8 SYSTEMATIC POMOLOGY. 



Order 3. OBLONG OR CYLINDRICAL STRIPELINGS. 



1. The height and breadth are almost equal. 



2. They taper gradually from base toward the eye. 



3. Or taper from the middle of the fruit toward the stem as well 

 as toward the eye. 



Order 4. GLOBULAR STRIPELINGS. 



1. The curvatures of the fruit toward the stem and toward the eye 

 are similar. 



2. The breadth is equal to the height, or there is only a quarter of 

 an inch difference. 



3. Laid in the hand with calyx and stem sidewise they are globu- 

 lar in form. 



Class VI. Pointlings or Tapering Apples (Spitzaepfel) . 



1. Core is regular. 



2. The bloom is always absent. 



3. They are never striped, and are either one-colored or washed 

 with red on sunny side. 



4. They taper constantly toward the eye. 



5. The flavor is sweet or vinous, approaching a pure acid. 



6. They do not shrivel readily. 



Order 1. OBLONG, CYLINDRICAL, OR CONICAL POINTLINGS. 

 Characters the same as Order 3 of the Stripelings. 



Order 2. SHARP POINTLINGS (tapering to a point). 

 Characters the same as Order 2 of the Stripelings. 



Class VII. Flat Apples. 



1. They are always broader than high. 



2. They are never striped. 



3. They are either one-colored, or more or less washed with red 

 on sunny side, or somewhat shaded. 



4. The core is regular. 



5. They are never unctuous when handled. 



6. They do not readily shrivel. 



7. The flavor ranges from pure sweet to pure acid. 



