16 SYSTEMATIC POMOLOGY. 



from the instructor, may make outline drawings by placing the 

 object on the paper and tracing with pencil. In the latter case 

 r'emove dampness from the specimen with blotting paper to pre- 

 vent soiling the paper. The outline tracing should be very 

 light to be filled in free-hand when the object is removed. 



The writer is indebted to Professor A. T. Erwin of the Iowa 

 Agricultural College for the following method of securing an 

 outline of pome fruits. Cut the fruit in halves, lengthwise or 

 transversely as desired, using a very sharp knife that the outline 

 may be sharp. Remove the surplus dampness with blotting 

 paper, l^ow touch the edge-outline, the end of the stem, the 

 core-outline and the calyx tube with a moistened, soft indelible 

 lead pencil. The fruit is then firmly pressed on the paper. 

 Quickly remove the frviit and complete the drawing, if neces- 

 sary, with a hard pencil." With a little practice very accurate 

 and artistic drawings can be made in this way. 



We are now ready to take up the several parts and qualities 

 of the various fruits, giving the terms in common use in writing 

 descriptions. In studying these terms the student should have 

 before him illustrative Specimens of fruit which are far better 

 than cuts or half tones in the text. In fact specimens are in- 

 dispensible for the remainder of this chapter. 



r 



Form. — The form is probably the most important character 

 of a fruit and demands first consideration. It varies consider- 

 ably with environment. It may be said that fruits have six 

 standard fomis : 



1. A fruit is round when length and breadth are nearly 

 equal, as the Tameuse apple. The term roundish, expressing a 

 variation from roundness, is more often used than round. 



2. A fruit is oblate when the length is much less than the 



