By John Lindley, Esq. 



2tn 



pale clear yellow on the shaded side, and brilliant crimson 

 next the sun, the two colours scarcely melting into each 

 other, but separating rather abruptly. The flesh was white, 

 tender, remarkably delicate, sweet, with a delicate perfume 

 like that of roses, which was sensibly perceived before the 

 fruit was cut. 



With regard to the fitness of the Mela Carla for this 

 climate, it must be observed that all the specimens which have 

 been seen by the Society, have been ripened on open dwarf 

 or standard trees, and those in the Garden at Chiswick under 

 circumstances by no means favourable otherwise. If the 

 trees were trained upon a wall with a southern aspect, there 

 would be every reason to hope for a successful result ; they 

 being perfectly robust, and bearing readily. The experiment 

 at least deserves a trial, as the fruit if obtained would be an 

 acquisition to the dessert. Upon the subject of climate, it is 

 remarked by M. Gallesio, that it must be very mild, and 

 not too near the sea, for even in Finale, the fruit is only in 

 perfection in vallies in the interior. That produced on the 

 opposite slopes of the Appennines towards Piedmont, is much 

 less excellent. The soil too should be neither too dry nor 

 too moist, the fragrance and flavour of the fruit, being in 

 either case sensibly impaired. 



It is further remarked by Lippold,* by whom it is called 

 the Malcarle Apple, that in the Rhine districts, it does not 

 acquire its fragrance on account of the unfavourable nature 

 of the climate. 



The name of Mela Carla, Malcarle, or Charles Apple, 



» Taschenbuch des Verstandigen Gartners, 1824, p. 141. 



