FRUITS 255 
5. Why is decrease of moisture and increase of light desirable as the 
fruiting season approaches? (126, 127; Exp. 90.) 
6. Why are turnips, carrots, and other fleshy roots unfit to eat if left 
over till the plants have seeded? (92, 287.) 
II. FLESHY FRUITS 
MareriaL. — A specimen of each of the four principal kinds of fleshy 
fruits. Examples of the pome are: apple, pear, quince, rose hip, haw; of 
_.the berry: grape, tomato, cranberry, currant, gooseberry, lemon; of the 
pepo: melon, squash, pumpkin; of the drupe: peach, plum, cherry, dog- 
wood. Specimens of the commoner kinds can nearly always be found in 
the market ; if nothing better is available, pickled and dried ones may be 
used — figs, prunes, dates, raisins, etc. 
288. Dissection of a pome fruit.— Examine with a lens 
the outside of an apple or a pear. Can you make out the 
lenticels? What difference 
in color do you notice be- 
tween the ripe and unripe 
fruit? What difference in 
taste? What substance 
would you judge from this, 
do ripe fruits contain 
which green ones do not? 
Test both kinds for sugar 
and starch; which contains 
the more of each? Strictly : 
speaking, sugar and starch Fic. sa Ea cael me show- 
are merely different forms 
of the same chemical compound. In ripe fruits the starch 
has been cooked by the sun and converted into sugar. 
With the point of a pencil separate the little dry scales that 
cover the depression in the center of the fruit at the end oppo- 
site the stem. How many of them are there? How does this 
accord with the plan of the flower as outlined in 229? They 
are the remains of the sepals, as will be more apparent on 
comparing them with the larger and more leaflike ones on 
a hip, which is clearly only the end of the footstalk enlarged 
