68 THE PEARS OF NEW YORK 
of flesh are distinct in almost every variety, and appeal more strongly to ~ 
the senses of taste and smell than characters measured by the eye do to the 
sight. Unfortunately, flavors, odors, and textures are difficult to describe. 
All characters of the flesh vary greatly in accordance with conditions 
of growth, soil and climate having a profound influence on texture, flavor, 
and quality. It is important, also, in describing the flesh to have the fruit 
at the proper stage of maturity, and as immaturity verges into maturity 
and maturity into decay almost imperceptibly, each condition affecting 
the flesh, it is not surprising that differences of opinion may be many in 
judging the flesh-characters of a fruit. 
In cutting a pear the color of the flesh is first noted. It may be nearly 
white, as in Flemish Beauty; tinged with yellow, as in Tyson; greenish- 
white as in Bartlett; or tinged with red, as in Joséphine de Malines. Pears 
with red flesh are occasionally found, but no standard varieties have flesh 
of this color. Sanguinole, grown more or less in Europe, has flesh of a 
wine-red color. Very often the texture of pear-flesh is marred by grittiness 
to which some varieties are much more subject than others. In most 
cases, however, the grit-cells are abnormal, and a discussion of their 
presence and cause belongs under the head of diseases in another chapter. 
One determines the nature of the texture by cutting the fruit, through 
pressure by the fingers, and by eating. The texture may be coarse or fine; 
tender or tough; crisp, breaking, melting, or almost buttery; dry or juicy. 
Flavor and quality. Pears are readily divided into two classes as to 
flavor; they are either sweet or sour. The qualifying terms mildly and 
very are often used with sweet and sour. Subacid, tart, and sprightly are 
sometimes most expressive. Austere refers to a flavor more or less sour 
with some astringency. The flavor may often be put down as astringent. 
All varieties have a more or less distinct aroma. Rich and refreshing are 
words often found in the rather extensive vocabulary necessary to describe 
the flavor of this fruit. 
Quality is that combination of texture, flavor, and aroma which makes 
a fruit pleasant to the palate. Quality is rated by common consent of 
pomologists by five grades: Poor, fair, good, very good, and best. It should 
be noted that good in this rating signifies a fruit of but medium quality. 
The characters of pears are graphically shown on the opposite page in 
a descriptive form filled out for Bartlett in a description of this variety for 
The Pears of New York. This is, however, but a skeleton, and most of 
the characters must be more fully described than a form like this permits. 
