4:0 GENERAL PRINCIPLES. 



would, perhaps, have been more accurate, an 1, at tha 

 same time, more satisfactory to persons entirely un- 

 acquainted with fruits to have given the comparative 

 measurement of these different grades in inches and parts ; 

 but the varieties quoted as examples are common, and 

 very generally known. 



2d. Form. It is exceedingly difficult, even impossible, 

 to find any single term that will give a mathematically 

 accurate notion of the forms of fruits ; for although we 

 call an apple round or conical, it may not be, strictly 

 speaking, either; perhaps partakes to some extent of 

 both forms. But that is no reason why we should desig- 

 nate it conical round 4 we simply call it round, or roundish, 

 if nearer round than any other form ; and if it inclines 

 slightly to the conical, we cannot so well convey the 

 knowledge of that -fact any other way as by simply say- 

 ing so. 



In the apple the round form prevails, and in the pear 

 the pyramidal ; hence, it is necessary to apply a different 

 class of descriptive terms to each. 



'. 



FORMS OF APPLES. 



Round or Roundish (fig. 42). When the outline is 



round, or nearly so, the length being about equal 



to the breadth. 

 Flat (fig. 45). "When the ends are compressed, and the 



width considerably greater than the length. 

 Conical (fig. 43). In the form of a cone, tapering from 



the base to the eye. 

 Ovate, or egg-shaped (fig. 44). 

 Oblong (fig. 46). "When the length is considerably greatei 



than the width, and the width about equal at boti 



ends, not tapering as in the conical. 



