254 MISSOURI STATE HORTICULTURAL SOCIETY. 



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2d. The size should be average and the specimens should run 

 even. 



3d. Form should be regular, and the lot should be even. 



4th. The color and markings should be in character, not blotched 

 nor scabby ; in fact, a perfect fruit. 



5th. Texture and flavor are important. 



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PEACHES AND PLUMS. 

 Four points, (1) form, (2) color, (3) flavor, (4) condition. 



GRAPES. 



Five points : (1) form and size of bunch, (2) size of berry, (3) color, 

 (4) flavor, (5) condition. 



CURRANTS. 



Four points: (1) form and size- of bunch, (2) size of berry, (3) flavor,. 

 (4) condition. 



GOOSEBERRIES. 



Four points: (1) size, (2) color, (3) flavor, (4) condition. 



CHERRIES. 



Four points: (1) size and form, (2) color, (3) flavor, (4) condition. 



STRAWBERRIES. 



Six points : (1) size and form, (2) color, (3) flavor, (4) firmness, (5) 

 condition, (6) productiveness. Stem and caylix adherent. 



RASPBERRIES AND BLACKBERRIES. 



Five points : (1) size, (2) color, (3) flavor, (4) condition, (5) productive- 

 ness and hardiness. 



