NARCISSUS. 



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lamellar structure is just as persistent as in the grains 

 of that starch. Gelatinization begins at the hilum and 

 follows three methods of procedure instead of two as in 

 JV. leedsii minnie hume. In the method noted in a 

 number of the grains, 2 furrows or lissures extend trans- 

 versely or slightly obliquely from the hilum on either 

 side to the margin, and tbe material included between 

 them and the hilum and the margin is divided irregularly 

 into fine granules, which are, however, less line and more 

 definite than those found in the grains of JV. leedsii 

 minnie hume which follow this method of gelatiniza- 

 tion. After the division into granules the starch is 

 criss-crossed by irregular fissures and begins to gelati- 

 nize from the hilum outward, with much irregular swell- 

 ing and considerable distortion of the capsule. In the 

 meantime the more resistant portion at the proximal 

 end and sides nearby is divided by coarse stria;, which are, 

 however, not so coarse as those noted in similar grains 

 of JV. leedsii minnie hume, and pushed to the proximal 

 margin, where it remains as the rest of the grain is 

 gelatinized, gradually growing thinner and more nearly 

 transparent. There is no formation of granules from 

 this material at the margin as in N. leedsii minnie hume, 

 but as it becomes more and more gelatinous it assumes 

 a more and more homogeneous appearance. In the 

 method noted in a number of the remaining grains, the 

 hilum enlarges somewhat, and the grain is divided by 

 rather coarse stria; radiating from the hilum to the 

 margin, and as the less resistant starch is gelatinized 

 the more resistant starch is pushed to the margin, 

 where it forms a coarsely striated and moderately dis- 

 tinctly lamellated band, which gradually grows progres- 

 sively thinner and more nearly transparent, at the same 

 time losing the striated appearance but retaining the 

 lamellated appearance for a long time. This method is 

 not seen in JV. leedsii minnie hume. The third method 

 occurs in about the same number of grains as the second 

 method, and resembles that seen in a large minority 

 of the grains of JV. leedsii minnie hume. The starch 

 immediately around the hilum, which probably represents 

 a primary formation, is divided into several pieces, which 

 are subdivided and scattered as the grain swells. The 

 starch around the primary starch, which probably repre- 

 sents a secondary formation, becomes striated, and as 

 the less resistant material is gelatinized the more re- 

 sistant portion is pushed to the margin, where it forms 

 a coarsely striated, rather indistinctly lamellated band 

 which is not divided into granules as in JV leedsii min- 

 nie hume, and around the inner border of which are 

 arranged the particles, the primary starch. These are 

 very resistant and remain, slowly becoming smaller and 

 more refractive, after the rest of the grain is completely 

 gelatinized. The marginal hand meanwhile grows pro- 

 gressively thinner, more homogeneous-looking, and more 

 nearly transparent, until all the starch is gelatinized 

 and only a rather thick capsule is left. The gelatinized 

 grains are as much swollen, have as thick capsules, and 

 are as much distorted as those of JV. leedsii minnie hume. 

 The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about G5 per cent of 

 the entire number of grains and 83 per cent of the total 

 starch in 2 minutes; in about 91 per cent of the grains 

 and 97 per cent of the total starch in 5 minutes; and in 



about 95 per cent. of the grains and in more than 99 

 per cent of the total starch in 10 minutes. (Chart 

 D 310.) 



The hilum becomes distinct, accompanied by the 

 formation of a large bubble in a large majority of the 

 grains, as in N, leedsii minnie hume. The lamellae are 

 never distinct, as they are in .V. leedsii minnie hume. 

 Gelatinization begins in the interior of the grain and 

 proceeds in general according to the two methods de- 

 scribed under JV. leedsii minnie hume. In the first 

 method, which is noted in a majority of the grains and 

 which is the same as that seen in a large minority of the 

 grains of JV. leedsii minnie hume, the material imme- 

 diately surrounding the hilum, and which represents a 

 primary starch formation, becomes granular, and as the 

 bubble at the hilum swells is divided into three or four 

 portions of varying size. The deposit which surrounds 

 this primary grain and which represents a secondary 

 starch formation becomes homogeneous in appearance, in 

 this differing from JV. leedsii minnie hume, and swells 

 very rapidly, with considerable distortion of the capsule ; 

 the portions of the primary starch are widely separated 

 and are gelatinized somewhat more slowly. In the second 

 method, which is noted in a minority of the grains and 

 which is nearly the same as that seen in a small majority 

 of the grains of JV. leedsii minnie hume, 2 furrows 

 or actual fissures extend transversely or obliquely from 

 either side of the hilum to the margin and the material 

 distal to these furrows and to the hilum becomes homo- 

 geneous-looking and more refractive in certain circum- 

 scribed areas, in this differing from JV. leedsii minnie 

 hume, and gelatinizes rapidly, with much swelling and 

 considerable distortion of capsule. The proximal ma- 

 terial meanwhile is not affected, and as the distal portion 

 swells it forms a thick, homogeneous-looking band at 

 the proximal margin which is later, comparatively slowly, 

 gelatinized. The gelatinized grains are as much swollen, 

 have as thin capsules, and are as much distorted as in 

 JV. leedsii minnie hume. 



Narcissus agnes iiarvey (Hybrid). 



(Plate 14, fig 84; Charts D 335 to D 340.) 

 Histologic Properties. 



In form the grains are usually simple and isolated, 

 and there are not so many compound grains or aggregates 

 as in either parent, in this respect more nearly resem- 

 bling JV. leedsii minnie hume than JV. triandrus alius. 

 The compound grains belong to the same types as have 

 been described under JV. triandrus albus. The grains* are 

 more irregular than in JV. triandrus albus and as irregu- 

 lar as in JV. leedsii minnie hume, and the irregularities 

 are due to the same causes as in both parents. There are, 

 as in JV. triandrus albus, very few grains in which a 

 primary and a secondary starch formation can be clearly 

 seen. The conspicuous forms are ovoid, triangular with 

 or without a curved base, and lenticular. The additional 

 forms are irregularly quadrilateral and polygonal, reni- 

 form, pyriform, and elliptical. In form JV. agnes harvey 

 shows a somewhat closer relationship to JV. leedsii minnie 

 hume than to JV. triandrus albus. 



The hilum, when not fissured, is as distinct as in JV. 

 leedsii minnie hume. It is not fissured so often nor so 

 deeply and extensively as in either parent, and in this 

 respect more closely resembles JV. leedsii minnie hume 



