23G 
THE PRINCIPLES OF BOTANY. 
an indication of those organs being in hypogynous plants of 
less importance than usual, then the character acquires a 
physiological value not previously assigned to it, and such 
appears to be the case; for it is only among hypogynous 
exogens that we find a total absence of floral envelopes, as in 
the Piperal and Chenopodal alliances ; it is among them that 
the presence of petals seems to be of least moment as the 
character of a natural order, for in 12 alliances out of 14, 
petals are either constantly or frequently absent, and in one 
only are they often combined into a tube; in all other cases 
such a circumstance is exceptional.” * 
The learned author just quoted goes on to show that alli¬ 
ances in this division are approached in different directions 
by those of the other sections, but this is only what we may 
reasonably expect, as there is really no hard-and-fast line in 
nature; but the whole that we so systematically divide ap¬ 
proach each other by imperceptible degrees. 
The hypogynous exogens are by Lindley divided into four¬ 
teen alliances, of which the one to be now described is defined 
as follows: 
Violales. — Stamens entirely free from calyx and corolla ; 
flowers monodichlamydeous ; placentce parietal or sutural ; 
embryo straight , with little or no albumen. 
If a common violet or pansy be taken as an example, the 
value of the above points will be duly appreciated. 
This alliance possesses twelve natural orders, of which the 
following may well claim our attention : 
1 . Flacourtiacece.~R\\dLdiS. 
2. Passifloracece. —Passion-flowers. 
3. Violacece. —Violets. 
4. Crassulacew. —House-leeks. 
1. The Bixads maybe represented by the Bixia Orellana, 
a plant remarkable for the fact that its seeds are covered with 
an orange-red, waxen kind of pulp, from which the true 
annatto or annotto of the shops should be made, which sub¬ 
stance is used for the colouring of cheese. The genuine 
should consist of the pulp of the Bixia, for which the follow¬ 
ing is the direction for its preparation: 
“ Boil annotto in a solution of pearlash until it will dis¬ 
solve no more ; then add oil of vitriol, previously diluted with 
20 times its weight of water, until no more colouring matter 
is thrown down, but not enough to make the liquor taste 
sour; wash the precipitate with a little cold water, then 
drain and dry it. 
“ Remarks. —This is the pure colouring matter of annotto, 
* ‘Vegetable Kingdom, p. 325. 
