_Flesh._--Most pears may be identified from the flesh-characters without a glance at any other part of fruit or plant. Flavor, odor, and texture of flesh are distinct in almost every variety, and appeal more strongly to the senses of taste and smell than characters measured by the eye do to the sight. Unfortunately, flavors, odors, and textures are difficult to describe. All characters of the flesh vary greatly in accordance with conditions of growth, soil and climate having a profound influence on texture, flavor, and quality. It is important, also, in describing the flesh to have the fruit at the proper stage of maturity, and as immaturity verges into maturity and maturity into decay almost imperceptibly, each condition affecting the flesh, it is not surprising that differences of opinion may be many in judging the flesh-characters of a fruit. In cutting a pear the color of the flesh is first noted. It may be nearly white, as in Flemish Beauty; tinged with yellow, as in Tyson; greenish-white as in Bartlett; or tinged with red, as in Joséphine de Malines. Pears with red flesh are occasionally found, but no standard varieties have flesh of this color. Sanguinole, grown more or less in Europe, has flesh of a wine-red color. Very often the texture of pear-flesh is marred by grittiness to which some varieties are much more subject than others. In most cases, however, the grit-cells are abnormal, and a discussion of their presence and cause belongs under the head of diseases in another chapter. One determines the nature of the texture by cutting the fruit, through pressure by the fingers, and by eating. The texture may be _coarse_ or _fine_; _tender_ or _tough_; _crisp_, _breaking_, _melting_, or _almost buttery_; _dry_ or _juicy_. _Flavor and quality._--Pears are readily divided into two classes as to flavor; they are either _sweet_ or _sour_. The qualifying terms _mildly_ and _very_ are often used with sweet and sour. _Subacid_, _tart_, and _sprightly_ are sometimes most expressive. _Austere_ refers to a flavor more or less sour with some astringency. The flavor may often be put down as _astringent_. All varieties have a more or less distinct aroma. _Rich_ and _refreshing_ are words often found in the rather extensive vocabulary necessary to describe the flavor of this fruit. Quality is that combination of texture, flavor, and aroma which makes a fruit pleasant to the palate. Quality is rated by common consent of pomologists by five grades: _Poor_, _fair_, _good_, _very good_, and _best_. It should be noted that _good_ in this rating signifies a fruit of but medium quality. [Illustration: PEAR]