48 Fruits and Fruit- Trees. 



and produced singly at the extremities of the shoots. 

 The calyx-lobes are large and leafy, and remain until the 

 fruit is ripe. This, when fully formed, is very curious, 

 being almost globular, upwards of an inch in diameter, 

 flattened at the top, and of a fine greenish -brown colour. 

 Instead of a proper "core," there are five great stones or 

 bony "seeds," the upper extremities of which slightly 

 protrude. These " stones" correspond to the five cavities 

 of the apple, the pear, and the quince. The difference is 

 simply that the substance of the carpels is bony instead 

 of parchment-like. Similar ossification occurs in the 

 pyrenes of the Thorns, the Pyracantha, and the Cotone- 

 asters, which here again seem to be "seeds." 



Newly ripe, the medlar is not eatable, being hard, 

 harsh, and astringent. The flesh is then greenish-white. 

 In a few weeks it begins to soften, the flesh turning 

 brown and pulpy, and acquiring a peculiar vinous flavour, 

 which to palates educated in medlar districts is always a 

 treat, though to many people distasteful. The softening 

 marks the first stage of decay, and hence it has come to 

 be charged upon the unfortunate medlar that it is not fit 

 for food until partially rotten. Partly, no doubt, because 

 of its uninviting appearance at this time; partly because 

 of the astringency, it has never held a high place among 

 the garden and orchard fruits; and the same circum- 

 stances may account for its never having kindly mention 

 in literature. But the charge of partial rottenness is not 

 quite fair. The very same may be said, and with equal 

 truth, of the peach, the apricot, and the strawberry. All 



