PLATE LXXVI. 
of the fruit. In consequence of its size, this variety is now most generally grown, but it is neither so 
hardy, nor so fruitful. Its leaves are broader and larger, and the young shoots of the tree are 
smooth. 
Another variety generally noticed is The Stoneless Medlar—[Syn : Sans Noyau; Sans 
Pepins \—Tut it is small in size and not good in flavour, so that it is little more than a botanical 
curiosity from being usually without seeds. 
The fruit of the Medlar should be gathered when the first sharp frost appears. It is in 
season in November, when its peculiar shape and its rich brown russety colour make it very 
ornamental on the dessert table. It has a brisk, sharp, pleasant flavour, which is highly appreciated 
by many people. The fruit is also used for making jelly, marmalade, or cheese, which, when well 
made, retains the peculiar flavour of the Medlar. A refreshing drink for invalids may be made by 
pouring boiling water over crushed Medlars and allowing it to cool. When the fruit is abundant, an 
excellent wine may also be made from its fermented juice. 
The Medlar tree may be grown from seed, but the different varieties are usually cultivated 
by budding, or grafting them on the hawthorn, and a division hedge, in an orchard, or nursery 
garden, is sometimes utilized in this way. The tree when properly grown as a standard—especially 
the Nottingham, or Narrow-leaved variety —often takes a very graceful form of growth, and the 
Autumnal tints of its foliage are very picturesque. It thus deserves a place in the shrubbery, or 
the lawn, as an ornamental, as well as a useful tree. 
