Am.  Jour.  Pharm. ) 
November,  1904.  J 
Anatomy  of  Edible  Berries. 
539 
smaller  than  the  calyx  lobes,  and  alternating  with  them,  and  five 
stamens  opposite  the  lobes.  The  short  style,  about  half  the  length 
of  the  calyx,  is  deeply  two-cleft.  The  midribs  of  each  of  the  floral 
envelopes,  ten  in  number,  are  continued  in  the  fruit  in  the  form  of 
longitudinal  veins  and  are  clearly  seen  through  the  transparent  epi- 
carp. The  anatropous  seeds,  one  to  eight  in  number,  are  borne  on 
two  parietal  placentae  {Fig.  75,  II).  As  a  result  of  the  crowded 
arrangement  they  are  usually  flattened  on  one  or  more  sides.  The 
outer  testa  (Fig.  15,  III  S)  is  gelatinous  and  transparent  and  through 
it  may  be  seen  the  delicate  thread-like  raphe  and  the  brown  hard 
IV 
-Em 
II  III 
Fig.  15. — Red  currant.  I  Fruit  X  1.  II  Transverse  section  of  fruit  with 
seeds,  X  1.  Ill  Longitudinal  section  of  seed,  X  8.  S,  gelatinous  epidermis  of 
testa  ;  S',  inner  testa  ;  R,  raphe  ;  B,  endosperm  ;  Em,  Embryo.  IV  Seed 
deprived  of  gelatinous  coat,  X  1.    V  Same  as  IV,  X  8. 
inner  testa.  The  minute  embryo  (Fig.  75,  III  Em)  is  imbedded  in 
the  base  of  the  endosperm. 
Divested  of  the  gelatinous  coat  the  seeds  are  from  4  to  5  milli- 
meters long  and  from  3  to  4  millimeters  broad  (Fig.  75,  IV  and  V). 
Histology. — Lampe1  has  studied  the  development  of  the  pericarp 
of  R.  setosum  L.  and  Blyth,2  and  Villiers  and  Collin,3  describe  briefly 
some  of  the  pericarp  tissues  of  the  red  currant.  The  writer  has 
studied  the  pericarp,  seed  and  floral  parts  of  the  latter  species. 
Pericarp. — (1)  Epicarp  (Fig.  16,  epi).  As  may  be  seen  in  surface 
view,  the  walls  of  the  epicarp  are  irregularly  beaded.  In  parts  the 
walls  are  almost  entirely  thickened,  with  narrow  pores;  in  other 
parts  the  walls  are  not  thickened  at  all  or  only  here  and  there. 
1  Ztschr.  fur  Naturwissenschaft,  69,  295. 
2  Foods:  Their  Composition  and  Analysis.    London,  1896,  p.  162. 
3  Traite  des  Alterations  et  Falsifications  des  Substances  Alimentaires.  Paris, 
vgjo,  p.  828. 
