ss 



VARIOUS FOUD-PLANTS 



Fig. 93, I. — (Juincc {Cydotiia lulijari.i, Kusc i'aiiiily, Rosacia). Flower, 

 expanded, and cut vertically. (Baillon.) — The plant is a shrub or 

 small tree, with slender, thornless branches: leaves hairy; flowers white 

 or pink; about o cm. broad; fruit finely hair>-, \'ellowish. 



Fig. 9.3, II. — Quince fruit, cut ^^ertically. (Baillon.) 



ash, cellulose, digestible carbohydrate, and fat, as will be 

 seen from the chart, there is a clo.se correspondence between 

 these and the other vegetables; while in the matter of proteid 

 the fruit-vegetables hold a position intermediate between 

 the class alcove and the class below them. 



38. Fruits are eaten principally for their sweet or acid 

 juices, and thus differ in general from what we call "vege- 

 tables." Moreover, while "vegetables" are generally cooked, 

 or at least are prepared for eating by the addition of oil, 

 vinegar, mustard, or the like (as in the case of salads), fruits 

 are more often eaten raw just as they are jiicked, except 

 perhaps for th(> addition of sugar. As might be expected, 

 however, the line Ix'twcen fruits and fruit-vegetables cannot 

 be drawn with distinctness. 



Out of the very large number of differenl kinds of edilile 

 fruits, we can here consithn' as exam|)les only a few of the 

 more important, namel>', the apple, peai-, (luince, peach, plum, 

 cherry, rasp})erry, strawberry, European grape, northern fox- 

 gra[)e, gtirden (■urrant, muskmelon, w;itermeliin, lU'ange, 

 lemon, banana, date, fig, ar[<l pineajiple (sec Figs. (H- 111). 



