TERMS USED IN DESCRIBING FRUITS. 269 



body and neck are more ov less concave or hollowed, as in 

 Fig- 338. 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. 

 339)- 



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 Bosc (Fig. 340). 



Short, as in the Glout !RIorceau (Fig. 341). 



Obtuse, as in the Bartlett. 



Acute, as in the Jargonelle (Fig. 342). 



Distinct, as in the Bosc. 



Obscure, as in the Seckel. 



Fig. 338. Fig. 339. Pig. 340. Fig. 341. Fig. 342. 



Pyriform. Turbinate. Narrow Neck. Short Neck. Acute Neck. 



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 

 Washington; in which case the fruit approaches oblong in 

 form. 



Oblate, or flattened, as in the Frederick of Wiirtemburg, 



Round, as in the Jargonelle. 



Conical, as in the Vicar. 



Ovate, as in the Marie Louise. 



Cultivation influences considerably the form of pears. Thus, 

 on a young, thrifty tree, the Seckel pear has a slight neck; on 

 an old, heavily laden tree, the neck is obsolete. The body, 

 when ovate or slightly conical on young trees, becomes 

 rounded on older trees, and even flattened in rare instances. 



Cherries may be round, cordate or heart-shaped, or ovate. 



Stone Fruits usually have a furrow on one side, extend- 



