CONTExNTS 



OP THE LECTURES AND APTENDIX. 



INTRODUCTION. 



PASS 



LECTURE I.— Importance of System.— Advantages to be derived from the Study of 



Botany 13 



PART I. 



LECTURE n.— General Division of the Sciences which relate to Mind and Matter.— Differ- 

 ent departments of Botanical Science.— Parts of a flower IC 



LECTURE III.— Method of analyzing Plants.— Analysis of the Pink, Lily, Rose, and Poppy 1'- 



LECTURE IV.— Latin and Greek Numerals.— ArUficial Classes and Orders a 



LECTURE V. — Method of analyzing Plants by a series of comparisons. — General remarks 

 upon Plants.- Method of preserving plants for an Herbarium. — Poisonous 

 Plants, and those which are not poisonous.— Manner of taking Impressions ol 

 Leaves 27 



PART II. 



LECTURE VL— Importance of observing external objects.— Vegetables consist of two sets 



of organs.— Of the Root.— Different kinds of Roots 33 



LECTURE Vn.— Of the Stem.— Different kinds of Stems 40 



LECTURE VIII.— Of Buds 44 



LECTURE IX. — Of Leaves. — Form of Leaves. — Coxnpound Leaves. — Leaves with respect 



to Magnitude and Colour 4S 



LECTURE X. — Anatomy and Physiology of Leaves. — Their use in the Vegetable System. — 



Fall of the Leaf.— Appendages to Plants 59 



LECTURE XI.— Calyx 65 



LECTURE XII.— Corolla and Nectary C9 



LECTURE XIII.— Stamens and Pistils 74 



LECTURE XIV.— Inflorescence.— Receptacle 81 



LECTURE XV.— The Fruit.- Pericarp.— Parts of the Pericarp.— Linnaaus's Classification 



of Fruits.— Mirbel's Classification of Fruits 86 



LECTURE XVI.— The Seed.— Synopsis of the External organs of Plants 96 



LECTURE XVII.— Physiological Views.— Germination of the Seed 102 



LECTURE XVIII.— Physiological Views.— Solid and Fluid parts of Vegetables 107 



LECTURE XIX.— Physiological Views.— Bark.— Wood.— Pith.— Growth of a Dicotyledo- 



nous Plant.— Growth of a Monocotyledonous Plant 112 



LSCTURE XX. — Chemical Composition of Plants. — Proximate Principles. — Chemical Ana- 

 lysis of the Sap 118 



