XVili CONTENTS. 
2.. The Style 
Form and Surface of the Style 
3. The Stigma ; 
4. The Thalamus 
Srctron 5. 
THE FRUIT 
Nature of the Fruit 
Changes produced in the Ov ary i in the Course of its Dev elopment 
Gener ral Characters of the Fruit 
Composition of the Fruit . 
_ Pericarp 
Sutures 
Dehiscence 
1. Valvular Dehiscence 
A. Septicidal Dehiscence 
B. Loculicidal Dehiscence 
C. Septifragal Dehiscence ‘ 
2. Transverse or Circumscissile Dehiscence 
3. Porous Dehiscence 
Kinds of Fruit . 
1. Fruits for med by a ‘Single Flow er 
a. Simple Fruits : 
1. Legume or Pod 
2. Lomentum . 
3. Drupe 
4. Utricle 
b. Apocarpous Fruits 
1. The Follicle : 
2. The Achenium or Achene 
3. The Eterio 
c. Synearpous Fruits 
1. Superior Syncarpous I" rnits F j 3 
a. With a Dry Indehiscent Pericarp . Ae 
1. The Caryopsis 
2. The Samara 
3. The Carcerule 
4. The Amphisarca 
b. With a Dry Dehiscent Periearp 
1. The Capsule 
2. The Siliqua . 
3. The Silicula 
c. With a Fleshy Indehiscent Pericarp 
1. The Hesperidium ; 
2. The Tryma . 
3. The Nuculanium 
2. Inferior Synearpous Fruits 
a. With a Dry Indehiscent Pericarp : 
1. The Cremocarp 
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