CHAP, xxvn FLESHY FRUITS 115 



1. The general shape, size, color, and odor. 



2. The point of attachment. 



3. Make a sketch of the fruit being studied. 



XIII. Cut the pepo being studied across the middle and, 

 examining one of the cut surfaces carefully, notice : 



1. The outer, tougher portion of the "rind." 



2. The softer inner portion. 



3. The seeds imbedded in a pulpy mass. 



4. The attachments of the seeds. 



5. The resistant seed-coats. 



6. Make a sketch of the section studied. 



XIV. Have you ever seen animals eating fleshy fruits? 

 If so, write down what kinds of animals were doing the 

 eating and what kinds of fleshy fruits were being eaten. 

 How does this help the dissemination of the seeds ? 



