THE STORAGE OF FOOD-RESERVES 147 
tributed generally throughout the storage cells, or rele- 
gated to a special layer, as in wheat. The seeds of 
leguminous plants—e.g., peas, beans, pulse, lentils—are 
very rich in proteins, which occur in the form of aleurone 
grains scattered throughout all the cells. 
Fic. 53.—Four-SpepED Druprn oF Hotty. (MacGNIFrED.) 
1, entire fruit; 2, transverse section ; 3, longitudinal section. a, outer 
skin ; 6, succulent part; c, stone; d, seed, with minute embryo em- 
bedded in endosperm. 
(c) Fats and Oils.— These are either derived from 
carbohydrates, or they may be produced by the dis- 
integration of proteins. Well-known oily seeds are nuts 
(hazel, walnut, coconut), castor-oil seeds, linseed, etc. 
Fie. 54.—LONGITUDINAL SECTION Fic. 55.—LONGITUDINAL SECTION 
or ALBUMINOUS SEED OF Popry. or Fruit or GaRDEN Nastur- 
(MAGNIFIED. ) TIUM, SHOWING EXALBUMINOUS 
SEED. (MAGNIFIED.) 
a, seed-coat; 6, endosperm; c,em- q, fruit-wall (pericarp); 6, seed- 
bryo. coat; c, young root; d, young 
shoot ; e, seed-leaves. 
Starchy seeds constitute the most important source of 
food to man. In most civilized nations one or other of 
the cereal grains forms his staple diet—e.g., wheat, from 
which white bread is made ; rye, made into black bread on 
the Continent ; oats, barley, rice, maize or Indian corn, 
and millet. Indian millet (Panicum miliaceum) is the 
