tannin, Mucilage, Salts, &c. ws of. 2°499 

Water ..: we ste a eye 


The Pym Square apple has spread from Eastnor into the 
neighbouring orchards of Herefordshire and Worcestershire. Its 
fruit makes excellent cider, which has sometimes made the voyage 
to India with great credit to itself. The apples are brilliant in 
colour and good in flavour, so that they will sell to advantage as 
Table Fruit. ‘For culinary purposes they are excellent” says 
Mr. Izard “and as soon as the cook finds out their virtues, they are 
apt to prove bad keepers.” 


The tree is hardy and grows strong in the wood. It hlossoms 
the beginning of May, and bears a good crop of fruit to ripen the 
middle of October. 


140 CIDER APPLES. 


RED BUD. 


Red Bud is a favourite name in the Herefordshire orchards, 
for red coloured, and otherwise unnamed fruit. At every apple 
show, three and sometimes four distinct apples have been shown 
under this name. ‘There is nothing known definitely of the origin 
of any of them. They are probably seedlings from the orchard 
nursery, and propagated from their colour, and from their bearing 
virtues. 


Description.—F ruit : medium size, roundish oblate, with obtuse 
angles, extending nearly to the base. Skin: smooth, bright red, 
much deeper on the side next the sun. It is however, puckered in 
lines about the eye, and they sometimes run down the ribs to the 
base. Eye: closed, with reflex segments, slightly depressed, in a 
basin puckered with folds of the skin, as well as slight fleshy 
tubercles. Stalk: thin, an inch long, set ina deep and narrow 
cavity, lined with russet. Flesh: yellow, tinged with red for some 
distance from the skin, soft, witha slightly acidulated taste. Juice: 
of full amber colour, viscid, and not abundant, sweet, with slight 
astringency. 


The chemical analysis of the juice of the Red Sud (season 


CIDER APPLES. I4I 


1883), by Mr. G. H. With, F.R.AS., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice a. se 1'058 

Ditto after 24 hours’ exposure to air ssi 1°060 
100 parts of juice by weight, yielded of 

Sugar ... es age II‘120 

Tannin, Mucilage, Salts, &c. Sid ove 2'080 

Water E.- dae ~ te @60;600 


The tree is hardy, grows to the full medium size, and bears 
profusely. 


RED FOXWHELP. 


This apple is chiefly grown in the Bodenham and Marden 
districts. It is pretty, well shaped, and very rich in colour. It is 
pleasant to eat, useful in cooking, and its growers value it asa 
cider apple. 


Description.—Fruit : small, roundish ovate, even and regular 
in its outline. Skin: uniformly very dark crimson, almost of a 
chestnut or mahogany colour over its whole surface, except a 
small portion on the shaded side, which is a little, but very little 
paler. Eye: small and slightly open, with short, rather erect 
segments, and set in a shallow, plaited basin ; tube, short conical ; 
stamens, rather marginal. Flesh: yellow, deeply stained with 


142 CIDER APPLES. 


crimson, both under the skin and at the core; very tender, 
pleasantly flavoured, and with a slight acidity. Cells of the core, 
open ; cell walls, ovate. 

The want of size in the Red Foxwhelp, and its want of 
sufficient character too, will prevent its being generally grown. Its 
chemical analysis, however, shows it to be rich in sugar and 
mucilage. 

The chemical analysis of the juice of the Red Foxwhelp 
(season 1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice _ Se 1°043 

Ditto after 24 hours’ exposure to air ae 1°500 
100 parts of juice by weight, yielded of 

Sugar a se I0°O1O 

Tannin, Mucilage, Salts, &c. ne “iss 4'256 

Water. nes ws =e ¥ OA 


RED HEREFORD. 
[Syn : Zed orman.] 


This is an old variety in Herefordshire, and a very favourite 


one. Its history is not known. 


CIDER APPLES. 143 


Description.—Fruit: conical, or long conical, snouted and 
puckered towards the apex. Skin: smooth, lemon yellow, with a 
faint blush of red on the side exposed to the sun; the surface is 
sparingly strewed with minute russet points. Eye: very small, 
with convergent segments, set in a shallow and narrow puckered 
basin; tube very long and slender, funnel shaped; stamens, 
marginal. Stalk: half an inch long, slender, and obliquely inserted, 
frequently with a swelling on one side, at the base of the fruit. 
Flesh : greenish yellow, woolly, sweet, but not very juicy. Cells 
of the core, very large and closed ; cell walls, ovate. 


The chemical analysis of the juice of the Red Hereford 
(season 1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice mah si 1'044 

Ditto after 24 hours’ exposure to air a I'O5I 
100 parts of juice by weight, yielded of 

Sugar *... Ae aA : TI'QO5 

Tannin, Mucilage, Salts, &c. a8 i: 3°942 

Water -.. ae os ie. NS4tERS 


The Red Hereford is held in much esteem in the Herefordshire 
Orchards, and is widely grown. It makes a rich cider, dark in 
colour, with a rich, sweet, and highly aromatic flavour. 


The tree is vigorous and fertile, but not large. It blossoms 
the middle of May and bears freely, ripening at the end of October. 


144 CIDER APPLES. 


RED ROYAL. 


A favourite apple in the Gloucestershire Orchards, without 
known history. 


Description.—Fruit : small, roundish, inclining to oblate, and 
sometimes to ovate, bluntly angular on the sides. Skin: almost 
entirely covered with dark crimson, except on the shaded side, 
where it is yellow; the surface is sprinkled with russety dots. Eye: 
quite closed, with convergent segments; tube, funnel shaped ; 
stamens, median. Stalk: short and slender, inserted in a rather 
deep cavity. Flesh: white and tender. Juice: plentiful, pale in 
colour, sweet, but slightly bitter, and pleasantly subacid. Cells of 
the core, open. 


The chemical analysis of the juice of the Red Royal (season 
1880), by Mr. G. H. With,’ F.R.A-S., F:C.S.,. Tunity College; 
Dublin, gave the following results :— 


Density of fresh juice ee ee 1°035 

Ditto after 24 hours’ exposure to air oh 1'037 
roo parts of juice by weight, yielded of 

Sugar ... an 13°700 

Tannin, Mucilage, Salts, &c. se a ‘260 

Water: &.- Bee siete . ~oorene 


This variety is highly esteemed in Gloucestershire. It is 
thought to make cider of the first quality, of good colour and 
flavour, and very sweet and pleasant. The analysis does not 


CIDER APPLES. 145 


indicate so high a character, for though the juice abounds in sugar, 
it is very deficient in tannin, mucilage and salts, to which good 
body, and keeping qualities are attributed. The fruit meets with a 
ready sale in the market both for edible and culinary purposes. 


The tree is hardy, and bears well. It likes a high situation 
and deep strong loam, well drained, as indeed do most apples of 
character. 


RED SPLASH. 


[Syn : Rolling’s Kernel. | 


The origin ot this pretty variety is nowhere given, though it is 
extensively cultivated:in some Worcestershire Orchards. 


Description.—Fruit: small, roundish oblate, and regularly 
formed. Skin: golden yellow, with a few streaks of crimson on 
the shaded side, and completely covered with crimson on the side 
exposed to the sun. Eye: with divergent segments reflexed at the 
top, set in a wide and saucer-like basin. ‘Tube, short, funnel 
shaped ; stamens, median. Stalk: a quarter to half an inch long, 
slender, and set in a rather wide cavity. Flesh: yellowish, juicy, 
sweet, and agreeably flavoured, but with considerable astringency. 
Cells, open ; cell walls, roundish, inclining to obovate. 


This small apple is a valuable early cider fruit. 
The chemical analysis of the juice of the Red Splash (season 
i] 


146 CIDER APPLES. 


1881), by Mr. G. H. With, F.R.AS., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice Sie oer 1°42 

Ditto after 24 hours’ exposure to air ae 1'043 
roo parts of juice by weight, yielded of 

Sugar... oe Pe 9 ‘600 

Tannin, Mucilage, Salts, &c. ae ree 4.790 

Water :- ons se 2 655010 


The tree makes a sturdy standard of small size. It is very 
hardy and prolific. It is grown very much in the neighbourhood 
of the Malvern Hills; and the fruit from the parish of Newland 
finds a ready sale, it is said, for the manufacture of “‘ Real Chutnee 


Sauce.” 


REDSTREAK. 


[Syn : Scudamore’s Crab ; Herefordshire Redstreak ; Redstrake 
of King’s Caple ; Irchinfield Redstrake.| 


“‘ Yours be the produce of the soil : 
O! may it still reward your toil! 

But though the various harvest gild your plains, 
Does the mere landscape feast your eye ? 

Or the warm hope of distant gains 


CIDER APPLES. 147 


Far other cause of glee supply ? 
Is not the Redstreak’s future juice 
The source of your delight profound 
Where Ariconium pours her gems profuse 
Purpling a whole horizon round,” 
SHENSTONE, 


The Redstreak has been the most fortunate of all cider apples 
for the renown it has obtained. It appeared at a time when the 
greatest attention was paid to the Herefordshire Orchards. It at 
once found a patron of remarkable energy and influence, and its 
praises have been said and sung, in prose and verse, beyond all 
other apples. It seems to have originated about the beginning of 
the 17th century, and was first brought into general notice by Lord 
Scudamore. Evelyn (1706) is the first author who mentions it as 
“the famous Red-strake of Herefordshire, a pure Wilding within the 
memory of some now living, surnamed the Scudamore’s Crab, and 
then not much known, save in the neighbourhood. Phillips next 
took up its praise, and in his poem Cyder says :— 


“ Let every tree in every garden own 

The Redstreak as supream ; whose pulpous fruit 
With Gold irradiate, and Vermillian shines. 
Tempting, not fatal as the birth of that 
Primeval interdicted Plant, that won 

Fond £ve 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 
Kasie whilst cheer’d with her Nectarious Juice, 
Her’s and my Country’s Praises I exhalt. 

Hail Herefordian Plant! that does 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 


148 CIDER APPLES. 


present for Princes.” It completely supplanted the Gennet Moyle, 
which had before held the palm in public favour, and indeed for 
the time being, all other cider apples were thrown into the shade. 
How widely it was cultivated is well shewn from the following 
extract from a M.S. 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 mentioned, are 
two of the most note’edst parishes in England for 
making the most and best rare Vien Dimocuum, 
or that transcendant Liquor, called Redstrake Sider, 
not much inferior to the best French wines. And so 
plentiful that old Master Wyniat, of the Grainge, 
(a worthy gentleman and a noble housekeeper, ) 
hath caused but one apple to be gathered from each 
Apple Tree growing in his own Grounds, and with the 
Liquor thereof he hath made a whole hogshead 
reare good Sider.” 

Furley MS., Vol. iv., fol. 196, p. 2. 


This extract appears in the parish Register of Dymock, but 
without the reference and date here given. 


The reputation of the Redstreak apple began to decline about 
the middle of the 18th 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.” 
In justice to the Herefordshire cider makers, it must however be 
stated, that its cider was thought from the very first to be inferior 
in strength and quality, to that made from many other kinds of fruit. 
“ Gennet Moyle makes the best cyder in my judgment, and such as 
I do prefer before the much commended fedstreak’d” says 
Dr. Beale (1656), and Evelyn, and the writers in the Appendix to his 
“ Pomona,” say as much for several other apples, as Woodcock, Hagloe 
Crab, Underleaf, Styre, Must, Bromsborrow Crab, G&c. The 


CIDER APPLES. I49 


soundness of this judgment was soon confirmed by experience, for 
by the end of the last century the Redstreak had quite lost all favour. 
Dunster in his “‘ Votes to Phillips Poems,” thought the true method 
of managing was lost, for out of ten or twelve casks seldom more 
than two or three proved good, and adds “ it is now (1791) seldom 
made from.” Marshall (1796) says plainly “the Redstreak apple is 
given up, and Thomas Andrew Knight speaks of it (1811) as having 
survived its good qualities. 


Description.—Fruit : middle sized, two inches and three 
quarters wide, and two inches and a quarter high; roundish, 
narrowing towards the apex. Skin: deep, clear yellow, streaked 
with red on the shaded side, but red, streaked with deeper red, on the 
side next the sun. Eye: small, with convergent segments, set in a 
rather deep basin. Stalk: short and slender. Flesh: yellow, 
firm, crisp, and rather dry. Specific gravity, or density of the juice 
1'079 (Knight). 


The tree seems naturally to have been very short lived. It 
was low, shrubby and rugged in growth. Evelyn says of it “That 
as the best Vines of richest liquor and greatest burthen do not 
spend much in Wood and unprofitable branches, so nor does this 
mee. 


The result of careful enquiries recently made for the true old 
variety, was the discovery of only one tree at King’s Caple, which 
however was blown down in the spring of 1878. Mr. Reginald 
Wynniat, of the Grainge, Dymock, has kindly ascertained (1879) for 
this paper, that there is still one tree remaining at Kempley, of the 
many thousands growing at Dymock and Kempley, in 1714. 
Redstreak’s there are in abundance in every parish, named simply 
from their mode of colouration. Evelyn noticed this fact ‘The 
Red-strake of King’s Caple, and those parts, is of great variety, 
some make cider that is not of continuance, yet pleasant and good ; 
others that lasts long, inclining towards the Lromsborrow Crab 
rather than a Red-Strake.” 


The old Redstreak as a distinct variety has now ceased to 
exist, and it may be added that its loss is not to be lamented. 


150 CIDER APPLES. 


REJUVENATED FOXWHELP. 


[Syn: Zhe Canon Apple ; Crow's Kernel.| 


This apple is one of peculiar interest in Herefordshire. 
The epithet “new” will be used in treating of it, but merely to 
prevent any confusion in discussing the question, as to whether 
it is ‘‘new,” that is, a seedling; or whether it is the true “old” 
Foxwhelp, restored to a flourishing rejuvenated form by a careful 
system of grafting and re-grafting. This is a question that has 
been warmly discussed by the growers for some years past. 


At first sight, the distinction between them seems very marked ; 
both the tree of the “‘new ” Foxwhelp and its apple, are much more 
luxuriant than the ‘‘old” Soxwhelp. The apple of the “new” 
Foxwhelp is not only larger, but in its general character it is broad 
in shape—or in other words, its lateral is greater than its longitu- 
dinal diameter—whilst the apple of the “ old” /oxwhelf is smaller, 


CIDER APPLES. 151 


and usually oblong in shape ; but on a careful examination of the 
trees of either kind, the apples are so similar in shape and 
appearance, that it would be impossible to distinguish them, if thrown 
together. The difference of size and shape is due simply to the im- 
proved vitality and luxuriance of the growth of the tree. The points 
of similarity between them are very striking. There is the same 
brilliant colour ; the same tough, leather-like skin ; the same eye; 
the same long slender stalk set in its deep, narrow channel ; 
and to this it may be added, they have the same period of 
arriving at maturity. Then again, the chemical analysis shows 
no greater difference between them, than may be accounted for, by 
the more watery juice of the fruit of the more free growing tree. 


The history of the “new” Foxwhelp can be traced with some 
clearness. A farmer of the name of Yeomans, living at Cowarne, 
between 60 and 70 years ago, took an unusual interest in the 
“old” Foxwhelp, and both in that parish, and at Canon Pyon, to 
which he afterwards migrated, he grafted and re-grafted it on 
healthy stocks, until he restored its luxuriance of growth. Another 
farmer, a Mr. Crowe, and Messrs. Skidmore, Miles, and Williams, 
wheelwrights, of Canon Pyon, systematically, but separately, carried 
on the system of re-grafting, beginning on seedlings of the “old” 
Foxwhelp. ‘Their success had been well established by 1823, when 
first Mr. Jay, of Lyde, and afterwards Mr. Bosley, of Lyde, 
and Mr. Hill, of Eggleton, obtained grafts, and thus from the 
centres of Cowarne and Canon Pyon, intelligent fruit growers got their 
supply of grafts, and we have the handsome, luxuriant, and useful 
fruit of this time. With this distinct history there can scarcely be 
a doubt, that the “new” /oxzwhe/p is simply the “old” historic variety 
rejuvenated by careful management, but the disbelief in this has 
arisen from the absence, in part or altogether, of the true Loxwhelp 
flavour in the cider made from it, which is so remarkable and 
characteristic in the “old” oxwhelp. As a matter of fact, its 
cider is more sweet and luscious than that made from the “old” 
Foxwhelp, and in flavour resembling far more the cider made from 
the Cowarne Red apple. 


It must be remembered, however, that sometimes for years 
together, the cider from the “old” Foxwhelp itself gives but a faint 


152 CIDER APPLES. 


suspicion of the true Foxzwhelp flavour which is so highly esteemed, 
and moreover, that it is only of late years, comparatively speaking, — 
that is, after the trees had become of considerable age—that the 
cider has gained the pride of place it nowso deservedly holds. In 
Evelyn’s time, the “old” Foxwhelp was merely considered a first- 
class cider fruit. It must be left therefore to time, to develope the 
true flavour of the Aoxwhelp in its rejuvenated form. 


The chemical analysis of the juice of the Rejuvenated Foxwhelp, 
by Mr. G. Hi.’ With, F-R.A‘S., F-C.S., Trinity College, Dubin 
gave the following results :— 


Density of fresh juice i eee 1'043 

Ditto after 24 hours’ exposure to air fib 1044 
100 parts of juice by weight, yielded of 

SUGar, 4.5 of pat 8'000 

Tannin, Mucilage, Salts, &c. v4 ae 4°301 

Water /s-. en Ehe roy» OYROOS 


The Rejuvenated Foxwhelp has intrinsic merits of its own, and 
for this cause alone, it should be grown much more plentifully than 
it has hitherto been. Every orchard should possess it, and its 
owners may await with good faith, the development of the true 
Foxwhelp flavour in its cider, as the trees grow older. Speaking of 
it as an apple, it may be said, that it is above the medium size, 
and its brilliant colour recommends it to every one. It sells well 
in September as a “ pot fruit.” It has a piquant, acid, rough flavour, 
which would not please all palates to eat raw, but as a cooking 
apple, it is excellent for pies and puddings ; and ‘‘the apple of all 
others to make sauce for the Michaelmas goose, or for a roast leg 
of pork.” 


CIDER APPLES. 153 


ROUGE BRUYERE. 


An old variety, whose history is not known. Its name is often 
given to other Apples (varieties of Axgi/e or Fréguin, &c.,) a fact 
which proves the general esteem in which it has long been held. 
It was introduced into Herefordshire in 1884, by the Woolhope 
Naturalists’ Field Club. 


Description.—Fruit: small and symmetrical, broad at the 
base, becoming slightly angular at the upper third. Skin: almost 
entirely carmine, deeper on the sunny side, and having small grey 
spots scattered over the surface. Eye: small and closed, set ina 
very shallow depression. Stalk: short and woody, inserted in a 
narrow cavity, lined with russet, which also spreads over the base 
of the apple. Flesh: whitish yellow, firm, with a sweet juice, a 
bitter, pleasant taste, and an excellent aroma. 


This is a very favourite apple throughout the orchards of 
Normandy. ‘It is superior,’ says Monsieur Hauchecorne, “ to 
all others bearing its name, and makes excellent cider without 
mixture with other fruits.” Its esteem is only equalled by the 
Argile Grise. The abundance of tannin in the juice, renders it 
very valuable to give good keeping qualities to the cider from 
mixed fruits. The density of the juice is 1'°075 to 1'080. In 
‘ooo parts it contains of alcoholic sugar 175 ; tannin 7 ; mucilage 
8; acidity as compared with monhydrous sulphuric acid 1; 
salts, &c., 9 ; and water 800. 


354 CIDER APPLES, 


ROYAL WILDING. 


[Syn: Zhe Cadbury.| 


There is no published account of the origin of this variety. 
It is not mentioned by any of the cider authorities of the last 
century, and nothing is known of its history. There are, however, 
many large and old trees scattered throughout the county, which 
proves that it must have been in existence earlier than the present 
century. In Somersetshire this apple is called “* Ze Cadbury.” 


Description.—Fruit : of middle size, conical, contracted round 
the upper third ; with obtuse ribs on the sides which extend to the 
crown, and form ridges round the eye. Skin: greenish yellow on 
the shaded side, and brownish red on the side next the sun. The 
whole surface is often covered with very small specks of a green 
tint on the shaded side, and red where coloured. Eye: small, set 
in a narrow puckered basin, and with convergent segments, Stalk: 
short, or a mere knob deeply inserted in a shallow cavity, often 
lined with thin pale russet. Flesh: woolly and tough, not very 


CIDER APPLES. 155 


juicy. The juice has a vapid, bittersweeet flavour, with but little 
acidity, and is very dark in colour. 


The chemical analysis of the juice of the Royal Wilding 
(season 1880), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice se ar 4.037 

Ditto after 24 hours’ exposure to air ie 1°039 
100 parts of juice by weight, yielded of 

Sugar ... a: ee 10°712 

Tannin, Mucilage, Salts, &c. ie ae 4°688 

Water: ~2-. a We: sn) 045000 


The specific gravity of the fresh juice of this variety from fruit 
grown in 1876, was 1°066; in 1878, it was 1056; and in 1881, 
1047; all considerably higher than that for 1880, facts which show 
how great is the influence of sunshine, in the production of sugar. 


The Royal Wilding is a late fruit, and holds a high place in 
general esteem as one of the most useful varieties. It is deficient 
in flavour by itself, but its value is derived from the body and 
strength it gives to the cider, when mixed with other varieties, 
whose juices supply a higher flavour. 


The tree is hardy, very full of leaves, and forms a wide- 
spreading handsome head, but it is generally thought to be a shy 
bearer. ‘“‘ When the Royal Wilding bears well,” says a Hereford- 
shire proverb, ‘‘it is always a good cider year ;” meant not so much 
in compliment to the fruit itself, as to show that this variety requires 
a favourable season. 


156 CIDER APPLES. 


SACK APPLE. 


[Syn: Spice Apple; Fox's Kernel.| 
This apple is one of our oldest historic varieties. 


Description.—Fruit, below medium size; conical, and uneven 
in its outline, being ribbed on the sides like the Margil, 
and rigid round the eye. Skin: smooth and shining, as it 
varnished, almost entirely covered with deep bright crimson, which 
is streaked and mottled with darker crimson on the side next the 
sun ; but where shaded, it is yellowish and mottled with crimson. 
Eye: small and closed, with erect pointed segments, set in a deep 
and plaited basin; tube, funnel shaped ; stamens, median; the 
style very stout and thick at the base, filling nearly the half of 
the tube. Stalk: very short, thick, and fleshy, set in a very shallow 
cavity. Flesh: tender, crisp, fine-grained, sweet, and with a pleasant, 
sub-acid flavour. Cells of the core, open; cell walls, ovate. 
In use during October and November. 


The chemical analysis of the juice of the Sack Apple (season 


CIDER APPLES. 157 


1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice ae th 1'036 

Ditto after 24 hours’ exposure to air ae 1°044 
100 parts of juice by weight, yielded of 

SISA TAs 2c aoe she 6°400 

Tannin, Mucilage, Salts, &c. a sa 5220 

Water f.:. ee uae sa 5 O0;300 


The Sack Apple is more useful in the present day as a dessert 
or pot fruit, than for cider. It is an early apple, but keeps fairly 
well. It has a pleasant, vinous, aromatic flavour. 


SAM’S CRAB. 


[Syn : Longville’s Kernel.| 


This apple, according to Mr. Lindley, was originated in 
Herefordshire, where, he adds, curiously enough and _ very 
erroneously, “it is at present but little known.” It is on the 
contrary, well known in Herefordshire, widely distributed, and very 


158 CIDER APPLES. 


highly esteemed as a very early dessert fruit. It is used also for 
cooking, and for cider. 


Description.—Fruit: conical, or roundish ovate, even and 
regular in its outline. Skin: beautifully streaked with crimson, 
and yellow on the side next the sun, and less so on the shaded 
side, where it is more yellow. Eye: closed, with connivent 
segments, sct in a rather deep, round, and somewhat plaited basin ; 
tube, funnel shaped; stamens, median. Stalk: about an inch 
long, slender, inserted in a deep cavity, which is tinged with green. 
Flesh : yellowish, tender, juicy, sweet, and of good flavour. It is 
tinged with red at the base of the eye, at the base of the stalk, and 
round the carpels. Cells of the core, open ; cell-walls, ovate. 


The chemical analysis of the juice of the Sam’s Crab (season 
1878), by Mr. G. H. With, F-R.A:S., F:C:S,, Tximity College 
Dublin, gave the following results :— 


Density of fresh juice ae 2 L087 

Ditto after 24 hours’ exposure to air ae 1'046 
roo parts of juice by weight, yielded of 

Sugar Ba oS I0'I40 

Tannin, Mucilage, Salts, &c. - a 4°370 

Water 3. ae Eis 2. 5490 


Sam’s Crab is one of the most useful of all our useful apples. 
It requires a warm soil and sunny situation to bring its fruit to 
perfection. In unfavourable situations it could hardly be recognised 
as the same apple. When well ripened it has a rich aroma, anda 
juicy, sweet, and piquant flavour that is seldom equalled. It is a 
prime favourite with all Herefordshire school children (no mean 
judges of a good apple), and it is equally attractive to birds and 
insects, who revel in its sweetness. There are undoubtedly two 
varieties of this apple, or, as was quaintly expressed by a great 
admirer of the fruit, ‘‘ There are two sorts of Sam’s Crab: a basket 
full of one kind is eaten the same day, but the same basket full of 
the other kind lasts three or four days.” 


CIDER APPLES. 159 


SKYRME’S KERNEL. 


The Skyrmes are an old Herefordshire family, and a century 
or two since, one branch held an estate at Brockhampton, called 
the Upper House, for some generations. It passed to the 
Protheroes, by marriage, in 1788. Another branch of the Skyrmes 
lived at Dewsall, near Hereford. History is silent as to which 
of them grew the Aevne/ that bears the family name, but it may 
very probably have been raised at Brockhampton, for there are 
many trees there of some 100 or 150 years old; they are found in 
that district of the county, and may have spread from it. The 
apple is not mentioned by any of the old writers. 


Description.—Fruit : small, about two inches wide, and two 
inches high, ovate, or slightly conical, even and regular in its outline, 
and sometimes snouted towards the apex. Skin: smooth and 
shining, almost entirely covered with broken streaks of brilliant 
crimson, on a thin pale crimson ground, on the side next the sun ; 
and lemon yellow, tinged with crimson, and marked with pale 
crimson stripes, on the shaded side; the whole surface being 


160 CIDER APPLES. 


strewed with distinct russet dots. Eye: small, set in a narrow, 
round, and even basin ; segments, connivent; tube, funnel shaped ; 
stamens, marginal. Stalk: short, ona fleshy knob, set in a deep 
wide cavity. Flesh: yellowish, firm, crisp, but not very juicy, with 
an acid, and rather harsh flavour; cells of the core, closed. 


The chemical analysis of the juice of the Skyrme’s Kernel 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— _ 


Density of fresh juice = Sr 1°034 


Ditto after 24 hours’ exposure to air is 1037 
Ioo parts of juice by weight, yielded of 

Sugar ee oe ae 10°638 

Tannin, Mucilage, Salts, &c. fe ane 3662 

Water o. “te Se se 05 700 


This variety is very highly esteemed, and thought by some 
cider makers to be second only to the Foxwhelp, and to partake 
somewhat of its character. Its cider has a peculiar flavour, and 
its aroma improves very much by keeping ; but it is better mixed 
with other apples of its season, such as the Styre, Strawberry 
Flereford, &c. When made by itself, the cider has the disadvantage 
(like the Foxwhelp) of turning dark on exposure to air, when in 
the glass on the table. Skyrme’s Kernelis also sold, by its growers, 
as a culinary fruit, and gives a special flavour to pies and puddings, 
though it does not come into the market in this character. 


The tree is hardy, and grows to a large size, with a wide- 
spreading growth. It blossoms at the end of May, is rather shy in 
bearing, and reaches maturity at the end of October, or beginning 
of November. 


CIDER APPLES. 161 


SOUTH QUEENING. 


A favourite apple in the Herefordshire Orchards, but it is 
without any history. A “ Queening,” doubtless from its irregular 
and often angular shape, from “coin,” or ‘‘coign,” an angle. 


Description.—Fruit : of medium size, roundish oblong, but of 
irregular shape. Skin: yellowish green, covered more or less by 
a blush of crimson, with streaks and marks of deeper colour. 
Eye: large, and closed, with thick, green, inverted segments, and 
seated in a narrow plaited basin. Stalk: three quarters of an inch 
long, inserted apparently on the surface, but really inclosed by the 
flesh of the apple. Flesh: white and soft, with a sweet acid taste, 


K 


162 CIDER APPLES. 


and some astringency. Juice: fairly plentiful, of a full amber 
colour, sweet and rather astringent. 


The chemical analysis of the juice of the South Queening 
(season 1882), by Mr. G. H. With, FRACS. ECs) iuniy 
College, Dublin, gave the following results :— 


Density of fresh juice tee Ee I'050 

Ditto after 24 hours’ exposure to air ie T'054 
100 parts of juice by weight, yielded of 

Sugar re ; 13°600 

Tannin, Mucilage, Salts, &c. ae ae 177.33 

Water... ba ses =.» | O4°607 


As a cider fruit it is very useful when mixed with varieties of 
rougher character and better keeping qualities. It is a grand fruit 
for cooking, and makes excellent sauce. 


The tree grows well and in good form. It is very hardy, and 
a good bearer. 


REDSTREAK APPLES. 


The number and variety of Redstreak Apples is infinite. They 
abound in the orchards of Herefordshire, as they doubtless do 
elsewhere. The ‘“ Redstreak” is the most frequent form of 
coloration in the apple: and thus, when the seedling tree first bears 
fruit, or when an apple has no other recognised name, if the sun 
paints on it freely the bright streaks of crimson which are so 
attractive, it naturally takes the name of “ Redstreak,” with any 
other epithet, that may serve to distinguish it. Those ‘‘Redstreaks” 
only, which have obtained a character in the orchards from the 
virtue of their juices, will be noticed here. The renowned “ Red- 
streak ” of Lord Scudamore is no longer grown. It has long since 
been surpassed by superior varieties. 


CIDER APPLES. 163 


SPREADING REDSTREAK. 


A variety so named from the spreading growth of the tree, and 
the colour of its fruit. It has no known history. 


Description.—Fruit: full medium size, roundish oblate, and 
regular in shape. Skin: greenish yellow, with a deep blush next 
the sun, and streaks of darker crimson. Eye: open, in a wide, 
shallow cavity; calyx segments, short and reflexed; anthers 
projecting from the centre. Stalk: slender, half an inch long, 
inserted in a narrow and regular cavity. Flesh: soft and sweet, 
with a rough acidulated taste. Juice: very pale straw colour. 


The chemical analysis of the juice of the Spreading Redstreak 
(season 1881), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice oe ao 1°049 

Ditto after 24 hours’ exposure to air sor 1'053 
100 parts of juice by weight, yielded of 

Sugar. .... ae ee ey SY uiorolo} 

Tannin, Mucilage, Salts, &c. a7 oe 3400 

Water os. sae ee 28. , O5000 


This analysis proves its value as a cider fruit, not only from 


164 CIDER APPLES. 


the quantity of its sugar, but also from the amount of Tannin, 
Mucilage and Salts, which ensure its good qualities. 
The tree grows to a large size, is very hardy, and bears well. 


It is much grown in the valley of the river Froome, where the trees 
are, many of them, nearly a century old. 


STRAWBERRY HEREFORD. 


[Syn: Strawberry Norman. | 


The origin of this apple is not known. It is probably a local 
Herefordshire seedling, and is now widely distributed throughout 
the county. 


Description.—Fruit : small, round, flattened, and uneven in 
outline, being angular and considerably ribbed around the eye. 
Skin: with a lemon yellow ground, covered with light crimson, 
which is thickly marked with broken streaks and mottles of a bright 
and darker crimson, on the sunny side; and these streaks gradually 
getting more pale, are extended to the shaded side of the fruit ; 
the stalk cavity and the base of the apple are lined with cinnamon- 
coloured russet. Eye: of middle size, with long, leafy, rather 
erect, and slightly divergent segments, set in a very deep and 
ribbed basin ; tube, short and funnel shaped ; stamens, inclining to 


CIDER APPLES. 165 


basal. Stalk: very short, quite embedded in the cavity, which is 
lined with russet extending over the base. Flesh: yellowish, close 
and spongy, with a sweet mawkish juice. It has a crimson stain at 
the base of the eye. Cells of the core, small and closed; cell 
walls, obovate. 


The fruit is pleasant in taste, and, when fresh, is supposed to 
have a slight suspicion of the flavour of the Strawberry. 

The chemical analysis of the juice of the Strawberry Hereford 
(season 1878), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice ce ae 1'043 

Ditto after 24 hours’ exposure to air Me 1'045 
100 parts of juice by weight, yielded of 

Sugar ..: ee ue 13°736 

Tannin, Mucilage, Salts, &c. ae pas I‘o7I 

Water ... aes mee ee OSLO 


The tree grows freely, blossoms the middle of May, and ripens 
its fruit the end of October. It bears well, and the fruit makes 
excellent cider. It deserves its popularity. 


STYRE WILDING. 


This fruit is without a history. It is widely grown, and many 
of the trees are more than a hundred years old. 


166 CIDER APPLES. 


Description.—Fruit: small, conical, bluntly angular, and 
irregular in its outline. Skin: smooth and shining, greenish yellow 
on the shaded side, and with a red cheek wherever exposed to the 
sun. Eye: closed, with connivent segments, set in a rather deep, 
narrow and plaited basin; tube, conical, sometimes inclining to 
funnel shape; stamens, median. Stalk: very short, deeply 
embedded in the cavity, which is russety, and generally with a 
fleshy swelling on one side of it. Flesh: soft and woolly, sweetish 
and scarcely acid. Cells of the core, open. 


The chemical analysis of the juice of the Styre Wilding (season 
1880), hy Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice a ae T‘O4I 

Ditto after 24 hours’ exposure to air ft 1044 
roo parts of juice by weight, yielded of 

Sugar... rae f 14°12! 

Tannin, Mucilage, Salts, &c. en is 679 

Water .< was ope ss, "52200 


This tree blossoms the end of May and ripens its fruit late. 
It is highly esteemed in some districts of the county, and is thought 
to give strength and flavour to the mixed fruit. With Skyrme’s 
Kernel and the Redstreak it makes a very strong cider. 


The tree is very hardy and bears profusely, so the crop is 
usually very heavy though the fruit is so small. The apples often 
hang on the trees like ropes of onions. It is a sure bearer every 
other year, and the fruit keeps well. 


CIDER APPLES. 167 


TANNER’S RED. 


This apple is without any known history. It is very much 
grown, and seems to have originated in the neighbourhood of 
Canon Pyon. 


Description.—Fruit : below medium size, oblong. Skin: more 
or less red on the whole surface, but much more deeply so on the 
side next the sun, and everywhere marked with thin stripes of a 
deeper colour. Eye: closed, set in a small and very puckered 
basin. Stalk: slender, half an inch long, and set in a narrow 
cavity, which is usually lined with russet. Juice: plentiful, rosy 
amber, subacid, with some astringency. 


The chemical analysis of the juice of the Zanner’s Red (season 
7883), by Mr. G. H: With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice ee Se 1'060 

Ditto after 24 hours’ exposure to air fic 1'060 
100 parts of juice by weight, yielded of 

Sugar ... Ae a 11'424 

Tannin, Mucilage, Salts, &c. ee ae 2°176 

Water) x. oe aa i OO" 400 


The tree is hardy, and bears an abundance of late-keeping fruit. 


168 CIDER APPLES, 


UPRIGHT REDSTREAK. 


The upright habit of growth of the tree gives this variety its 
distinctive name. 


Description.—Fruit : medium size, roundish oblate, regular in 
shape, but often fuller on one side. Skin: yellowish green, 
having a pink blush next the sun, with streaks and splashes of a 
deeper colour. Eye: small and closed, set in a small and shallow 
cavity. Stalk: slender, half-an-inch long, inserted in a deep and 
narrow cavity. Flesh: tender and juicy, with a sweet acidulated 
taste, and some astringency. Juice: plentiful, of a pale straw 
colour. 


The chemical analysis of the juice of the Upright Redstreak 
(season 1881), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice se i I°050 

Ditto after 24 hours’ exposure to air se 1‘050 
100 parts of juice by weight, yielded of 

sugar os: aft = 12°280 

Tannin, Mucilage, Salts, &c. ee pak 2°320 

Water 9.2: se ae cu, 853400 


This analysis proves it to be a valuable apple, which will make 


CIDER APPLES, 169 


cider of excellent quality without mixture with other varieties, though 
it is seldom used alone. 

There are many trees from 80 to 100 years old scattered 
throughout the orchards in the valley of the river Froome, and it is 
still propagated. 


WHITE HEREFORD. 


[Syn: White Norman. ]| 


The origin of this apple is not known, but it is widely spread 
throughout the orchards. 


Description.—Fruit: small, roundish, with obtuse angles on 
the sides, which are sometimes rather prominent. Skin: white, or 
rather a very pale straw colour, clear and waxlike, and with only a 
few large russet dots, distinctly sprinkled over the surface; the 
stalk cavity is lined with russet, which extends in ramifications over 
the base. Eye: very small, with narrow convergent segments, set 
in a deep basin, which is plaited, or slightly ribbed; tube, deep 
and conical; stamens, marginal. Stalk: long and very slender, 
deeply inserted. Flesh: snow white, soft and spongy, with a 
marked astringency, and bitterness mixed with sweetness. Cells of 
the core, open and very large for the size of the fruit. Cell wells, 
elliptical. 


The chemical analysis of the juice of the White Hereford 


170 CIDER APPLES. 


(season 1878), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice “a5 aes 1'040 

Ditto after 24 hours’ exposure to air ie 1°042 
too parts of juice by weight, yielded of 

Sugar ~... ae Bes = Lovo 

Tannin, Mucilage, Salts, &c. wis ie 3633 

Water ©... duis ay = O5 504i 


This early variety yields a dark coloured cider, with a rich but 
slightly bitter flavour. 


The tree is of middle size, and vigorous. It blossoms the 
beginning of May, and ripens its fruit by the end of October. It is 
very fertile. 


WHITE MUST. 


[Syn : White Musk.] 


This apple is a very old variety. It is mentioned by Evelyn 


CIDER APPLES. 171 


as ‘a great bearer, and its cider early ripe,”—and Phillips says of 
it :— 


‘** But how with equal Numbers shall we match 
The AZusk’s surpassing Worth! that earliest gives 
Sure hops of racy Wine, and in its Youth, 

Its tender Nonage, loads the spreading Boughs 
With large and juicy Offspring, that defies 

The Vernal Nippings, and cold Sydereal Blasts ! ” 


Description.—Fruit : roundish or oblate, even and regular in 
its outline. Skin: smooth and shining, of an uniform pale straw 
colour, which is a little deeper where it is more exposed to the 
light. Eye: small and open, set in a narrow and rather deep basin, 
which is round and smooth; segments, divergent; tube, short 
conical ; stamens, basal. Stalk: short, and almost entirely within 
the cavity, and from which issues a ramifying patch of rough scaly 
brown russet, extending over the base. Flesh: yellowish, very 
tender, juicy, and pleasantly subacid. Cells of the core, closed ; 
cell-walls, obovate. This is a pretty apple, and, after being 
gathered, its skin becomes quite unctuous, and gives off a 
powerful ethereal odour. 


The chemical analysis of the juice of the White Must (season 
He75), by Mr. G: H. With, F.R.A.S., F.C.S., Tnnity College, 
Dublin, gave the following results :— 


Density of fresh juice Bs ci L027 

Ditto after 24 hours’ exposure to air it. 1°040 
100 parts of juice by weight, yielded of 

Sugar... ae ve 8°030 

Tannin, Mucilage, Salts, &c. aa i 3580 

Water. <.. nor one + 88°390 


The White Must apple still retains its useful qualities, and is 
largely grown in all the cider counties of England. It produces a 
deep-coloured, sweet, and pleasant cider; but it has no great 
strength, and will not keep long. 


172 CIDER APPLES. 


WHITE STYRE. 


An old variety, widely scattered throughout Herefordshire and 
Worcestershire, but it is without any known history. 


Description.—Fruit : about middle size, round, but 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 is strewed with small russet 
dots. Eye: closed, with connivent segments, set in a rather 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. Juice: plentiful, moderately sweet, and 
with a delicate sub-acid flavour. Cells of the core, open. 


The chemical analysis of the juice of the White Styre (season 
1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice She BG 1°033 

Ditto after 24 hours’ exposure to air se 1°036 
roo parts of juice by weight, yielded of 

DUsAE Sse oa aa g'100 

Tannin, Mucilage, Salts, &c. baie ss 3°500 


Water 2: oe ate as |) OF ACD 


CIDER APPLES. 173 


This apple was formerly highly esteemed amongst the early 
varieties of cider fruit in Herefordshire, and is still valued in Wor- 
cestershire. It makes a light pleasant cider, ot a deep colour, with 
good keeping qualities, but it is without much flavour, and with but 
little alcoholic strength. The fruit is therefore seldom used alone. 


The tree is very hardy, and flowers the middle of May. It 
bears abundantly, and seldom fails to bear. The sandy loams of 
Worcestershire, with the blue clay (Lias) sub-soil, seems to suit it 
better than the strong clay loams of Herefordshire. The variety is 
old, and but very little propagated now. 


WILDING BITTER-SWEET. 


A Wilding that has made its way by its own merit; a variety 
without any definite history. 


Description.—Fruit : roundish ovate, often conical and ribbed, 
exactly of the shape, and very similar to the Keswick Codtlin. 
Skin: pale yellow, tinged with green, strewed with russet dots, 
which have sometimes a greenish tinge surrounding them. Eye: 
small and closed, with converging segments, and set in a narrow, 
ribbed basin. Stalk: short, inserted obliquely by the side of a 
prominent lip, in a narrow, shallow cavity. Flesh: white and 


174 CIDER APPLES. 


tender. Juice: moderate in quantity, of a deep amber colour, and 
of a vapid bitter-sweet flavour. 

The chemical analysis of the juice of the Wilding Bitter- 
sweet (season 1881), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice ms = 1'038 

Ditto after 24 hours’ exposure to air A 1°040 
roo parts of juice by weight, yielded of 

Sugar ~... ah me 10°420 

Tannin, Mucilage, Salts, &c. SAA “3: 1°580 

Water ... sais Ea ... 88*000 


The Wilding Bitter-sweet makes a high coloured sweet cider, 
and is now being propagated to some extent in the valley of the 
Frome. 


The tree is hardy, grows freely, and bears well. 


YELLOW REDSTREAK. 


This variety is named from the colour of its fruit, a pale yellow 
ground-colour with thin crimson streaks. 


Description.—Fruit : below medium size, often irregular in 


CIDER APPLES. 175 


shape. Skin: yellow, with faint streaks of red on the side next the 
sun. Eye: small and open, set in a narrow plaited cavity, 
segments slightly converging and then reflexed ; anthers projecting. 
Stalk : slender, three-quarters of an inch long, inserted in a narrow 
and deep cavity. Flesh: tender, sweet and pleasant flavoured, 
with some astringency. Juice: very pale in colour. 


The chemical analysis of the juice of the Yelow Redstreak 
(Season /188n), by Mr. G. H. With, F.R.AS., F.CS., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice ne he 1'050 

Ditto after 24 hours’ exposure to air she 1'053 
100 parts of juice by weight, yielded of 

Sugar... en ae 12°380 

Tannin, Mucilage, Salts, &. 4c ae 1°650 

Water <.. seis a <a Oorg7o 


The large amount of sugar contained in this fruit renders it 
valuable to mix with other varieties, which possess a greater amount 
of Tannin, Mucilage, and Salts. 


The tree is hardy, grows to a good size, and bears freely. 


Arlingham Squash pear formerly grew there. 


AN ALPHABETICAL ~- EIst 
OF THE 


MOST ESTEEMED VARIETIES OF 


PERRY PEARS. 


“<9 i 
LO 
x ” 
ia 
; 


ARLINGHAM SQUASH. 
[Syn: The Green Sguash of Evelyn.] 


This pear is undoubtedly a very old variety, and probably 


originated and took its name from the village of Arlingham, in 
Gloucestershire. 
rounded on three sides by the river Severn, opposite Newnham. 
It has a rich alluvial soil, and many very old and large trees of the 


L 


This parish is formed by a nook of land sur- 


Some few of them 


178 PERRY PEARS, 


are still remaining, “‘all grafted,” says Mr. Sayer, “by a single 
scion, and about the years 1700 to 1780;” this gentleman believes 
it to be the same as the Green Sguash pear mentioned by Evelyn. 


Description.—Fruit: a full medium size, roundish, almost Bev~ . 
gamotte shaped, but more irregular and lumpy. Skin: of a deep 
green colour, with a tinge of faint light red on the sunny side; the 
surface strewed all over with small brown spots of russet, and 
with patches of deep brown russet round the eye, the insertion of 
the stalk, and here and there about the body of the pear. Eye: 
an open ring, with traces of erect segments. Stalk: half an inch 
long, very thick, and enlarged at the base. Flesh: coarse and 
gritty, with an abundant juice of a deep amber colour, with a 
delicate sub-acid flavour and sweet taste, but followed by an 
astringent after-taste. 


The chemical analysis of the juice of the Ardingham Squash 
(season 1881), by Mr. G. H. With, F.R.A'S., F CS, Trinity Col: 
lege, Dublin, gave the following results :— 


Density of fresh juice eg mae 1°039 

Ditto after 24 hours’ exposure to air he 1°039 
roo parts of juice by weight, yielded of 

Sugar... sce see a. | LOCO 

Tannin, Mucilage, Salts, &c. iy ine 1'800 

Water ..: oe ae ss. ~O77500 


This rough-looking, ugly pear, is much esteemed by some 
growers. It is in season in early Autumn, and requires peculiar 
treatment. It is not fit to grind, until the inside is apparently 
rotten to within half an inch of the rind, when it “squashes” 
readily under the foot. The perry is sweet and good in flavour, 
but is only fit for immediate consumption. Wasps and bees are 
very fond of the decaying fruit, thus affording practical testimony 
to its aroma and sweetness. 


The tree grows large and fine, and bears well. It is only 
grown in certain localities. A young and flourishing orchard of 
half-grown trees of this variety exists at this time at Bartestree, and 
other trees have been grafted from these, some fifteen or sixteen 
years since (1866-7) at Brockhampton. 


PERRY PEARS. 179 


Nes SAA A 


5) 


= 


¥ 
« 


ve’ 


AYLTON RED. 


[Syn: Sack Pear ; Black Horse Pear.| 


This pear seems to have originated in the hamlet of Aylton, 
about three miles west of Ledbury. It dates probably from the 
beginning of the present century, since none of the trees are old. 


Description.—Fruit : middle size, roundish, turbinate, unequal 
in shape, being larger on one side than the other, with obtuse angles 
on the sides. Skin: pale green, red on the sunny side, with 
patches of deep crimson ; its whole surface being strewn with russet 
dots, and with patches of thin russet. Eye: small, with thin re- 
flexed segments, and sunk ina narrow puckered cavity. Stalk: 
short, half to three quarters of an inch long, stout, enlarged at both 
ends, and inserted in a narrow and shallow depression. Flesh: 
white. Juice: very plentiful, thin, ot a pale amber colour, with a 
sweet taste, and an agreeable flavour, without much astringency. 


The chemical analysis of the juice of the Ay/ton Red Pear 


180 PERRY PEARS. 


(season 1881), by Mr. G. H. With; F-R.AS., F.C:S,, “Dumity 
College, Dublin, gave the following results :— 


Density of fresh juice see sas 1'036 

Ditto after 24 hours’ exposure to air a 1°039 
roo parts of juice by weight, yielded of 

Supar  ... eke ee 9'200 

Tannin, Mucilage, Salts, &c. a de 4°000 

Waters sc: ... 86°800 


The Aylton Red Pear makes a rough perry, but without 
sufficient delicacy and richness of flavour, and sweetness, to gain for 
ita high character. It is better to be used mixed with other varieties. 

The trees are not large, and are thin in foliage, but are very 
hardy. They blossom, bear freely, and ripen their fruit the middle 
of October. When laden with clusters of red, rosy fruit, as is 
commonly the case, the tree makes an attractive object in the 


orchard. 


BARLAND PEAR. 


[Syn: Bosbury Pear ; Bareland, or Bearland Pear.] 


‘* What tho’ the pear-tree rival not the worth 
Of Aviconian Products? yet her freight 
Is not contemn’d. 
* * * * * * * 
Chiefly the Bosbury, whose large increase 
Annual in sumptuous banquets claims applause.” 
PHILLIPS’ Cyder, 


PERRY PEARS. 181 


This pear, from one of its common names, may be supposed 
to have originated in the parish of Bosbury, near Ledbury, Here- 
fordshire. The original tree is said to have grown in a field called 
Bare Lands, on an estate called “ Bosbury Farm,” and to have been 
blown down about the end of last century. The variety was well 
established in the 17th century, and in great repute. Evelyn (1674) 
says of it, “The Horse Pear and the Bare-Land Pear are reputed 
of the best, as bearing almost their weight of spriteful and vinous 
liquor. They will grow in common fields, gravelly and stony ground, 
to that largeness, as only one tree has been usually known to make 
three or four hogsheads.” (velyn's Pomona.) 


This fruit is well represented in Mr. Thomas Andrew Knight’s 
“* Pomona Herefordensis,” Plate xxvii. 


Description.—Fruit : small, turbinate, pinched in near the 
stalk. Skin: bright green, very much covered with patches and 
large dots of thick, pale brown, or ash grey russet, but not so much 
sO, as entirely to obscure the green ground colour. Eye: large, for 
the size of the fruit, open, with short erect segments, filled with the 
permanent stamens. Stalk: an inch long, slender, and inserted in 
the end of the fruit, without any depression. 


This variety has been much planted in Herefordshire and the 
adjoining counties. The trees have acquired an extraordinary size 
and height, and they are much distinguished by the beauty of their 
form and foliage. The largest orchards of this variety are now to be 
found in the parishes of Dymock, in Gloucestershire, and Newland, 
in Worcestershire. Very few farms on the eastern side of Hereford- 
shire are without Garland pear-trees, showing how extensively this 
favourite variety was at one time cultivated. Evelyn several times 
mentions the Barland Pear, “and as no trees of this variety,” says 
Mr. Knight, “are found in decay from age, in favourable soils, it 
must be concluded that the identical trees which were growing 
when Evelyn wrote, still remain in health and vigour. The specific 
gravity of the juice is 1'070.” 


The fruit, Evelyn describes as ‘“ of such insufferable taste, that 
hungry swine will not smell to it, or if hunger tempts them to taste, 
at first crash, they shake it out of their mouths:” but of the perry 


182 PERRY PEARS. 


he speaks much more favourably. ‘‘ There is a Pear in Bosberry 
and that neighbourhood, which yields the liquor richer the second 
year than the first, and so, by my experience, very much amended 
the third year.” Another writer says: “It hath many of the 
Masculine Qualities of Cyder. It is quick, strong, and heady, high 
coloured, and retaineth a good vigour . . . many years before 
it declineth . . . As it approacheth to the Apple Cyder in 
Colour, Strength and excellence in Durance, so the bloom cometh 
forth of a damask Rose Colour, like Apples, not like other Pears.” 
—Fferefordshire Orchards, by J. Beale (1760). 


The juice is rich in colour and full in flavour, its chemical 
analysis by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice se can) SOT 

Ditto after 24 hours’ exposure to air cis. § aatGOA er 
100 parts of juice by weight, yielded of 

Sugar) \s.- wih sia <3) |) MO"O70 

Tannin, Mucilage, Salts, &c. Ae a 2°763 

Watery <5 “a ne ct!) “SOHOF 


Mr. Knight, in his Pomona, says: ‘‘many thousand hogsheads 
of Perry are made from this fruit, in a productive season ; but the 
Perry is not so much approved by the present, as it was by the 
original planters. It, however, sells well, whilst new, to the 
merchants, who have probably some means of employing it with 
which the public are not acquainted ; for I have never met with it 
more than once, within the last twenty years, out of the district 
in which it is made, and many Herefordshire planters have applied 
to me in vain, for information respecting its disappearance. It 
may be mingled in considerable quantity with strong new port, 
without its taste becoming perceptible ; and, as it is comparatively 
cheap, it possibly, sometimes, contributes one of the numerous 
ingredients of that popular compound.” 


Barland Perry does not bottle well. It curdles in the bottles. 
It is usually drunk, in Herefordshire, as soon as made, when it is 
considered very wholesome, and singulary beneficial in nephritic 
complaints. 


PERRY PEARS. 183 


BEACK HUBKCAP: 


(Syn: Black Pear; Brown Huffcap. 


The Huffcap pears have been known from the 17th century. 
They were thought by Mr. T. A. Knight to have been included 
amongst the “Choke Pears” of the early writers, and which 
abounded in Herefordshire at that time. 


This pear is represented in the ‘Pomona Herefordensis,” 
pl. xxiv., under the name of Zhe Huffcap Pear, as the best of all 
the varieties. 


Description.—Fruit : oblong, obovate, sometimes elliptical, 
tapering gradually from the bulge both towards the eye and the 
stalk ; it is even and regular in its outline. Skin: olive green on 
the shaded side, and entirely covered with dull, rusty red, on the 
side next the sun ; the whole surface being thickly sprinkled with 
large, grey russet dots. Eye: prominently set; open, with erect 
segments. Stalk: three-quarters of an inch long, woody, con- 
nected with the fruit by a thickened continuation of the flesh. 
Flesh: yellowish green, firm and very gritty. 


The chemical analysis of the juice of the Black Huffcap 
(season 1879), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 


184 PERRY PEARS. 


College, Dublin, gave the following results :— 


Density of fresh juice - ee 1°048 

Ditto after 24 hours’ exposure to air ses I°O51 
100 parts of juice by weight, yielded of 

Sugar... oe Bee fis 8 S225 

Tannin, Mucilage, Salts, &c. i i Bes is 

Water a. Bac we oa | 05 206 


This fruit says Mr. Knight ‘‘is excessively harsh and austere, 
but it becomes very sweet during the process of grinding. Its 
Perry possesses much strength and richness, and has the credit of 
intoxicating more rapidly than that made from any other pear.” 
It retains these characters at the present time and is highly 
esteemed. 


The tree is hardy. It blossoms the beginning of May and 
bears abundantly. 


BLAKENEY RED. 
There is no published history of this fruit. It may possibly 


PERRY PEARS. 185 


derive its name and origin from the parish of Blakeney in the 
Forest of Dean. 


Description.—Fruit : above medium size, of a regular pyriform 
shape. Skin: smooth, yellowish green on the shaded side, and a 
bright crimson on the side towards the sun, covered more or less 
with a very thin russet, and numerous very small spots. Eye: 
small and open, with upright calyx segments, set in a depression. 
Stalk : slender, an inch and a quarter long, set in a narrow cavity. 
Flesh: soft, moderately juicy, and very sweet, with a slight Jargon- 
elle flavour, with very little astringency, but with a slightly bitter 
after-taste. 


The chemical analysis of the juice of the Blakeney Red 
Pear, by Mr. G. H. With, F-R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice ee ss 1'033 

Ditto after 24 hours’ exposure to air se L034 
roo parts of juice by weight, yielded of 

Sugar... a se 9°680 

Tannin, Mucilage, Salts, &c. a, ae 3160 

Waters | 3. Bee oe Lies Op LOO 


This coarse, showy pear, has, perhaps for these reasons, become 
lately very popular. It is saleable as a pot fruit for the manu- 
facturing districts, but it is really a very worthless variety in the 
Orchard, and the sooner the large number of young trees planted 
within the last ten years, are grafted with varieties of higher merit, 
the better. The Perry made from its juice is rough and coarse in 
flavour, ‘abominable trash,” and fit only for the most ordinary 
purposes, when nothing better can be got. 


186 PERRY PEARS. 


BUTT PEAR. 


The origin of this pear is nowhere given. It is very much 


grown in Gloucestershire, on the Cheltenham side, and is spreading 
fast into Herefordshire and Worcestershire. Many of the trees are 
getting old, and the variety must therefore date from the last 
century, though it is not mentioned in the works of any of the 
orchard authorities. 


Description.—Fruit: small and pyriform, elongated towards 
the stalk. Skin: of an uniform pale green colour. Eye: on the 
surface, with small erect segments, without much substance. 
Stalk : very slender, an inch long, inserted even, without depression 
on the narrow end of the fruit. Flesh: white and juicy. Juice: 
of full amber colour, not particularly sweet, and with a slightly bitter 
taste, and so much astringency as to roughen the palate very 
decidedly. 


The chemical analysis of the juice of the Butt Pear (season 


PERRY PEARS, 187 


1881), by Mr. G. H. With, F.R.AS., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice es aS 1'042 

Ditto after 24 hours’ exposure to air a 1'044 
100 parts of juice by weight, yielded of 

Sugar... a ie 10.700 

Tannin, Mucilage, Salts, &c. < we 3°300 

SVLUCE a: ¥ ae ss) 00000 


This pear is becoming a great favourite in the orchards. It is 
in season very late, and is therefore the more useful, and the more 
easily managed. It makes a rough, strong Perry, which is at the 
same time sweet and good. It is often used to mix with other 
varieties to give strength to their Perry, whilst its own gains in 
softness. 


The tree is very hardy and grows freely. It blossoms late, and 
rarely fails to bear abundantly. 


an 


Js 5 
gy 
ot) 


Fu 
eB Pa, 
Bota she eerte 
Dee ae 
vg 

ret Fe 7 ee 

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Sp cee Gan? Ws 
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Pw) 
aes 


CHASELEY GREEN. 
[Syn: Hartpury Green.| 


This pear is believed to have originated in the parish of 
Chaseley, a scattered village in the district formerly called Malvern 


188 PERRY PEARS. 


Chase. It is also called Hartpury Green, from the village of 
Hartpury, in Gloucestershire, where it is much grown. It is without 
any known history. 


Description.—Fruit : below middle size, two inches across and 
one inch and three-eighths high, round and flattened above and 
below. Skin: thick, of a fresh, pale green colour, becoming 
yellowish ; thickly studded with very distinct, thick, white, russet 
spots like scales. Eye: very open and shallow, with small upright 
segments set in a wide and shallow basin. Stalk: stout, from half 
to three-quarters of an inch in length, inserted without depression, 
but having often an irregular elevation of the fruit near it. Flesh: 
white, firm, more or less gritty. Juice: pale, mucilaginous, with a 
sweet, acid, and astringent flavour. 


The chemical analysis of the juice of the Chaseley Green 
(season 1880), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice ne ae 1°047 

Ditto after 24 hours’ exposure to air ne I'050 
100 parts of juice by weight, yielded of 

Sugar 5... ee = 8°400 

Tannin, Mucilage, Salts, &c. ae Boa 5600 

Water ... ss see «. 80°00 


The fruit of the Chaseley Green pear, though capable of mak- 
ing a strong and rough perry, does not possess sufficient flavour to 
be used alone, except perhaps for home use. It resembles the 
Holmer Pear very much in shape, appearance and character, but 
is larger in size. 


The tree has an upright growth until its boughs are bent 
down with the weight of fruit, for it is a prolific bearer. This 
pear is much grown in the lower valley of the Severn, both in 
Worcestershire and Gloucestershire; but it has only as yet crept 
into Herefordshire, in the neighbourhood of Ledbury, that is at 
Eastnor, the Homend and Eggleton, where there are many trees, 
and where it bears the name of Hartpury Green. 


PERRY PEARS. 189 


CHEAT BOY. 


The history of this pear is not known. Its name indicates 
that its beauty is sometimes deceptive, and that the boys who 
purchase it are not to be congratulated on their bargain. 


Description.—Fruit: pyriform, of medium size, tapering 
towards the stalk. Skin: greenish yellow, with a bright rosy colour 
on the sunny side, it has thin patches of russet round the stalk and 
eye, and spots of the same over the whole surface. Eye: small and 
open, level with the surface, calyx segments upright, anthers pro- 
jecting. Stalk: slender, three-quarters of an inch long, inserted 
obliquely. Flesh: firm, juicy, sweet, with a slightly bitter after 
taste, with but little astringency. Juice: plentiful, of a pale amber 
colour. 


The chemical analysis of the juice of the Cheat Boy Pear 
(season 1882), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 


Igo PERRY PEARS. 


College, Dublin, gave the following results :— 


Density of fresh juice ve: a 1'052 

Ditto after 24 hours’ exposure to air ne 1°052 
100 parts of juice by weight, yielded of 

Sugar <2. ie se 12°700 

Tannin, Mucilage, Salts, &c. ae a 1‘'220 

Water 2: oe ne .. 86'080 


An early variety, very pretty to look at, but of deceptive 
sweetness, with an unpleasant after-taste. 


The trees are small, but bear very freely. It is a good pear, 
but not much propagated now. ‘Trees of considerable age are to 
be found at Pendock, Berrow, Birtsmorton, &c., in Worcestershire. 


COPPY. SPEAR: 
[Syn : Coppice. ] 


The origin of this pear is not known. There are many very 
large trees in Worcestershire, which proves the variety to be of 
great age. 


Description.—Fruit : very small, growing in clusters, of a nar- 
row ovate shape, with one side usually running up the stalk. Skin: 
yellow, and almost covered with small yellow russet spots. Eye: 
prominent, on a small ridge, with the projecting segments of the 


PERRY PEARS. I9gt 


calyx closed. Stalk: slender, an inch or more long. Flesh: dry 
and pleasant to the taste, sweet and rich, with a great astringency. 
Juice: small in quantity, bright straw colour, becoming very dark 
on exposure to air, and somewhat viscid. 


The chemical analysis of the juice of the Cofpy Pear (season 
moo2), by Mr. G. H. With, F.R-A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice son nike 1'057 

Ditto after 24 hours’ exposure to air Ate 1'063 
roo parts of juice by weight, yielded of 

Sugar... sts S58 12°620 

Tannin, Mucilage, Salts, &c. —.... ste 4°380 

Water ~'s.. we Se She, Matec aersio 


This analysis proves the pear to be more valuable than it is 
generally thought to be, since it is now no longer propagated. The 
more succulent varieties have taken its place in general estimation. 


The trees are very large and spreading, with weeping slender 
boughs, very hardy, and so productive that the pears hang in 
bunches, and are therefore very small. There is a large orchard of 
this variety in the parish of Birtsmorton, Worcestershire. 


HOLMER PEAR. 


[Syn : olmore, by printer’s error, in the Pomona Herefordensis.] 


The original tree of this variety was found in a hedgerow, on 


192 PERRY PEARS. 


the estate of Mr. Charles Cooke, of the Moor, in the parish of 
Holmer, near Hereford. Mr. Thomas Andrew Knight judged it to 
be about eighty years old (c. 1730), and the variety would now be 
about 150 years old. It is figured in the Pomona Herefordensis, 
Plate xx. 


Description.—Fruit: small, roundish, turbinate, even and 
regular in outline. Skin: pale green at first, but of a dull greenish 
yellow, when ripe; thickly covered with russet dots, so as to form 
a kind of crust upon the surface. Eye: open, full of stamens, 
having short divergent segments, and set in a very shallow depres- 
sion, or scarcely any depression. Stalk: from half to three-quarters 
of an inch long, slender, inserted in a small hole, with occasionally 
a slight swelling on one side. Flesh: yellowish, firm and crisp. 
Juice: plentiful, pale in colour, with a sweet, sub-acid, and very 
astringent flavour. 


The chemical analysis of the juice of the Holmer Pear, 
(season 1882), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice ane ae I‘O51 

Ditto after 24 hours’ exposure to air = 1'055 
Too parts of juice by weight, yielded of 

Sugar... a oe I1*900 

Tannin, Mucilage, Salts, &c. ... BNA 3'400 

Water oe-- ee ts 25, 1047CO 


Mr. Thomas Andrew Knight found the density of the juice to 
be 1°066, so that it possesses a high spirit-producing power. 


The Perry from the Holmer Pear, in a good season, is of good 
flavour, sweet and rich, and resembles that made from the Red Pear. 


The tree is strong and vigorous, grows tall, blossoms early in 
May, and bears well. The fruit follows the Moorcroft and Barland 
in season. ‘The pears ripen altogether, and perish very quickly, so 
that they must be sent forthwith to the mill. It is not a favourite 
pear, but on Mr. Knight’s recommendation of its rich juice, it was 
widely propagated, but this is no longer the case. 


PERRY PEARS. 193 


LONGLAND. 
[Syn: Longdon Pear. | 
The name of this pear, says Mr. Thomas Andrew Knight in 


the “ Pomona Herefordensis,” was probably derived from the field 
in which the original tree grew, but nothing is really known as to the 
circumstances or date of its origin. It is certainly a very old 
variety. This pear is well represented in the “‘ Pomona Hereford- 
ensts,” Plate xviii. 

Description.—¥Fruit : roundish obovate, or doyenné-shaped, 
even, regular, and rather handsome. Skin: very thickly covered 
with large russet freckles of a pale ashy colour; the side next the 
sun has a bright, pale red cheek, and on the shaded side it is a 
greenish yellow. Eye: large, open, and clove-like, set even with 
the surface, with a ring of permanent stamens round the mouth. 
Stalk: an inch long, straight and stout, perpendicular with the 
axis of the fruit, and inserted in a narrow cavity. Flesh: yellow, 
very astringent. 

The specific gravity of the juice Mr. Knight found to be 1'063. 

The chemical analysis of the juice of the Longland Fear (season 
1879), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 


M 


194 PERRY PEARS. 


Dublin, gave the following results :— 


Density of fresh juice : ae 1°036 

Ditto after 24 hours’ exposure we air aoe I‘O4I 
roo parts of juice by weight, yielded of 

Sugar ... Hi ae ses 8°400 

Tannin, Mucilage, Salts, &c. ors ib 4°187 

Water =. care = =25 AS MOA 


The trees of this variety are very hantiy and productive, since 
the blossoms are extremely patient of cold and unfavourable 
weather. ‘The Perry is very high coloured and without fine flavour. 
It is generally, however, free from sharp acidity, and more nearly 
resembles cider than any other kind of Perry. It does not answer 
for fining and bottling, but is excellent for ordinary use, either 
alone or mixed with apples, and its hardy, prolific character, makes 
it a general favourite. 


MOORCROFT. 
[Syn: Malvern Pear; Malvern Hill Fear.) 


PERRY PEARS, 195 


This pear probably originated on the farm called “ Moorcroft,” 
in the parish of Colwall, near the western base of the Malvern 
Hills. There are many trees of considerable age there; it is 
chiefly cultivated in that district, and thus gets its synonym 
“ Malvern Hill Pear.’ Nothing however is positively known with 
regard to its origin. 


Description.—Fruit: large for a Perry Pear, pyriform, even 
and regular in its outline. Skin: greenish yellow on the shaded 
side, becoming quite yellow as it ripens, with a brownish tinge on 
the side next the sun; the whole surface strewed with large ash- 
erey freckles of russet. Eye: open, set in a saucer-like basin. 
Stalk : half to three quarters of an inch long, rather stout, inserted 
without depression. Flesh: crisp. Juice: abundant, pale, with a 
sweet Jargonelle flavour, and some astringency. 


The chemical analysis of the juice of the Moorcroft Pear 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice oe a 1‘049 

Ditto after 24 hours’ exposure to air ste I'050 
100 parts of juice by weight, yielded of 

Sugar... oe i, ©. BESO 

Tannin, Mucilage, Salts, &c, a ae 2°384 

Water as ey mS Fe tee a felo) 


This analysis proves that the A/oorcroft Pear possesses a very 
rich juice, capable of making Perry of considerable alcoholic 
strength. It ripens very early, about the same time as the Barland, 
following the Zaynton Squash, and before the Red Pear and Oldfeld. 
The fruit is apt to decay soon, and care must be taken that it 
is used before this begins. It is usually mixed with other varieties, 
to impart to them its excellent flavour and sweetness. 


The tree takes a spreading form of growth, attains a large 
size, blossoms the beginning of May, and is Hee but can scarcely 
be called a free bearer. ; 


196 PERRY PEARS. 


NEWBRIDGE PEAR. 


A Worcestershire variety of considerable age, but, though the 
trees are large and handsome, and the variety popular, its history is 
unknown. 


Description.—Fruit : full medium size, roundish oval, tapering 
a little towards the stalk. Skin: green, with a touch of orange 
brown on the side towards the sun, covered with minute russet 
spots, often large towards the eye, with a patch of thin russet round 
the stalk and eye. Eye: large, inserted on a level, with short 
upright calyx segments. Stalk: slender, nearly an inch long, 
inserted without depression. Flesh: very juicy, and sweet, with an 
astringent after-taste. Juice: plentiful, of a deep amber colour. 


The chemical analysis of the juice of the Mewdridee Pear 


PERRY PEARS, 197 


(season 1882), by Mr. G. H. With, F.R.AS., F.C.S, Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice x ne 1'049 

Ditto after 24 hours’ exposure to air si 1'049 
100 parts of juice by weight, yielded of 

Sugar ... ie ahs 10°030 

Tannin, Mucilage, Salts, &c. bal ie 2°670 

Water ..:.. Fe ne sn) 07-300 


This is an early variety, and its Perry should be made in 
October, as soon as the first pear falls to the ground. The fruit is 
so very juicy that but little refuse is left in the hair bags. Twenty 
kipes of fruit will make a hogshead of clean drink. The Perry is 
very luscious and pleasant flavoured, of high colour, strong and 
clear. 


The trees are very large and robust. The trunks are covered 
with bark as rugged and picturesque as the Spanish Chestnut, and 
the timber is well carried up into the branches. It is very hardy, 
and bears well. It is a very old and favourite sort. Some very 
fine trees are to be seen at Rye Court, Berrow, and in other Wor- 
cestershire orchards. 


198 PERRY PEARS. 


NEW MEADOW. 


The origin of this pear, which is much grown around Ledbury, 
is not known, nor does its name give any clue to assist in the 
discovery. 


Description.—Fruit : small and pyriform, almost entirely cov- 
ered with a very thin russet, interspersed with many small, white 
spots. It has a light brownish green colour, with a tint of reddish 
orange next the sun. Eye: small, with upright segments, placed 
in a slightly depressed and puckered cavity. Stalk: slender, an 
inch long, red, with white spots on it, inserted on the surface of 
the fruit. Flesh: white. Juice: of a pale, pink colour, very 
sweet, with a pleasant aromatic flavour, recalling at first the dessert 
table, but followed by an after sensation of astringency. 


The chemical analysis of the juice of the Vew Meadow Pear 


PERRY PEARS. 


(season 1881), by Mr. G. H. With, F.R.AS., 


College, Dublin, gave the following results :— 


Density of fresh juice 

Ditto after 24 hours’ exposure to air 
100 parts of juice by weight, yielded of 

Sugar... xe 

Tannin, Mucilage, Salts, &c. 

Water 


199 
F.C.S., Trinity 


1°046 
1'048 


12°000 
3°290 
84°710 


The Mew Meadow Pear is not in great favour, because its juice 
is often very troublesome to carry through fermentation, and the 
Perry is also so peculiar in flavour, as not to be appreciated by 
everybody. As draught Perry from the cask, it is useful for home 


consumption. 


The tree is hardy, upright and spiry in growth, and does not 


therefore waste much ground by its shadow. 


OLDFIELD. 


It is late both in 
blossoming and fruit bearing, and bears abundantly. 


This pear is believed to have derived its name from an 
enclosure called ‘‘ Oldfield,” near Ledbury, Herefordshire. There 


200 PERRY PEARS. 


is no notice of it in any early catalogues of fruits. Phillips does 
not mention it, nor does it seem to have been known until the 
early part of the eighteenth century. An excellent figure of it is 
given in the Pomona Herefordensis, Pl. xi. 


Description.—Fruit: small, round, even, and regularly formed. 
Skin: of a uniform greenish yellow when ripe, covered with minute 
dots, and a patch of russet round the stalk. Eye: open, with 
incurved segments, set in a shallow depression, surrounded with 
plaits. Stalk: an inch long, slender, not depressed, but tapering 
into the fruit at its base. Flesh: yellowish, firm, and crisp. 
Juice: pale, plentiful, sweet, and very astringent. 


The chemical analysis of the juice of the Oldfield Peas 
(season 1880), by Mr. G. H. With, F.R.A‘S., #:C.S.,” Tunity 
College, Dublin, gave the following results :— 


Density of fresh juice ee a 1'057 

Ditto after 24 hours’ exposure to air ae 1'o6! 
roo parts of juice by weight, yielded of 

Sugar’ |i age vhs cas) AL Z5O0O: 

Tannin, Mucilage, Salts, &c. ve * 2°7 £6 

Water) =. ae wes tes, | 035220 


Mr. Thomas Andrew Knight gives the density of this pear 
as 1'067, but states that it varies very much, like that of all other 
pears, according to the soil it grows on. ‘The perry afforded by 
the Oldfield Pear is rich and sweet, with considerable strength, and 
ranks next to the Zayzton Sguash in general estimation. It fines 
readily in making, keeps well, and commands a high price in the 
market. It will keep and improve for ro or 12 years in bottle. 


The trees are large, very hardy, blossom the middle of May, 
and bear abundantly. The variety is very generally distributed 
throughout the county, and is in full luxuriance at this time. 


PERRY PEARS. 201 


PARSONAGE. 


The particular parsonage from which this pear takes its name, 
is lost to history, as is also any account of its origin. 


Description.— Fruit : small and round, slightly running up the 
stalk. Skin: of a yellowish green colour, tinted with orange on the 
sunny side, and thickly strewn with very small russet dots. Eye: 
open, with erect segments, and placed on the surface, without 
depression. Stalk: slender, an inch long, enlarged at both ends, 
and set obliquely in the fruit. Flesh: white, with a sweet, astrin- 
gent taste, and a slight /Jargonel/e flavour. Juice: plentiful, of a 
pale straw colour, deepening to amber, after exposure to air. 


The chemical analysis of the juice of the Parsonage Pear 
(season 1881), by Mr. G. H. With, F.R.AS., F.CS., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice af aoe 1°046 

Ditto after 24 hours’ exposure to air ee 1'052 
too parts of juice by weight, yielded of 

Sugar... oes Hs 9'600 

Tannin, Mucilage, Salts, &c. ae ae 4°890 


Water .<:. ie toh 51 o5E5 EO 


202 PERRY PEARS. 


The Parsonage pear gives an analysis which should render it © 
more popular than it is, since it possesses such high keeping 
qualities. It is a very early pear, and its juice is rather deficient in 
sugar ; and the perry is troublesome to make, from its liability to 
become ropy. 


The trees are exceedingly large and upright, resembling very 
~ much the Bavdand in growth. They blossom the end of April, and 
the fruit ripens all at once, about the middle of September. 


PINE PEAR. 


The origin of this small pear is not known. It takes its name 
from its aromatic pine-apple flavour. ‘The trees are old and large. 


Description.— Fruit: small, of a flat, pyriform shape, broad 
below, and narrowing quickly towards the stalk, its sides being 


PERRY PEARS. 203 


often unequal. Skin: green, with numerous very small spots on 
the surface, clustering together round the eye. Eye: open, and 
shallow, with upright segments, and set in a shallow basin. Stalk : 
very long, and very irregular in shape. Flesh: white, with a 
plentiful, thin, sweet juice, of a pale, amber colour, and vinous, 
pine-apple flavour. 


The chemical analysis ot the juice of the Pixe Pear (season 
1881), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, Dublin, 
gave the following results :— 


Density of fresh juice aa at 1°035 

Ditto after 24 hours’ exposure to air sie 1'040 
100 parts of juice by weight, yielded of 

Sugar... ie te 9°300 

Tannin, Mucilage, Salts, &c. a sad 4°100 

Water... se ee ...  86°600 


The Pine Pear is generally confused with the next variety, the 
Pint Pear, but they are as distinct in character as in appearance. 
This variety is a late pear, and is generally used to give flavour to 
the juice from other pears. Ina good year, when used alone, it 
makes Perry of a delicious flavour, and it bottles well. It is similar 
to the Oldfield Perry in flavour and character, and in its period of 
maturity. 


The tree is hardy, grows to a large size, and bears well; but it 
is not generally grown, though it is still being propagated by those 
who know its value. 


204 PERRY PEARS, 


awa nny wets 


ay we 


PINT PEAR. 


Nothing is known of the origin of this pear. It may be 
inferred that its very juicy nature suggested its name. It is very 
much grown around Ledbury and in Worcestershire. 


Description.—Fruit : of full middle size, with a regular, and 
rather round pyriform shape, tapering gradually towards the eye. 
Skin: of a pale green colour, with a slight tinge of orange on the 
side next the sun, and its surface is everywhere covered with very 
minute dots thickly placed. A thin cinnamon russet surrounds the 
eye and the insertion of the stalk, and is often seen in patches on 


PERRY PEARS. 205 


the body of the fruit. Eye: small, and open, with erect segments, 
almost level with the surface. Stalk: three quarters of an inch 
long, inserted on the tapering end of the fruit without depression, 
but often with a fold of the fruit on one side of it. Flesh: white, 
and very juicy. Juice: very pale in colour, subacid, with a sweet, 
sharp, and rather astringent taste, though without any distinctive 
flavour. 


The chemical analysis of the juice of the Pizt Pear (season 
1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, Dublin, 
gave the following results :— 


Density of fresh juice us a 1'039 

Ditto after 24 hours’ exposure to air Sah I'042 
100 parts of juice by weight, yielded of 

BUG AL: fea. di oa II ‘330 

Tannin, Mucilage, Salts, &c. oe Bu 1°370 

Water ... ae Suis a. © O7 300 


The Pint Pear from the abundance of its juice and the flavour 
of its Perry, has gained considerable favour. ‘It runs a lot of 
liquor,” ‘‘it fills the measure well,” are the usual observations first 
made about it. The Perry is apt to fret, and be troublesome in 
making, partly due to its being early ripe. Its Perry is pale in 
colour, and rough. It does not keep well, and should be drunk 
from the cask from Christmas to March. In this way, it is a very 
useful drink for home consumption, but its quality is not good 
enough for bottling, and thus it cannot take rank in the first order. 


The tree is upright, very hardy, and tree in growth. It 
blossoms the middle of May, seldom fails to bear well, and ripens 
its fruit the middle of September. 


206 PERRY PEARS. 


RED PEAR. 


[Syn : Red Horse Pear.| 


This Pear seems to have been well known in the 17th century, 
but its origin is involved in obscurity. 


Description.—Fruit : small and round, even and regular in 
outline, but sometimes inclining to be turbinate. Skin: almost 
entirely covered with a rather bright, red colour, except round the 
stalk, and where it has been shaded, and there it is yellow; the 
whole surface is sprinkled with pale grey russet dots. Eye: open, 
having clove-like segments, and set level with the surface. 
Stalk: three quarters of an inch long, stout and straight with the 
axis of the fruit, set in a narrow, shallow cavity. Flesh: pale 
yellow, firm, dry, and gritty. 


The chemical analysis of the juice of the Aed Pear (season 
1879), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 


PERRY PEARS. 207 


Dublin, gave the following results :— 


Density of fresh juice Sas ng 1'039 

Ditto after 24 hours’ exposure to air Des 1'039 
100 parts of juice by weight, yielded of 

Sugar... As: ans 8°742 

Tannin, Mucilage, Salts, &c. ee yd 3°202 

Water <.. Se be isa) 20°Oh6 


The Perry from the Red Pear is very good, and has a strong 
cider like character. It bottles well, and in a good year makes a 
very saleable beverage. 

The tree is very hardy. It blossoms the end ot April, or the 


beginning of May, and generally ripens a heavy crop of fruit by 
the end of September, or the beginning of October. 


ROCK PEAR. 


The original tree of this variety is still living at Cromer Pit 
Farm, Pendock, Worcestershire. It was raised in a little garden, 
enclosed from the waste, by an army pensioner named William 


208 PERRY PEARS. 


Tuffley, who attained the age of nearly roo years, and the tree 
itself is now rapidly approaching that age. 


Description.—¥Fruit : small and hard, irregular in size and 
shape, but usually roundish turbinate, flattened towards the eye, 
and larger on one side than the other. Skin: hard, of a dark 
green colour, with a reddish brown tint towards the sun, and 
spotted all over with minute spots of russet. Eye: small and 
closed, slightly depressed. Stalk: stout, half an inch long, and 
inserted in an irregular cavity. Flesh: hard, rough, acid, and 
astringent in taste, neither juicy, nor very sweet. Juice: full 
flavoured, of deep amber colour, viscid and very astringent. 


The chemical analysis of the juice of the Rock Pear (season 
1882), by Mr G. H. With, FJR-A‘S.,- F.C-S.,, Trmity (Collese: 
Dublin, gave the following results :— 


Density of fresh juice Se re I'075 

Ditto after 24 hours’ exposure to air set 1084 
Ioo parts of juice by weight, yielded of 

Sugar) 2a: ae sa “0 7600 

Tannin, Mucilage, Salts, &c. —... ve 4°I50 

Water. tie sia ti) D7 OReso 


This analysis proves the very great value of this fruit. “It is 
a Foxwhelp amongst pears” said the analyst, without knowing 
anything of its character in the Orchard. 


The Perry made from the Rock Pear has a rich, full, and rough 
flavour, of so much strength that it is said, “‘a man cannot drink 
enough of it to quench thirst, without incurring the risk of intoxi- 
cation.” Thirty-five or forty, three peck kipes of fruit, or in less 
local words, from twenty-six to thirty-two bushels, would be required 
to make a hogshead of clean Perry. In consequence of its great 
strength it is very rarely used alone, but it is a very valuable variety 
to mix with free running pears with an inferior quality of juice. 


The trees are hardy, of good habit, and with well shaped 
heads of upright growth. The blossom is late, and a good crop of 
fruit may be looked for every other year with tolerable certainty. 
It is a very late pear, and the fruit will hang on the trees until all 
the leaves are down, if allowed to do so. 


PERRY PEARS, 209 


STONY WAY PEAR. 


“Stony Ways” are not uncommon. This pear however is 
said to have originated at the Stony Way, near ‘“ The Winnings,” 
at Colwall. It has only been brought into notice during the last 
twenty years. 


Description.—Fruit : below medium size, of an irregular oval 
shape elongated towards the stalk, and usually bulging out on one 
side. Skin: greenish yellow, slightly tinted with brownish red 
towards the sun, and covered freely with minute spots of russet. 
Eye: small and open, in a small and shallow cavity. Stalk: 
slender, an inch long, inserted without depression. Flesh: firm 
and juicy, with a rather vapid taste, very slightly bitter, but without 
astringency. Juice: plentiful, of a pale straw colour. 


The chemical analysis of the juice of the Stony Way Pear 
(season 1882), by Mr. G. H. With, F.R.A‘S., F-CS.,’ Trinity 


N 


210 PERRY PEARS. 


College, Dublin, gave the following results :— 


Density of fresh juice ae Ans 1'040 

Ditto after 24 hours’ exposure to air he 1°042 
10o parts of juice by weight, yielded of 

Sugar... a pst sin 8°360 

Tannin, Mucilage, Salts, &c. = ae 3890 

Water 9. sad AE ee OTAGO 


The Perry is strong and of good quality, though wanting in 
sweetness. It is therefore seldom to be met with unmixed, and 
indeed, it may be said, that it is never made of this pear alone. 


The trees are of round or spreading growth, but not large, 
and are said to be uncertain in bearing. 


TAYNTON SQUASH. 


‘About Taynton (5 miles beyond Gloucester) Pears most 
abound, of which the best sort is that they name the Sgwash Pear, 
which makes the best Perry in those parts. These trees grow 
to be very large and exceedingly fruitful, bearing a fair round 
pear, red on one side and yellow on the other, when fully ripe, 
of a nature so harsh that Hogs will hardly eat them.” 
EVELYN, fomona. 


PERRY PEARS, 2ir 


The earliest mention of this Pear is by Evelyn in the paragraph 
given above. There is no history of its origin, but its name and 
tradition lead to the belief that it is a native of the parish of 
Taynton. A Red Sguash is mentioned by Worlidge, which may 
very possibly have been the same variety, since the great size and 
age of many of the trees sufficiently prove its antiquity. It is 
figured well in the Pomona Herefordensis, Pl. xiii. 


Description.—Fruit : small, turbinate, even, and regular in 
outline. Skin: dull greenish yellow on the shaded side, anda 
clear red next the sun, with a few interrupted streaks of deeper 
colour ; a thin light brown russet runs more or less over the fruit, 
often in thickly clustered dots, but not sufficiently deep to mar its 
bright colour. Eye : open, with stiff, permanent, recurved segments, 
giving it a star like character, full of stamens, set in a shallow 
depression, and surrounded with plaits. Stalk: three quarters of an 
inch long, inserted without depression, with sometimes a fleshy lip 
on one side of it. Flesh: yellowish, abounding in juice of a rich, 
sweet flavour, brisk, and very astringent, but sometimes very 
disagreeably harsh and rough. 


The chemical analysis of the juice of the Zaynton Squash Pear 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity College, 
Dublin, gave the following results :— 


Density of fresh juice sie oes 1°055 

Ditto, after 24 hours’ exposure to air Be 1'057 
100 parts of juice by weight, yielded of 

SUSAE sy) wii rae 13°471 

Tannin, Mucilage, Salts, &c. me see 3'033 

Water 2) 2: wa ane va 0 3°406 


The Zaynton Squash is the earliest of all the Perry Pears. 
the tree blossoms the end of April, and the fruit is ripe about the 
beginning or middle of September. It affords a Perry of the 
greatest excellence, with a sweet, rich, distinctive flavour, peculiarly 
its own. The Zaynton Sguash is among Perry Pears what the 
Foxwhelp is among Cider fruit, the first and the best. It is 
always sought after, and commands a high price. 


The trees are hardy. They grow large and lofty with spreading 
branches. They bear freely. There is not a farm in Taynton 


212 PERRY PEARS. 


parish without them, and they are scattered widely, but nowhere in 
great abundance. There are eleven trees on Aylestone Hill, 
Hereford; ten trees at Eggleton; and others scattered in less 
numbers, but many are dying from age. The Woolhope Club is 
successfully cultivating young trees. 


THORN PEAR. 


An old variety without any known history. 

Description.—Fruit : of full medium size or rather above it, of 
a blunt pyriform shape. Skin: of a light orange colour, with a 
crimson tint on the sunny side, and covered with thin russet specks 
over the surface. Eye: open, and scarcely depressed, calyx 
segments, incurved anther stiles, very long and erect. Stalk: 


PERRY PEARS. 213 


short, stout, and irregular, inserted rather obliquely, without 
depression. Flesh: firm, crisp and juicy, with an astringent after 
taste. Juice: plentiful, deep straw colour. 


The chemical analysis of the juice of the Zhorn Pear 
(season 1882), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice AA sab 1°046 

Ditto after 24 hours exposure to air ae 1048 
100 parts of juice by weight, yielded of 

Sugar... oe I1‘500 

Tannin, Mucilage, Salts, &c. cn tie 1°400 

Water 7. ons ea8 “ae OF TOO 


The juice of the Zhorn Pear makes a strong second-class perry 
—or cider, as the season may require. ‘‘A good useful liquor for 
home consumption,” but it seems to require also a good country 
constitution to bear it, for ““‘when fresh,” the same informant added, 
“it will rout a body out well.” It is a very early variety, and ripens 
all at once. As soon asa single pear falls to the ground, the fruit 
should be gathered and crushed. It is a very favourite pear in 
cottage gardens, for it stews well, and makes excellent pies and 
puddings. 


The trees are small in size, and bushy, with stiff branches and 
large leaves. They bear too freely to make much wood. The 
trees bear so well, and the “fruit runs so much liquor,” that its 
popularity in the gardens around Ledbury, and in Worcestershire, is 
very great. 


214 PERRY PEARS. 


THURSTON RED. 


[Syn: Dymock Red.] 


The old family of the Thurstons held the estate of the White- 
house, in the parish of Dymock for several generations. Mr. W. 
Thurston now lives there, and has several fine trees of Zhurston 
Red Pear. He was told by his father that Mr. John Hiatt, formerly 
of the Merrables Farm, Dymock, a great fruit grower in his day, 
had grafted the young stock there, from the Whitehouse trees. 
This Whitehouse has the credit of being the birth-place of John 
Kyrle, the man of Ross. It is believed also to be the place in 
which this pear originated. Some eight or nine trees died there 
from old age; so the variety is ancient, though it has no history, 
and is now described for the first time. 


PERRY PEARS. 215 


Description.—Fruit : small, turbinate, even in its outline, but 
often fuller on one side than the other. Skin: smooth, greenish 
yellow, with a thin red cheek on the side next the sun; it has often 
a large patch of thin, pale brown russet, especially round the eye, 
and a few spots here and there over the surface. Eye: small, and 
open, set in a saucer-like basin. Stalk: slender, an inch and a 
quarter long, set on the point of the fruit without depression. 
Flesh : yellowish and firm. Juice: thin, deep straw colour, sweetish, 
with an astringent, aromatic odour. 


The Chemical analysis of the juice of the Zhurston Red Pear 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice a) soe 1°035 

Ditto after 24 hours’ exposure to air ae 1°036 
100 parts of juice by weight, yielded of 

Sugar... ie ate Bae g'200 

Tannin, Mucilage, Salts, we. So ae 2°840 

Water <«.. ide ag a0) 075900 


This analysis is not favourable. It proves the juice to be thin 
and poor, and thus does not bear out the favourable character 
many growers give it. ‘The fruit clings to the tree and keeps well, 
and hence.is the more useful. It is a very local variety. 


The tree is hardy with a nice upright growth, and bears well. 
It is cultivated extensively at Pauntly and Newent in Gloucestershire, 
and in the surrounding districts. Pauntly Court was long in the 
possession of the Whittingtons, from whom came the celebrated 
Dick, thrice Lord Mayor of London. Thus the Thurston Red 
Pear affects places of note. 


216 PERRY PEARS. 


WHITE LONGLAND. 


[Syn: White Horse Pear.| 


The origin of this Pear seems to be unknown, but it is noticed 
by Dr. Beale in his “ Herefordshire Orchards” (1657). 


Description.—Fruit : oblong, obovate, even and regular in its 
outline. Skin: very thickly sprinkled with large russet dots and 
tracings of russet, and with a solid patch surrounding the stalk ; on 
the exposed side it has a thin pale red cheek, and on the shaded 
side, it is yellowish green. Eye: open, with short, incurved 
segments, set ina shallow depression. Stalk: half an inch long, 
woody, inserted in a narrow and shallow cavity. Flesh: yellowish, 
firm, coarse-grained, briskly acid and sweet. 


The chemical analysis of the juice of the White Longland 
(season 1879), by Mr. G. H. With, F.R.A‘S, F-C:s., Danity 


PERRY. PEARS. any 


College, Dublin, gave the following results :— 


Density of fresh juice ae ae 1°036 

Ditto after 24 hours’ exposure to air Soe 1'039 
roo parts of juice by weight, yielded of 

Sigar ssc: Jas nas see 8580 

Tannin, Mucilage, Salts, &c. aye Ay 3°408 

NWatene <-. st =e ess) | OoLOr2 


“The White Horse Pear,’ says Dr. Beale, “yields a juice 
somewhat near the quality of Cyder.” It is a favourite Pear in 
Herefordshire, not so much for its Perry—indeed it is seldom or 
never used alone for this purpose—as for its cooking qualities. It 
is an excellent baking pear, somewhat coarse, and rough in flavour, 
but with a natural deep rich red colour.” 


WHITE SQUASH. 
[Syn : Stanton, or Staunton Squash ; Squirt Pear.] 


The history and origin of this Pear is lost. Its synonym of 
Stanton, or Staunton Squash, may possibly indicate its origin to be 


218 PERRY PEARS. 


a village of that name, between Ledbury and Gloucester, but there 
are other villages called Staunton. 


Description.—Fruit : middle sized, turbinate, even, and regular 
in outline. Skin: yellowish green when ripe, and strewn all over 
with small russety dots, and here and there a patch of russet, and 
always russety round the stalk and the eye. Eye: open, with short, 
stunted segments, set in a saucer like basin. Stalk : an inch long, 
inserted without depression, and with a fleshy swelling on one side 
of it. Flesh: coarse and crisp. Juice: very abundant, of a 
deep amber colour, and harshly astringent. 


The chemical analysis of the juice of the White Squash Pear 
(season 1880), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice i ee 1°046 

Ditto after 24 hours’ exposure to air bee 1048 
100 parts of juice by weight, yielded of 

Stiga os a aac 10611 

Tannin, Mucilage, Salts, &c. ne ee 2°259 

Materia se ve <= oF 5gO 


This Pear is rich and sweet, but it quickly decays, and becomes, 
with a fair outside “rotten and squashy in the flesh.” It makes a 
good family Perry if taken at the right moment, rich and sweet ; 
but it is ‘stubborn to fine,” and its readiness to run into watery 
decay, makes its power of cask filling, its chiet merit. 


The tree is of small size, but a great cropper. It is ‘‘ lucky 


” 


for bearing ” they say, and thus it maintains its place in the orchard. 


PERRY PEARS. 219 


WINNALL’S LONGLAND. 


This pear was raised by the late Mr. Winnnall, of Woodfield, 
in the parish of Weston-under-Penyard, near Ross, towards the 
close of the last century (c. 1790), The first orchard planted with 
it, was the one called ‘‘ Noaks Style” on that estate, from whence 
his friends in Herefordshire, and Worcestershire, were supplied with 
grafts. 

Description.—Fruit : handsome, rather above medium size, of 
long pyriform shape, tapering very much towards the stalk, but 
often fuller on one side than the other. Skin: greenish yellow, 
with a beautiful red tint, softened with bloom on the side exposed 
to the sun, the whole surface sprinkled with small spots, which 
become larger towards the stalk. Eye: small and open, set ina 


220 PERRY PEARS. 


slight depression. Stalk: slender, nearly an inch long, often 
inserted obliquely. Flesh: soft, juicy and sweet, with a slightly 
bitter after taste, and without astringency. Juice: straw colour, 
very sweet, with a slight /argonelle flavour. 


The chemical analysis of the juice of the Winnall’s Longland 
(season 1882), by Mr. G. H. With, F.R.A.S., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice soe one 1°045 

Ditto after 24 hours’ exposure to air ont 1'050 
100 parts of juice by weight, yielded of 

Sugary ..: sie cae I1‘Q0o 

Tannin, Mucilage, Salts, &c. es eg 1°780 

Water. ©... aor diet in 0826 


The perry is more luscious than that from the ordinary Longland 
pear, and very strong. Itis rough in flavour, and not fit for bottling, 
but it is very saleable for ordinary purposes. With a little colouring 
from burnt sugar, it cannot readily be distinguished from cider, for 
which it is not unfrequently sold. It is difficult to make well, and 
in some districts is apt to get a smoky flavour. 


The tree is very handsome in shape and park-like, of great size, 
and very vigorous. It bears profusely. Mr. Chas. Blandford, of 
Merrables, Dymock, said in 1880, “‘ There are seven trees on my 
farm, with fruit enough on them to make 14 hogsheads of perry. 
During the five years I have been here, these seven trees have 
averaged 12 hogsheads of perry annually.” It is also widely grown 
around Ledbury, and in Worcestershire, about Eldezsfield, Birts- 
morton, and other parishes in the valley of the lower Severn. It is 
still propagated extensively in these districts. 


PERRY PEARS, 221 


YELLOW HUFFCAP. 


The history and origin of this Pear is lost. It is figured in the 
Pomona Herefordensis by Mr. Knight, Pl. xxiv. 


Description.—Fruit: turbinate. Skin: entirely covered with 
rough, brown russet, but not so much so as to obscure altogether 
the green ground colour, which is shown through the specks. 
Eye: open, small, with short horny segments, set even with the 
surface. Stalk: three quarters of an inch long, inserted without 
depression. Flesh: yellowish, with a tinge of green. 


The chemical analysis of the juice of the Yellow Huffcap 
(season 1879), by Mr. G. H. With, F.R.AS., F.C.S., Trinity 
College, Dublin, gave the following results :— 


Density of fresh juice re a 1°046 

Ditto after 24 hours’ exposure to air ase 1°049 
1oo parts of juice by weight, yielded of 

Sugar Be 11°244 

Tannin, Mucilage, Salts, &c. Sed ee 2°290 

Water >... bia ee Fee 86°466 


The Perry of the Yellow Huffcap Pear is excellent. It is 


222 PERRY PEARS. 


richer, and has more body than the Oldfield Perry. ‘I always win 
the prize with the Yellow Huffcap Perry” says Mr. Hill, of Eggleton. 


The Yellow Huffcap is a very favourite pear in the neighbour- 
hood of Ledbury. The tree is very hardy. It blossoms the 
beginning of May, and bears every year, but usually in much 
greater abundance every second year. 


YOKEING HOUSE. 


Another Worcestershire pear of unknown history. 


Description.—Fruit : below medium size, turbinate. Skin: of 
a greenish yellow, scattered with russet, particularly around the eye 
and stalk. Eye: prominent, with long, projecting calyx segments, 
long anthers and pistils. Stalk : short and stout, about half an inch 
long, straight, or slightly oblique, with level insertion. Flesh : very 
sweet and juicy, with a pleasant aromatic taste, rich flavour, and 
very little astringency. Juice: of a pale straw colour. 


The chemical analysis of the juice of the Yokeing House Pear 
(season 1882), ‘by Mr. G. H.“With, F.RJA.S, (F-Cs5" Trinity 


PERRY PEARS. 228 


College, Dublin, gave the following results :— 


Density of fresh juice ~~ is O00 

Ditto after 24 hours’ exposure to air tes 1°065 
too parts of juice by weight, yielded of 

SUar) /! 42. a seat MeN) §AI7OO 

Tannin, Mucilage, Salts, &c. a sid 2°300 

Water... a0 ne ..» 84°000 


The Perry is pale or white in colour, sweet and good, but not 
strong. It is used to mix with other varieties. 


The trees are of middle size, woody, and rather stiff in growth, 
with branches inclined to spread, rather resembling the growth of 
the Alder tree. Several trees are to be seen at Rye Court, Berrow, 
of a considerable size. : 


LOCAL PERRY PEARS. 


There are many varieties of Perry Pears scattered through the 
orchards as single trees, or a very few together, which for the most 
part, are very coarse in their juices. They all bear well, and are 
allowed to remain because they are there, and are useful in filling 
the vats for home consumption. ‘These varieties, however, have 
sometimes much local esteem, and it must be remembered, that it is 
from them, that experience points out the best varieties. The 
following names, and brief remarks from the note book, are the 
result of many visits to the Orchards :— 

Bospury SCARLET.—A valuable pear of the mid-season. The 
tree bears abundantly, and its fruit makes excellent perry. It is 
being propagated very extensively in the Ledbury district. 

Tump Pear.—An early variety, “too early to be of much use.” 
It makes a strong rough sweet perry, of inferior flavour, which turns 


of a blackish colour on exposure to air. 


Forest Prar.—Early, soft and juicy, used with other fruit. 
Tree, large and well grown, like an oak. 


224 PERRY PEARS, 


Knock Down.—A mid-season variety in the valley of the 
river Froome. It makes excellent perry, very like Barland. Is 
fined for bottling, and generally turns out well. 


Lonc StTaLtK.—Makes excellent perry, as pleasant as sherry. 
Trees large, with fine limbs, as large as JJoorcroft. Will grow 60 
kipes (30 bushels) of fruit to a tree. 


Dymock RED, AND TURNER’S BARN PEAR.—Two local 
varieties, in much repute near Ross. 


Gin Pear.—Very like 4arland, supposed to be equally good 
for gravel, and hence perhaps its name. 


LUMBERSKULL.—A great bearer. Makesa strong, rough perry, 
which turns dark coloured on exposure to air. 


Sow PrEar.—A very late Worcestershire pear. Makes a rich 
strong perry, but not of agreeable flavour. A very old variety. 


Biack Horse PEAR, AND WHITE Horse PEAR.—Make a 
rough coarse perry, turning black on exposure to air. 
g Ys g Pp 


VINTAGE FavouRITE; WHITE MoorcroFT; GREGG PEAR ; 
SAcK PEAR; Miri Prar; Norton Burt, &c., ec, Wc sare 
other varieties, only known in their special localities. 


EIS? OF OU LEE: 


Pi Re aap ee 


FROM THE COUNTIES OF 


HEREFORD, DEVON, SOMERSET, WORCESTER, 
AND GLOUCESTER. 


“ Nec requies, quin aut pomis exuberet annus 
Aut foetu pecorum.” 
Virgil. Geor. £1., 516—17. 


The laded boughs their fruits in autumn bear. 


‘* Quotque in floro novo pomis se fertilis arbos 
Induerat, totidem autumno matura tenebat.” 


Geor. IV., 142—3. 


For every bloom his trees in spring afford 
An autumn apple was by tale restored. 


The following varieties were exhibited at the Hereford Apple 
Shows, held under the auspices of the Woolhope Club in the years 
1878, 1879, 1880, 1881, and 1883. They have not been described 
in the preceding pages. ‘Their merits, for the most part, have not 
been accurately ascertained, though some of them are of excellent 
quality. They are placed alphabetically, with such observations 
about them, as have been obtained from the growers. Numerous. 
other varieties have also been shewn, but they were alike wanting 
in name, history, and character. 


ALFORD, or SWEET ALFORD.—A white Devonshire apple, of 
middle size. The tree is large and spreading, and bears freely. It 
is a late variety, has a sweet rich juice, and makes very good cider. 


226 CIDER APPLES. 


AMPHLET?’S FAvoriTe.—A large striped apple, not unfre- 
quently met with in Herefordshire Orchards, on the eastern side of 
the county. It is usually sold as table fruit in the market, but 
sometimes finds its way to the cider press as a cask filler. 


ANSELL, or ANCELL.—A medium sized, red, russety apple, 
much grown at Oldbury, in the vale of Berkeley, Gloucestershire. 
The tree grows erect, and bears freely. It is a late keeping apple, 
and is highly esteemed for the excellent cider it makes. 


BasTARD RouGH Coat.—A long keeping russet apple, more 
fit for the dessert table than for cider making. 


Bayiis’ KERNEL.—A streaked apple, of medium size and fair 
quality. It is ripe about midseason, and is thought to add good 
flavour to the cider from mixed fruit. 


BELLE ORCHARD SEEDLING, or LEDBURY BELLE.—A middle 
sized apple, which in colour, shape and general appearance, some- 
what resembles the Hoxzw/el/p. ‘The flesh is more or less red tinted, 
with good flavour and rich juice. It makes a cider of the first 
quality. The tree is of upright growth, very vigorous, and a very 
free bearer. 


BENNETT AppLe.—An old variety figured by Mr. T. A. Knight. 
An orange striped apple of full medium size, and rather early. It 
has an abundance of sweet, rich juice, of the specific gravity 1'073 
(Knight). It sells readily in the market as table fruit. 


Best BacueE, or BACHE’s KERNEL.—An old variety grown in 
Herefordshire orchards on the south eastern side of the county. 
It is of full medium size, with a broad base and angular sides. The 
colour is a rich yellow, streaked with pale and dark red ; it has a 
rich juice of the specific gravity 1°073 (Knight), and is highly 
esteemed as a cider fruit. 


BITTER-SCALE.—A Devonshire apple formerly held in high 
esteem. It does not however seem to have maintained its place in 
the orchard, and it is very doubtful if the fruit shewn was the true 
variety. 


BLAcK Bup, in contradistinction to Red Bud.—It is a dark 
red apple, of deep mahogany colour on the sunny side. It is chiefly 


CIDER APPLES. 227 


grown in the valley of the river Froome. Its juice however is light 
and pale, and will help to fill the cider, or perry cask, with equal 
efficiency. 

BuLaAcKk-EYED Pippin.- ~A recent variety, much esteemed at 
Bishop’s Froome, where it seems to have been raised. It makes a 
strong, full bodied cider, but not sweet enough for most people. It 
is most useful to mix with other varieties. 


BLack HEREFORD.—A large, white apple, grown in Somerset- 
shire, and reported as “‘good for extra prime tipple.” It is not 
known in Herefordshire, where the Black Hereford (formerly Black 
Norman) is a dark green apple, below middle size. 


Buiack WILpING.—-A fine looking conical apple, of a depressed 
colour, from the valley of the Froome. It is probably grown for its 
colour, since it has not much distinctive character as a cider apple. 


BOTTLE STOPPER.—A Devonshire apple of good acidity, in 
high repute for apple jelly, and said also to make good cider. 


BRIDGE Prppin.—An early Gloucestershire apple, yellow and 
sweet. The tree is erect and bears freely. 


BristoL Cras.—A cider or pot fruit. There are some fine 
trees at Moorcroft and Colwall. The fruit makes excellent cider, 


” 


good enough to be “ kept for the master’s drinking. 


BroaD-Eyep Pippin.—A yellow apple somewhat like the 
Downton Pippin, but larger. It is second early, a fair dessert fruit, 
and should be sold as such, since it has no especial merit for the 
cask. 

BROAD-LEAVED HEREFORD (formerly Broad-leaved Norman ).— 
A large pale green apple, with a slight flush of red on the sunny 
side, of a conical shape with obtuse angles. The trees grow freely 
with large foliage, and they are all comparatively young trees, so 
the variety must be recent. They bear an abundance of fruit of a 
sweet and slightly bitter taste. It makes good cider. 


BROADTAIL.—A very productive variety, which comes quickly 
into bearing. It is grown widely in the northern and eastern districts 
of Herefordshire. It is a hard fleshed apple, which keeps well and 
is often sold in the market as pot fruit. It is not a good apple 
however, and its cider is pale and without character. 


228 CIDER APPLES, 


BROMESBERROW CraAB.—An apple mentioned by Evelyn, and 
formerly in high repute. It is not now met with, and those shown 
as such did not answer to its old character. 


BrownseEys.—A Somersetshire apple, large and striped. It is 
usually sold as a table fruit, but is often used as a cask filler. 


BROWN SNOUT, OR POINTED BRowN SNoutT.—A very good late 
apple. The tree grows freely, and is a very heavy cropper. The 
apple is green in colour, and firm in substance. It has a projecting 
eye. It is a bittersweet, and makes good cider. 


Buv’s Eye.—A red apple of medium size, hard in texture, and 
alate keeper. The tree bears well. ‘There are many trees in the 
parish of Marden. ‘They droop in growth, bear well, and the fruit 
is much esteemed for the quality of its cider. 


CABBAGE APPLE.—A large green apple grown in Gloucester- 
shire. ‘The tree is erect, and bears well. It is a midseason apple, 
and is often sold as pot fruit. 


Canon APpLE.—An apple of some repute at Canon Pyon. It 
is a pleasant looking fruit, but the examination of its juice was not 
satisfactory. It can only be classed as a cask filler, which requires 
body and flavour from other fruits. 


Canpip Herart.—An apple above middle size, good either 
for cooking purposes, or for cider. It is a great and constant bearer. 


Canon Birrer-SwEET.—A greenish, slightly streaked apple, 
of medium size. ‘The tree bears freely. Its fruit is late in season, 
and is esteemed for its cider. 


CapTaINn NuRSE, CAPTAIN’S KERNEL, or NURSE’S KERNEL.— 
A Gloucestershire apple, much streaked and coloured with red. 
The tree grows slowly, but bears well when full grown. It is a late 
variety, but has not much character as a cider fruit. 


CHAXHILL REpD.—A very beautiful little Gloucestershire apple, 
which received a first-class certificate at Gloucester (1873) “for its 
excellence as a cider fruit.” It was raised from seed by Mr, 
Bennett, of Chaxhill, Westbury-on-Severn. Its juice, however, is 
poor and thin, and it has not therefore maintained its character as 
a cider apple. 


CIDER APPLES. 229 


CHIBBLE’s WILDING.—A_ yellow Somersetshire apple, highly 
esteemed as a cider fruit from the richness of its juice, and the 
briskness it is believed to impart to the cider. The tree bears well. 


CipER Branpy ApPpLEe.—A small, dark coloured apple, much 
grown in Worcestershire, where it is held in great repute. It is 
something like Kingston Black, but much softer in texture. 


CLARET-WINE AppLE.—A deep purple tinted apple, whose 
chief merit is its colour. 


CoLEeInc.—“ Grown about Ludlow,” says Evelyn; but it is 
seldom heard of in these days. 


Cooxk’s KERNEL.—A favourite apple in some districts of Here- 
fordshire. It is above medium size, second early, or late. The 
tree grows large, and bears well. It is an excellent variety, and is 
said to make “‘the fullest mouth cider of any kind.” 


Corn Apple, or Harvest AppLe.—An early, red striped, 
conical apple, which makes a pleasant drink for hop-pickers. It 
has a sweet rough taste, and usually finds its way into the coster- 
mongers’ carts. Its cider is only nice when drank as soon as 
made. 

DARBIN RED STREAK.—A Somersetshire red streak, of much 
esteem for its cider. 


DeEan’s AppLE.—A Devonshire apple of large size, which 
belongs rather to the table than to the cider press. 


DEVONSHIRE RED STREAK.—An apple of middle size, good 
for cider or pot fruit. It is much grown in Worcestershire and 
Gloucestershire, and about Ledbury. ‘The tree has a drooping 
habit, and bears well every, or every other year. Its fruit is mid 
season, and makes good cider. 


DEVONSHIRE ROYAL WILDING, sometimes called the Red A/7// 
Crab, from a hill on the highway on which the original tree grows. 
This variety is mentioned with the highest praise by Mr. Hugh 
Stafford, of Pynes (1753). He denotes it as a wilding, growing in 
“a little gillet of gardening” on the highway side, one mile from 
the city of Exeter, on the border of the parish of St. Thomas. 
“Sixteen years since” (i.e., 1737), he says “it was grafted very 
much by the Rey. Robert Woolcombe, Rector of Whitestone, the 


230 CIDER APPLES. 


adjoining parish.” Mr. Stafford was personally acquainted with 
Mr. Woolcombe, and learnt all the particulars from him. Mr. 
Woolcombe thought it so superior to all other apples for cider, that 
he gave it the name of Royal Wilding. ‘The cider has great rough- 
ness and body. “I will venture to affirm,” says Mr. Stafford, “that 
I have never tasted any cyder equal to it (not all the genuine 
Hereford I ever drank) that of the Winesour only excepted.” He 
has known “‘ five guineas refused for a hogshead of its cyder, whilst 
common cyder sells for twenty shillings, and South Hams from 
twenty to thirty.” When cooked, he adds, “it has something of the 
rough flavour of the Quince.” The Devonshire Royal Wilding, 
exhibited at the Hereford Apple Shows, was a larger table fruit, 
without the qualities denoted by Mr. Stafford; and the Committee 
tried in vain to procure the true variety from Devonshire. 


DurFLin.—An old Devonshire apple, formerly much esteemed, 
but it is doubtful if the true variety is now to be found. 


Dunn’s BELOVED.—A pretty, attractive apple. The tree bears 
freely. It is a good filler, but its juice is light in density ; its cider 
is difficult to fine. It quickly turns a dark colour on exposure to air. 
The fruit keeps well, so it should be picked and sold as pot fruit in 
the early spring. 


EssExX KERNEL.—A very good, late cider apple. It is lemon- 
shaped and yellow, streaked with red. It is rough and russety 
around the eye and stalk. The tree is large and bears well, and 
the fruit makes excellent cider of a deep yellow colour. 


ExceLs.—A pale, red streaked, second early apple. The tree 
is small in size, but crops well. 


FARMER HEARLAND.—A Somersetshire apple of large size 
and yellow colour. ‘The tree is upright in growth, and bears a fruit 
that keeps well, and is said to make good cider. 


Fawkes’ KERNEL.—An apple above middle size, with a broad 
base and irregular sides. The eye is deeply sunk. The skin is 
thick, of a pale yellow colour, becoming orange on the sunny side, 
and with numerous minute, dark, point-like spots scattered over the 
surface. The fruit yields a cider of high quality, and sells readily 
also for kitchen purposes. The trees grow freely to a large size, 


CIDER APPLES. 231 


and crop well. It isa valuable variety, much grown about Dymock, 
Ledbury, and occasionally elsewhere. 


FILLETS or VIOLETS, SUMMER and WINTER.—Apples formerly 
in good repute as mentioned by Evelyn. They are but little esteemed 
now, and it is doubtful if the varieties shown for them are true. 


Fox KrerNeEL.—A middle sized, high coloured apple, ovate in 
shape, with angular sides. The tree bears its beautiful fruit very 
freely,'and thus it has kept its place in the Herefordshire Orchards. 
It should, however, be sold in the market, for it has but a poor 
character as a cider fruit. 


Fox.try.—A seedling of Mr. Thos. Andrew Knight from the 
Siberian Crab, impregnated with the pollen of the Golden Pippin. 
It is a very small but beautiful apple, of a golden yellow colour, 
with a bright orange cheek. The specific gravity of the juice, Mr. 
Knight found to be 17080. He thought it a very hardy and most 
valuable cider fruit, but it has failed to retain this character, and is 
but very little grown. 


FRriAR.—A very old variety, formerly much esteemed. It is 
mentioned by Evelyn, and figured by Mr. Thos. Andrew Knight, 
who found the specific gravity of its juice to be 1073. It has dis- 
appeared of late years, and was not exhibited in its true character. 


GOLDEN BITTERSWEET.—A Devonshire apple, large and conical 
with ribbed sides. It is a yellow apple, with a red cheek, and 
sprinkled over with small russet dots and traces of russet. The 
tree bears well, and the fruit keeps well. It has a good repute as 
a cider apple. 

GOLDEN MoyvLe.—An apple grown on almost every farm 
around Ledbury. ‘The tree grows large and bears well. ‘The fruit 
makes good cider, and is also in high repute for the manufacture of 
jelly and jam. For this latter purpose the fruit, taken from the 
apple heaps, sold this year, (1884,) at four pounds the ton. “A 
sensible apple” the grower observed. 

Goose AppLe.—A grass green apple, above middle size. It is 
very sour, cooks transparently, and makes excellent apple sauce— 
hence its name. ‘The tree crops “wonderfully.” It is chiefly used 
as a culinary fruit, but the remainder is welcomed at the cider press. 


232 CIDER APPLES. 


GRANVILLE.—A small red Somersetshire apple of good repute. 
It is supposed to give a high colour to the cider. 


GREEN StTyRE.—A middle-sized apple, late in season, and a 
good keeper. When it becomes yellow it is a good culinary apple, 
and is often sold as such. The tree is very large, and bears 
“tremendously.” As a cider fruit it is also considered very good. 


GRITTLETON ReEp.—A very good cider apple for a mixture of 
fruit, but has not sufficient character to be used alone. ‘The tree 
is a great bearer. 


GRITTLETON YELLOw.—Is a Gloucestershire apple of good 
repute in some districts. 


GuINEA APPLE.—A small apple which looks like a crab, but 
is very sweet and luscious. It is chiefly found about Ullingswick, and 
the eastern side of the county. The fruit makes a rich red coloured 
cider of good character, and deserves to be grown more than it is. 


Hatt Door.—A large, red streaked apple, very conical in 
shape, with a projecting snout. The trees crop well, and the fruit 
sells readily in the market. This is its proper destination, for its 
qualities as a cider apple are but very moderate. 


HANBURIES KERNEL.—A red-streaked apple, above middle 
size, good as cider or pot fruit. It was raised at Hanburies, in the 
parsish of Bishop’s Froome, and is spreading from thence in all 
directions. 


HANGDOWN, or HoRNER.—A small yellow apple, in high 
favour both in Devonshire and Somersetshire. The tree is small 
and spreading. It blossoms very late, not until June, and bears 
profusely. It is a late variety, and makes a good rich cider. 


HARD-BEARER.—A second early apple, ‘“ something like 
Skyrmes Kernel, and quite as good.” It is grown in the valley of 
the Froome river. ‘The fruit has a bitter-sweet, astringent flavour, 
and makes excellent cider. 


HatrcuEer.—A Gloucestershire apple, green and russety, with 
red streaks on the sunny side. ‘The tree is middle-sized, and bears 
abundantly. It is a late variety. 


CIDER APPLES. 233 


HELLEN’s KERNEL.—A seedling raised by C. W. Radcliffe 
Cooke, Esq., M.P., at Hellens, Much Marcle (c. 1850). The density 
of the fresh juice is 1,057; it contains 12% per cent. of sugar, but 
is very deficient in tannin, mucilage and salts. A good apple to 
mix with rougher varieties, but without sufficient character to make 
cider alone. It is a pretty fruit, and should be sold in the market 
for immediate use. 


Heminc.—An old Gloucestershire apple mentioned by Evelyn, 
and formerly much esteemed. It is scarcely to be found now. 


HocsHEAD.—A very old variety mentioned by Forsyth. It is 
a small and astringent apple, but very juicy. It is considered very 
useful to mix with other and sweeter varieties. 


HoLiow-EYED Pipprn.—An apple above middle size, very 
handsome, with angular sides. It is orange in colour with red 
streaks, and is most suitable for sale as table fruit. It maks a thin, 
poor cider. 


HonrycomsBE.—A Somersetshire variety. The tree is very 
vigorous in growth, and when full grown bears very abundantly. It 
makes a large, handsome tree; aud its fruit is said to make 
excellent cider. 


Izarb’s KERNEL.—A variety somewhat similar to Broad-tail, 
but becoming more narrow towards the eye. It has also a much 
higher colour. It is grown about Ledbury, Pixley, and Aylton. It 
makes good cider, and is saleable as pot fruit when better varieties 
are scarce. 


JERSEY CHISEL, CHISEL JERSEY, or BITTER JERSEY.—A 
striped bitter-sweet apple in the highest esteem in Somersetshire. 
It is a free grower and a constant bearer. It makes an excellent 
well flavoured cider, of high colour, and if mixed with some other 
sweet variety ripening at the same time, it becomes of the highest 
quality. 

JERSEY FLENIER.—This is also a Somersetshire apple of good 
repute. The fruit is small, and red striped, with a juice of much 
richness and flavour. ‘The tree bears profusely. 


Jones’ KERNEL.—A good looking apple, but its looks are 
deceptive. It is one of the very worst grown. ‘A single bushel 


234 CIDER APPLES, 


would spoil a hogshead of good cider.” The heads of the trees 
should all be cut off and regrafted with a better variety. 


Kiiu-Boys.—A green, middle sized Gloucestershire apple. 
The tree grows strongly with a drooping habit and bears freely. It 
is a late variety. Its acrid,” rough tasted fruit has probably given 
it its name, as it also gives it its value for cider when mixed with 
other varieties of richer juice. 


KNoTTED HEREFORD (formerly called Azotted Norman). A 
green, bittersweet apple, with a broad base, and more or less 
russety. The trees grow very knotty and knarled, and crop badly. 


LANGWORTHY’s SouR NaruraAt.—A local Somersetshire apple 
of middle size. It is an early variety and bears well. 


LANGWORTHY’S SWEET NATURAL.—A small red Somersetshire 
apple. It is also an early variety, but without much merit in any 
way. 


Maccir.—A Gloucestershire cider apple of fair repute. It is 
a small, yellow apple, with a red cheek and sprinkled over with 
russet dots. The tree bears well, and the fruit has a very acid, 
austere taste. 


MARROW-BONE or Tom Putt. 


Maunpy, or Puiuiip’s Maunpy.—A middle sized yellow apple, 
with a bright red cheek. It is second early. The fruit has a 
rough, astringent flavour, and is thought to give good keeping 
qualities to the cider from mixed fruits. 


Monxkton.—A beautiful, small, red apple, raised at Monkton, 
near Taunton, in Somersetshire. It should be mixed with other 
fruits, since it has no decided vintage character of its own. 


MorGaAn’s SwWEET.—A favourite cider apple in Somersetshire. 
It is a pale yellow, conical apple, with ribbed sides, and covered 
with dots. The tree grows well and bears freely. It is a late 
variety, and cooks well. 


Morris’ or Maurice’s Pippin.—A Gloucestershire green 
russet apple of middle size. It is a late variety, and considered an 
excellent cider fruit. 


CIDER APPLES. 235 


Murpy AppLe.—A variety said to have been raised at Murdy, 
in Monmouthshire. It is a small bitter-sweet apple, rather soft, but 
very good and useful for cider. The trees are large and of upright 
growth, and bear well every second year The fruit is late, and its 
juice so rich that it will make excellent cider alone. 

NaTuRAL Pocker AppLe.—A large Devonshire apple, much 
more useful as a culinary fruit than for cider-making. It is a hand- 
some greenish yellow apple, with a red cheek and ribbed sides. It 
should always be sold in the market. 

NETHERTON LATE BLowER.—A Devonshire cider apple in 
much favour. It is a large, yellow, conical apple, with a pale red 
cheek and russety base. ‘The tree bears freely, and the fruit keeps 
well. Its skin is so thick that birds will not injure the fruit. 


NETHERTON Nonsucu.—A large, highly-coloured, and very 
handsome apple, presumably raised towards the end of the last cen- 
tury at Little Netherton, Dymock, Gloucestershire. There are here 
two very old trees, and many young fresh-grafted ones (1880). It 
is a heavy broad-based apple, with a deep eye. It is a good 
“all round” apple for dessert, culinary, or cider purposes. “It is 
a wonderful apple to run,” and makes a pleasant but pale cider. It 
is a very useful, prolific variety, and the Messrs. Fawke, of Little 
Netherton, highly recommend it. 

NEVER BLIGHT, LOPEN NEVER BLIGHT, or Morris’ APPLE.— 
A round middle-sized apple of high colour. ‘The tree is very hardy, 
and a great bearer, scarcely ever failing to produce a crop. It has 
a sweet rich juice, and is considered an excellent cider apple. 

New Bromiey.— A_ small bright-coloured apple, much 
esteemed in Gloucestershire as a cider fruit. Its flesh is often 
tinged red, and its juice has the astringency so useful with cider 
fruits. 

NortHwoop BItTERSWEET.—A large Somersetshire apple, 
white and red striped. The tree is large and generally bears well. 
It is sold chiefly as a table fruit. 


OakeN Prn.—An old variety mentioned by Evelyn. The 
fruit of this name in Devonshire is large, and sells well as a 
cooking apple. ‘This, however, is not a rich cider apple, and is not 
the old variety known by this name. 


236 CIDER APPLES. 


OaTLAS KERNEL, or OATLEY’s KERNEL.—An apple of middle 
size, and of a pale green colour, streaked with red. It is an old 
variety grown at the Frith Farm, in the parish of Ledbury, and in 
some of the surrounding orchards. It is considered a good cider 
apple, and is useful for table purposes when required. 


OLD GERMAIN, or OLD JARMAN.—A large good looking apple 
which keeps and cooks well. Its proper place is the market, and 
not the cider mill. 


Ouive.—A variety mentioned by Evelyn, and said to grow 
near Ludlow. It has not kept favour in modern times. 


ORANGE Pippin.—A very beautiful apple, like the Blenheim 
Orange, but smaller, and more regular in shape. It makes good 
cider, but usually finds its way to the market, where its beauty 
commands for it a ready sale. The tree grows well and blossoms 
well, but it is a shy bearer, and a good crop can only be looked for 
once in every four or five years. 


OtrLey.—A Shropshire apple formerly held in great esteem. 
Phillips’ says of it :— 
“ Salopian acres flourish with a growth 
Peculiar, styl’d the Otley : Be thou first 
This apple to transplant : if to the Name 
Its Merit answers ; nowhere shalt thou find 
A wine more priz’d, or laudable of Taste,” 
The poet’s advice, however, does not seem to have been 
followed. 


Pawsan.—An old variety, mentioned by Phillips, and figured 
by Mr. T. A. Knight in the “ Pomona Herefordensis.” He found 
the specific gravity of its juice to be 1.076. The name appears at 
our shows, but not the true apple. 


Pin AppLe.—A local apple of good repute. ‘The original tree 
at Much Cowarne has an iron pin driven through it, to prevent a 
split from spreading—hence its name. It is a round, green and 
yellow apple, late in season, and makes a very good cider without 
other varieties. 


Poor Man’s Prorit.—A small, striped Somersetshire apple, 
a late variety, which is thought to make very good cider. 


CIDER APPLES. 237 


POUGHILL GREEN.—A large green Somersetshire apple, which 
keeps well. It only finds its way to the cider mill when the crop 
is abundant, and the market overstocked. 


PounD AppLE.—-A very large apple without sufficiently good 
qualities to keep it in the market, and it is used therefore in Devon- 
shire and Somersetshire for cider. It quickly fills the cask, but 
requires apples of better character to give strength and flavour to 
the liquor. 


PREECE’S KERNEL.—A large apple, which ripens early and 
decays quickly. It has little merit, either on the table, or in the 
cider press. 


PriceE’s BIrrERSwEET.—A late apple, striped red and green, 
rather below middle size. It is thought one of the best apples in 
the Froome valley, and makes excellent cider alone, or in mixture. 


Puppy Snout.—A middle sized apple of narrow pointed shape. 
It is late in season, and of rather doubtful character as a cider fruit. 


RAMPING TAURUS.—A recent variety, grown at Fair Oaks 
Farm, Castle Morton, Worcestershire. ‘The fruit is large, conical 
and angular, greenish white, and bittersweet. It makes “grand 
cider” and very strong. This apple has the peculiarity of baking 
well, but it will not boil. 


RED CLUSTER.—A small red Somersetshire apple, a late 
variety, which gives excellent assistance in making cider from mixed 
fruit. The tree bears freely. 


Rep Must, or Musx.—This is the largest cider apple grown 
in Herefordshire, and is therefore seldom used as such. It has a 
light thin juice, of the specific gravity 1.064 (Knight), and is not so 
much esteemed now as it was formerly. 


RED SOLDIER.—“ A very lucky bearer,” and from this, and its 
bright colour, it was much sought after a few years since. However, 
it only makes a thin, poor cider, and has thus lost its repute. It 
should be sold in the market, where a good colour sells anything. 


RED STyRE.—A small apple, almost entirely covered with dark 
crimson. It is an excellent cider fruit, and highly valued in the 
Froome valley, where it is chiefly to be found. 


238 CIDER APPLES. 


Rep Turk, or BLoopy Turx.—An early, soft, deep red 
apple, the colour extending more or less through the flesh. It is a 
bad keeper and a poor cider fruit. It, too, should be sold to the 
costermonger. 

Rep WILpING.—A late apple of middle size. Its juice does 
not fine well, and it is only useful to mix with other varieties. 

REYNOLD’S CRAB, or RAYNAL’S CRAB.—A yellow fleshed fruit, 
with something of the flavour of the Szberzan Crab, The tree grows 
toa large size, and bears “ wondertully.” The fruit makes “the 
very best cider.” 

Rusty Coat.—A Gloucestershire apple of good repute. It is 
a small yellow apple, with an orange cheek, specked and marked 
with rough russet. It is a late fruit, and thought to make excellent 
cider. 

Sea Spawn.—A local variety from Dilwyn, very small in size. 
The tree bears very freely, and the fruit is thought to add virtue to 
mixed fruits. 

SHEEPS SNOUT, or SHEEPS NosE.—A light, green, bitter sweet 
apple, largely grown in Somersetshire, Gloucestershire, and Worces- 
tershire. It is of medium size, and of a somewhat narrow, oblong 
shape, with sharp angles. It is valued as a cider fruit, and cooks 
well when in season. 

SIBERIAN BITTER SwWEET.—A very handsome, small, globular 
fruit, of golden colour, with a red cheek, growing in clusters. It is 
a seedling of Mr. Thomas Andrew Knight’s, produced from a seed 
of the Yellow Siberian Crad fertilized with the pollen of the Golden 
Harvey. The juice is sweet, without acidity, with the high specific 
gravity of 1.091. It has failed, however, as a cider apple, but is 
very useful for making preserve, or jelly. 


SIBERIAN Harvey.—Another seedling of Mr. Knight’s, from 
the same parentage as the last named apple, and its juice has the 
same high specific gravity 1‘og1. It first fruited in 1807, when it 
obtained the annual premium of the Herefordshire Agricultural 
Society. It is a beautiful fruit, growing in thick clusters. 
Mr. Knight thought it would prove to be acider apple of the 
highest merit, but it has not gained this character, and is now but 
little grown. 


CIDER APPLES. 239 


SLAcK-My-GIRDLE, or SLACK-MA-GirL.—A striped Somerset- 
shire apple of large size. It keeps well, and is usually sold for 
culinary purposes, though it often helps to fill the barrel. As a 
cider apple, however, it has not much merit. 


Sors In WinE.—An apple above middle size, orange red on 
the shady side, and very dark red towards the sun. The fruit 
has a bloom on the surface. ‘The flesh is also coloured red, more 
or less. ‘The tree is large and bears well. It is considered a good 
culinary and cider fruit. 

STEAD’S KERNEL.—An ovate, conical apple of middle size. It 
was raised by Mr. Daniel Stead, of Brierley, near Leominster. It is 
a late variety, yellow in colour, with specks and lines of grey russet. 
It is a valuable bitter sweet cider apple, with a combined sweetness 
and astringency. Its juice has the specific gravity of 1:074 (Knight). 
It cooks well during its season. 

STYRE, Or SMALL STYRE.—A small red apple of oblong shape, 
and yellow flesh. It makes excellent cider. The apples look like 
plums on the tree. 

SUGAR APPLE, or SUGAR Loar.—A pot, or cider fruit, grown 
on every farm in the parish of Ledbury and its neighbourhood. It 
sells well in the market, but it ‘helps to make first class cider, and 
for this it is always kept by those who know its virtue.” 


SuGwas KERNEL.—A local variety grown at Sugwas, near 
Hereford, but without any very great merit. 

Sussex AppLe,—A Sussex pippin, hard in texture, and covered 
with brown russet. It has a rough, harsh taste, and is a good cider 
apple. ‘The tree is not “lucky” in bearing. 


SWEET RENNET, or REINETTE.—A green Somersetshire apple, 
of middle size. It is an early variety, and bears well, but has not 
sufficient character to make good cider by itself. 


TANKERTON.—An apple of full middle size, white, with a 
pink cheek. The tree grows thick in the wood, and bears well. 
It is a mid-season apple, cooks well, and makes a fair cider. 


TEN COMMANDMENTS.—A deep red, rather conical apple, with 
ribs, becoming very prominent near the eye. The flesh is white, 
stained here and there with red. When cut across, it shows ten 


240 CIDER APPLES. 


red spots around the core, and hence gets its name. The tree 
bears well, and the fruit is thought to make good cider. 


TRACE APPLE, or TRACED HEREFORD (formerly called 
Norman).—A Herefordshire seedling, which bears freely, and 
keeps well, but which is without any very special merit as a cider 


apple. 
TREMLET?T’S BiTTER.—A Devonshire bittersweet apple, above 
middle size, and highly esteemed as a cider apple. 


Turx’s Cap.—A large orange yellow apple, sprinkled with 
grey dots. It has an acid, astringent taste. It is usually sold for 
culinary purposes, but often finds its way to the cider mill. 


UNDERLEAF (HEREFORDSHIRE).—A green middle sized apple 
that may serve for table or cider fruit. ‘The tree is large, the wood 
grows thickly, and the leaves conceal the fruit, and thus it gets its 
name. It is a good keeping apple, and usually finds its way to the 
market, but is nevertheless considered also a very good cider apple. 


WELL BELoveD.—A large handsome second early apple, 
which sells well in the market as pot fruit. It bakes well, but as a 
cider fruit it has not much merit. 


WHITE GRAPES, or WHITE CLUSTER.—A small, white Somer- 
setshire apple. The tree bears profusely and is therefore a good 
cask filler, which is its chief merit. 


Wuite Must, or Musk. A small fruit of a pale straw colour. 
The gathered fruit quickly becomes unctuous to the feel and has a 
peculiar ether like smell. Its flesh is so soft that the least touch 
bruises it. It makes a thin, pleasant, cooling drink for the hop 
pickers. » It will also cook well. 


WintTER Poot.—A large oblong apple, which may be used 
for either table, or cider fruit, but is not of high quality in either 
case. The tree moreover is a bad bearer. 

WITHINGTON RED, or REDSTREAK.—A pretty apple, rather 
below the middle size. The tree bears well, but the fruit has no 
very special merit as a cider apple. 

Woopcock.—-A very old variety mentioned by Phillips, and 
figured by Mr. Knight in the “ Pomona Herefordensis.” It was 


CIDER APPLES. 241 


formerly held in great esteem and its juice had the specific gravity 
of 1°073, but it has disappeared from our orchards of late years, 
and the fruit exhibited at the apple shows has not been true to 
character. 


WoopseELL.-—An old variety of high repute. It is still grown 
at Much Marcle, and here and there in the South Eastern side of 
the county. Its cider, in a fine season, is said to be “as good as 
- Foxwhelp.” It is certainly a valuable variety, and one that merits 
more extensive cultivation. 


YELLOW StyRE.—This is a very excellent cider fruit. It is 
grown more in West Worcestershire, at Bushley, Chaseley, Upton, 
&c., than in Herefordshire. The trees that yet remain are very old, 
and young ones have not been grafted. It well deserves further 
propagation, 


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GENERAL 


PAGE 
Acetic Fermentation... on 53 
Agricultural Return of British 
Orcharding ... : sive 73 
Alcohol in Cider and ae ae 64 
Alford, or Sweet Alford Apple... 225 
American Blight ... Roo ee 34 
Amphlett’s Favourite Apple .. 226 
Ansell, or Ancell Apple... w. , 226 
ANTIFERMENTS ~~... ae 68 
Analysis of Apple ee 0 48 
—— Apple and Pear Trees 16 
—— Credenhill Soil aa 11 
— — Fruit Sugar ... sigs 49 
—-——— Norman Apples ... 90 
APPLE CONGRESS AT ROUEN... 28 
Apple Heaps bt ae sag 40 
Apple Mill.. Boe oa tae 42 
Apple Trees, ‘Life ‘Ole AS 25 
Apples, Norman, introduced 1884 89 
Apples, Old Varieties... ae 23 
New Varieties ... ae 26 
ARGILE GrIsE Apple... sae iLL 
ARLINGHAM SquasH Pear coe, ALTE 
AyiTON Rep Pear ee sco ate) 
BaRLAND, or Bareland PEAR 180 
Bastarp FoxwHeELP Apple _... 92 
Bastard Rough Coat Apple... 226 
Baylis’ Kernel Apple _... ie 1226 
Beale, Dr. ... a As ise 6 
B&éDAN-DES-PARTS Apple = 93 
Bell, or Bell Norman Apple ... 129 
Belle Orchard Seedling Apple... 226 
Bennett Apple... re 226 
Best Bache, or Bache’s eel 
Apple .. ee ee ee 226 
Bitter Jersey Apple bs ee eB 
Bitter Scale Apple ah ae, 226 


Black Bud Apple... a w. 226 


INDEX. 


Black-eyed Pippin 

Brack FoxwHetpr Apple 

Buack HerErorp Apple 

Black Horse Pear... 

Brack HurrcaP Pear 

Black Kingston Apple ... 

Black Norman Apple 

Black Wilding Apple 

BuakENEY Rep Pear 

Bloody Turk Apple 

Bosbury Pear 

Bosbury Scarlet Pear 

Bottle Stopper Apple 

Bramtor Apple 

Bran Rose Apple 

Bridge Pippin 

Bristol Crab 

Broad-eyed Pippin 

Broad-leaved Hereford Rute! 

Broad Tail Apple... 

Bromesberrow Crab 

Bromizy Apple 

Brownseys Apple... 

Brown Huffcap Pear 

Brown Snout Apple 

BUDDING AND GRAFTING 

Bull’s Eye Apple... 

Burr Pear... 

Cabbage Apple 

Cadbury Apple 

Candid Heart Apple 

CANKER OF APPLE TREES 

Canon Apple : 

Canon Bittersweet ‘opie 

Captain Nurse Apple, or Cap- 
tain’s Kernel... A. 

Carrion Apple 

CATALOGUE oF (ROUEN) poo 


101 
90 


244 


Chaxhill Red Apple 
CHASELEY GREEN Pear ... 
CHEATBOY Pear 
CHEMICAL ANALYSIS of 

Apple and Pear Juice 
————— Appleand Pear Trees 
Credenhill Soil 
——— Fruit Sugar ... 


CuHERRY HerEFrorD Apple 

CHERRY PEARMAIN Apple 

Chibble’s Wilding Apple 

Chisel Jersey Apple 

Cider Apples, Old Varieties 

— Modern Varieties 

Cider Brandy Apple 

Cider Making 

Cider and Perry Greta: 

Commercial Value of 

in Bottle or Cask... 

Preservation of 

Cider Merchants ... bes 

Ciper Lapy’s Fincer Apple .. 

Cider preferred by Kings 

Claret Wine Apple 

CoccaGEE Apple ... 

Coleing Apple bee 

CoMMERCIAL ASPECT OF Wha 
ARDS 

Cook’s Kernel 

Corry Pear 

Corn Apple 

CowaARNE RED Apple 

CULTIVATION OF OLD APPLES... 

Cummy Apple 5 

Darbin Red Streak els 

De BovureEvittE Apple ... 

Dean’s Apple 

Deterioration of Gora 

Devonshire Red Streak Apple... 

Royal Wilding 

DIFFICULTIES OF FERMENTATION 

District C1ipER FACTORIES 

Duffiin Apple Sa 

Dunn’s Beloved Apple ... 

DuRaTION OF APPLE VARIETIES 


PAGE 


228 
187 
189 


48 
16 
11 
49 


INDEX—continued. 


Dymock Rep Apple 

Pear 

EGGLeton Styre Apple 
English Cider and Perry Orchards 
Essex Kernel Apple 


Estimation of Sugar by Denken 
Excels Apple : 
Farmer Hearland’s Awple 
Fawkes’ Kernel Apple ... 
FERMENTATION, Acetic ... é 
—-— Active, Dilatory, 


or Persistent’... 

—— Cleanliness in ... 
Insensible 

———————— Pastreur’s THE- 
ory of 
—_——— Practice of 


—————__—— Process of 

———_——— Process of Ameri- 
can ae 

Process of French 


——_——-—— Process of Jersey 
& Channel Islands 

—————— Putrid 

-———— Viscous ... 

Fillets, or Violets Apples 

Fining Cider or Perry 

Forest Pear 

Forest StYRE Apple 

Fox Kernel Apple 

Foxley Apple 

FoxwHELp Apple... 

Foxwhelp recultivated ... 

FREQUIN AUDIGVRE Apple 

Friar Apple 


Fruit Management 
Gathering ... 
Grinding ... 


— Heaping 

In Mill 

Fruit Tree Acreage 
Fruit Tree Enemies 
Fungus Growths ... 
Fungus Yeast Plants 
GARTER APPLE as 
GENNET Moye Apple .., 


231 


223 
114 
231 
231 
116 
26 
121 
231 
37 
38 
44 
40 
42 
73 
32 
35 
51 
122 
124 


INDEX—continued. 


Gin Pear 

Golden Beiemneck Anvie 

Golden Moyle Apple 

Goose Apple oe 

GRAFTING AND BUDDING 

Granville Apple ... 

Greasy Apple a 

Green Squash Pear of Byala 

Green Styre Apple 

GREEN WILDING Apple ... 

Grittleton Red Apple 

— Yellow Apple 

Guinea Apple 

HaAGLOE CRAB 

Hall Door Apple ... 

Hanburies Kernel... ate 

Hanpbsome HEREFORD (or Nor- 
man) 


Hangdown, or Horner Asal ae 

Hardbearer Apple 

Hartpury Green Pear 

Harvest Apple 

Hatcher Apple 

Hellen’s Kernel 

Heming Apple a 

Herefordshire Norman Apples... 

History oF CIDER AND PERRY 
ORCHARDS 

Hitterly Apple 

Hogshead Apple ... 

Hollow-eyed Pippin 

Houmer, or Holmore PEAR 

Home Fruit Markets 

Honeycombe Apple 

Hybridization of Fruits... 

Insect Blights Fe 

Irchinfield Red Streak near ne 

Izard’s Kernel 

Jersey Chisel Apple 

Jersey Flenier Apple 

JOEBY, or Joby CRAB 

Jones’ Kernel Apple 

Kempley Red Apple 

Killboy’s Apple 

Kineston Brack Apple 

Knight, Mr. Thomas Andrew .., 


Knock Down Pear 

Knotted Hereford Apple 
Kyorrep KEernet 

La Belle Normande ‘ 
Langworthy’sSourNatural ‘Apple 
——- Sweet Natural 


Apple .., 
Le Cidre 
Lichens and Mosses 
Local Perry Pears 5a 
LonGLanp, or Longden PEar ... 
Long Stalk Pear ... 
Lopen Never Blight 
Lord Scudamore’s Crab ... 
Lumberskull Pear 
Maggie Apple 
Malic Acid... 
Malvern, or Malvern Hil Bee 
Marrow Bone Apple 
Maundy Apple 
Maurice’s Pippin... 
MEDAILLE D’OR Apple 
MicHELIn Apple ... 
Mildew 
Mistletoe 
Monkton Apple ee 
Morgan’s Sweet Apple ... 
Morris Apple 
Moorcrorrt PEAR 
Mosses and Lichens 


Mucilage in Juice 

Munn’s Rep Apple 

Murdy Apple 

Natural Pocket Apple 
Netherton Late Blower Avplen. 
— Nonsuch Apple 
NEWBRIDGE PEAR 


New Bromley Apple 

Never Blight Apple 

New Merapow PEAR a 

NorMAN CIDER APPLES, intro- 
duced ... ; 

Northwood Bitter adcb: oats 

Nurse’s Kernel 

Oaken Pin Apple... 

Oatlas, or Oatley Apple... 


235 
235 
235 
235 
196 
235 
235 
198 


88 
235 
228 
235 
236 


246 


Old Bromley Apple : 

Old Germain, or Jarman rene 

Old Red Sandstone Soil... 

Old varieties of Orchard Vintage 

fruits 

OLDFIELD PEAR 

Olive Apple 

Orange Pippin aes 

ORCHARD AND ITS PRODUCTS 

Orchard—Aspect and Site 

Authorities 

—---—— Brandy .. ae 

— Budding he Grafting 
Commercial Aspect of 


—— Culture ... ; 
Encouragement of 


——— Manure... 
Planting... 
Pruning ... 
—— Prospects 
-———- Renovation of ... 
Seedlings 
— Soil ae 
——— Surface and ines 
Trees, and Varieties of 
Otley Apple 
PARSONAGE PEAR.. 
PASTEUR’S Tanne OF Fan: 
MENTATION 
Pawsan Apple 
Perry, First made 
Perry, Manufacture of ... 
Phillips’ Maundy Apple... 
Pin Apple .. 
Pine Pear .. 
Pint Pear ... 
Pomage 
POMOLOGICAL 
RoveEn .. ; 
Poor Man’s Profit poe 
Poughill Green Apple 
Pound Apple 
Pot Fruit ; 
Practice of Rot icntaion 
Preece’s Kernel 
Price’s Bittersweet Arapie 


CONGRESS AT 


237 


237 


INDEX— continued. 


Prizes at Rouen Congress 

Process of FERMENTATION 

Puppy Snout Apple 

Putrid Fermentation 

Pym Square Apple 

Ramping Taurus Apple... 

Rep Bup Apple ... 

Red Cluster Apple 

Rep FoxwHeEtp APPLE... 

Red Must, or Musk Apple 

Rep, or Red Horse, PEAR 

Rep Hererorp Apple ... 

Red Norman Apple 

RED Roya Apple 

Red Soldier Apple 

Red Spider... 

Rep Sprasu Apple 

Red Squash Pear . 

REDSTREAK Apple 

Red Strake of King’s Caple 

Red Styre Apple ... 

Red Turk Apple ... 

Red Wilding Apple 

REJUVENATED FOXWHELP heoie 

RENOVATION OF ORCHARDS 

Report on Rouen Congress 

Reynold’s or Raynal’s Crab 

Rock PEAR 

Rouen Catalogue of Fruit for 
the Press te 

Rovee Bruy&Re Apple ... 

Royal Cider 

RoyaL WILDING enien 

Rust in Orchards ... 

Rusty Coat Apple 

Sack APPLE 

Sack Pear ... 

Saccharometer 

Salicylic Acid 

Sam’s CraB APPLE 

Scudamore’s Crab... 

Sea Spawn ...- fe 

Seedling Apples ... 

~ Pears 

SKYRME’S KERNEL 

Sheep’s Snout Apple 


PAGE 


57 
237 

54 
138 
237 
140 
237 
141 
237 
206 
142 
142 
144 
237 

35 
145 
210 
146 
146 
237 
238 
238 
150 

78 

87 
238 
207 


90 
153 
65 
154 
36 
238 
156 
179 
79 
69 
157 
146 
238 
20 
22 
159 
238 


INDEX—continued. 


Siberian Bittersweet Apple 
Harvey Apple 
Slack-my-girdle or Slack-ma-girl 
Soil ... : 

Sops in Wine Apple 

Sow Pear - 

Small Styre apuie 

SoutH QUEENING Apple 

Specific Gravity of Juice 
SPREADING REDSTREAK Apple... 
or Stanton Squash 


Staunton, 
Pear 

Stead’s Kernel pple 

Stony-way Par ... 

Sryre, Stire, or Styrom... 

Eggleton Apple ... 

Forest Apple 

—_ White Apple 

Witpine Apple ... 

STRAWBERRY HEREFORD 
Norman) 

Sugar, or Sugar Loaf epic 

Sugwas Kernel Apple 

SULPHUR, as an antiferment 

Sussex Apple s 

Sweet Rennet, or Reinette Apple 

Table Fruit 

Tankerton Apple ... 

TANNER’S RED Apple 

TANNIN 

Tartaric Acid 

TaynTon, or Tainton, oes 
Pear 


(late 


Tainton, or Taynton, Black 
Apple ... 


Ten Commandments ents 


210 


132 
239 


247 

PAGE 
Test for good Apple Trees 79 
THORN PEAR 212 
THURSTON RED Pear 214 
Tump Pear 223 
Trace, or Traced Novia ete 240 
Tremlett’s Bitter Apple... 240 
Turk’s Cap Apple 240 
Turner’s Barn Pear 224 
Underleaf (Herefordshire) ene 240 
Upricat Rep Streak Apple ... 168 
Value of Herefordshire Orchards 74 
Vegetable Blights 36 
Violets or Fillets Apples 231 
Viscous Fermentation 53 
Well-beloved Apple 240 
White Cluster Apple 240 
White Grapes Apple 240 
Wuitr HEREFORD Apple 169 
White Horse Pear 216 
White Longland Pear 216 
Wuitr Must, or Musk Apple} oe 
White Norman Apple 169 
WHITE Squash Pear 217 
WHITE STYRE APPLE a Lie 
Witpine Birrersweer Apple... 173 
WINNALL’S LONGLAND Pear 219 
Winter Pool Apple 240 
Withington Red Apple .. 240 
Woodcock Apple .. 240 
Woodsell Apple 241 
YeEtiow Hurrcar Pear .. 221 
YELLOW REDSTREAK Apple 174 
Yellow Styre Apple 241 
YoxKeEIna House Pear 222 


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