Dymock Red
Apple
DYMOCK RED
Origin and History
This apple takes its name from the village of Dymock in Gloucestershire, on the borders of Herefordshire. It is an apple of considerable antiquity, 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.
Tree
Not described in source.
Fruit
Form and general appearance: Roundish or oblate, even and regular in 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. In sunny seasons the apple takes quite a mahogany tint.
Calyx (eye): Medium sized, with segments that are sometimes divergent (quite reflexed) and sometimes connivent (touching each other by their margins and closing the eye). Placed in a narrow, shallow, 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.
Core: Cells closed; cell-walls ovate.
Season and Storage
Not described in source.
Uses and Cider Properties
The cider made from this apple, whether pure or mixed with other fruit, is rich and excellent.
The Dymock Red Apple is grown chiefly in the neighbourhood of Ledbury, but from its high merits it deserves a far wider cultivation.
Analytical Data
Chemical analysis by Mr. With, season 1878:
- Density of Fresh Juice: 1.033
- Density after 24 hours' exposure: 1.037
- Sugar (per 100 parts by weight of fresh juice): 12.100
- Tannin, Mucilage, Salts &c.: 3.280
- Water: 84.620
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)DYMOCK RED.
This apple takes its name from the village of Dymock, in 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, shallow, 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, and with a pleasant acidity. Cells of the core, closed; cell-walls, ovate.
Mr. With's analysis, season 1878, gives the following results:—
Density of Fresh Juice ... 1·033 Ditto, after 24 hours' exposure 1·037 100 parts by weight of fresh juice gave of Sugar 12·100 Tannin, Mucilage, Salts, &c. 3·280 Water ... ... 84·620
The Cider made from this Apple, whether pure, or mixed with other fruit, is rich and excellent.
The Dymock Red Apple is grown chiefly in the neighbourhood of Ledbury, but from its high merits it deserves a far wider cultivation. The colour of the Apple on the plate should be of a much deeper and duller red, in sunny seasons it takes quite a mahogany tint.