295 



" This diminution appears to depend in part upon the fruit 

 absorbing less water as it approaches maturity, and in part 

 upon the combination with its tissue of a portion of the water 

 it has received. Sugar, on the contrary, appears to be con- 

 tinually on the increase, as indeed the taste would tell us ; 



thus we find, per cent., — 



" Green. Ripe. 



" Apricots (a trace when 



young, afterwards) 



Red Currants 



Duke Cherries 



Green Gage Plums 



Melting Peaches 



Jargonelle Pears . 



" This sugar is sometimes in a state more or less concrete, 

 as in the Grape, the Fig, and the Peach; sometimes in a 

 liquid state. It seems to be formed at the expense of other 

 matters, the proportion of which diminishes. Thus the quan- 

 tity of lignine per cent, is found — 



" Apricots .... 

 Currants (including the seeds) 

 Duke Cherries 

 Green Gage Plums 

 Melting Peaches 

 Jargonelle Pears 

 " It is possible, indeed, that the lignine formed in the green 

 fruit does not in reality diminish, but that the dilatation of 

 the cellular tissue, and consequently the augmentation of the 

 aqueous products, renders it proportionably less, without its 

 being absolutely so. But the gummy, mucilaginous, or gela- 

 tinous matters, appear very susceptible of changing into sugar; 



u 4 



