5 



as almost to defy accurate description. In cross section the fruit is usually- 

 round, oval or elliptical. 



Size. As the mango is so little known pomologically, each individual 

 usually has his own ideas as to what constitutes a small, medium, or large 

 fruit, hence the use of such terms is not always satisfactory. They should 

 in any event be supplemented by the dimensions and weight. The dimen- 

 sions necessary are length, breadth, and thickness, breadth is taken dorso- 

 ventrally, it being an easy matter to determine the ventral surface of the 

 fliiit by the location of the "nak," or stigmatic area, which is always to 

 the ventral side of the apex. Care must be exercised to get each measure- 

 ment in one plane only. 



The stem must be described with regard to its insertion, — square or 

 oblique. One should also mention its length, and whether it is stout or 

 slender. 



The base is commonly rounded, flattened, or tapering. The "shoulders" 

 form an important character, and are distinguished as ventral and dorsal. 

 They should be described as to prominence; often one is entirely wanting, 

 sometimes both. Rarely are they equal in prominence. 



The depression around the insertion of the stem forms the cavity. It 

 is sometimes wanting, the base of the fruit being extended where it joins 

 the stem. It should be describd as to form, depth, breadth, and markings. 

 The form may be obtuse, acute, or acuminate, and while usually regular, 

 is sometimes furrowed or plaited more or less deeply; the depth may be 

 •shallow, medium deep, or deep; breadth from narrow to broad; the mark- 

 ings, if any, are in the nature of russeting or distinctive coloring. 



The apex is commonly obtuse, rounded, or acute; sometimes more or 

 less prominently hooked or "beaked." The stigmatic point is situated close 

 to the apex on the ventral side of the fruit and is known as the "nak," a 

 Hindustani term probably first published by Maries. It may consist in a 

 slight prominence or a slight depression; its height or depth should be 

 stated, together with its distance from the longitudinal apex of the fruit. 



The surface should be described as to smoothness, and next as to 

 color. By color is meant the ground color of the skin, aside from the color 

 of the dots or the blush sometimes present on the cheek, which should be 

 described separately. The dots, most of which are usually subcutaneous, 

 should be described as to size, color, form, and abundance. The color and 

 thickness of the bloom should also be stated. 



The skin should be mentioned as regards thickness, texture, and ad- 

 hesion to the flesh. 



The flesli should be described as to color, texture, aroma, and juiciness. 

 One should also mention whether it is scant or abundant. The amount of 

 fiber present should be stated, as well as its coarseness or fineness. In 

 some varieties the fibers are confined to the ventral edge of the seed and do 

 not extend any great distance into the flesh. 



The flavor is a point often difficult of description. Nevertheless, 

 a fairly accurate idea may usually be given by the use of such terms as acid, 

 subacid, sweet, aromatic, spicy, mild, rich, melting, etc. 



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