DESCRIPTION. IT 



breadth, as the Maiden Blush apple. Flat and flattened are 

 nearly equivalent terms used when fruits are very oblate. 



3. A fruit is conical when it tapers from the base to the apex: 

 as the Alexander apple. 



4. A fruit is ovate when the length exceeds the breadth and 

 the fruit tapers like an egg from center to base and apex, as- 

 Pond Seedling plum. 



5. A fruit is ohovate when the smaller end of an egg- 

 shaped fruit is at the base : the reverse of ovate, as the Buffum 

 pear. 



6. A fruit is oblong when the length is greater than the 

 breadth and the sides are parallel, as the Bellflower apple in 

 some regions. Fruits are seldom truly oblong. 



Special Foems — Peajess. — Some fruits have special forms 

 which need to be set forth. Thus, many pears have a narrow 

 part toward the stalk called the neck and a larger part toward 

 the crown, the body. When the body and neck are concave, as 

 in the Bartlett, it is said to be pyriform. When the body is- 

 nearly round with a short, abrupt neck the pear is turbinate or 

 top-shaped, as in the Bloodgood. 



Common modifying terms for the above parts, are, for the^ 

 neck; narrow or broad, short or long, obtme or acute, and dis- 

 dinct or obscure. For the body; oblate, round, ovate, conical, 

 heavy or large, and light or small. 



Possibly varieties of pears vary more in form according to- 

 environment and treatment than any other fruit and this must; 

 always be a matter of consideration in descriptions. 



Special Foems — Deupes. — The drupes have but few dejini- 

 tions of forms peculiar to them. The forms round, ovate, and 

 cordate, the latter meaning heart-shaped, are particularly ap- 



