(io sysTT':M.\ric pomology 



92. Dots. — Till' dots, found on ihr surface of all api)les and 

 pears, are often \-eiy eliaracleiislic ami must always be noted 

 as to kinds, numbers, and how placed. They may be few or 

 many, lar(/r ov snuill, white, gray, russet, and very occasionally 

 are red or rcddisli especially in j)ears; if star-like, they are 

 stellate; when dark or russet and surrounded by a circle of 

 white or gray, they are areolar; they may be round, irregular, 

 or elongated. In some varieties they are obscure; in others 

 conspicuous; in some raised and rough and in others sunken 

 or seemingly suhmerged under the skin. They may be scat- 

 tered miscellaneously over the fruit or crowded about base or 

 apex. When very small, they are called points or specks; w'hen 

 very large the fruit is said to be flecked. 



93. Cutting pomes to show the internal structure. — In study- 

 ing the internal structure of pomes it is necessary to make a 

 longitudinal and a transverse section of the fruit. Two fruits 

 at least should be divided in exact halves, lengthwise and cross- 

 wise, through the organs to be studied, in every variety of 

 which a full description is prepared. The cuts should be made 

 with a keen thin knife. In the lengthwise cut, the knife should 

 pass from the apex to the base through the center of the calyx 

 to show the remnants of styles and stamens ; through the middle 

 of the core-cell to show the outline of the core-cavity; and on 

 through the base of the fruit and the center of the stem. The 

 crosswise cut should sever the core in halves. The core is not 

 always in the center of the fruit and trial cuts to locate it 

 must usually be made. The color and texture of the flesh must 

 be noted from both the long and cross halves. 



94. The flesh of pome-fruits. — The edible succulent substance 

 in a fruit is called the flesh. Nearly all pomes may be identi- 

 fied from the flesh characters alone. Flavor, odor, and texture 

 of the flesh are distinct in every variety of apple, pear, and 

 quince and appeal strongly to taste and smell. These characters 

 are, however, difficult to describe, strongly as they impress 

 themselves on the minds of those who study them. They vary 

 somewhat in accordance with the conditions under which fruits 

 are grown but are more constant, as a rule, than the external 

 characters of fruits. 



It is important in describing the flesh to have the fruit at 



