14 GRAMMAR OF 



ROOTS AND HERBAGE. 



The substance of Roots and Herbage consists of: 



1. Cuticle. The thin outside coat of the bark, which 

 seems to he without life, and often transparent. Very 

 conspicuous on some kinds of hirch, cherry, currant- 

 bushes. &c. 



2. Cellular integuinent. The parenchymous substance 

 between the cuticle anO bark, often green. Easily 

 seen in the elder, &c. after removing the cuticle. 



3. Bark. The inner strong fibrous part of the covering 

 of vegetables. 



4. Cairib. The mucilaginous or gelatinous substance, 

 which, in the spring of the year, abounds between the 

 bark and the wood of trees. 



5. Wood. The most solid part of the trunks and roots of 

 herbs and trees. 



6. Pith. The spongy substance in the centre of the sterns 

 and roots of most plants. Large in the elder. 



ROOTS are the descending parts of vegetables, and are 

 annual, biennial 9 or perennial. They are of sevei* 

 kinds. 



1. Branching. Having the whole root divided into parts 

 as it proceeds now n wards, as the. oak, apple-tree, &c. 



2. Fibrous. The whole root consisting of filiform parts, 

 originating immediately from the base of the stem, as 

 many of the grasses. 



3. Creeping. Extending itself horizontally, and sending 

 out fibrous radicles, as gill-overground, mint, &c. 



4. Spindle. Thick at the top, and tapering downward, 

 as carrot, parsnip, &c. 



5. Tuberous. Roots which are thick and fleshy, but not 

 of any regular globular form. They are knobbed, as 

 the potatoe : oval, as those of orchis ; abrupt, as the 

 birdsfoot-violet ; or fascicled, as asparagus. 



6. Bulbous. Fleshy and spherical. They are either 

 solid, as the turnip ; coated, as the onion \ or scaly, as 

 the garden lily. 



7. Granulated. " Consisting of several little knobs in the 

 form of grains, strung together along the sides of a 

 filiform radicle, as the wood-sorrel. 



