III. TO RICHMOND. 4<J 



its colour being nearly similar to that of the 

 leaves; but, on attaining its full size, na- 

 ture, by imparting to it a vivid hue, has ena- 

 bled us to distinguish it. These shades and 

 colours are 'of various kinds: sometimes red 

 and black, as in different (Species of cherries; 

 at others, of a more or less pale yellow, 

 beautifully variegated with other colours, as 

 in peaches, apples, c. The maturity of 

 fruits is not only evident to our sight, but 

 may likewise very frequently be ascertained 

 by the odoriferous emanations which they 

 diffuse, it is in this way that we judge of 

 the ripcnuss of a melon, as well as of most 

 other fruits. 



Exclusively, however, of the information 



^ 



which we receive from the sight and smell, 

 the touch also affords an additional criterion 

 of tlK j maturity of fruit; since, in this ^tate, 

 it is always soil. 



The taste is the fourth and last method 

 by which we can judge of the maturity of 

 jn:its ; for, in proportion as they ripen, they 



F acquire 



