Introduction to structural and systematic botany, and vegetable physiology, : being a 5th and revedof the Botanical text-book, illustrated with over thirteen hundred woodcuts . Such incorporated parts, like the fleshy calyx of the Apple and Quince (Fig. 809, 812), sometimesmake up the principal bulk of the fruit. 583. Indeed, the calyx, when wholly freefrom the pistil, sometimes becomes greatlythickened and pulpy after flowering, and istransformed into what appears like a berry;as in Gaultheria (Fig. 913), where the realfruit is a dry pod Avithin ; and in StrawberryBlite (Fig. 1099), where the
Introduction to structural and systematic botany, and vegetable physiology, : being a 5th and revedof the Botanical text-book, illustrated with over thirteen hundred woodcuts . Such incorporated parts, like the fleshy calyx of the Apple and Quince (Fig. 809, 812), sometimesmake up the principal bulk of the fruit. 583. Indeed, the calyx, when wholly freefrom the pistil, sometimes becomes greatlythickened and pulpy after flowering, and istransformed into what appears like a berry;as in Gaultheria (Fig. 913), where the realfruit is a dry pod Avithin ; and in StrawberryBlite (Fig. 1099), where the fleshy calyxes ofa head of flowers each surround a small seed-like fruit, and together form a false multiplefruit, resembling a strawberry. 584. Even the strawberry itself is not afruit in the strict botanical sense : that is, theedible substance is not a ripened pistil, nor acluster of pistils, but is the receptacle or ex-tremity of the flower-stalk, greatly enlargedand replete with delicious juice ; the true fruitsbeing the minute and seed-like ripened ovariesscattered over its surface; as plainly appears from a comparison of Fig. 558 with 559. Moreover, a mulberry,. FIG. 55S. Vertical section of a forming strawberry, enlarged. FIG. 559. Similar section of one half of a ripe strawberry, and of some of the small seed-like fruits, or achenia, on its surface. ITS STRUCTURE AND TRANSFORMATIONS. 309 a fig, and a pine-apple consist of the ripened products of many-flowers, crowded on an axis or common receptacle, which makes apart of the edible mass. 585. Under the general name of fruit, therefore, even as the wordis used by the botanists, things of very different structure or of dif-ferent degrees of complexity are confounded. We must distinguish,therefore, between simple fruits, resulting from a single flower, anda multiple fruit, resulting from the parts of more than one flowercombined or collected into a mass. We must also distinguish be-tween true fruits, formed of a matured p
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Keywords: ., bookauthorgra, bookcentury1800, bookdecade1860, booksubjectbotany
