CHARAcrnsRS or fbuits. 351 



found to be more reliable and constant. Let us consider 

 some of these in the sj'stematic order by which they will 

 be taken in the descriptions that are to follow. 



In describing a fruit, the firmness, weight, and external 

 characters, first claim our attention, then the internal; 

 these are taken up in the following order : externally, its 

 shape, size, surface, color, and dots are examined. In the 

 apple and pear the basin is next observed and its charac- 

 ters noted, with any peculiarities connected with the eye, 

 by which term the triangular space is designated that is 

 embraced by the calyx, as shown in an axial section 

 of the fruit; at the same time the length and breadth 

 and shape of the calyx segments are noted. The 

 other end of the fruit is then explored as to the form and 

 markings of the cavity, and the length, size, and peculi- 

 arities of the stem. Having thus disposed of the exter- 

 nals, we are now to investigate the nature of the internal 

 structure ; to do this, a section is made vertically through 

 the middle of the fruit from the eye to the stem, which 

 exposes the flesh, the axis with its core and the seeds, and 

 which enables us to investigate some very important char- 

 acters, such as the length of the axis, its form and that of 

 its carpels, and the manner of their union, whether they 

 form an open core or otherwise. 



The number, color, and shape of the seeds are noted. 

 The color of the flesh, its texture and juiciBi*B6 are exam- 

 ined ; the latter qualities are always tested by the teeth, 

 and then the palate gives us an account of the degree of 

 richness, acidity, or sweetness and flavor. The investiga- 

 tor is now prepared to render judgment ; having the tes- 

 timony of his organs of touch, sight, taste and smell, he 



