ON FRUIT. 



recognize the hairy cuticle of the under surface of the 

 leaf in the downy skin of the peach ? Then the cellular 

 texture of the pabulum, absording a great quantity of sap, 

 arid swelling out as it grows, forms the fleshy substance 

 of the fruit : this is the mesocarp. Finally, the upper 

 surface of the leaf being, in a great measure, deprived of 

 moisture, and starved, as it were, by the voracious appe- 

 tite of the mesocarp, its fibres contract, become tough, 

 then indurated, and are at length converted into a shell 

 or hollow stone, which affords, most secure shelter for the 

 seed : this is the endocarp. 



Caroline. What a very curious transformation ! Every 

 vestige of the ribs of the leaf is obliterated in -the fruit ; 

 but traces of contraction of the endocarp are discernible 

 in the seams and wrinkles with which the stone is cov- 

 ered. 



Emily. There are also indications of its being com- 

 posed of two valves, for a sharp instrument will split it 

 open, and divide it into two parts, and, when it is diseas- 

 ed, it separates of itself. Then the curved indenture, 

 which runs along the peach on one side, I think, points 

 out the seam of the carpel. And pray, Mrs. B., are all 

 stone-fruits formed in the same manner ? 



Mrs. B. Yes, they are. This class of fruits is distin- 

 guished by the name of Drupe or Drupa: among these 

 you will, perhaps, be surprised to hear, that the almond 

 and the cocoa-nut are classed. 



Emily. They certainly bear very little apparent resem- 

 blance to fleshy stone-fruits, being wholly destitute of a 

 fleshy mesocarp. 



Mrs. B. In these dry drupes, the mesocarp assumes 

 the form and texture of coarse thready fibres, which form 

 the external covering of the nut : the endocarp is the hard 

 woody nut, and the smooth skin with which it is covered 

 is the epicarp. 



Caroline. Who would ever have imagined that the 

 flesh of the peach, so delicate and luscious, and the coarse 

 fibres which enclose the almond, had both a similar ori- 



1240. What makes the epicarp, and what the mesocarp 1 ? 1241. 

 What makes the endocarp, and how is it formed^ 1242. How does 

 the peach stone resemble a leaf? 1243. By what name is this class 

 of fruits distinguished, and what others are included in it 1 ? 1244. 

 In these drupes, what makes the mesocarp, the endocarp, and the epi- 

 carp 1 



