record always the vertical or principal diameter first, and the horizontal diameter second. It is the practice of the writer, moreover, to make all measurements in centimeters or millimeters-usually the latter according to the metric system. This avoids many annoying fractions, and recognizes a scientific principle of measurements which would have been adopted long ago in this country were our people as intelligent and progressive as they give themselves the reputation of being. It is very easy to enter such figures as these: "55 x 60," and this entry would mean, in the stenography of the present writer, that the fruit in question was 2 3-16 inches high by 2 3-8 inches in horizontal diameter. The different diameters of any apple or pear can usually be measured most easily and most exactly on the vertical section; that is, after the fruit has been cut in halves along the axis of the core, one may apply the rule directly to the cut face. Sometimes, however, it is impracticable to cut a fruit, as when one is making a description of some rare exhibition specimen. In the case of ripe peaches or plums this method of measuring the diameter is, of course, plainly out of the question. On this account it is a good plan to have on hand some sort of fruit calipers. The common six-inch or foot rule with a draw-caliper at the end, such as can be bought of any good hardware dealer, is very satisfactory for this same purpose, especially in the measurement of small fruits. In case all these conveniences are unavailable, one may make shift of a fairly accurate measurement with an ordinary rule. It will be best in this case to lay the fruit on some flat surface, as a table, and place a sheet of stiff paper, or cardboard, or a small pane glass on top of it. This glass or cardboard may then be held level with one hand while the measurement is taken with the rule held in the other hand and applied against the edge of the cardboard, with its end resting on the table. The illustration (Fig. 11) will make this explanation clearer. of The cavity should next be studied. The cavity is the depression about the stem, and in which the stem grows. This is one of the most characteristic features of the apple, and is equally distinct and interesting in many pears. Special and careful attention should always be given to it. The depth of the cavity should be noticed first. Next the breadth. Then the inclination of the sides. The sides may be abrupt, rounded, sloping, or broadly flaring, as seen in Fig. 12. Occasionally one will find some exceptional form for which a special adjective FIG. II-MEASURING DIAMETER OF FRUIT must be employed, but those here mentioned are by far the most common. Next it should be remarked whether the cavity is regular or irregular. These adjectives have the same signification in this connection that they have in the description of the general horizontal section of the fruit. Sometimes the cavity is irregular in a definite manner, so that it may fairly be called wavy, or even plaited; but these cases are rare, especially the latter one. The cavity frequently shows special markings or colorings. The most common one is of russet. The cavity may be marked with russet, even though the remainder of the fruit be perfectly smooth and shining. Similarly the cavity may be marked with green, though Deep, rounded Shallow, flaring Narrow, abrupt FIG. 12-DIFFERENT CAVITY FORMATIONS the body color of the fruit is distinctly of a different shade. Very often the green and russet are mixed in such a way as to make the compound adjective green-russet most appropriate. Once in a great while fruits are found with special stripings in the cavity, and in all such instances these must be carefully described. The stem naturally comes to attention |