224 FOUNDATIONS OF BOTANY 



241. Dry Fruits and Fleshy Fruits. In all the cases 

 discussed or described in Sects. 238-240, the wall of the 

 ovary (and the adherent calyx when present) ripen into 

 tissues which are somewhat hard and dry. Often, how- 

 ever, these parts become developed into a juicy or fleshy 

 mass by which the seed is surrounded ; hence a general 

 division of fruits into dry fruits and fleshy fruits. 



242, The Stone-Fruit. In the peach, apricot, plum, and 

 cherry, the pericarp or wall of the ovary, during the proc- 

 ess of ripening, becomes con- 

 verted into two kinds of tissue, 

 the outer portion pulpy and 

 edible, the inner portion of. 

 almost stony hardness. In 

 common language the hard- 

 ened inner layer of the peri- 

 carp, enclosing the seed, is 

 called the stone (Fig. 170), 



FIG. 170. Peach. Longitudinal hence the name stone-fruits. 



243. The Pome. The fruit 



of the apple, pear, and quince is called a pome. It con- 

 sists of a several-celled ovary, the seeds and the tough 

 membrane surrounding them in the core, enclosed by a 

 fleshy, edible portion which makes up the main bulk of 

 the fruit and is formed from the much-thickened calyx, 

 with sometimes an enlarged receptacle. In the apple and 

 the pear much of the fruit is receptacle. 



244. The Pepo or Gourd-Fruit. In the squash, pump- 

 kin, and cucumber, the ripened ovary, together with the 

 thickened adherent calyx, makes up a peculiar fruit (with 

 a firm outer rind) known as the pepo. The relative bulk 



