19 Terms used in Describing Fruits. 



Even, when not furrowed or wrinkled. 



Angular ; with several corners. 



Wrinkled, having small irregular hollows and ridges. 



Waved, with gentle and irregular undulations of surface. 



Furrowed, when more regularly channelled. 



Plaited, having small, straight, and regular ridges. 



Ribbed, with larger and more obtuse or rounded ridges. 



The peculiar forms of PEARS render some additional terms neces 

 sary : 



Many pears have a neck, or narrower part towards the stalk, and a 

 body, or larger part towards the crown, Fig. 225. 



They are distinctly pyriform, when the sides formed by the body 

 and neck are more or less concave or hollowed in, as in Fig. 225, 

 shown by the dotted lines. 



Turbinate, or top-shaped, when the body is nearly round and a 

 short rounded acute neck, as in the Bloodgood, Fig. 226. 



The form of different pears is further distinguished by the form 

 of the different parts : 



The neck may be long, as in the Calebasse. 



Narrow, as in the Beurrd Bosc, Fig. 227. 



Short, as in the Glout Morceau, Fig. 228. 



Obtuse, as in the Bartlett 



Acute, as in the Jargonelle, Fig. 229. 



Fig. 225. Fig. 226. Fig. 227. Fig 228. Fig. 229. 



Distinft, as in the Beurre Bosc. 



Obscure, as in the Seckel. 



The body may be heavy or large, when greatly exceeding in size 

 the neck, as the Catillac. 



Light or small, when not much larger than the neck, as the Wash- 

 ington ; in which case the fruit approaches oblong in form. 



Oblate, or flattish, as in the Frederick of Wiirtemburg. 



Round, as in the Jargonelle. 



Conical, as in the Vicar of Winkfield. 



