EXPLANATION OF TERMS. Ill 



low ; and deep yellow. The addition of red produces suc- 

 cessively, 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. Am- 

 ber is a very light yellowish brown. Fawn color is a light 

 reddish brown, with a slight admixture of grey, 



A fruit is striped, when in alternating broid lines of 

 color ; 



Streaked, when the lines are long and narrow; 



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

 waving ; 



Jttotchcd, of different abrupt shades, without any order or 

 regularity ; 



Cloudid, when the blotches are broader and more softly 

 shaded ; 



Stained, the lighter shades of a blotched or clouded apple; 



Splashed, when the stripes are much broken and ail 

 sizes ; 



Mottled, covered with nearly confluent dots; 



Dotted, when these dots are more distinct ; 



Shotted, when the dots become larger. 



TEXTURE OF FRUIT. Hard, those which need the artifi 

 cial aid of cooking to soften them sufficiently, as the Catil- 

 lac pear. 



Breaking, when tenderer than the preceding, but not 

 yielding to the simple pressure of the mouth, as 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 melt- 

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

 pear. 



The texture may be fine, granular, coarse, gritty, fibrous, 

 tough, crisp, or tender. 



THE FLAVOR may be sweet, neutral, slightly sub-add, or 

 mild sub-acid, sub-add, add, very add, or austere ; aromat' 

 8 



