304 STUDIES IN SEEDS AND FRUITS 



indications of this in the data given for Faba vulgaris and 

 Phaseolus multiflorus. 



In order to throw light on this matter, as concerning the 

 coco-nutj I will give some of the results of observations made 

 in Jamaica. Though the data tabulated below do not present 

 a continuous record, the intervals can be readily filled up ; 

 and it may be added that the general trend of results illustrated 

 in these tables is confirmed by indications supplied by a 

 number of other fruits in addition to those for which the 

 record is here given. 



It will be seen from the tables that the drying of the 

 full-grown green fruit is practically the drying of the husk 

 alone, since it is likely that mould and other causes of decay 

 usually come into play in nature before the completely air- 

 dry condition is attained, as exemplified in column D. Indeed, 

 planters hold that fruits kept too long do not usually dry 

 up, but rot and decay. Whilst the drying of the husk is 

 proceeding on the plant, remarkable changes take place in the 

 shell and in the kernel. In a full-grown green fruit, as is 

 well known, the shell is thin and the kernel soft and almost 

 creamy. During the drying process the maturation of the 

 seed proceeds. Whilst the husk is losing pounds in weight, 

 the shell is becoming tougher and thicker, and the kernel 

 solidifies and increases in quantity. But the increase of the 

 kernel is much greater. Though in the green fruit its weight 

 is rather less than that of the shell, it becomes 50 per cent, 

 heavier as the seed ripens in the drying fruit. When, how- 

 ever, after many months of drying, the fruit has yielded all its 

 water to the air, except the water of hygroscopicity, which, 

 according to the principle laid down in Chapter VII., is 

 common to both living and dead vegetable matter, the weight 

 of the kernel is only about the same as that of the shell. 

 Such a completely air-dried condition, as has been observed 

 above, would be rarely attained in nature. This last stage 

 is more fully discussed in the explanatory remarks that follow 

 the tables. 



