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Updated: May 19, 2025
Symonds of Hereford, about the year 1800, made one hogshead of cider entirely from the rinds and cores of apples, and another from the pulp only, when the first was found of extraordinary strength and flavor, while the latter was sweet and insipid." Evelyn says that the "Red-strake" was the favorite cider-apple in his day; and he quotes one Dr.
Symonds, of Hereford, about the year 1800, made one hogshead of cider entirely from the rinds and cores of apples, and another from the pulp only, when the first was found of extraordinary strength and flavor, while the latter was sweet and insipid." Evelyn says that the "Red-strake" was the favorite cider-apple in his day; and he quotes one Dr.
Symonds, of Hereford, about the year 1800, made one hogshead of cider entirely from the rinds and cores of apples, and another from the pulp only, when the first was found of extraordinary strength and flavor, while the latter was sweet and insipid." Evelyn says that the "Red-strake" was the favorite cider-apple in his day; and he quotes one Dr.
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