CHAPTER XV. 



CHARACTERS OF FRUITS A^D THEIR VALUE. 

 TERMS USED. 



IMPORTANCE OF SEIZING THE STRONG MARKS EXTERNAL ; WEIGHT, 

 SHAPE, SIZE, SURFACE BASIN AND EYE CAVITY AND STEM 

 INTERNAL; FLESH, CORE, AXIS, SEEDS, FLAVOR THESE CONSIDERED 

 SEPARATELY AND ILLUSTRATED EXPLANATION OF TERMS USED 

 SHAPE REFERRED TO RELATIONS OF THE DIAMETERS ; AXIAL AND 

 TRANSVERSE LEADING FORMS DESCRIBED AND ILLUSTRATED 

 SIZE, A COMPARYTIVE TERM SKIN CHARACTERS, COLOR ; ITS USE 



IN CLASSIFYING PERMANENCE OF STRIPES LINES DOTS AND 

 SPECKS FUNGOUS SPOTS FORMS OF BASIN AND EYE, OF CAVITY 

 AND STEM, ARE VALUABLE ; TERMS USED THE INTERIOR, AXIS, 

 CORE, SEEDS, FLESH FLAVOR UNCERTAIN SWEET AND SOUR GOOD 

 CHARACTERS QUALITY, TERMS EXPRESSIVE OF. 



In the description of a fruit, it is very desirable for the 

 writer to catch the strong characters, so that he, who 

 reads, may the more readily identify the specimen he holds 

 in his hand. Among these several characters there is con- 

 siderable difference as to their permanence and value; 

 some are evanescent, some variable, while others are 

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