Argile Grise
Apple
Argile Grise
Origin/History
One of the oldest varieties in the Norman orchards. Its origin is unknown, but it has been long 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, often to those of inferior value. The Argile Grise is the best of all the varieties bearing this name.
Tree
Not described in source.
Fruit
Size and Form: 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. Sometimes takes a pale tinge of red colour on the sunny side.
Eye/Calyx: Small and closed, with short, broken sepals, seated in a shallow cavity with folded margins and small tubercles between the folds.
Stem: Small and short, frequently connected with the fruit by a fleshy prominence on one side.
Flesh: Yellow and tender.
Juice: Plentiful, slightly bitter but still sweet and pleasant.
Season
Not described in source.
Uses
Cider production. Belongs to the Frequin group of Cider Fruits. Equally valued in the orchard with Rouge Bruyere and believed to make cider of the best quality.
Other
Juice Analysis: The juice has a good colour and a density of 1,075, and sometimes more. Per one thousand parts by weight: alcoholisable sugar 194; tannin 5,509; mucilage 15; acidity 0.920; salts &c. 3,571; and water 781.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)6.—ARGILE GRISE.
The Argile is one of the oldest varieties in the Norman orchards. Its origin is unknown, but it has been long 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.
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 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 Frequin group of Cider Fruits," says M. Hauchecorne; "it is equally valued in the orchard with Rouge Bruyere," 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 alcoholisable sugar 194; tannin 5,509; mucilage 15; acidity 0.920; salts, &c. 3,571; and water 781.