-'(•'• \.-A. FAUVEL 



(i the fullv formed ripe fruit is often seen the still unfertilized 

 << i/cr/iii'/i in itself aboui the si/.e of ;i hen's esg, but enve- 

 (i Loped m the six Leaves of theperianth, of sothicka nature 

 « as l<> rehder the whole of the dimensions and form of ;i 

 « moderate sized apple (pi. 2736, fig. ."> natural size). The 

 « 3 outer and 3 innèr leaves (or Calyx and Corolla) are all- 

 • mosi hemispherical and one inch thick at the base ; the 

 « outer ones the largest, their margins crenated ; but 

 « l)oth remain and increase in size prodigiously with 

 « the fruit, so as then to be o or G inches in diameter. 

 « Germen almost concealed bv the perianth, broadlv ovate, 

 « narrow at the base above the insertion of the perianth, and, 

 « in Ihat lower part only, exhibiting an appearance of three 

 « cells (pi. 2737, lig. 1). The whole upperpart, a little above 

 « the letter a of fig. 2, pi. 2736, is apulpy mass, traversed by 

 « longitudinal vessels. In other germens there is no trace of 

 « cells. The Stigma is sessile (unless the great mass above 

 « the insertion of the ovules may be considered as a Style) 

 « having a minute three lobed aperture. As the fruit advances 

 « to maturity, 1 or 2 of the cells become abortive and the 

 « germen rounded before then appears depressed on one side 

 « (A vertical section of an unripe fruit is given at fîg. 2, pi. 

 « 2737 and a transverse section at fig. 3 of pi. 2737 in both 

 « of which there appears to be but a single seed or nut). 

 « Many, indeed,ofthe germens are wholly abortive. A single 

 « spadix ripens from o to 6 fruits each as large as the largest 

 « melon often 1 foot 1/2 inlength, weighing 20 or 25 pounds, 

 « oval, rounded or compressed on one side, and more or less 

 « acuminated, the base surrounded by the greatly enlarged 

 « perianth, (pi. 2738, lîg. 1). The external coat or Pericarp 

 « is formed by a thick envelope, or husk... of a deep green. » 

 Gomme Labillardière et Q. de Quincy, il dit qu'avant sa 

 complète maturité la noix est remplie d'une gelée blanche 

 ferme et transparente, mais seul il lui donne un goût sucré 

 (sweet to the taste), devenant sure, épaisse et immangeable 

 si on la garde quelques jours, et prenant en même temps une 

 odeur très désagréable, 



