X ANALYSIS OF THE LESSONS. 



its consequences. 50. Distribution of the germ cells. 61. Identity of this pro- 

 cess of development in plants. 52. Development of the "Frog's spittle." 53. 

 The first stage. 54. The second stage. 55. The third stage spontaneous di- 

 vision. 56. Termination of the process. 57. Similarity of the ultimate struc- 

 ture of the tissues of plants and animals. 58. Tissues peculiar to animals. 59. 

 Cellular characteristics of certain animal tissues. 



LESSON" IV. ON THE STRUCTURE OF VEGETABLE TISSUES. STARCH, . p. 11. 



60. Simplicity of their structure. 61. Cellulose. 62. Its characters. 63. 

 Its chemical characters. 64. The tissues of the higher plants. 65. Their 

 union. CELLULAR TISSUE 66. The formation of this tissue. 67. The size of 

 cells. 68. The union of cells. 69. Formation of tubes. 70. Cellular plants. 

 71. The structure of pith. 72. Porosity of cells. 73. Porous cells. 74. Cells 

 possess contents. 75. Sometimes a nucleus. 76. Sometimes formed for special 

 contents. 77. Starch. 78. Where found. 79. Structure of Potato. 80. Of 

 a corpuscle of starch. 81. The lines not always found. 82. The largest cor- 

 puscle of starch. 83. The Indian Corn starch. 84. Wheat starch.' 85. Rice 

 starch. 86. The use of Starch to the plant. 



LESSON V. THE SUBJECT OP STARCH CONCLUDED. GUMS AND SUGAR, . p. 16. 



87. Analysis of starch found in a given quantity of Potatoes. 88. Its vari- 

 ations. 89. The structures containing Starch. 90. Starch a constituent of poi- 

 sonous plants. 91. Wheat starch and gluten in situ. 92. The same in moun- 

 tain rice. 93. A chemical test for starch. 94. Its mode of action. 95. The 

 method of converting starch into dextrine. 96. Gum, where found. 97. The 

 different kind of gums. 98. Gum Arabic. 99. Combined with Cerracine. 

 100. Mucilage. 101. Cerracine described. 102. Pectine : its characters. 103. 

 Sugar : its varieties. 104. Cane sugar. 105. Mannite. 



LESSON VI. OILS, WAX, CHLOROPHYLLE, RESINOUS PRODUCTS, CAOUT- 

 CHOUC, p. 18. 



106. Vegetable Oils : their affinities. 107. Where met with. 108. They are 

 fixed, or essential. 109. The composition of fat oils. 110. Castor Oil. 111. 

 Essential oils : where found. 112. Oil and oil cells of the Almond. 113. Same 

 in the Cocoanut. 114. WAX: where found. 115. Bees supposed to secrete wax. 

 116. Where and when they obtain it. 117. They collect it in a pure state. 

 118. How they work it. 119. The Bee is really laden. 120. Ear Wax. 121. 

 CHLOROPHYLLE : what it is. 122. Resinous products. 123. More fully described. 

 124. CAOUTCHOUC : where found. 125. Gutta Percha : where procured. 126. 

 The lactiferous vessels of plants. 127. The properties of the milky juice. 



LESSON VII. RAPHIDES, p. 21. 



128. What they are ; the name translated. 129. They are sometimes stel- 

 late. 130. Where found. 131. Oxalic acid in plants. 132. How neutralized. 

 133. And rendered wholesome. 134. Raphides of the Onion. 135. Their shape. 

 136. Plurality of crystals in cells. 137. Raphides in Pie-plant. 138. The quan- 



