202 Trans. Acad. Sci. of St. Louis. 



uneven; light line just under the cuticuhirized layer; cell- 

 cavity large at the base, gradually tapering upward, narrow 

 in the light line region. 



Osleosclerid. The I-shaped cells thick-walled, 14-30 ^ long; 

 bars nearly equal except in the hilar region. Intercellular 

 spaces elongated. Cells contain some pigment and remnants 

 of the protoplasm . 



Nutrient. Differentiated into two portions: in parts of the 

 testa only one layer is evident; cells of the upper part are 

 thick-walled and contain more pigment than the lower. 



Mycotic. In some portions of the seed this layer is well 

 developed and consists of thick-walled cells shorter than those 

 of the nutrient layer. The cells contain remnants of pro- 

 toplasm. 



Endosperm. The thick-walled cells of the aleurone layer 

 contain protein. The mucilaginous reserve cellulose is vari- 

 able in thickness and not usually well developed ; the internal 

 layer consists of thick-walled, elongated cells with small cavity. 

 Cells contain some protein matter. 



Embryo. Epidermal cells are small ; cells of the inner 

 surface nearly isodiametric ; epidermal cells on the superior 

 face somewhat longer than wide; the exterior walls thickened. 

 Walls of parenchyma cells thickened, with numerous pore- 

 canals, the cells of the second row smaller than the under- 

 lying parench^nna. Cells contain an abundance of starch, fat, 

 and protein grains, except the epidermal cells, where starch is 

 absent. Palisade parenchyma absent. 



Galactia pilosa. Ell. {G. voluhilis, L., Britton.) 



PI. XVII. f. 2. 



This species does not differ essentially from G. glabella. 

 Light line close to the cuticle. Nutrient layer divided into 

 two parts. The endosperm consists of a single row of cells, 

 the aleurone layer ; the large parenchyma cells are thick- 

 walled and contain large stratified starch grains. 



Glycine, L. 



The structure of the testa was studied by Haberiandt, 

 Harz (2 : 693), and Tschirch and Oesterle. The common Soy 



