22 



Lessons in Nature Study. 



The little dried-up blossom at the bottom consists of five 

 parts. It is filled with little stamens, which look like little 

 dark-brown threads. 



Its flesh is cream -color. Its taste is tart, and my apple is 

 very juicy. Some apples are mealy. When cut across, its core 

 looks like a starflower. In each petal there is a seed. When 

 cut lengthways toward the centre, it is tough. In the centre 

 these are covered with a tough substance that looks like fish- 

 scales. It is enclosed by a heart-shaped mark. 



The seed is pear-shaped. Its outside skin is dark brown and 

 shiny. The inside skin is light brown and is tough. Inside 

 this skin it is perfectly white. Inside of that is a germ. There 

 are many kinds of apples. The Baldwin is a sour apple and 

 keeps well for winter. The russet is also a sour apple, but it is 

 of another color. The Baldwin is dark red ; the russet is 

 brown. The crab-apple is a bitter apple, used only for pre- 

 serves and jelly. The bellflower, the Canfield and Greening 

 are other apples. They are also very useful for cooking, raw 

 dried, cider, and pies. 



The Orange. 



(Description by Ray Atteridge. Drawing by Chester Bellows.) 



The shape of the orange is that of an oblate spheroid. It is 

 about the size of a baseball. The orange has a different smell 

 from other fruits. The orange-skin is thick. It looks porous. 

 The outside is the part that has the flavor. The orange-skin is 

 formed of two parts the inside is white, the outside is an 



FIG. 2. SECTIONS OF ORANGE. 



orange color. The part of the orange which is good for food is 

 the juicy part. When the orange is cut across, there are seg- 

 ments, and each little segment is protected from the other by a 

 thin skin. 



The flesh of the orange is mostly a yellowish juice. It looks 

 like the muscles of the arm or the leg. The seeds are near the 



