DESCRIPTIVE NOMENCLATURE. 249 



PAGE 



B. The Nutrine. A word which I coin, for gen- 



eral applicability, whether to the farina of 

 corn, the substance of a nut, or the parts that 

 become the first leaves in a bean 221 



C. The Germ. The origin of the root 2&1 



II. THE HUSK. Defined 222 



Consists, like the seed when in perfect form, of 



three parts. 



A. The Skin. The outer envelope of all the 



seed structures 222 



B. The Rind. The central body of the Husk. 222-235 



C. The Shell. Not always shelly, yet best de- 



scribed by this general term ; and becoming 

 a shell, so called, in nuts, peaches, dates, and 



other such kernel-fruits 222 



The products of the Seed and Husk of Plants, for 

 the use of animals, are practically to be massed 

 under the three heads of BREAD, OIL, and FRUIT. 

 But the substance . of which bread is made is 

 more accurately described as Farina ; and the 

 pleasantness of fruit to the taste depends on two 

 elements in its substance : the juice, and the 

 pulp containing it, which may properly be 

 called Nectar and Ambrosia. We have there- 

 fore in all four essential products of the Seed 

 and Husk 



