THE PEARS OF NEW YORK 67 



The cell containing seed, called a carpel, is morphologically a modified 

 leaf, which, by folding together and by union of its edges forms a closed 

 receptacle. In some varieties, the carpels are open; in others closed. If 

 the tip of the carpel is indented, it is said to be emarginate; if long and 

 pointed, mucronate. In shape, carpels may be round, cordate, obcordate, 

 elliptical, oblong, elongated, ovate, or obovate. In the cores of most pomes 

 there is a central cavity called the core cavity, sometimes spoken of as the 

 axial sac which may be either narrow, wide, or lacking. This is a character 

 of much importance and reliability in pears. When the carpels extend 

 quite to the axis of the fruit, they are said to be axile and there is no core 

 cavity; when distant from the axis, they are abaxile and a core cavity is 

 formed. Sometimes the carpel is lined on the inner surface with a white 

 substance, when it is said to be tufted. In some pears, there are many 

 fine hairs in the core-cavity in which case the cavity is said to be tufted. 



The limits of the core are marked by a line in most pome-fruits - 

 usually very distinct in apples and quinces which in most varieties of 

 pears is indistinct. The area enclosed by this line may be large or small 

 and may be variously shaped. When the core-line joins the calyx-tube 

 along the sides, it is said to be clasping; when the two ends of the .line 

 meet at the base of the calyx-tube, the expression core-lines meeting is used. 

 The core-line in pears is nearly always, if not always, clasping and very 

 often it is a more or less thickened area of grit-cells. 



Seeds. Seeds are characteristic in all varieties of pears and might 

 well be used more generally than is the case in classification. The number 

 is exceedingly variable in different varieties. The usual number is two in 

 each cell, but often there are three or more and occasionally they are missing. 

 Seeds vary greatly in different varieties in size, shape, and color, and 

 differences in these characters are as constant as are those of any other 

 organ of the fruit. Number, size, shape, and color of seeds should be 

 noted with care in every technical description of a pear. The point of the 

 seed, also, is worth noting; it may be acute, acuminate, or obtuse. Like 

 the carpels, the seeds are often tufted. There are several so-called seedless 

 pears, but all of these occasionally contain some seeds. Very often 

 seedlessness is brought about by lack of proper pollination. An occasional 

 fruit without seeds is found in nearly all varieties, but these fruits are 

 usually more or less abnormal in size or shape. 



Flesh. Most pears may be identified from the flesh-characters without 

 a glance at any other part of fruit or plant. Flavor, odor, and texture 



