tough or brittle, and in the case of plums it may be peculiarly astringent. In The flesh may be of divers colors. peaches it is yellow, white, or red, and these differences are of great weight in the classification of varieties. The color of the flesh in cherries, though it shows less conspicuous differences than it does in peaches or plums, is not of less importance, and should be specially noted. The texture of the flesh may be next described. It will be coarse, finegrained, stringy, dry, or juicy. The stone, or pit, has many distinguishing characters which have to be set down in the description. Its size and form are first to be mentioned, after which the nature of the surface should be described. This may be smooth, rough, or pitted. It is usual in this connection also to speak of the important matter of the adhesion of the flesh to the stone. This is relied on particularly in peaches and plums, which may be either free, halffree, or cling. The flavor of a peach, plum, or cherry may be sweet, subacid, sour, bitterish, or flat. Sometimes there is a striking aroma to a fruit which can not well be described, but which may be better mentioned in connection with flavor than elsewhere. It will be well to repeat here what has already been said in Chapter IV.: that flavor should not be a matter of personal judgment. Everybody ought to agree as to whether a certain fruit is sweet or sour. Such adjectives as "poor" or "good" ought never to be applied to flavor. They belong to quality, and represent the personal judgment of the one who writes the description. The quality may be poor, medium, good, very good, or extra. It will be seen from the nature of these adjectives that they stand for personal opinions of quality, and not for any absolute standards. Persons often differ in their judgments of quality. Some persons honestly prefer a Late Crawford peach to a Waddel, but other persons, like the writer, think the Waddel is much the better peach. This should always be borne in mind: Under the head of quality the describer is always rendering his own personal judgment purely and simply, while under the head of flavor personal opinion must be entirely excluded. The season at which a fruit ripens is of great practical importance, and should be put Season Midseason. Classification, Form: Gegeral. Ablong, flatteindron large Size.. Cavity. Form, dimensions... model Chinese Celing Froup. sect. Oval cross sect elliptical 214 m. Cross. markings, pubesceux form round truncate 10. Argular size large depth deep slope gradual Stem: Length 4 inch Suture: Depth, medium, deeper at apex length cavity to apex Apes, Flat, broad, depressed at point. Vilve dark levon yellow, rd in Sun. Vilvity pubescent Surface Color. Dots, res Bloom,ne Flavor... ab acid, mild, Quality Fair to good. How illustrated.. Notes. size. meaty, juicy, lays tender thickness....! median flav Painting Model and description Quality off alberta on oilaware and maryland. Periussula ruusually good in 1907. G. Harel & Towell |