THE APPLE. 33 



out over the fruit, meeting again at tlie caU'x-tubc. If these unite 

 on the inner end of the tube tlie core is riurtiiKj; if lower, nearer the 

 eye, it is clasping. Outside of the core-outline is the larger part of the 

 flesh, different somewhat in texture and color from that inside next 

 the cells. The fibro-vascular bundles are either opposite the points 

 of the cells, or alternate with them, usually the larger being opposite 

 the points. The outline of the core is clearly seen only \\hen cut; the 

 fruit is cut in halves lengthwise, and through or near one of the fibro- 

 vascular bundles. Counting from the stem the core-outline may 

 assume various forms, such as cordate, turbinate, oval, roundish, 

 wide, or compressed, or spindle-shaped, long or short, regular or irreg- 

 ular; large when the breadth is considerably over half the diameter 

 of the fruit; small when much less. The core is usually central, or 

 in the middle of the fruit, but may be sessile or close to the stem, or 

 distant when nearer the calyx. Tlie core may be very small and com- 

 pact, with seeds crowded in the cells; in others the cells are large and 

 roomy, so that the seeds loosen and rattle when the apple is shaken. 

 The other characteristics of the core are given in Hogg's classifica- 

 tion. 



Seeds. — These may be numerous or few, large or small, from light 

 or gray brown to dark brown or Ijlack, sliort or long, plump or flattened, 

 blunt or pointed, often some are imperfect. Tlie latter is often a con- 

 stant characteristic. Sometimes the exact nvnnljer of seeds is given, 

 but this must be understood as being approximate only, the number 

 varying. In a few varieties, such as Saxton and Ortley, the seeds 

 loosen very readily when ripe, and rattle when the apple is shaken. 



Flesh. — The color ranges from white to j'ellow, sometimes -with 

 greenish tinge, or stained with red. The flesh may be juicj' or dry, 

 firm and compact, or loose, spongy, or marrowy; tender, delicate, 

 crisp, fine- or coarse-grained. The flavor may be sweet, mild, suliacid, 

 sprightly or brisk, subacid or sour, acid, very acid, astringent, insipid 

 or rich, highly flavored and spic}'. As to odor, the fruits may be some- 

 times perfumed or aromatic. The cjuality is expressed by the terms 

 poor, inferior, good, very good, excellent, l)est. This judgment de- 

 pends somewhat upon the individual — "there is no accounting for 

 tastes." 



Use. — Manjf varieties of only moderate quality for dessert use are 

 cultivated because of greater productiveness; their l^-ight color may 

 take well in the market, or the fruit be exceUent for culinary use. 



