CONTENTS. 



XXI 



Page 



2. Inferior Syncarpous Fruits . . .312 



a. With a Dry Indelii scent Pericarp . .312 



1. The Cremocarp . . • .312 



2. The Cypsela 313 



3. The Glaus or Nut . . . .313 



b. With a Dry Dehiscent Pericarp . .313 



Diplotegia 31^ 



c. With a Fleshy Indehiscent Pericarp . 313 



1. The Bacca or Berry . . .313 



2. The Pepo 314 



3. The Pome 315 



4. TheBalausta 315 



2 Fruits formed by the Combination of Several Flowers 315 



1. The Cone 316 



2. The Galbulus 316 



3. The Strobilus or Strobile . . .317 



4. The Sorosis 317 



5. The Syconus 318 



Section 6. 

 the ovule and seed 



318 



The Ovule 318 



Number and Position of the Ovules . . .319 

 Formation and Structure of the Ovule . .321 

 Eelation of the Hilum, Chalaza, and Micropyle 



to one another 323 



The Seed 326 



Struetiire of the Seed 327 



1. The Integuments 327 



a. Testa, Episperm, or Outer Integument 328 



Colour, Texture, and Surface of the 

 Testa 328 



b. Tegmen, Endopleura, or Internal Mem- 



brane ...••• 330 

 The Arillus . . . • .331 

 The Caruncles or Strophioles . . 332 



2. The Nucleus or Kernel .... 333 



a. Albumen or Perisperm . . .334 



b. The Embryo 335 



Development of the Embryo . .336 



a. The Monocotyledonous Embryo 337 



b. The Dicotyledonous Embryo . 338 

 Relation of the" Embryo to the other 



Parts of the Seed, and to the Fruit 341 



