68 THE PEARS OF NEW YORK 



of flesh are distinct in almost every variety, and appeal more strongly to 

 the senses of taste and smell than characters measured by the eye do to the 

 sight. Unfortunately, flavors, odors, and textures are difficult to describe. 



All characters of the flesh vary greatly in accordance with conditions 

 of growth, soil and climate having a profound influence on texture, flavor, 

 and quality. It is important, also, in describing the flesh to have the fruit 

 at the proper stage of maturity, and as immaturity verges into maturity 

 and maturity into decay almost imperceptibly, each condition affecting 

 the flesh, it is not surprising that differences of opinion may be many in 

 judging the flesh-characters of a fruit. 



In cutting a pear the color of the flesh is first noted. It may be nearly 

 white, as in Flemish Beauty; tinged with yellow, as in Tyson; greenish- 

 white as in Bartlett; or tinged with red, as in Josephine de Malines. Pears 

 with red flesh are occasionally found, but no standard varieties have flesh 

 of this color. Sanguinole, grown more or less in Europe, has flesh of a 

 wine-red color. Very often the textiu-e of pear-flesh is marred by grittiness 

 to which some varieties are much more subject than others. In most 

 cases, however, the grit-cells are abnormal, and a discussion of their 

 presence and cause belongs under the head of diseases in another chapter. 



One determines the nature of the texture by cutting the fruit, through 

 pressiire by the fingers, and by eating. The texture may be coarse or fine; 

 tender or tough; crisp, breaking, melting, or almost buttery; dry or juicy. 



Flavor and quality. — Pears are readily divided into two classes as to 

 flavor; they are either sweet or sour. The qualifying terms mildly and 

 I'ery are often used with sweet and sour. Subacid, tart, and sprightly are 

 sometimes most expressive. Austere refers to a flavor raore or less sour 

 with some astringency. The flavor may often be put down as astringent. 

 All varieties have a more or less distinct aroma. Rich and refreshing are 

 words often found in the rather extensive vocabulary necessary to describe 

 the flavor of this fruit. 



Quality is that combination of texture, flavor, and aroma which makes 

 a fruit pleasant to the palate. Quality is rated by common consent of 

 pomologists by five grades: Poor, fair, good, very good, and best. It should 

 be noted that good in this rating signifies a fruit of but medium quality. 



The characters of pears are graphically shown on the opposite page in 

 a descriptive form filled out for Bartlett in a description of this variety for 

 The Pears of New York. This is, however, but a skeleton, and most of 

 the characters must be more fully described than a form like this permits. 



