132 BIOLOGY OF PLANTS. 



length. By some the ergot is regarded as the effect of an in- 

 sect. This substance is a violent poison. Rye is similar to 

 wheat in composition, but contains less starch and gluten. 



3. Oats are the seeds of the avena saliva, and are a valuable 

 fodder for horses. In some countries, as Ireland, tiie oat is em- 

 ployed for bread. 



4. Barley is the seed of the hordeum vulgare, and is used for 

 brea<l, malt liquors, and for obtaining ardent spirits. 



5. Rice is the seed of the orysa saliva, a well known article 

 of food, especially in warm countries. 



6. Maize or Indian corn. The zea maize is a native of this 

 country, but is now cultivated in Europe, and is one of the most 

 valued of our grains. It is coniposed of starch eighty-four, zein 

 three, albumen three, gum two, sugar two, water six, in one 

 hundred. 



7. Peas are the seeds of the pisum sativum, and constitute a 

 very nutricious article of food. 



8. The small bean [viciafaba), is used as an article of food, and 

 also, 



9. The kidney bean, {phaseolus vulgaris). They contain a large 

 quantity of animo-vegetable matter. 



10. Lentiles [ei-vum lens), contain a larger quantity of animo- 

 vegetable matter than the kidney bean. 



11. Orange {citrus aura.nlium), and {cilrus medica), are well 

 known fruits which are employed both in medicine and for food. 



12. Cherry {prunus cerassus), are a cultivated fruit, of which 

 there are several varieties. 



13. Almond, Peach and Apricot are quite different fruits, but 

 the trees are botanically identical {amygdalus communis). 



14. Pear [pyrus communis), apple {pyrus malus), are too well 

 known to need description. 



15. Gooseberry [ribes grossularia), Black currant (jR. nigrum). 

 Red currant {R. riibrum), are valuable acid berries. 



16. Grapes are the fruit of tlie vilis vinifera, and are exten- 

 sively cultivated in France and the soutli of Europe, both for 

 the wine vv'hich their juice yields, and for raisins. 



17. Mango is the fruit of the mangifera indica or domcstica^ a 

 native of Lidia. The fruit varies from the size of an apricot, to 

 that of a pear. Its skin is soft and smooth, the fleshy part of 

 the fruit is juicy, and has a very sweet and acidulous taste. It 

 contains a great quantity of crystallizablc sugar, citric acid and 

 gum. 



18. Pepper is the berry of the piper nigrum. Tiie unripe 



