TABLE OF CONTENTS. 



INTRODUCTION. 



LECTURE I. Page 13. 

 Importance of System. Advantages to be derived from the Study 



PARTL 



LECTURE II. P. 18. 



General division of the sciences which relate to mind and matter. 

 DiH'crent departments of Botanical science. Parts of a flower. 



LECTURE III. P. 21. 



Method of analyzing plants. Analysis of the Pink. Lily, Rose and 

 Poppy. 



LECTURE IV. P. 29. 

 Latin and Greek numerals. Artificial classes and orders. 



" LECTURE V. P. 35. 



Condensed view of the Natural Orders of Lonnams and Jueeieu. 

 Directions for pronouncing the names of Plants. 

 LECTURE VI. P. 42. 



Method of analyzing plants by a series of comparisons. General re- 

 marks upon plants. Method of preserving plants for an Herbarium. 

 Poisonous plants, and those which are not poisonous. 



PART II. 

 LECTURE VII. P. 48. 



Importance of observing external objects. Vegetables consist of two 

 sets of organ&--Of the Root. The Stem. 



LECTURE VIII. P. 64. 

 Of Buds. 



LECTURE IX, P. 69. 

 Of Leave*. 



LECTURE X. P. 80. 



Anatomy and Physiology of Leaves. Their use in the vegetable sys- 

 tern. -Appendages to plants. 



LECTURE XI. P. 88. 



Calyx. 



LECTURE XII. P. 93. 

 Corcdla.r Nectary. 



LECTURE XIII. P. 101. 

 Stamens and Pistils. Pollen. 



LECTURE XIV. P. 108. 



Inflorescence. Receptacle. Fruit. Mirbel's clasefficetion of fruits. 

 Linneeas* classification of fruits. 



LECTURE XV. P. 126. 

 The Seed. 



LECTURE XVI. P. 133. 



Physiological Views. Germination of the seed. Solids and Fluids 

 of vegetables. 



