102 



VARIOUS FOOD-PLANTS 



Fig. 110. — Fig (Ficns carim, MulljL-rry Family, Momcea). 1, floTi-cring 

 liranch, showing leaf and urn-shaped receptacle which encloses the 

 numerous minute flowers. .'^, a single pistillate flower, with stalks of 

 two others growing into the cavity of the receptacle: the actual size 

 shown by the line at the left. 3, staminate flower. 4, fruit or ripened 

 receptacle cut vertically to show the fleshy wall and the ca^-it,^■ filled 

 with ripe pistils and sugary material. (Wossidlo.) — A shruh or tree 

 becoming 5-10 m. tall; leaves rough above, downy beneath; fruit 

 greenish, yellowish, reddish, brown, puri>lish, or black, often with a 

 bloom, the ^o^\i niostlj- reddish or ^'ellowish. 



maple (Fig. 248). Beets form the chief source of the sugar 

 used throughout Europe and nearl\' lialf of that consumed in 

 the United States. 



As already statetl in the last chapter i'secti<in 29) large 

 quantities of what is l<nown commercially as ''glucose" 

 (which is a honey-like syrup), arc manufactured from the 

 starch of maize or Indian corn, particularly for the us(> of 

 confectionc^rs. This product is chemically much the same as 

 the sweet substance found in fruits, and is perfectly whole- 

 some; it has, however, the (hsadvantage of lieing onl>- about 

 three-fifths as sweet as cane-sugar. 



Another food-product, very much used in confectionery, 

 is what is commonly cahed " cocoa," or when sweetened and 

 flavored, " clidcolate." This name "cocoa" is somewhat mis- 

 leading, since it is also applied to th(> palm which yieUIs tlie 



