CHAPTER VII. 



VEQETABLK STBUCTTJEE — VITAL AND CHEMICAL CHARACTERISTICS — THE 



VEGETABLE CELL FUNGI ALG^ MOSSES VOLVOX DESMIDACEjE 



STRUCTURE OF PLANTS FUNGOID DISEASES ADULTERATION OF 



ARTICLES USED FOR FOOD PREPARATION FOR MICROSCOPIC EXAMI- 

 NATION CUTTING SECTIONS — WARINGTON's MICROSCOPE MAGNIFY- 

 ING POWER OF THE EYE CONCLUSION.* 



INCE the introduction of the achromatic micro-" 



scope, we have obtained nearly the whole of the 

 valuable information which we now possess re- 

 lative to the minute structure of vegetables. 

 Before that time, although some progress had 

 been made in vegetable physiology, yet the 

 means of distinguishing one structure from an- 

 other, with their several external characters, 

 comprehended the amount of our botanical know- 

 ledge. " The vegetation which eveiy where 

 adorns the surface of the globe, from the moss 

 that covers the weather-worn stone, to the cedar 

 that crowns the mountain, is replete with mat-" 

 ter for reflection. Not a tree that lifts its 

 branches aloft, not a flower or leaf that expands 

 beneath the sunlight, but has something of ha- 

 bit, of structure, or of form, to arrest the atten- 



Description of Plate XV. — DESMmACE^, after Rales. 



