252 STUDIES IN SEEDS AND FRUITS 



of the cord or funicle. But the change in the last stage 

 from yellow to chocolate brown is exclusively associated with 

 the drying process. This is indicated by a simple experiment. 

 If a yellow seed is allowed to sink in a glass of water no altera- 

 tion takes place. But if it is allowed to rest on the surface for 

 a day or two, the lower submerged portion preserves its yellow 

 hue, whilst the upper part exposed to the air turns brown. 



Table showing the Shrinkage or Contraction of the Seeds 

 OF Ulex europjeus (Gorse) in the Pod before Dehiscence. 



The loss in weight in passing from the green to the yellow stage is 20 per cent. ; 

 whilst the total loss experienced is 56 per cent. 



The corre- If we wished to determine the correspondence in the 



tetween^a maturing and drying stages between a leguminous pod like 

 legume and that of Ulex europaus and a berry like that of Berberis, we 

 would do so in this fashion : — 



■■{ 



2. 



Green pod, with soft green seeds of Ulex. 



Green berry, with soft green seeds of Berberis. 



Green pod of Ulex commencing to darken, with green seeds 



turning yellow and shrinking slightly. 

 Colouring berry of Berberis, with seeds turning brown and 



becoming smaller and harder. 

 Pod of Ulex rapidly drying and blackening, with seeds turn- 

 ing brown, shrinking greatly, and hardening. 

 Berry of Berberis rapidly shrivelling, with seeds losing much 

 water and hardening. 

 r Dried pod of Ulex liberating its seeds by dehiscence. 

 4. ) Shrivelled berry of Berberis liberating its seeds through the 

 ( decay of its coverings. 



The correspondence in the fourth stage will perhaps be least 

 expected. But when one reflects that the opening of a pod. 



