PLATE LVI. 
2. CALVILLE MALINGRE. 
[Syn : Malingre ct’Angleterre^\ 
The origin of this apple is not given in any of the leading works. It has a French name, 
but according to the French pomologists it has some connection with this country, though there 
is no evidence that it was ever grown to any extent in England. The name “ malingre” has been 
supposed by some to apply to the variety, as liable to become mealy or unsound, but this is not so. 
In the Chatreux Catalogue this apple is spoken of as bonne cuite pour les malades, and thus the 
derivation of the name is probably due to its usefulness in the sick chamber. 
Description. —Fruit: very large, elongated and distinctly ribbed. Skin : a little yellow in 
the deepest shade, but of a beautiful deep chocolate red next the sun marked with stripes of darker 
red, the whole surface being strewed 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 season from January to April. 
The tree is very vigorous and hardy and bears well. It is better adapted for cultivation as 
a dwarf, or small standard, than as an espalier. 
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