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. _Conic_, or _conical_, indicates a decided contraction toward the blossom end, fig. 31; _Ob-conic_ implies that the cone is very short or flattened. [Illustration: Fig. 30.--ROUND.] [Illustration: Fig. 31.--CONICAL.] [Illustration: Fig. 32.--OBLONG OR TRUNCATE.] [Illustration: Fig. 33.--OBLONG CONIC.] [Illustration: Fig. 34.--OVATE.] [Illustration: Fig. 35.--OBLATE.] _Oblong_ means that the axial diameter is the longer, or that it appears so, for an oblong apple may have equal diameters; fig. 32. _Oblong-conic_, that the outline also tapers rapidly toward the eye; fig. 33. _Oblong-ovate_, that it is fullest in the middle; and like _Ovate_, which means egg-shaped, that it tapers to both ends; fig. 34. _Oblate_, or flattened, when the axial diameter is decidedly the shorter; fig. 35. _Obtuse_ is applied to any of these figures that is not very decided. _Cylindrical_ and _truncate_ are dependent upon one another, thus a globular, or still more remarkably, an oblong fruit, which is abruptly truncated or flattened at the ends, appears cylindrical in its form.