OP THE FRUIT. 



85 



26r 



266. Drupe, — a ripe 



164. In the fruit we see the end and 

 aim pf plant-life accomplished, accord- 

 ing to the wise and good design of the 

 great Creator. While it serves to re- 

 produce and keep alive the plants upon 

 the earth, it also serves as food for ani- 

 mals and for man. 



165. It is curious to observe how dif- 

 ferent are the parts of the fruit which Che/ry. 

 in different plants become food. In the ^'^- ^^^- Tryma,-aoorn 

 Apple, we eat the calyx which here 



adheres to ihe ovary, and in rigening was thickened and en- 

 larged by the nutritious substance. In the Strawberry, we 

 eat- the enlarged, pulpy 

 torus, which bears, all 

 over its surface, the little 

 dry, seed-like fruit. In 

 Peach, the luscious mor- 

 . sel is the outer coats of 

 the ovary itself; and in 

 the Orange, it is the in- 

 ner coat. In the JS'ut, 

 Pea, Wheat, and most 

 plants, the nourishing 

 matter is laid up in the seeds, while the carpels ripen into 

 a dry fruit. 



' 166. The fruit consists of the seeds and the seed-vessels. 

 The word pericarp means the same as seed-vessel. When 



164. Mention some of the uses of the fruit. 



165. Can you tell us what part of the Apple is eaten ? What part of the 

 Strawberry is the eatable part ? What part of the Peach ? the Orange ? In 

 what part is the nutritious matter deposited in the Pea ? Wheat ? Almond ? 



Fig. 268. Etoerio,— a Blackberry. 

 Fi^. 269. Capsule of Violet, open. 



