88 VARIOUS FOOD-PLANTS 
Fic. 93, I.—Quince (Cydonia vulgaris, Rose Family, Rosacew). Flower, 
expanded, and cut vertically. (Baillon.)—The plant is a shrub or 
small tree, with slender, thornless branches; leaves hairy; flowers white 
or pink; about 5 em. broad; fruit finely hairy, yellowish. 
Fic. 93, II.—Quince fruit, cut vertically. (Baillon.) 
ash, cellulose, digestible carbohydrate, and fat, as will be 
seen from the chart, there is a close correspondence between 
these and the other vegetables; while in the matter of proteid 
the fruit-vegetables hold a position intermediate between 
the class above and the class below them. 
38. Fruits are eaten principally for their sweet or acid 
juices, and thus differ in general from what we call “‘ vege- 
tables.”’ Moreover, while ‘‘ vegetables” are generally cooked, 
or at least are prepared for eating by the addition of oil, 
vinegar, mustard, or the like (as in the case of salads), fruits 
are more often eaten raw just as they are picked, except 
perhaps for the addition of sugar. As might be expected, 
however, the line between fruits and fruit-vegetables cannot 
be drawn with distinctness. 
Out of the very large number of different kinds of edible 
fruits, we can here consider as examples only a few of the 
more important, namely, the apple, pear, quince, peach, plum, 
cherry, raspberry, strawberry, European grape, northern fox- 
grape, garden currant, muskmelon, watermelon, orange, 
lemon, banana, date, fig, and pineapple (see Figs. 91-111). 
