TERMS USED IN DESCRIBING FRUITS. 267 



Round-ovate, when nearly round with a slight rounded taper 

 to apex, as Ladies' Sweeting (Fig. 328). 



Round-conical, nearly the same as the last, but with the taper 

 less rounded. 



Oblong -conical, as the Yellow Bell-flower. 



Oblong-ovate, as the Black Gilliflower. 



Oblate-conical, as the Rhode Island Greening and Hawthorn- 

 den (Fig. 329), 



FIG. 325. FIG. 326. 



Obovate. Oblong. 



Depressed, pressed down, sunk or shortened, applied to the 

 apex of peaches, strawberries, etc. 



Flattened at the ends, when the base and apex only are flat- 

 tened, as the Winter Pearmain. An oblong fruit, though not 

 flat, may be flattened at the ends ; a conical fruit may be flat- 

 tened at base. 



Compressed, pressed together, when the sides are flattened, 

 as in some apricots, plums, etc. 



The CAVITY is the hollow in which 

 the stalk or stem of a fruit is placed 

 (Fig. 330). 



The BASIN is the depression which 

 contains the calyx, eye, or remains 

 of the blossom (Fig. 330). 



A cavity may be shallou>, narrow, 

 deep, or broad. 



It may be obtuse, or somewhat 

 blunt or rounded, at bottom, as in FlG> 33 ' 



the Petre pear and Pomme Grise apple (Fig. 331). 



Acute, when simply ending in a sharp point at bottom, as 

 the Baldwin (Fig. 332). 



Acuminate, when ending in a long-drawn-out taper, as the 

 Fall Pippin (Fig. 333). The Holland and Fall Pippin are dis- 



