112 EXPLANATION OF TERMS. 



or spicy ; perfumed or possessing odor and with more or less 

 of a shade of musk; astringent, usually a defect, but some- 

 times an excellent quality, if in a very minute proportion ; 

 rough, astringent and austere ; vinous, rich, high-flavored, 

 and rather acid ; sugary or saccharine, sometimes nearly 

 sweet, possessing the qualities of sugar, which may be 

 mixed with acid. 



THE QUALITY is designated by first, second, and third 

 rates ; and fruits perfectly worthless by still lower grades. 

 A second rate fruit, to be worthy of cultivation, must 

 possess other good qualities in a high degree, as hardi- 

 ness, productiveness, fair appearance, &c. Very few fruits 

 as low as third rate, can ever be worth retaining, arid only 

 for extreme earliness or other uncommon quality. Fruits 

 that possess desirable qualities, are usually designated by 

 three degrees of flavor; the lowest, including the best of 

 second rate fruits, or " good second rate," are termed good; 

 the lower grade of first rate fruits are termed very good, or 

 fine; and the highest quality of all, are best, very fine, or 

 excellent. Examples, Maiden's Blush apple, Napoleon 

 pear, Lombard plum, and Crawford's Early peach, are good ; 

 Rhode Island Greening, Bartlett pear, Graffion or Bigarreau 

 cherry, and Red Gage plum, are very good or fine ; and 

 Swaar apple, Seckel pear, Downton cherry, and Green Gage 

 plum, are excellent or best. 



