6 



The standards of perfection discussed here are the results of much experi- 

 ence. They have been reached as the result of observation during a number 

 of years at the fairs of this Province and in the apple regions of the United 

 States, and in them endeavour has been made to emphasize those qualities 

 of fruit, in their proper relative proportions, which, when attained, give fruit 

 pre-eminence. 



In answering the question, What is the standard of perfection? we say 

 of a plate of fruit that it must be free from blemishes and in good condition, 

 of normal shape and size for the variety, and for purposes of consumption 

 of the highest possible colour, uniform in all respects, and of high quality 

 for the variety. 



In collections of fruit there must be, in addition, correct nomenclature, 

 commercial value, proper selection to cover the season, and the various uses 

 in consumption, and attractive arrangement. For packed fruit there must 

 be in addition to the form, size, condition, uniformity, and freedom from 

 blemishes proper packing and attractiveness of package; so that standards 

 take in many points, and must be discussed separately. 



There are, however, certain principles upon which all our standards are 

 based, and upon which our score-cards are prepared. These principles will be 

 first discussed, and, following them, the various standards and score-cards 

 separately. 



THE SIZE OF FRUIT. 



This is a point on which there is much misunderstanding. Many seem 

 to consider that for exhibition the largest size is the perfect size. This is 

 manifestly absurd. Fruit is mainly to eat, partly to look at, and its consump- 

 tion value should rule in exhibition as in use. This principle has been in 

 much confusion, but the point now stands as clearly defined. In some varieties 

 of fruits, however, which in British Columbia do not attain the size they do 

 in more southerly regions, the market demands the size to which it has been 

 accustomed, and when this size is secured at only moderate sacrifice of quality 

 and none of colour, as in plums, prunes, and peaches, the size should be large. 

 The most desired sizes for each fruit will be discussed under their separate 

 headings. 



COLOUR. 



Colour, like size, is an obvious quality of fruits, and is one in demand. 

 Colour is popular because it appeals to the eye, and is also usually associated 

 with quality. In all our fruits the highest possible amount of colour is 

 demanded. At the same time it must not be secured at the expense of other 

 qualities. Some very highly coloured fruit is so because of some injury to 

 the tree, or from undue exposure of the fruit to sun or warmth. Such fruit 

 would lose points on condition. The colour must be healthy and attractive, as 

 well as high, and must be typical of the best in the variety. Any abnormality 

 of colour scores low, on type and colour both. 



FORM. 



In shape, the fruit must be true to the type of the variety, as commonly 

 known. Some varieties vary widely in different districts. In extreme cases 

 the off-shape fruit must be scored down. In many varieties of irregular or 

 unsymmetrical form, individual fruits may be chosen that excel in uniformity 

 and regularity, and while they may score high on uniformity, they may be 

 so off-type as to be disqualified for form. There is, then, a medium between 

 the extremes that scores well both ways. For this reason it is desirable to 

 choose fruits rather more uniform than the usual type of the variety. 



