peel; mellow, and uncommonly mild: the fruit ripens in August.—The tree does not attain a large size.
7. The Russian Ice-Apple, or Astrakhan Apple (Pomme d'Astrachan; Transparente), is unquestionably the most eligible summer-fruit, provided the situation and climate be proper for its growth, that is, not under 49° of polar elevation. In such a region, it acquires a saccharine juice, which is so copious, that in an apple weighing 412 ounces, there will be found, on expression, 312 ounces of liquor, and one ounce of pulpy fibres. It is one of the most smiling fruits, whitish-yellow, with fine red flaming streaks on the side exposed to the sun; and may be eaten at table, or converted into cyder.—There are two varieties of this apple; namely, a larger and a smaller one; but neither of the trees become remarkably tall.
8. The German-muscadel-pear (Muscat Allemand), a noble, large pyramidal fruit, with a small bloom, on a shallow excavation, and rather a long stalk. When ripening on the floor, it acquires a red and yellow tint; its flesh is melting and delicate, full of a spicy, delicious juice, similar to that of muscadel grapes; eatable from March till May.—The tree forms a fine crown, and is exceedingly productive.
9. The Nutmeg, or Mace-rennet, is a valuable apple of considerable size, more globular than oblong, yellowish green, and somewhat rough, but of a dusky red on the south side. Its flesh is tender, and eats short; contains a large proportion of sweet vinous juice, having a fine aromatic taste; it becomes eatable towards the end of October; and may be preserved in its full flavour for a whole year.—The tree attains a respectable size.
10. The Trout-pear is a German autumnal fruit, and possesses the advantages of external beauty, a delicious taste, and unusual fertility. It somewhat resembles the Butter-pear, but is more oblong, has a finer yellow ground, and many deep red dots, which stand mere closely together on the southern aspect. Its flesh is completely mellow, very aromatic, and may be kept longer than the Buerré-blanc.—The tree of the Trout-pear presents a bulky stem.
11. The Lauermann-cherry, is the largest and most beautiful of the heart-shaped cherries, and has an excellent taste. In shape it resembles the variegated half-ounce-cherry, and frequently surpasses it; the flesh is remarkably white, solid, and of a sweet, agreeable flavour. The stone adheres to the pulp, which ripens in June or July; when the skin on both sides acquires very bright red spots, that are imperceptibly lost in the whitish-yellow part of the centre and the shaded quarter.—The tree is of a large and bulky growth.
12. The Old Royal Cherry, is also of the first rank; large, dark-red, somewhat heart-shaped, with a long stalk; its flesh is red, soft, and juicy, of a spicy, and very agreeable acid taste; the stone, however, is net heart-shaped; it ripens towards the latter end of June.—The tree is handsome, though not very large; has a close, acid foliage, and is exceedingly productive.
13. The Victorious Rennet (Reinette triomphante), an uncommonly fine, large, and well-formed apple; which, on being deposited
