Gennet Moyle
Apple
Gennet Moyle
Origin/History
The Gennet Moyle was the favorite apple in the cider orchards of the fifteenth century, and continued to be so until Lord Scudamore's Redstreak supplanted it in popular esteem. Its history is otherwise lost; its name signifies "a hybrid scion," from "gennet," a hybrid or mule, and "moyle," a scion or graft (Herefordshire Pomona). Its character ranks high in England; Philips, in his poem on cider, calls it "the moyle of sweetest honeyed taste" — a line quoted by both Coxe and the Herefordshire Pomona. By 1885 it was still to be found scattered here and there in old established orchards of Herefordshire, but had become scarce. Dr. Beale noted of it in Herefordshire Orchards (1730): "Our Gennet Moyles are commonly found in hedges, or in our worst soil, most commonly in Irchenfield, or towards Wales, where the land is somewhat dry and shallow."
Tree
The tree is remarkably thrifty and handsome (Coxe). According to Dr. Beale, the fruit is "nice and apt to be discouraged by Blasts, and we do ordinarily expect a failing of them every other year."
Fruit
Size: Large (Coxe).
Form: Round, somewhat prominently and obtusely ribbed on the side, and with ridges round the crown (Herefordshire Pomona).
Stem: About half an inch long, inserted all its length in the cavity (Herefordshire Pomona).
Cavity: Lined with russet (Herefordshire Pomona).
Calyx: Closed, with convergent leafy segments, set in a puckered basin. Tube long, funnel-shaped. Stamens marginal (Herefordshire Pomona).
Basin: Puckered (Herefordshire Pomona).
Skin: Coxe describes the color as yellow with specks of red. The Herefordshire Pomona describes it as of a clear lemon colour with a more or less russety cheek and with russet lines all over the side exposed to the sun.
Flesh and Flavor: The two sources give conflicting accounts. Coxe describes the flesh as firm, rich, juicy, and sprightly. The Herefordshire Pomona describes it as having a yellowish tinge, tender, not very juicy, but rather dry, and with a very sweet, slightly acid flavour.
Core/Seeds: Cells of the core open (Herefordshire Pomona).
Season
Ripens and falls in September and early in October (Coxe). Named first as a Summer Cyder in Evelyn's Pomona (Herefordshire Pomona).
Uses
Primarily esteemed as a cider apple. Dr. Beale writes: "This Fruit makes the best Cyder in my Judgment, and such as I do prefer before the much commended Redstreak'd. For this Gennet Moyle if it be suffered to ripen on the Tree, not to be mellow, but to be yellowish and fragrant, and then to be hoarded in Heaps under Trees a 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." (Herefordshire Orchards, 1730).
Evelyn's Pomona adds: "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." (Cited in Herefordshire Pomona.)
Other
Mr. With's chemical analysis of Gennet Moyle juice (season 1880), as recorded in the Herefordshire Pomona:
- Density of fresh juice: 1.046
- Density after 24 hours' exposure to air: 1.053
- Per one hundred parts by weight of juice: Sugar 9.57; Tannin, Mucilage, Salts, &c. 5.43; Water 85.00
Book Sources
Described in 2 period pomological works
View original book sources (2)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)NO. 129. GENNET MOYLE. Is a large fair apple, of a round form ; the colour is yellow, with specks of red ; the flesh firm, rich, juicy, and sprightly ; the character of this apple ranks high in England ; Philips, in his poem on cider, calls it "the moyle of sweetest honeyed taste" ; it ripens and falls in September and early in October. The tree is remarkably thrifty and handsome.
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)
- GENNET MOYLE.
" The Moile Of sweetest honey'd Taste." (Philips' "Cyder.")
The Gennet Moyle was the favorite apple in the cider orchards of the fifteenth century, and continued to be so until Lord Scudamore's Redstreak supplanted it in popular esteem. Its history is lost; but its name signifies "a hybrid scion," from "gennet," a hybrid or mule; and "moyle" a scion or graft. It is still to be found in the old orchards of Herefordshire, but has now become scarce.
Description.—Fruit: round, somewhat prominently and obtusely ribbed on the side, and with ridges round the crown. Skin: of a clear lemon colour with a more or less russety cheek and with russet lines all over the side exposed to the sun. Eye: closed with convergent leafy segments, set in a puckered basin; tube, long, 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 very juicy, but rather dry, and with a very sweet, slightly acid flavour. Cells of the core, open.
Mr. With's analysis of the Gennet Moyle juice (season 1880), is as follows:—
Density of fresh juice ... ... ... 1·046 Ditto after 24 hours exposure to air ... ... ... 1·053 One hundred parts by weight of juice afford of:— Sugar ... ... ... ... 9·57 Tannin, Mucilage, Salts, &c. ... ... ... 5·43 Water ... ... ... ... ... 85·00
This sweet and fragrant apple, once so highly esteemed, is only to be found scattered here and there in old established orchards. For its character we must therefore refer to the old writers. Dr. Beale says of it, "Our Gennet Moyles are commonly found in hedges, or in our worst soil, most commonly in Irchenfield, or towards Wales, where the land is somewhat dry and shallow. This Fruit is nice and apt to be discouraged by Blasts, and we do ordinarily expect a failing of them every other year. But this Fruit makes the best Cyder in my Judgment, and such as I do prefer before the much commended Redstreak'd. For this Gennet Moyle if it be suffered to ripen on the Tree, not to be mellow, but to be yellowish and fragrant, and then to be hoarded in Heaps under Trees a 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." "Herefordshire Orchards" (1730).
In Evelyn's Pomona the Gennet Moyl of one year is named first as a Summer Cyder, and of the fruit it is added, "The best Baking apple that grows; and it keeps long baked; but not so unbaked without growing mealy. It dries well in the Oven, and with little trouble."