Fruits. . 4 15 



taste, and juiciness of the outer ring of flesh ; also the same 

 features of the meat around the core. Compare these two 

 kinds of meat. Study the core itself, its seed-cavities (car- 

 pels) with their shiny, horny walls. 



Examine the position of the seed ; where it is attached 

 to the cell, and how. Remove the seeds and examine them. 

 Find their coats and seed-leaves. Find the germ. What 

 of its position and size ? Quarter the apple and remove the 

 core. See how easily the core separates from the outer 

 flesh of the apple. Make drawings of the apple in its vari- 

 ous positions ; of the sections ; of the seeds, etc. 



Describe fully all you have done with the apple, illus- 

 trating your description with the drawings. Have the chil- 

 dren talk with farmers about various kinds of apples and 

 their culture, and bring into the class the information. As- 

 sign to different pupils different topics relative to this sub- 

 ject, and let them state their knowledge completely. Tell 

 them how all our fine apples have been produced from the 

 wild crab-apple by cultivation. 



II. The Orange. 



The orange is not native air over the country. As it is so 

 common an article of food, it may be taken as the subject 

 of a lesson. 



This is a kind of berry. Operate on it as you did on the 

 apple. Notice how different it is, both inside and out. 

 The stem-end, with its little disk, which comes out ; the 

 absence of a blow-end ; the numerous oil-glands in the 



skin 

 side 



the ease with which the skin peels off ; its white in- 

 the sections into which the orange splits up, and the 



position of seeds at the centre all are so different from the 

 apple as to awaken interest when these distinctions are 

 brought out. It is well to have lemons, limes, bananas, 

 and grape fruit to present at the same time by way of con- 

 trast. In this connection it is well to devote some time to 

 talk on the places, where these fruits grow. Pictures of 



