62 



SYSTEM A TIC POMOLOGY 



describing flavors. Some pears have a wine-like flavor which is 

 designated as rhwus; others seem flavored with s])iccs and are 

 said to be spici/; sul)acid j)ears with a ti'acc of bitterness are 

 (h'noniinated as piquant. The flesh of every variety of the pome- 

 fruits has a more or h>ss distinct odor which is usually poorly 

 deserii)ed l)y the sin<rle word (tromatic when very perceptible; 

 musl-}!, perfumed and fragrant are occasionally used in describ- 

 ing the odor of pears. 



In giving the flavor of 

 fruits there should be no 

 disagreement of judges ; a 

 fruit has this or that fla- 

 vor or aroma or it does 

 not have it. One cannot 

 properly characterize the 

 flavor as good or bad. 

 These and similar words 

 go with quality. Quality 

 is that combination of tex- 

 ture, flavor, and aroma 

 which make a fruit pleas- 

 ant to the palate. It is 

 always a matter of per- 

 sonal judgment. One man 

 likes Mcintosh best, an- 

 other Northern Spy, and 

 a third Yellow Newton. 

 All will agree that the 

 Kieffer is about the poorest pear in quality, but some wdll say 

 that Seckel and others that White Doyenne is best. By com- 

 mon consent, pomologists rate quality in five grades; poor, fair, 

 good, very good, and best. In this rating, good signifies a fruit 

 of but mediocre quality. Depending A^ery largely on quality, 

 varieties of pomes are rated as dessert and culinary sorts; des- 

 sert sorts must be attractive to the eye. 



96. The core. — The position of the core must be noted first. 

 If at the very base of the fruit, it is said to be sessile; if at the 

 center median; if near the apex, it is distant from the stem or 

 base. The tw^o to five carpels w^hich with their accessories con- 



FiG. 33. Lengthwise-section of an apple, 

 a. cavity ; b. core-lines ; c. core-cavity ; d. 

 carpel segment ; e. calyx-tube ; f. rem- 

 nants of stamens and pistil ; g. calyx- 

 lobes ; h. basin. 



