American Pomology. Apples

by J. A. Warder

The next character to be considered is the attachment of the stem, which, in some fruits, is so depressed as to constitute what is called the Cavity. In the apple this portion has many variations that are quite characteristic of certain varieties of fruit. In form the cavity may be either deep, fig. 47, or shallow; regular or irregular; wide, fig. 48; or narrow, and acute, wavy, fig. 49; and uneven, folded, and even lipped, fig. 50; as when a portion of the flesh protrudes against the stem, as in Pryor's Red, Roman Stem, and other apples, and in some pears. This portion is sometimes defaced by cracks that separate the skin; it is occasionally green, and this is a good and distinguishing character of a limited number of fruits, both apples and pears. The cavity is also brown or "russeted" in some fruits, and, though this character is quite variable in its depth, amount and extent, we may consider the brown or russeting about the stem quite reliable in both pears and apples.

Fig. 50.—CAVITY LIPPED.

The stem has its place of insertion in the region we have just been considering. It is the peduncle of botanists, and in some species it separates from the fruit by a joint—in others it remains attached and separates from the twig, when it is considered a part of the fruit itself, as in the apple and pear. The shape, average length, thickness, and other characters, and especially its mode of attachment to the carpos[46] in the pear, give us some important characters, but these are always somewhat uncertain and variable; hence they are rather relative than positive traits. In apples, stems may be long, fig. 47, short, fig. 48, or medium, according to their projection beyond or concealment within the cavity, being called medium when they simply reach the contour of the outline. They are slender, fig. 47; medium or thick, fleshy, knobby or clubbed, fig. 49, according to the amount of their substance and its arrangement. They are curved or straight, and direct and axial, or inclined, according to their direction and relation to the axis of the fruit; and in pears, they often have a peculiarity of the insertion dependent upon their being more or less fleshy; in both plums and pears, this fullness is often arranged in rings surrounding the base of the stem.

Some pomologists have taken great pains to measure the length of the stems, which they report in inches and lines. As above stated, this is an uncertain quantity, and therefore of little value, except when taken in relation to other measurements by way of comparison; hence I have preferred to use the above-mentioned terms only in their relation to the axial diameter in describing the apples, unless where their extension is unusual. The variable length of this organ in some varieties is remarkable, and we often find the smallest fruits having the longest stems.

When we come to examine the interior portions of a fruit, if it be an apple or pear, we make a vertical section through the axis from basin to cavity. This exposes the internal structure and enables us to judge of the color and other characters of the fleshy pericarp, the length of the axis, the size of the core and carpels, and the number and appearance of the seeds. These characters are possessed of value, and are quite reliable; in many fruits the seeds furnish distinctive indications, and this is particularly the case with the stone fruits, many of which are readily identified by the form and markings of the stones or pits, the endocarps of botany.

In the apple particularly, we first have our attention drawn to the Axis, which is sometimes very short, so that in some decidedly oblate specimens, with deep basin and cavity, there is scarcely room between them for the core, which is shortened to correspond with the oblate character of the fruit. This is illustrated by many of the outlines given in Class I. It is well also to observe and note whether the axis be inclined. The form of the core is not very reliable, but it has characters that are permanent and peculiar to certain varieties. Thus it is always open in some, and always closed in other sorts of the apple. In the pear it is gritty in some varieties, and surrounded with fine grained flesh in others. The core is large, medium, or small, and these distinctions are permanent. Its outline, embracing the group of carpels, may be regular or irregular, long or short, cordate, wide or compressed; it may reach the eye or otherwise, and it frequently clasps that portion.

The Seeds are numerous or otherwise; they are long or short, acuminate or rounded, flat, angular, imperfect, or plump, large or small; they may be pale, even yellow, or brown, dark, and nearly black; and these shades are distinctive, often enabling the pomologist to decide upon the variety when other characters are less marked. The peculiarities of the stones of peaches, plums and cherries, and of the seeds of the grape, had better be described in immediate connection with those species of fruit.

In the Flesh of fruits we find characters that most pomologists, even the amateurs, are generally pleased to have under practical consideration. They are also very reliable, for if the fruits be in good condition, they are always the same in any given variety. In its consistency, this tissue is either firm and compact, or spongy; it is fine grained, granular, gritty, fibrous, or breaking, on the one hand, or tender, buttery and melting, on the other; the flesh is either dry or juicy, and tinted with various shades of color. In some we find a satisfying richness, while others are thin and poor. Some have a fine aroma, while others have an unpleasant flavor or are scentless.

So intimately associated are our organs of taste and smell, that it is difficult to separate and distinguish the impressions we receive through these senses. For our present purpose it will be best to consider all under this head, whether really belonging to one or the other sensation; and the lexicographers themselves admit the commonalty of taste and smell in the word flavor. These qualities of a fruit depend upon so many accidents of season, culture, and especially of the condition of ripeness, that they are of comparatively little value in descriptions, except in their broadest expressions of acidity and its opposite, which indeed are sufficiently pronounced to be used in the classification of fruits.