THE PEAR. 501 



FURTHER CLASSIFICATION OF FORMS. 



In addition to the several general forms mentioned in the 

 preceding synopsis, the shape is more particularly designated 

 by comparison with well-known sorts. No fruit has so many 

 forms as the pear in its different varieties; and to assist the 

 fruit-grower in preserving a recollection of the distinctive 

 characters of each, these forms are classified in the following 

 pages. The distinction between pyriform, obovate, and oblate, 

 which constitute the three principal divisions, has been already 

 pointed out in the chapter on describing fruits ; but there are 

 many subdivisions, or less distinct modifications, which, if ac- 

 curately observed, would additionally distinguish the differ- 

 ent varieties. For example, PYRIFORM pears may be divided 

 into Bartlett-shaped, where the general form is oblong, but 

 both body and neck rounded and obtuse ; Winkfield-form, longer 

 and less obtuse ; Bosc-shaped, when the body is broad and the 

 neck long and narrow ; Tyson-form, similar to Bosc, but with 

 a shorter and acute neck ; Urbaniste-form, shorter and less dis- 

 tinctly pyriform; Diel-shaped, where the body is large and 

 rounded, and the neck short and obtuse; Madeleine-shaped, 

 similar to the last, but of smaller body and lighter form. 



Obovate pears may be either Doyenne-form, when they slight- 

 ly approach pyriform; Buffum-shaped, or distinct obovate, 

 when gradually rounded toward the stem with no approach 

 to a neck ; or Bloodgood-shaped, similar to the last, but often 

 shorter and tapering, or rounded into the stalk. 



These forms are, of course, more or less variable in the 

 same varieties, but those more generally prevailing are 

 adopted. 



The illustrations of fruits in this chapter are all reduced one- 

 half in diameter. 



