TERMS USED IN DESCRIBING FRUITS. 



265 





Finely crenate, when the rounded teeth are small, as in the 

 Summer Queen. 



When the serratures are partly rounded, and irregularly 

 and rather deeply cut, they become 

 toothed, as in Ladies' Sweeting (Fig. 

 320). 



Many varieties present inter- 

 mediate degrees, as 



Serrate-crenate, partaking some- 

 what of both, as the Jersey Sweet- 

 ing and Summer Rose. 



Crenate- toothed, as in Be van's 

 Favorite. 



Serrate, slightly approaching 

 toothed, as in Ram bo. 



5. The Flowers. In apples, pears, 

 cherries, plums but little external 

 difference exists in the flowers. FIG. 32 o. Toothed Leaf. 

 In the peach and nectarine, how- 

 ever, an important division in classification is made by the 

 great difference between those with large and small petals; 

 one class, including the Early Ann, Grosse Mignonne, and 

 others, having large, showy flowers; and another class, com- 

 prising the Early Crawford, George IV., and many more, 

 having flowers with small, narrow petals. 



II. FORM OF THE FRUIT. 



In the following pages, the base of a fruit or any other part 

 of production of a tree is the portion toward the branch or 

 root. This is in accordance with the lan- 

 guage universally adopted in describing 

 plants. It has, however, been more or less 

 departed from in the common language used 

 to describe fruits, and especially so as ap- 

 plicable to the pear. This deviation from 

 scientific accuracy tends to confusion, and 

 if simplicity of expression is sought, am- 

 biguity must be avoided. The apex of the 

 stalk of a fruit, however, where it joins the fruit, may, in all 

 cases, be termed the insertion. 



