PLATE LVI. 
3. CALVILLE BLANCHE D’HIVER. 
[Syn : Calville blanche ; White Winter Calville; Bonnet Carre .] 
The history and date of the origin of this apple is not given in any of the leading pomological 
works. It is probably of French origin as its name implies, and is certainly the favorite apple for 
culinary purposes on the Continent. It is figured by Ronalds, PI. xxvii., fig. 4. 
Description. —Fruit: large, three inches and a half wide and three inches and a quarter high ; 
roundish and flattened, with broad uneven and unequal ribs, extending the whole length of the fruit 
and terminating at the apex in prominent unequal ridges. Skin : delicate, pale yellow tinged with 
green, becoming bright golden yellow at maturity ; washed with deep red on the side next the sun, 
and strewed with brown dots and a few markings of greenish white russet. Eye : small and closed 
with stout and pointed segments, set in a deep irregular five-ribbed basin, which is surrounded with 
knobs. Stalk : three-quarters of an inch long, slender and inserted the whole of its length in a deep 
and angular cavity, which is lined with russet. Flesh : yellowish white, delicate and juicy, with a 
rich, lively and agreeable aromatic flavour. 
A valuable winter apple adapted to all culinary purposes, and good also for dessert when 
apples are scarce. It is in season from January to April. It is considered on the Continent to be 
the finest of all apples for kitchen use, and it probably is so in warmer climates than our own. 
The tree is hardy and bears well, but is apt to canker in wet ground. It is best grown as 
a dwarf standard or cordon on the paradise stock, when the appearance of the fruit is much 
improved. This variety will repay the trouble of orchard-house treatment, when the fruit is much 
larger and its flavour much improved. 
