THE STRAWBERRIES 



209 



318. Description blank for the strawberry. — The following 

 blank sets forth most of the characters students and fruit- 

 growers will use in describing strawberries : 



DESCRIPTIO'N BLANK FOR THE STRAWBERRY 



Name Plat . . . 



Plants 



Numerous, medium, few 

 Vigorous, medium, weak 

 Tall, medium, dwarf 

 Very productive, productive 

 Medium productive, unproduc- 

 tive 

 Spring-bearing, everbearing 

 Susceptibility 



Insects 



Diseases 



Runners thick, medium, slender 

 with long, medium, short in- 

 ternodes 

 Leaves 



Large, medium, small 

 Light, medium, dark green 

 Rugose, smooth 

 Glossy, dull 

 Petiole thick, medium, slender 

 Flowers 



Perfect, semi-perfect, imperfect 



Date of bloom 



Early, medium, late 



Length of blooming season .... 



Size : diameter 



Large, medium, small 

 Petals 



Number 



Large, medium, small 

 Stamens 



Numerous, medium, few, none 

 Receptacle 



Large, medium, small 

 Fruit -stems 

 Long, medium, short 

 Thick, medium, slender 

 Erect, semi-erect, prostrate 

 Pedicels 

 Long, medium, short 

 Thick, medium, slender 

 Fruit 

 Season 



Early, midseason, late 



Date of Ripening 



Length of Season 



Remarks 



Row .... Date . 



19. 



Picking Quality 



Shipping Quality 



Large, medium, small 



Retains size, drops in size 



Uniform variable 



Regular, irregular, furrowed 



Oval, conic, roundish 



Oblong, oblate, wedge 



Cockscomb, necked 

 Apex 



Pointed, obtuse, indented 



Green-tipped 



Hard, undeveloped 

 Surface Color 



Light, medium, dark red 



Duh, glossy 



Unattractive, attractive 



Colors evenly or unevenly 

 Calyx 



Large, medium, small 



Raised, flat, depressed 



R'eflexed, leafy 



Color 



Adherence to fruit 



Sepals 



Long, medium, short 



Broad, medium, narrow 

 Seeds 



Numerous, medium, few 



Raised, sunken 

 Flesh 



Light, medium, dark red 



Whitish toward center 



Juicy, medium, not juicy 



Stringy, firm, medium, tender 



Sweet, subacid, sour 



Sprightly, high-flavored, aro- 

 matic 

 Quality 



Best, very good, good 



Fair, poor, very poor 

 Use 



Dessert, kitchen, canning 



Market, home 

 Desirability 



