. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., HOVKT S S3nri> r Perfect. Staminate. Pistillate. STKAWBEUBY BLOSSOMS. In the left blossom of fig. 66, the center («) is a little cone,similar to a small green strawberry, and is
. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., HOVKT S S3nri> r Perfect. Staminate. Pistillate. STKAWBEUBY BLOSSOMS. In the left blossom of fig. 66, the center («) is a little cone,similar to a small green strawberry, and is composed of pis-tils, and the little stems around it (I,) represent ths stamens,with anthers at top, which contain the fertilizing dust. In themiddle blossom the center is small, as the pistils are imper-fect, while the stamens are fully developed. In the rightblossom the pistils or center organs are full and lar^e and Aliments, or Foods Proper si Anomalous Condition of the Strawberry—Raspberry—Thimbleberry. no stamcis are perceptible. The flower-leaves, or petals, aresmaller than in the other conditions. The strawberry is not wholly staminate nor pistillate, likethose plants that were originally and are invariably only oneor the other; but the staminate kinds have rudiments of pis-tils, and the pistillate kinds have stamens imperfectly devel-oped. Hence partial crops on such. Cultivators are awarethat plants produce th
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
