In the apple particularly, we first have our attention drawn to the AXIS, which is sometimes very _short_, so that in some decidedly oblate specimens, with deep basin and cavity, there is scarcely room between them for the core, which is shortened to correspond with the oblate character of the fruit. This is illustrated by many of the outlines given in Class I. It is well also to observe and note whether the axis be inclined. The form of the _core_ is not very reliable, but it has characters that are permanent and peculiar to certain varieties. Thus it is always _open_ in some, and always _closed_ in other sorts of the apple. In the pear it is _gritty_ in some varieties, and surrounded with fine grained flesh in others. The core is _large_, _medium_, or _small_, and these distinctions are permanent. Its outline, embracing the group of carpels, may be _regular_ or _irregular_, _long_ or _short_, _cordate_, _wide_ or _compressed_; it may reach the eye or otherwise, and it frequently clasps that portion. The SEEDS are _numerous_ or otherwise; they are _long_ or _short_, _acuminate_ or _rounded_, _flat_, _angular_, _imperfect_, or _plump_, _large_ or _small_; they may be _pale_, even _yellow_, or _brown_, _dark_, and nearly _black_; and these shades are distinctive, often enabling the pomologist to decide upon the variety when other characters are less marked. The peculiarities of the stones of peaches, plums and cherries, and of the seeds of the grape, had better be described in immediate connection with those species of fruit. In the FLESH of fruits we find characters that most pomologists, even the amateurs, are generally pleased to have under practical consideration. They are also very reliable, for if the fruits be in good condition, they are always the same in any given variety. In its consistency, this tissue is either _firm_ and _compact_, or _spongy_; it is _fine grained_, _granular_, _gritty_, _fibrous_, or _breaking_, on the one hand, or _tender_, _buttery_ and _melting_, on the other; the flesh is either _dry_ or _juicy_, and tinted with various shades of color. In some we find a satisfying _richness_, while others are _thin_ and poor. Some have a fine aroma, while others have an unpleasant flavor or are scentless. So intimately associated are our organs of taste and smell, that it is difficult to separate and distinguish the impressions we receive through these senses. For our present purpose it will be best to consider all under this head, whether really belonging to one or the other sensation; and the lexicographers themselves admit the commonalty of taste and smell in the word _flavor_. These qualities of a fruit depend upon so many accidents of season, culture, and especially of the condition of ripeness, that they are of comparatively little value in descriptions, except in their broadest expressions of acidity and its opposite, which indeed are sufficiently pronounced to be used in the classification of fruits.