60 



THE APPLE. 



Conical (fig. 31), in the form of a cone, tapering from the base to 

 the eye. 



Ovate^ or Egg-shaped (fig. 32). 



Oblong (fig. 33), when the length is considerably greater than the 

 width, and the width about equal at both ends, not tapering, as in the 

 conical. 



In addition to these forms and their various modifications, some 

 varieties are — 



Angular, having projecting angles on the sides. 



One-sided, having one side larger than the other. 



Ribbed (34), when the surface presents a series of ridges and fur- 

 rows running from eye to stem. 



Qy size — Small, as in Gilpin, medium, as in Fameuse, and large, 

 as in Rhode Island Greening. 



Of many terms, as Calville, Pippin, Greening, &c., there seems to 

 be no certain definition beyond that of accepted usage. Calville, 

 generally intended to convey the idea of a fruit of light specific weight, 

 jvnd somewhat ribbed or furrowed, especially about the calyx. Pip- 

 pin generally conveys the idea of a firm brittle texture of flesh, in the 

 apple ; while Greening is understood to imply a breaking, tendci 

 cliai-acter. Pearmain, to indicate a particular, roundish conical form, 

 with an aromatic perfume in the flesh. 



Uses. — The uses of the apple are so generally known, that it seems 

 superfluous here to mention aught of them. Aside from table use, 

 raw and cooked, making of cider, drying, &c., &c., the apple deserves 

 more attention as food for animals ; analysis having shown that it is 

 about equal to the potato in fattening properties. 



