18 SYSTEMATIC POMOLOGY. 



Class XIII.— Stripelings (Streiflinge). 



Form: Small, medium, large but not very large fruits of very 

 variable form, largely roundish, witli the bulge or curvature high on 

 the fruit, conical and ribbed. 



Skin: Smooth, shining, sometimes delicate, sometimes tough, 

 often with bloom, striped and shaded (marbled), striped, rarely with 

 russet traces. 



Flesh: Sometimes firm and granular, sometimes also spongy, more 

 often reddish under the skin, usually pure vinous, more rarely sweet- 

 sour and sweet ; aroma mostly wanting. 



Core: Mosth' regular and closed. 



Orders. 



1 . Matnepjel, with wide basin, vmeven apex, of flat, rovmd or longish 

 globular form. 



2. Beetn Apples {Bohnaepjel), ^xiih very shallow basin and oblique 

 apex; longish round, often of oblicjue form. 



3. Round Stripelings, fruits with even apex; longish round or 

 flat round form. 



4. Pointed Stripelings, fruits with small ver^' narrow apex and of 

 longish-pointed or roundish-pointed form. 



•5. Ribbed Stripelings, fruits with apex, made irregular by ribs or 

 rib-like prominences; the bulge is also uneven. 

 Suborders as in Class I. 



Class XIV. — Pointlings (Spitzaepfel). 



Form: Of mostly medium and only rarely very large size; of 

 longish, longish conical, or blunt conical, often irregular form. 



SIrin: Smooth, shining, delicate, seldom with bloom, ground-col- 

 ored or colored, never striped. 



Fles/i: Loose and tender, sweetish and vinous to pure acid. 



Core: Regular, mostly closed, sometimes with hollow axis. 



Order 1. (h'ound colored; 2. Colored. 



Suborders as in Class I. 



Class XV.— Flat Apples (Platactplel). 



Form: Small, medium and large, flat round or flat globular, 

 usually broader than high. 



Skin: Smooth, shining, firm, ground-colored or colored, never 

 striped, often with bloom. 



