THE FRUIT 75 



same terms used in describing size in pomes and drupes may 

 be applied to bramble berries, but wholly different ones are 

 necessary to picture the shape. Bramble berries are long or 

 short, broad, round, cylindrical, or co7iic, and regular or irregu- 

 lar. If out of the ordinary, the size and shape of the drupe- 

 lets must be mentioned. If the shape and form of the cluster, 

 with the number and arrangement of flowers, has not been noted 

 in describing the flowers it should be in the description of fruits. 

 After giving the shape, the cavity of raspberries must be de- 

 scribed as to whether deep or shallow, narrow or broad, rough 

 or smooth. Next, the presence or absence of remnants of the 

 styles should be noted. Statement must be made of the number 

 of drupelets in a berry, whether few or many, or the exact 

 number may be given. 



The color of bramble-fruits is about the best means of sepa- 

 rating varieties when only fruit is in hand. The colors range 

 from white through yellow, amber, red, and purple to black. 

 There are many tints and shades of these primary colors and it 

 is most difficult accurately to describe the exact color, but as 

 these berries are always self-colored and never parti-colored it 

 is much easier than with pomes or drupes. The drupelets may 

 be dull, glossy, bright, or clouded, and some are covered with 

 a characteristic bloom. 



115. The flesh of bramble-fruits. — One notes first in testing 

 bramble-fruits whether the berries are dry or juicy, seedy or 

 having few seeds, and whether soft, hard or melting, — char- 

 acters which taken together constitute the texture of the fruit. 

 In blackberries and dewberries the core, of course, must be 

 taken into account in describing texture. The color of the 

 juice is a distinguishing mark of some species. As in other 

 fruits, no two varieties of brambles have quite the same flavor 

 but words seldom can be found to make plain the differences 

 between varieties or species. The usual basic terms in descrip- 

 tions of flavor, as, sweet, sour, subacid, qualified by various 

 modifiers, are used, but such expressions do not often convey 

 information that characterizes. Occasionally some peculiar 

 flavor, as bitterness or muskiness, gives character to a variety. 

 Quality is rated as in testing other fruits, — poor, fair, good, 

 very good, and best. 



