Systematic Pomology: Treating of the Description, Nomenclature, and Classification of FruitsO. Judd, 1910 - 288 páginas |
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Página 53
... sour or sweet , and pears are sweet in various degrees . However , most sour apples are not really very sour , but are more accurately described by the term sub- acid . The range of flavor would then run something like this : sour ...
... sour or sweet , and pears are sweet in various degrees . However , most sour apples are not really very sour , but are more accurately described by the term sub- acid . The range of flavor would then run something like this : sour ...
Página 62
... 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 62 SYSTEMATIC POMOLOGY.
... 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 62 SYSTEMATIC POMOLOGY.
Página 63
... sour , rich quality good to very good season late TREE : Rather dwarfish prolifio GENERAL NOTES : Hardly distinguishable from Morello Specimens received from Vt . Exp . Sta . CHERRY Described by Waugh Date 15-7-90 Vermont Experiment ...
... sour , rich quality good to very good season late TREE : Rather dwarfish prolifio GENERAL NOTES : Hardly distinguishable from Morello Specimens received from Vt . Exp . Sta . CHERRY Described by Waugh Date 15-7-90 Vermont Experiment ...
Página 64
... 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 descrip- tion . The quality may be poor , medium , good , very ...
... 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 descrip- tion . The quality may be poor , medium , good , very ...
Página 90
... while to do so . The skin of the berry may be thin or thick , tough or brittle , and in certain cases it has a more or less sour or bitter taste , which affects somewhat the quality of the grape as a whole 90 SYSTEMATIC POMOLOGY.
... while to do so . The skin of the berry may be thin or thick , tough or brittle , and in certain cases it has a more or less sour or bitter taste , which affects somewhat the quality of the grape as a whole 90 SYSTEMATIC POMOLOGY.
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Términos y frases comunes
Agriculture American Pomological apex apples apricot arbitrary aromatic basin berry blackberries bloom blossoms botanical calyx catalog cavity chalaza characters cherries Citrus CLASS classifica Closed calyx color conic Core currants Deciduous described DESCRIPTION BLANK diameter drupes Early Experiment Station flavor flesh foliage fruit grower given Golden Golden Russet gooseberry grapes Green grown horticultural inches irregular juicy Lazy Club code Lucas matter medium method mon language nomenclature oblate Oblong Orange oval peaches Pearmain pears Pippin pistils plant plums pome pomologists practical Prunus Prunus americana Prunus domestica Prunus hortulana Prunus subcordata Pyrus quince raspberry regular REINETTES ribbed rieties round Rubus rules russet sample SCORE-CARD season seeds seldom self-colored Skin smooth sometimes sour species specimens stem stone stone fruits strawberry striped student subacid SUBCLASS suture Sweet systematic pomology texture tion tree usually varieties Warder White Winesap yellow ΙΟ
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Página 123 - SOCIETY'S RULES FOR EXHIBITING AND NAMING FRUITS. The rules of the American Pomological Society for exhibiting and naming fruits are as follows: SECTION I. NAMING AND DESCRIBING NEW FRUITS. Rule 1. — The originator or introducer (in the order named) has the prior right to bestow a name upon a new or unnamed fruit.