GUIDE III. 



FRUIT. 



Class I. — Fruit releasing the ripened stone or seed by- 

 decaying : 



A. Fleshy or pulpy. 



(a) With one stone, or with several firmly united into one (e. g., 



Moonseed). A drupe. Go to i). 

 (a) With two or more seeds — or in Bur-Cucumber, and some- 

 times in Smilax, with one. 

 (£) Fruit simple, not an aggregation. 



(c) With a hard rind, melon-like (e. g., Bur-Cucumber). 



A pepo. Go to 2. 

 (e) Without a hard rind (e. g., Grape, Wintergreen). A 

 berry. Go to 3. 

 (b) Fruit compound, an aggregation of one-seeded drupelets 

 (1?. g., Blackberry). An atlesio. Go to 4. 



B. Dry. A thin-coated seed, or aggregation of such seeds (e. g., 



Cinquefoil). Achenes, or nutlets. Go to 5. 



Class II. — Fruit releasing the ripened seeds by splitting: 



(a) Pod, splitting along one side, one-celled, with many crowded, 

 silky seeds (e. g., Milkweeds). A follicle. Go to 6. 



(a) Pod, splitting along two sides, one-celled, with one seed, or 

 with many attached along one of the seams (e. g., Pea). 

 A legume. Go to 7. 



(a) Pod, jointed, splitting across at the joints, each section with 

 one seed (e.g., Bush-Trefoils). Go to 8. 



(a) Any form of fruit that splits up and down and is not other- 

 wise named (e. g., Morning-Glory). A capsule. Go 

 to 9. 



