Terms Used in Describing Fruits. 



Folded and recurved, as in the Easter Beurrd and Bonchretien 

 Fondante (Fig. 201). 



Fig. 197. 



Fig. 198. Fig. 199. 



Fig. 200. 



Fig. 201. 



Large and wide, as in the Red Astrachan and Ruling's Superb. 



Narrow, as in the Dyer apple, and Van Mons Leon le Clerc pear 



Ereft, as in the Early Strawberry (Fig. 202). 



Drooping, as in Domine (Fig. 203). But 

 these two last are indistin<5t characters, and 

 only to be resorted to in a very few remarkable 

 instances, as most leaves are erect on new 

 shoots, and become spreading or drooping as 

 they grow older. 



The color of the leaves may sometimes assist 

 in description, as light green in the Yellow Bell- . . 



flower and Rambo ; deep green, as in the Rhode 

 Island Greening ; and bluish green, as in Peck's Pleasant. 



The serratures, or saw-teeth markings on the margins of leaves, 

 are characteristics of importance, in many varieties of the apple, 

 and on the peach they are so well defined as to form a basis of the 

 classification of varieties. The latter will be found particularly 

 described in the separate chapter on the peach. 



Leaves of apples are, 



Serrate, or cut with teeth like those of a saw. 



Sharply serrate, when every serrature ends in a sharp point, as in 

 the Fall Pippin, Fig. 204. 



Doubly serrate, when the serratures themselves are again minutely 

 serrated, as in the Vandevere and Drap d'Or, Fig. 205. 



Coarsely serrate, as in the Swaar. 



Crenate., when the teeth are rounded, as in the Esopus Spitzen 

 burgh, Fig. 206. 



Obtusely crenate, when the teeth are unusually rounded, as in the 

 Bough. 



Finely crenate, when the teeth are small, as in the Summer Queen. 



