HOW A PLANT GETS OUT OF THE SEED. 



part of the embryo has a small point which 

 projects beyond the two seed-leaves. Fig. 

 7. This is a part of the initial stem, with 

 the initial root at the other end. The plumule 

 lies between the two seed-leaves at the other 

 Figure 7. end of the caulicle, but this is very small. 



4 SQUASH. The seeds of squash are ilatten- 



Cotyledons of apple un- ' 



folded to show plumule/ eel with a rim or border on the edges. The 

 and radicle r. ^^ are longer than broad, and the seed 



scar occurs in a depression at the small end of the seed. At the 

 shorter end of the seed occurs a conspicuous opening. Cutting the 

 seed lengthwise, this opening will be seen to extend for some little 

 distance along the edges of the two seed-leaves. Now remove the 

 white covering of the seed. Note that the outer is quite thick and 

 somewhat brittle. The inner part is greenish and is closely at- 

 tached to the seed-leaves. The small end of the two seed-leaves 

 is pointed. Separate the two seed-leaves at the upper wide part 

 of the seed, and notice that the two seed-leaves are fleshy and 

 thick. The conical part occurs at the pointed end of the seed. 

 This pointed end consists of the very short stem, the plumule be- 

 tween the seed leaves and at one side a small, fleshy outgrowth, 

 the "pumpkin peg". We shall speak of this again. 



HOW THE FOOD IS STORED. 



In all of the above seeds the nourish- 

 ing material is stored in the two fleshy 

 seed-leaves. In the bean, pea, and apple 

 this food consists of starch and albumen. 

 Albumen is like the substance found in 

 flesh. In the pumpkin this food consists of pj< 



fat and albumen. This food is, of course, Pumpkin seed 

 for the purpose of nourishing the young gsrmination. 

 plant till it is able to take care of itself. In the next represen- 

 tative, maize, (corn) the greater part of the seed is made up of 

 material stored in a special part of the embryo. 



5 MAIZE. There are many varieties of maize. These differ in shape, 

 size and color. Sweet corn is much wrinkled when dry. In common 

 dent the upper part of the kernel has a prominent groove, hence, 

 the name dent. Our common pop corn is smooth. The little 

 point at the side towards the groove may be made out. We shall 

 now place our kernel in water for half an hour. Like the bean the sur- 

 face soon becomes wrinkled because it has taken up some water. 

 Leaving the kernel in water for a longer time the wrinkled appear- 



