ANNUAL MEETING. 19 



Our best artificial keys in botany and zoology require the student to decide 

 only one or a few points at a time, for example, is our plant under considera- 

 tion exogenous or endogenous? This once decided, perhaps he may next decide 

 whether the plant has its petals distinct from each other, or united, or have 

 none at all, and so on one stop at a time till the plant is traced to its true 

 position. 



In a similar manner, I have made an imperfect or preliminary attempt to 

 classify our apples, I wanted to make a key which would do to use in connec- 

 tion with the large work of Downing. I must give this up, to some extent at 

 any rate, on account of the very meager and incomplete description of many 

 varieties. For examples, I quote his descriptions of the apple Augustine as 

 "large, roundish conic, yellow striped with red, sweet and dry. August." 

 The Autumn Golden Pippin: " Tree vigorous ; fruit small, lemon-yellow, lit- 

 tle russeted ; llcsh rich, and delicious flavor." Belzer : "Fruit medium, round- 

 ish, yellow striped with red; flesh white, fine sub-acid, good; middle of 

 August." Bird' s Favorite : "Fruit medium, roundish, greenish yellow ; flesh 

 firm, white; November; hardly good." Bushwhacker : "Fruit large, round- 

 ish conical, yellow; good; February to May. Found near Newark, N. J." 



I might quote many more, but it is unnecessary. The novice, with such de- 

 scriptions, can make almost anything he has a mind to out of an unknown 

 fruit, especially after wading through 50 or GO descriptions to find the right 

 one. 



As previously remarked, no two authors would agree as to the exact or rela- 

 tive importance of any two characters. For example, Dr. Warder, after giving 

 much study to the subject, makes four classes, based upon the outline of a ver- 

 tical section of the apple, — as flat, conical, round, oblong. Each of these he 

 divides into orders, based upon the outline of a cross section of the apple, — as 

 regular and irregular. I think ho has placed much too great value upon the 

 cross section, and too little upon the taste, as sweet or sour; also too little im- 

 portance upon the color of the surface, as to whether it is striped or not striped 

 with red. 



In a complete description of an apple, now that the list is so long, I think 

 we should include a good account of the tree, — its shape mode of growth, par- 

 ticulars of the structure of the leaf, the flowers, seeds, core, etc. But for my 

 present purpose I have attempted to make a key based upon the well known 

 characters of the mature fruit alone. 



After studying an apple, or taking it in hand, we will first decide whether it 

 is sweet or sour; second, is it ripe in summer, autumn, or winter; third, is it 

 striped with red, not striped nor russet, or russet; fourth, is it flat, round, 

 conical, or oblong? These four features can be expressed in a key on two pages 

 of a book facing each other. At the end of each line I give the page to turn 

 to in the next part of the key. 



The fifth thing to be decideded is, is the apple large, medium, or small; 

 sixth, is the skin marked with dots or specks, or no dots ; seventh, is the basin 

 deep or shallow; eighth, is the basin even or ribbed; ninth, is the eye open or 

 closed ; tenth, is the eye large or small ; eleventh, is the cavity broad or nar- 

 row ; twelfth, is the cavity regular or irregular; thirteenth, is the stem long 

 or short? 



Each of the above terms is defined in the works of Thomas, Warder, or 

 Downing. 



