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Terms used in Describing Fruits. 



Conical, when tapering from the base to the apex, as Bullock's 

 Pippin, Fig, 210. 



Ovate, or egg-shaped, when the length rather exceeds the breadth, 

 with a rounded taper from base to apex, as in the Esopus Spitzen- 

 burgh, Fig. 211. 



Obovate, or reversed ovate, is when the smaller end of an egg 

 shaped fruit is at the base, as the Buflfum and Dearborn Seedling 

 pears, Fig. 213. 



Fig. 215. 

 Round-ovate. 



Fig. 216. 

 Oblate-conical. 



Oblong, when the length exceeds the breadth, and the sides are 

 nearly parallel, as Kaighn's Spitzenburgh, Fig. 214. 



Obtuse, when the parts are rounded or blunt. 



Acute, when any part, as the neck of a pear, tapers to nearly a 

 point. 



Fruits may partake of forms variously combined, as, 



Round-ovate, when nearly round, with a slight rounded taper to 

 apex, as Ladies' Sweeting, Fig. 215. 



Round-conical, nearly the same as the last, but with the taper less 

 rounded. 



Oblong-conical, as the Yellow Bell- 

 flower. 



Oblong-ovate, as the Black Gilli- 

 flower. 



Oblate-conical, as the Rhode Island 

 Greening, and Hawthornden, Fig.. 

 216. 



Depressed, pressed down, sunk, or 

 shortened, applied to the apex of 

 peaches, strawberries, etc. 



Flattened at the ends, when the base 

 and apex only are flattened, as the 

 Winter Pearmain. An oblong fruit, 

 though not flat, may be flattened at the ends ; a conical fruit may 

 be flattened at base. 



