THE FRUIT 81 



core is hollow^ hardy or soft. Fig strawber^ries are those so 

 sweet and dry that they may be sun-dried, and so make a fig-like 

 product. 



The flavors are sweet, neutral, subacid, tart, and sour, descrip- 

 tive terms which are nearly always qualified by mild, or 

 sprightly, insipid, or rich. All strawberries have a more or less 

 distinctive aroma. Subacid sorts are in greatest demand. Cli- 

 mate and soil modify flavor and quality more than in most other 

 fruits. Quality is rated by the usual terms: hest, very good, 

 good, poor, and very poor. 



Seeds are of small importance in classification, but should be 

 described, as in several ways they affect the value of the berry. 

 A full description should usually state whether the seeds are 

 few or many, large or small, brown or yellow, sunken or raised. 

 The seeds in the best berries are few and small. Yellow seeds 

 make a more attractive berry than dark ones. The flesh is better 

 protected when seeds are raised than when sunken ; berries with 

 raised seeds carry to market better. 



