Calville Malingre (Malingn ď Angleterre)

Fruit, very large, elongated, ribbed like the Calville Blanche ďHiver, but not so much flattened as that variety. Skin, a little yellow on the shaded side, and of a beautiful deep red next the sun, which is marked with stripes of darker red, strewed all over with minute dots. Eye, small, set in a broad, deep, and angular basin, which is surrounded with prominent knobs. Stalk, slender, deeply inserted in an angular cavity. Flesh, white, delicate, very juicy, and charged with an agreeable acid.

A culinary apple of the first quality; in use from January to April, and keeps well.

The tree is a very vigorous grower, much more so than the generality of the Calvilles; it is very hardy and an abundant bearer, and is better adapted for being cultivated as a dwarf than an espalier; but it does not succeed well on the paradise stock.

According to the French pomologists, this variety seems to have some connection with this country, but there is no evidence that it was at any period grown to any extent in England, or that it was ever known to any of our early pomologists. It is said by some that the name malingre is applied to this variety from the fruit becoming mealy or unsound, but from the observation in the Chartreux Catalogue, "est bonne cuite pour les malades," it is more probable that it is so called from being useful to invalids.

Calville Rouge D'Automne (Autumn Calville; Autumn Bed Calville)

Fruit, large, three inches and a half wide, and three and a quarter high; not so much flattened as the other Calvilles. Skin, pale red, with a trace of yellow on the shaded side, but of a beautiful deep crimson next the sun, and marked with yellowish dots on the shaded side. Eye, half open, set in a rather shallow and ribbed basin, which is lined with fine down. Stamens, median or basal; tube, conical. Stalk, rather short, inserted in a wide and deep cavity, which is lined with russet. Flesh, white, tinged with red under the skin, and very much so on the side which is exposed to the sun; it is tender, delicate, and juicy, with a pleasant, vinous, and violet scented flavour. Cells, ovate; axile, open.

A culinary apple of inferior quality in this country, but highly esteemed on the Continent, both as a culinary and a dessert fruit. It is in season during October and November.

The tree is a strong and vigorous grower, and attains the largest size. It is also an abundant bearer. To have the fruit in perfection it ought to be grown on the paradise stock as an open dwarf, in a fine sandy loam, and not too closely pruned.

Calville Rouge D'ÉTÉ (Bed Calville)

Fruit, medium sized, two inches and a half wide, and about the same high; roundish, narrowing towards the apex, and with prominent ribs on the sides like the other Calvilles. Skin, yellowish white, streaked and veined with red on the shaded side, but covered with beautiful deep shining crimson on the side next the sun, and strewed with numerous white dots. Eye, small and prominent, set in a narrow and wrinkled basin. Stalk, from an inch to an inch and a half long, inserted in a deep and narrow cavity, which is fined with thin russet. Flesh, white tinged with red, crisp, and tender, agreeably and pleasantly flavoured.

A culinary apple of second-rate quality, ripe during July and August. The flesh is stained with red, particularly on the side next the sun, and partakes somewhat of the flavour of the strawberry. It is valued only for its earliness. The tree is of small habit of growth, but an excellent bearer.

There is great confusion subsisting between this variety and the Passe-pomme Rouge, which Duhamel has described under the name of Calville d'Eté.