DESCRIBING STRAWBERRIES 71 



or coarse; but these adjectives do not quite 

 cover the whole idea of texture. In certain 

 cases there may be peculiarities of texture for 

 which the describer can find some adequate 

 term, but often he must feel that he has left 

 his observation only half recorded. 



The external color of a strawberry is pecul- 

 iarly hard to describe. Color descriptions are 

 always unsatisfactory, and in this case they 

 are doubly so from the fact that different 

 varieties differ only by very slight shades. It 

 is hard to say whether a berry is red, scarlet, 

 or crimson, but usually we may safely say that 

 it is light, dark, or medium colored. 



TJie flesh color is frequently, or nearly al- 

 ways, different from the external color, but is 

 described in the same way, subject to the same 

 limitations. 



The seeds, which are clotted all over the sur- 

 face of a strawberry, sometimes offer very 

 characteristic marks of varieties. They may 

 be large or small, prominent or inconspicuous, 

 protruding or depressed, and they may vary in 

 color. 



Flavor and quality are to be described in 

 the same manner as in the case of other 

 fruits. For a full discussion of this matter, 



