THE FRUIT. 159 
Fruits are divided into two great sections—Dry Fruits and 
Fiesuy Frurts. 
Dry Frutrs. 
There are some among the dry fruits which open their shell at 
maturity to allow the seed to escape; others, on the other hand, 
remain always closed up. Thence arises the division of dry fruits 
into dehiscent and indehiscent. The fruits of the Dandelion, Chicory, 
Buck-wheat, Corn-flowers (Fig. 227), and Ranunculus (Fig. 228), 
are dry and do not open. The single seed that they contain 
adheres only to the pericarp; this kind of fruit is called achenium, 
from a, and yaww, “I open.” The Elm has for its fruit an 
achenium; but being surrounded with a folded membrane, 
something like wings, it is called samara. Fig. 229 represents 
a section of the samara-of the Elm; Fig. 230 the samara of the 
Maple. 
The fruit of Wheat, Barley, Oats, &c., is, like the achzenium, 
dry and indehiscent; but the single seed 
that it encloses adheres to the pericarp, so 
as to form one body with it. This fruit 
is called caryopsis, from kapva, “ wall- 
nut,” oye, “appearance.” Fig. 231 re- 
‘presents the fruit, or caryopsis of Wheat. 
What a variety there is among dry fruits 
in their mode of opening! Some open 
with two valves, each carrying, on one of 
its edges, a row of seeds. Such are the 
pods of the Pea, Bean (Fig. 232), and 
other legumes. Others split up longitu- 
dinally on one side, and, in opening out, 
take the form of a leaf, carrying seed on its 
two edges; this is called a follicle; of this 
sort is the Aconite (Figs. 233, 234). Some 
dry fruits open in two parts by a circular 
horizontal chink, so that the upper part of 7. *1—Capmie of the Peggy: 
the fruit is detached like a lid. This kind of fruit is called pyxi- 
