40 GENERAL PRINCIPLES. 



would, perhaps, have been more accurate, and, at the 

 same time, more satisfactory to persons entirely un- 

 acquainted with fruits to have given the comparative 

 measurement of these different grades in inches and parts ; 

 but the varieties quoted as examples are common, and 

 very generally known. 



2d. Form. — It is exceedingly difhcult, even impossible, 

 to find any single term that will give a mathematically 

 accurate notion of the forms of fruits ; for although we 

 call an apple round or conical, it may not be, strictly 

 speaking, either ; perhaps partakes to some extent of 

 both forms. But that is no reason why we should desig- 

 nate it conical round : we simj)ly call it round., or roundish., 

 if nearer round than any other form ; and if it inclines 

 slightly to the conical, we cannot so well convey the 

 knowledge of that fact any other way as by sim])ly say- 

 ing so. 



In the apple the round form j^revails, and in the pear 

 the pyramidal ; hence, it is necessary to apply a different 

 class of descriptive terms to each. 



FORMS OF APPLES. 



Round or Eoundish (fig. 42). — When the outline is 



round, or nearly so, the length being about equal 



to the breadth. 

 Flat (fig. 45). — "When the ends are compressed, and the 



width considerably greater than the length. 

 Conical (fig. 43). — In the form of a cone, tapering from 



the base to the eye. 

 Ovate., or egg-shaped (fig. 44). 

 Oblong (fig. 46). — When the length is considerably greater 



than the width, and the width about equal at both 



ends, not tapering as in the conical. 



