26 SYSTEMATIC POMOLOGY. 



near the inner or outer end of the calyx tube and median when 

 near the middle of the tube. The apple must be cut very care- 

 fully to make a study of the stamens. 



The Flesh. — In the flesh of fruits we have several very 

 reliable characters, the flesh being nearly always the same in a 

 variety if the fruit be in good condition. The colors of the flesh 

 of fruits vary much less than those of the exterior and yet dif- 

 fer much. In the pomes the flesh is always white or some tint 

 of yellow though often stained with red. In the drupes the com- 

 mon colors are white, yellow, amber, and occasionally red. The 

 flesh of peaches is frequently stained with red especially at the 

 stone. Different varieties of strawberries exhibit decidedly 

 marked colors of flesh which should always be recorded. 



In its consistency the flesh may be hard or spongy; melting 

 when the flesh becomes liquid by the pressure of the mouth, as 

 in some plums and peaches ; buttery when the flesh forms a soft 

 mass in the mouth as in many pears ; hreaking when it will not 

 yield to the pressure of the mouth as in some pears and nearly 

 all apples. Strawberries are usually said to be hard or soft 

 fleshed, and their flesh should be critically examined as to con- 

 sistency as shipping and dessert qualities depend largely iipon 

 this quality. 



In texture the flesh is fine grained when the cells are very 

 small ; granular when very coarse ; gritty when hard ; and fibrous 

 when tenacious. The terms tough, crisp and tender, woody 

 and stringy also express qualities of the texture. Slightly differ- 

 ent qualities, which belong here are dryness and juiciness. The 

 last two terms are especially valuable in describing the drupes 

 and grapes. 



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The Flavoe. — Flavor depends so much upon climate, soil, 



