CONTENTS 



CHAPTER 



PAGE 



1. PLANT LIFE IN GENERAL ... i 



2. LEAVES AND THEIR STRUCTURES . .13 



3. THE MANUFACTURE OF FOOD . . . . -25 



4. LEAVES IN RELATION TO LIGHT . 37 



5. THE WATER RELATIONS OF LEAVES . . 48 



6. LEAF COLORATION AND THE FALL OF LEAVES . . 63 



7. DIGESTION, TRANSFER, AND ACCUMULATION OF FOODS . 74 



8. THE UTILIZATION OF FOODS .... .82 



9. HERBS, SHRUBS, AND TREES . . 94 



10. STEMS AND THEIR EXTERNAL FEATURES . . 102 



11. THE STRUCTURES AND PROCESSES OF STEMS . . .118 



12. THE ENVIRONMENT OF PLANTS ... . 139 



13. ECOLOGICAL GROUPS OF STEMS . . . . . . 154 



14. THE STRUCTURES AND PROCESSES OF ROOTS . . .166 



15. ROOTS AND THEIR ENVIRONMENT 182 



1 6. REPRODUCTION IN FLOWERING PLANTS: FLOWERS, FRUITS, 



AND SEEDS 197 



17. REPRODUCTION IN RELATION TO AGRICULTURE . . .217 



18. THE ALG^E 234 



19. BACTERIA AND FUNGI 249 



20. LIVERWORTS AND MOSSES . , 272 



21. THE FERNS AND THEIR ALLIES 283 



22. SEED PLANTS: GYMNOSPERMS . . ' . . . . 294 



23. SEED PLANTS: ANGIOSPERMS 303 



24. THE EVOLUTION OF PLANTS 318 



INDEX . 331 



