11^ EXPLANATION OF TERMS. 



or spicy ; 'perfumed or possessing odor and with more or less 

 of a shade of musk; astringent, usually a defect, but some- 

 times an excellent quality, if in a very minute proportion; 

 rough, astringent and austere ; vinous, rich, high-flavored, 

 and rather acid ; sugary or saccharine, sometimes nearly 

 sweet, possessing the qualities of sugar, which may be 

 mixed with acid. 



The Quality is designated by first, second, and thira 

 rates ; and fruits perfectly worthless by still lower grades, 

 A second rate fruit, to be \\ xthy of cultivation, must 

 possess other good qualities in a high degree, as hardi- 

 ness, productiveness, fair appearance, &c. Very few fruits 

 as low as third rate, can ever be worth retaininc^, and only 

 for extreme earliness or other uncommon quality. Fruits 

 that possess desirable qualities, are usually designated by 

 three degrees of flavor; the lowest, including the best of 

 second rate fruits, or " good second rate," are termed good; 

 the lower grade of first rate fruits are termed very good, or 

 fine; and the highest qualitj?- of all, are best, very fine, or 

 excellent. Examples, — Maiden's Blush apple, Napoleon 

 pear, Lombard plum, and Crawford's Early peach, are ^ood ; 

 Rhode Island Greening, Bartlett pear, Graffion or Bigarreau 

 cherry, and Red Gage plum, are very good ox fine ; and 

 Swaar apple, Seckel pear, Downton cherry, and Green Gage 

 plum, are excellent or best. 



