THE TECHNICAL DESCRIPTION OF APPLES. 



87 



An apple fruit seems rather an awkward body to measure accurately; 

 nevertheless, by the adoption of certain fixed rules much can be accom- 

 plished. The instruments needed may be a simple ruler, preferably of 

 celluloid, but a pair of calipers is often useful. The unit of measure may 

 be the millimeter or the inch. In itself the former is much to be preferred, 

 but the latter is more commonly used among American pomologists, and 

 doubtless to them conveys a more definite meaning. 



The most common and useful measures are the cross and axial diameters. 

 The former should always be taken at right angles to the axis, and the 

 latter parallel with it, and for the sake of a uniform practice it is best to 

 secure the greatest diameter in each case. Calipers are necessary' for exact 



Fig. 4. — Measuring cavity depth. 



work, but close approximations may be secured by placing the apple be- 

 tween two parallel surfaces, such as stiff cardboard or a pane of glass and 

 a smooth table top. Of course, if the apple may be cut longitudinal^ the 

 diameter may be quickly ascertained with a ruler. Care should be taken 

 to cut so as to give its diameters at their longest. 



The depth and breadth of the cavity and basin maj^ be measured with- 

 out cutting the fruit, as shown in Figs. 4 and 5. The rule .should be whittled 

 to a dull point about 2 millimeters broad, and the depth ascertained by 

 sighting across the base or apex of the apple, as the case may be. In 

 measuring the breadth the distance between the points of contact of the 

 rule and surface of the fruit is taken. In both cases it is best to take the 

 measure in the deepest and broadest part of the cavity or basin. 



