194 Classification of Apples. 



tured to compose a classification upon the combined traits furnished by 

 shape, flavor, and color. 



The general figure was found to be divisible into four well-marked 

 forms : — 



ist, The FLAT, having the axial diameter decidedly shorter than the 

 transverse one. 



2d, The CONIC, or tapering, in w'hich the apple is contracted decidedly 

 toward the blossom-end. In this form, the upper portion of the fruit is 

 much less than the lower, or stem-end. The diameters are about the same, 

 or nearly equal. 



3d, The ROUND, or globular, in which there is a nearly equal develop- 

 ment of the two ends, and the diameters are about the same. 



4th, The OBLONG, or apparently oblong and oval forms, in which the 

 axial diameter is longer than the transverse ; or, if only equal, the fruit 

 appears elongated in that direction, as it often does when this diameter is 

 really the shorter. This is particularly the case when the sides are nearly 

 parallel, and the ends are truncated, so that the fruit assumes a cylindrical 

 appearance. 



Each of these classes is capable of subdivision into two orders, de- 

 pendent upon the regularity or irregularity of the contour of the fruit, as 

 shown by a transverse section across the core and axis, or by holding the 

 specimen with its blossom-end toward the eye of the observer. If the out- 

 line thus presented be a circle, the fruit is called regular ; but if flattened 

 on the sides, ribbed, or furrowed, it is angular, or irregular. 



Each of the orders may be divided into two sections, according to the 

 flavor in its broad distinctions of S7vcet and sour ; though it must be con- 

 fessed that the difference between the two is not always ver}' well defined, 

 and that these flavors are often so nicely commingled, that it is difiicult to 

 distinguish between them, especially at the period of the perfect maturity 

 of the fruit. 



Finally, these sections embrace three subsections, that are based upon 

 permanent and decided distinctions in coloration. 



The FIRST subsection contains all those which are not striped : they 

 may be called the self-colored; and they are generally white, green, or yellow, 

 with or without bronzing and blushing on their exposed sides ; or die red 



