THIRTY-THIRD BIENNIAL SESSION 45 
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 flesh 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. 
Quality. A careful attempt should be made to estimate the general 
quality of the fruit, which is usually described by the use of such terms 
as poor, good, or excellent. 
The form and size of the seed should be carefully described, and the 
weight, as well as longitudinal, transverse, and lateral dimensions given. 
Further, in the light of the recent important discoveries regarding the 
embryony of the mango, it should be stated whether the seed is monoem- 
bryonic or polyembryonic. 
The season is usually described as early, mid-season, or late, but it 
is well to add the exact period during which, in each particular region, the 
fruit can be picked, also its keeping and shipping qualities. 
