270 TERMS USED IN DESCRIBING FRUITS. 



ing from the stalk to the apex, termed a suture (literally mean- 

 ing a seam), which sometimes occurs on both sides. It is 

 large, when wide and deep; distinct, when clear or well de- 

 fined ; obscure, when faint ; obsolete, when not existing, or only 

 a faint line on the surface. 



COLOR OF FRUIT. The lightest-colored fruit is white, as 

 the Snow peach ; next, yellowish-white ; pale yellow ; yellow ; 

 and deep yellow. The addition of red produces, successively, 

 orange yellow, orange, orange red, rich warm red. Shades 

 of red clear red, crimson when darkened, purple when blue 

 is added, violet less blue than in purple. Amber is a very 

 light yellowish-brown. Fawn color is a light reddish-brown, 

 with a slight admixture of gray. 



A fruit is striped, when in alternating broad lines of color. 



Streaked, when the lines are long and narrow. 



Marbled, when the stripes are wide, faint, irregular, or wav- 

 ing. 



Blotched, of different abrupt shades, without any order or 

 regularity. 



Clouded, when the blotches are broader and more softly 

 shaded. 



Stained, having the lighter shades of a blotched or clouded 

 apple. 



Splashed, when the stripes are much broken and of all sizes. 



Mottled, covered with nearly confluent dots. 



Dotted, when these dots are more distinct. 



Spotted, when the dots become larger. 



TEXTURE OF FRUIT. Hard, those which need the artificial 

 aid of cooking to soften them sufficiently, as the Catillac pear. 



Breaking, when tenderer than the preceding, but not yield- 

 ing to the simple pressure of the mouth, as the Summer 

 Bonchretien. 



Buttery, when the flesh forms a soft mass, yielding to the 

 pressure of the mouth, as in the White Doyenne and Seckel 

 pears. 



Melting, when the flesh becomes nearly or entirely liquid 

 by this pressure, as in the Madeleine. These qualities may 

 be combined, as breaking and melting, in the Washington; 

 breaking and buttery, in the Onondaga; buttery and melting, 

 in the Tyson, and in most of the best varieties of the pear 



