This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, rather large and cylindrical, with angles on the sides, extending from the base to the apex. Skin, pale grass-green, assuming a yellowish tinge by keeping, and with a blush of red on the side next the sun, marked with short broken streaks of crimson. Eye, closed, with long, broad, flat woolly segments, set in a pretty deep basin, marked with ten prominent ribs, and lined with down. Stamens, marginal; tube, funnel-shaped. Stalk, half an inch long, slender, sometimes a little downy. Flesh, yellowish green, tender, and finegrained, crisp and juicy, with a pleasant sub-acid flavour. Cells, elliptical; abaxile.
A kitchen apple; in use from October to January.
Fruit, medium sized, two inches and a half wide, and two inches and an eighth high; roundish, and somewhat flattened, prominently and obtusely ribbed, and with ridges round the crown. Skin, clear lemon yellow with a more or less russety cheek, and with russet lines all over the side next the sun. Eye, closed, with connivent leafy segments, set in a puckered basin. Stamens, marginal; tube, long, funnel-shaped. 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 sweet, slightly acid flavour. Cells, round or roundish obovate; axile, open.
An old cider apple mentioned by Evelyn and Worlidge. The latter says, "The Gennet-Moyle is a pleasant and necessary fruit in the kitchen, and one of the best cider apples. The fruit is well marked, and the trees great bearers." It was used as a stock for grafting other apple trees upon from its being propagated easily from cuttings. The name is derived from two obsolete words, (jennet signifying a mule, and Moyle a scion or graft, the name therefore meaning a mule or hybrid produced by grafting.)
Mortimer says, "The Gennet-Moyle is commonly propagated by cutting off the branch a little below a bur-knot, and setting of it without any more ceremony." Nourse, in "Campania Felix," says, "It makes an incomparable pleasant liquor, but a little weakish, and fit only to be drunk by ladies in the summer, and will not keep so lorn; as the more masculine cyders, to which it bears the same resemblance as the Verdea does to the stronger wines of Florence." Philips sings its praises as -
"the Moilo Of sweetest hony'd taste."
Fruit, large, three inches and a quarter wide at the base, and three inches high; conical or Codlin-shaped, very uneven in its outline, having prominent ribs, which terminate at the apex in corresponding ridges. Skin, smooth and unctuous, shining, pale yellowish green on the shaded side, and a red cheek on the side next the sun. Eye, large, open, set in a deep angular and uneven basin; segments, erect, divergent. Stamens, median; tube, deep conical. Stalk, half an inch long, deeply inserted. Flesh, white, tender, juicy, sweet, and pleasantly flavoured. Cells, roundish obovate; abaxile.
An excellent culinary apple; in use in October.