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HERBAGE-VEGETABLES 67 
Fie. 64.—Wild Kale. A, flower cluster. B, flower with calyx and corolla 
removed to show the stamens and pistil. C, fruit. D, the same split- 
ting open and exposing the seeds. FE, seed cut across to show the folded 
parts of the germ within the seed-coat. (Baillon.) 
longer feared. As these vegetable juices possess scarcely any 
nutritive value, the above facts clearly indicate that special 
salts dissolved in the juices have an important use in keeping 
our bodies in healthy condition. 
The difference in chemical composition and food value : 
between herbage-vegetables and the various underground 
parts and seeds already studied may be accounted for by the 
peculiar purpose which green herbage serves in the plant’s 
life. Whereas food is stored abundantly in parts which are 
to live over the winter in order that new growth may be 
hastened at the return of favorable conditions, it is the 
foliage which makes the food that is stored away. 
The making of food requires sunlight, and is accomplished 
by means of the green coloring matter characteristic of © 
herbage. This pigment is termed chlorophyll... It dissolves 
in alcohol, and the extract possesses the peculiar property 
1 Chlo’-ro-phyll < Gr. chloros, green; phyllon, leaf. 
