352 AMEEICAN POMOLOGY. 



can pronounce his decision as to quality, and is prepared 

 to specity the particular uses to which the fruit is especi- 

 ally adapted ; whether for the table as a dessert, for the 

 kitchen, as in baking and stewing, or for drying, or 

 whether it be valuable for cider-making. A good judge 

 will now be able to decide whether the fruit be especially 

 adapted for the market or for the amateur. The season 

 of ripening should be noted in this place, with any remark 

 as to qualities not already provided for. 



FoEM is one of our most permanent characters ; though 

 subject to modifications, the general shape of the speci- 

 mens is always characteristic of the variety. Even a 

 novice will soon learn the peculiar outline of a variety of 

 fruit. 



Before commencing the study of these varieties of 

 form, it will be well to explain some of the leading terms 

 introduced. By referring to the illustrations, it will be 

 observed that the outlines are inscribed in circles to which 

 they are compared ; these are drawn with dotte^d lines, 

 and they are bisected with cross lines representing the 

 two diameters referred to in the classification by form : 

 the vertical or axial diameter, A A, passing through the 

 axis of the fruit, and the transverse diamefer, JS£, at 

 right angles to the vertical. 



The FoEM may be round or globitlar when it is nearly 

 spherical ; the two diameters, the axial and transverse, be- 

 ing nearly equal ; fig. 30. 



Globose is another term of about the same meaning. 



Conic, or conical, indicates a decided contraction to- 

 ward the blossom end, fig. 31 ; Ob-conic implies that the 

 cone is very short or flattened. 



