14 SYSTEMATIC POMOL.OGT. 



mark thougli usually not taken into account; tken in order, 

 note the form, size, color, and qualities of the surface in gen- 

 eral. The base or cavity, as the case may be, should next be 

 studied noting all markings after which the stem and its 

 peculiarities are disposed of. Proceed now to the opposite end, 

 the apex, and explore it, observing the peculiarities of basin 

 and calyx with the space enclosed in the calyx. 



To study the interior, make a longitudinal section in such a 

 manner as to show the flesh, the core, seeds or pit, texture, the 

 form of the fruit, the manner in which the carpels unite, open 

 or closed core, etc. The color, texture, and juiciness of the flesh 

 are of prime importance as well as the flavor, degree of sweet- 

 ness or acidity, the richness, etc., the latter qualities being 

 decided by taste. Note should be made of the aromas which 

 in many varieties are sufficient for determination, but which 

 are often difficult to describe. The seeds or pits are often dis- 

 tinctive, especially in the stone fruits. After such an examina- 

 tion you should be able to judge whether the specimen is fit for 

 culinary or dessert purposes and to some extent to decide 

 whether the variety is one for the amateur or the commercial 

 grower. 



Eecoeding Desceiptions. — ^Without doubt the best practice 

 for a student is to write out descriptions in full, avoiding 

 abbreviations, headings and all devices for the sole use of saving 

 time. Such a procedure would encourage accuracy, precision, 

 the use of scientific language, and would give a greater com- 

 mand of English. Much good would come from the fre- 

 quent expression of conceptions by drawings, so that between 

 the written description and the drawings, no fruit nor other 

 object would be left until a complete expression of it has been 

 made, indicating a complete observation. 



