Eggleton Styre
Apple
Eggleton Styre
Origin and History
Eggleton Styre was raised from seed by the late Mr. William Hill of Lower Eggleton, Ledbury, Herefordshire, in the nursery attached to his farm. The seedling first bore fruit around 1847. The variety attracted attention when birds attacked the apples, drawing notice to their sweet and rich flavor. At the time of publication (1885), the variety was chiefly grown in the parish of Eggleton and the surrounding neighborhood, though it was noted as deserving wider cultivation.
Tree
The tree is hardy and bears freely. Not otherwise described in source.
Fruit
Size and Form: Medium sized, roundish with obscure ribs on the sides.
Skin: Rich yellow, orange next the sun, covered with thin tracings and patches of russet.
Eye (Calyx): Open with reflex segments like Court of Wick, set in an even basin.
Tube: Short, funnel shaped; stamens median.
Stalk: Slender, half an inch long, deeply inserted in a round cavity which is lined with russet, extending in branches over the base.
Flesh and Flavor: Yellowish, tender, juicy, sweet and slightly acid.
Core: Cells of the core are open.
Chemical Analysis
Mr. With's analysis of Eggleton Styre juice (season 1880) is as follows:
- Density of fresh juice: 1·049
- Density after 24 hours exposure: 1·050
- Per 100 parts by weight of juice:
- Sugar: 10·591
- Tannin, Mucilage, Salts, &c.: 6·569
- Water: 82·840
Season
Second early.
Uses
Eggleton Styre makes excellent cider alone, yielding a very sweet and rich product with high red colour. It has been sold, fresh bottled, at 16/- a dozen. It fines better (produces better quality cider) if mixed with Redstreak, Cowarne Red, Pym Square, Cook's Kernel, or Strawberry Norman.
The fruit is so sweet and aromatic as to be very attractive to hares, rabbits, fowls, blackbirds, and fieldfares, which will choose it in preference to all other varieties.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
View original book sources (1)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)
- EGGLETON STYRE.
This Apple was raised from the kernel by the late Mr. William Hill, of Lower Eggleton, Ledbury, Herefordshire, in the nursery attached to the farm. The seedling first bore fruit about the year 1847, and the birds attacking the apples attracted attention to their sweet and rich flavour.
Description.—Fruit: medium sized, roundish with obscure ribs on the sides. Skin: rich yellow, orange next the sun, and covered with thin tracings and patches of russet. Eye: open with reflex segments like Court of Wick, set in an even basin. Tube: short, funnel shaped; stamens, median. Stalk: slender, half an inch long, deeply inserted in a round cavity which is lined with russet, extending in branches over the base. Flesh: yellowish, tender, juicy, sweet and slightly acid. Cells of the core, open.
Mr. With's analysis of the Eggleton Styre juice (season 1880), is as follows:—
Density of fresh juice ... ... ... ... 1·049 Ditto after 24 hours exposure ... ... ... 1·050 One hundred parts by weight of juice yield:— Sugar ... ... ... ... ... 10·591 Tannin, Mucilage, Salts, &c. ... ... ... 6·569 Water ... ... ... ... ... 82·840
The Eggleton Styre makes excellent cider alone, very sweet and rich, with a high red colour. It has been sold, fresh bottled, at 16/- a dozen. It fines better if mixed with Redstreak, Cowarne Red, Pym Square, Cook's Kernel, or Strawberry Norman.
This apple is second early, and is so sweet and aromatic, as to be very attractive to hares, rabbits, fowls, blackbirds, and fieldfares, who will choose it in preference to all others. The tree is hardy and bears freely. It is chiefly grown in the parish of Eggleton, and the neighbourhood, but it deserves a much wider growth.