52 



ESSENTIALS OF VEGETABLE PHARMACOGNOSY. 



r 



/ 



g 



h ^ 



With an enclosing involucre, at least 

 before maturity (1). 



Without an euclosing involucre (d).^^ 



Vertically divisible into one-seeded 

 parts (i). 



A one-seeded part resulting from 

 such division Q). 



d < Transversely divisible into one- 

 seeded joints (n). 



Not divisible into one-seeded parts 



nor the product of such division 

 (k). * 



5 Not transversely dehiscent (f). 

 ( TransTersely dehiscent (q). 

 Monocarpellary (m). 



Dicarpellary, the valves separating 

 from the placentae (o). 



Not monocarpellary nor dicarpellary, 

 with valves separating from pla- 

 centae (p). 



Soft throughout Berry 



With a soft, tough rinJ.Hesperidium 

 With a hardened rind Pepo 



Putamen of bony hardness. 

 Solitary Drupe 



Putamen of bony hardness, 

 one of several which are co- 

 herent Pyrena 



Patamen of bony hardness, 

 one of many which are non- 

 coherent Drupelet 



Putamen thin and tough Pome 



Schizocarp 



(If dicarpellary, with a carpo- 

 phore Cremocarp) 



Part of a cremocarp Mericarp 



Not part of a cremocarp 



Coccus, Nucula or Nutlet 



Dehiscent, the valves separat- 

 ing from the two placentae, . 



Most Silicles 



With thin winged pericarp.. Samara 



With inflated pericarp Utricle 



Pericarp, thickish in view of its 

 . size, not inflated, sometimes 

 L winged Akene 



A one-seeded fruit from a glans..Nut 



A non-glumaceous involucre, 

 with contents Glaus 



A glumaeeous involucre, with 

 contents. A few Spikelets 



I A one-seeded fruit from a spike- 



L iet Caryopsis 



Dehiscing by one suture only .Follicle 



Dehiscing by both ventral and 

 dorsal sutures Legume 



(When spirally coiled Cochlea) 



Loment 



Exceptions occur. 



i 



'I 



it 



1 



I -l 



m 



n 



« 



Elongated Silique 



Siiicle Some Silicles 



p Capsule 



q Pyxis 



The fact, as stated above, that custom 

 has not been uniform in the application of 

 the principles of classification leading to 

 the above terms, so that the latter are 

 not employed in the same sense in botan- 

 ical writings renders it necessary that 

 such a key as that presented should be 

 supplemented by a detailed consideration 

 of the limitations and modifications of 

 each class of fruits. 



The Berry (Figs. 242 and 26G).— A fruit 

 with a pericarp fleshy throughout, with 

 the exception of the epicarp. Good illus- 

 trations are the grape and the belladonna, 

 In these the fruit contains no ^avity and 

 the seeds are imbedded in a soft pulp. 

 This is the typical form, from which we 

 see a variation in the tomato, in the di- 

 rection of a central cavity which in the 

 capsicum becomes complete. The latter 

 is frequently called a capsule and connecti 

 the berries with the latter class, but it 

 Is more properly grouped with the ber- 

 ries. A similar modification, though more 

 slight, is found in the gaultheria and the 

 cranberry. The term has also been ap- 

 plied to the pomegranate and similar 

 fruits, but these, however soft within, 

 possess a distinctly hardened exocarp and 

 are not true berries. As will be seen 

 farther on, comparatively few of the 

 fruits which are designated as berries in 

 common parlance are really such. The 

 berry may be one or more celled. 



The Hesperidium (Fig. 285). — A berry- 

 like fruit with a soft, but tough rind. The 

 term has never been applied to other 

 fruits than those related to the orange 

 and lemon. They are several celled. 



The Pepo (Fig. 286).--A berrylike fruit 

 in structure, usually hollow and with an 

 indurated rind. It is one celled. Good il- 

 lustrations are the pumpkin and melon, 



<*nd the application of the term is by most 

 authors restricted to the fruits of that 

 family {ihe Cucnrbitaceae); but it is en- 

 tirely proper to extend it to such entirely 

 similar fruits of other families as the 

 Calabash (in the Bignoniaceae), and the 

 Papaw (in the Papayaceae). 

 The Drupe or Stone Fruit (Fig. 287).— A 



