642 CUTTING THE LEAVES OF PEACHES AND NECTARINES. 
passage des jeinies branches a I’ovaire, par suite, de la decompo¬ 
sition de r eau, et de la fixation de I’oxigene. Des acides sont de 
consequence formes, favorises par Taction de la chaleiir; ils rea- 
gissent sur la gelatine, et la transforment en inaliere, sucree. 
^^On doit distinguer deux epoques dans Texistence du fruit: la 
premiere qu'i comprend son developpement et la formation 
des principes qui entrent dans sa composition. Dans cette 
premiere j^eriode. II y a influence dircete et necessaire de la 
plante sur le fruit; son action sur Tair atmospherique, 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 analogic. La second comprend la maturation, pro- 
prement dite; elle s’eflectue jDar la reaction des principes, reaction 
que favorise la challeur. Dans celle-ci les phenomenes sont com¬ 
plement independans de la vegetation; le fruit eprouve, par suite 
de sa composition, de la part de la chaleur et de Tair (ce dernier 
considere seulement comme milieu,) une action qui lui fait par- 
courir les differens degres de la maturation. Cette action est 
purement cliimique, et la preuve, c’est que la plupart des fruits 
murissent detaches de Tarbre.” 
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 eflected 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 
ovaiy, in consequence of the decomjDosition 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 composition. 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 
