542 CUTTING THE LEAVES OF PEACHES AND NECTARINES. 
passage des jeunes branches a 1' ovaire, pai- suite, de la decompo- 
sition de 1' eau, et de la fixation de I'oxigene. Des acides sont de 
consequence formes, favorises par Taction de la clialeur; ils rea- 
gissent sur la gelatine, et la transforment en maliere, sticree. 
"On doit distinguer deux eiDoques dans 1' existence du fruit: la 
premiere qui comprend son developpement et la formation 
des principes qui enti'ent dans sa comjDOsition. Dans cette 
premiere periode. II y a influence dircete et necessaire de la 
plante sur le fruit ; son action sur I'air atmosplierique, comme 
la tres-bien observe M. de Saussure est la meme que celle q'exer- 
cent les feuilles; sa composition presente d'ailleurs avec celles-ci 
une gi-and e analogie. La second comprend la maturation, pro- 
prement dite ; elle s'eflfectue jiar la reaction des principes, reaction 
que favorise la cballeur. Dans celle-ci les plienomenes sont com- 
plement indeiiendans de la vegetation; le fruit eprouve, par suite 
de sa composition, de la part de la cbaleur et de 1' air (ce dernier 
considere seulement comme milieu,) une action qui lui fait par- 
courir les differens degres de la maturation. Cette action est 
purement chimique, et la preuve, c'eist que la plu^Dart des fruits 
miirissent detaches de I'arbre." 
For the satisfaction of those of your subscribers who do not read 
French, I add the following familiar translation : — 
"The maturation of fruits with fleshy pericarps (that is, seed- 
vessels, such as those of the apple, pear, apricot, &c.) is effected by 
the re-action of the elementary principles, which enter into their 
composition. It may be presumed, (as we have said) that the sap 
becomes acidified in its passage from the young branches to the 
ovary, in consequence of the decomposition of water, and the fixation 
of the oxygen. Acids consequently are formed, the formation of 
which is promoted by the action of heat. These (acids) re-act 
upon the gelatine, (of the pulp) and convert it into sacharine matter. 
"It is needful to distinguish two periods in the existence of the 
fruit. The first, that which comprises its development, and the 
formation of the elementary principles (principes) which enter into 
its comjjosition. In this first period, there is a direct and necessary 
influence exerted by the plant upon the fruit. Its action (that of 
the fruit) upon atmospheric air, as M. de Saussure justly remarked, 
is the same as that exerted by the leaves ; between which (that is to 
say, between the fruit and the leaves,) there exists a close analogy. 
The second period comprises the maturation of the fruit, properly 
so called ; this is effected by the re-action of its constituent elements 
(principes) : this re-action is assisted by heat. Herein, the several 
