CHAKACTEES OF FKUITS. 365 



the flesh is either dry or juicy, and tinted with various 

 shades of color. In some we find a satisfying richness, 

 while others are thin and poor. Some have a fine aroma, 

 while others have an unpleasant flavor or are scentless. 



So intimately associated are our organs of taste and 

 smell, that it is difficult to separate and distinguish the 

 impressions we receive through these senses. For 

 our present purpose it will be best to consider all under 

 this head, whether really belonging to one or the other 

 sensation ; and the lexicographers themselves admit the 

 commonalty of taste and smell in the word flavor. These 

 qualities of a fruit depend upon so many accidents of sea- 

 son, culture, and especially of the condition of ripeness, 

 that they are of comparatively little value in descriptions, 

 except in their broadest expressions of acidity and its op- 

 posite, which indeed are sufficiently pronounced to be used 

 in the classification of fruits. 



With regard to their Flavoe, fruits may be said to be 

 vinous, sub-acid, acid, and very acid, or sugary, sibeet, 

 very sweet, and honey sweet / they may he flat and insipid, 

 or highly flavored, mild, or astringent ; and as to fra- 

 grance, in which they may remind us of many other agree- 

 able odors, they may be said to be perfumed and aro- 

 matic, or otherwise. 



In deciding upon the quality of the fruit that has thus 

 been subjected to this series of tests, and to this thorough 

 examination, we shall find that the decision will depend 

 upon the individual tastes, the likes and dislikes of those 

 who are called upon to render judgment, and that, at 

 best, the result must be arbitrary. The terms expressive 

 of this division are inferior, good, very good, aud best. 



