332 STUDIES IN SEEDS AND FRUITS 



seed are not infrequent. The capsules with one and two seeds 

 are best suited for comparison in this respect. In passing 

 from the single to the double-seeded fruit of full size and 

 showing no signs of dehiscence or drying, fruits with the seed 

 or seeds in soft white coverings and the embryo normally 

 developed, we find 



(1) An increase of about 40 per cent, in the total weight of 



the fruit ; 



(2) A decrease in the proportional weight of the pericarp 



from 72 to 67 per cent ; 



(3) A decrease of about 1 8 per cent, in the weight of each 



seed. 



With many-seeded capsules, as with those of Canna and 

 Iris, we also find that a marked increase in the total weight of 

 the fruit and a gradual decrease in the relative weight of the 

 pericarp accompany the additions to the number of seeds, 

 ' but the average weight of a seed seems usually to remain 

 unchanged. All these are merely indications, and appeal for 

 confirmation will be made subsequently to results estimated 

 from the dry fruits. 



The data for the living legume are too scanty, and 

 will have to be supplemented by results obtained from dried 

 fruits. 



(6) In the We now come to the question of the use of the dried or 



dried fruit w ithered fruit in determining the relation between the number 

 of seeds and the proportional weight of the pericarp. Naturally 

 such an investigation is far easier with dried or withered fruits 

 than with moist mature fruits that have not begun to lose 

 weight in drying. We can furnish ourselves from the plant 

 with abundant materials in all stages of drying, and where 

 further drying is needed it can be readily accomplished at 

 home. But the case becomes very different when we make 

 use of moist fruits. Here it is necessary to select only those 

 fruits which a previous study has shown to have reached their 

 maximum growth, but have not yet begun to dry ; and this 

 is not always so easy as it seems. Then, again, the question as 



