THE WORK OF FRUITS 313 



It is clear that to mature the seeds properly there 

 must be a good food supply and some means of con- 

 veying it directly to the developing seeds as fast as 

 needed. We have already noticed that a large amount 

 of food is stored up in preparation for flowering. This 

 is especially noticeable in such plants as the Carrot, 

 Turnip, Parsnip, etc. Find out, by means of the tests 

 mentioned on pages 164-166, the kind of food stored 

 in these roots. Make the tests also on any bulbs which 

 are available (especially Onion, Hyacinth, Lily, etc.): 

 in these the food is stored in the leaves. Examine 

 also some underground stems which are used for stor- 

 age (such as the rhizome of Iris, Solomon's Seal, tuber 

 of Potato, etc.), and make tests to see what kinds of 

 food they contain. How does the stored food reach the 

 seeds? Endeavor to trace the starch from the rhizome, 

 bulb or other storehouse up into the seeds. The 

 other foods may be traced also, though not quite so 

 easily as the starch. In what tissues of the stem and 

 fruit do they travel? Examine several trees which 

 have starchy seeds, such as the Oak, Buckeye, etc. 

 Where is the starch stored; in what tissue does it 

 travel to the seed? 



How completely the stored food may be used up is 

 seen in the case of Grains. During the season of 

 growth the plant is engaged in storing up starch and 

 other foods, with the result that the stalks are very 

 nutritious and eagerly eaten by animals. When the 



