266 TERMS USED IN DESCRIBING FRUITS. 



The term apex should be understood as applying to the part 

 most remote from the branch or root. In fruits, it is the part 

 opposite to the insertion of the stalk. In pears, this part is 

 usually denominated the crown. 



The axis is a line connecting the base and apex (Fig. 330). 



A longitudinal section is made by cutting an apple from base 

 to apex. 



A transverse section, by cutting it at right angles to the axis. 



The length is the longitudinal diameter; the breadth the 

 transverse diameter. 



Fig. 322.— Oblate. FIG. 323.— Conical. Fig. 324.— Ovate. 



A fruit is round when nearly spherical, as the Fameuse and 

 Green Sweet. 



Roundish, when varying slightly from round, or when the 

 length and breadth are nearly equal, as the Dyer and Graven- 

 stein. 



Oblate, flat, or flattened, when the height is much less than 

 the breadth, as the Raitibo and Maidens' Blush (Fig. 322). 



Conical, when tapering from the base to the apex, as Bul- 

 lock's Pippin (Fig. 323). 



Ovate, or egg-shaped, when the length rather exceeds the 

 breadth, with a rounded taper from base to apex, as in the 

 Esopus Spitzenburgh (Fig. 324). 



Obovate, or reversed ovate, is when the smaller end of an 

 egg-shaped fruit is at the base, as the Buffum and Dearborn 

 Seedling pears (Fig. 325). 



Oblong, when the length exceeds the breadth, and the sides 

 are nearly parallel, as Kaighn's Spitzenburgh (Fig. 326). 



Obtuse, when the parts are rounded or blunt. 



Acute, when any part as the neck of a pear, tapers to nearly 

 a point (Fig. 327). 



Fruits may partake of forms variously combined, as — 



