CHAPTER XV.[ToC]
CHARACTERS OF FRUITS AND THEIR VALUE. TERMS USED.
IMPORTANCE OF SEIZING THE STRONG MARKS—EXTERNAL; WEIGHT, SHAPE, SIZE, SURFACE—BASIN AND EYE—CAVITY AND STEM—INTERNAL; FLESH, CORE, AXIS, SEEDS, FLAVOR—THESE CONSIDERED SEPARATELY AND ILLUSTRATED—EXPLANATION OF TERMS USED—SHAPE REFERRED TO RELATIONS OF THE DIAMETERS; AXIAL AND TRANSVERSE—LEADING FORMS DESCRIBED AND ILLUSTRATED—SIZE, A COMPARATIVE TERM—SKIN CHARACTERS, COLOR; ITS USE IN CLASSIFYING—PERMANENCE OF STRIPES—LINES—DOTS AND SPECKS—FUNGOUS SPOTS—FORMS OF BASIN AND EYE, OF CAVITY AND STEM, ARE VALUABLE; TERMS USED—THE INTERIOR, AXIS, CORE, SEEDS, FLESH—FLAVOR UNCERTAIN—SWEET AND SOUR GOOD CHARACTERS—QUALITY, TERMS EXPRESSIVE OF.
In the description of a fruit, it is very desirable for the writer to catch the strong characters, so that he, who reads, may the more readily identify the specimen he holds in his hand. Among these several characters there is considerable difference as to their permanence and value; some are evanescent, some variable, while others are found to be more reliable and constant. Let us consider some of these in the systematic order by which they will be taken in the descriptions that are to follow.
In describing a fruit, the firmness, weight, and external characters, first claim our attention, then the internal; these are taken up in the following order: externally, its shape, size, surface, color, and dots are examined. In the apple and pear the basin is next observed and its characters noted, with any peculiarities connected with the eye, by which term the triangular space is designated that is embraced by the calyx, as shown in an axial section of the fruit; at the same time the length and breadth and shape of the calyx segments are noted. The other end of the fruit is then explored as to the form and markings of the cavity, and the length, size, and peculiarities of the stem. Having thus disposed of the externals, we are now to investigate the nature of the internal structure; to do this, a section is made vertically through the middle of the fruit from the eye to the stem, which exposes the flesh, the axis with its core and the seeds, and which enables us to investigate some very important characters, such as the length of the axis, its form and that of its carpels, and the manner of their union, whether they form an open core or otherwise.
The number, color, and shape of the seeds are noted. The color of the flesh, its texture and juiciness are examined; the latter qualities are always tested by the teeth, and then the palate gives us an account of the degree of richness, acidity, or sweetness and flavor. The investigator is now prepared to render judgment; having the testimony of his organs of touch, sight, taste and smell, he can pronounce his decision as to quality, and is prepared to specify the particular uses to which the fruit is especially adapted; whether for the table as a dessert, for the kitchen, as in baking and stewing, or for drying, or whether it be valuable for cider-making. A good judge will now be able to decide whether the fruit be especially adapted for the market or for the amateur. The season of ripening should be noted in this place, with any remark as to qualities not already provided for.
Form is one of our most permanent characters; though subject to modifications, the general shape of the specimens is always characteristic of the variety. Even a novice will soon learn the peculiar outline of a variety of fruit.
Before commencing the study of these varieties of form, it will be well to explain some of the leading terms introduced. By referring to the illustrations, it will be observed that the outlines are inscribed in circles to which they are compared; these are drawn with dotted lines, and they are bisected with cross lines representing the two diameters referred to in the classification by form: the vertical or axial diameter, AA, passing through the axis of the fruit, and the transverse diameter, BB, at right angles to the vertical.
The Form may be round or globular when it is nearly spherical; the two diameters, the axial and transverse, being nearly equal; fig. 30.
Globose is another term of about the same meaning.