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cup of the acorn (Fig. 226). The chestnut and the beech bear a
prickly involucre, but the nuts, or true fruits, are not grown fast to it,
and the involucre can scarcely be called a part of the fruit. A ripened
ovary is a pericarp. A pericarp to which other parts adhere has been
called an accessory or reënforced fruit. (Page 169.)
So
me
fruits
are
dehis
cent,
or split
open
at
maturi
ty and
liberat
e the
seeds;
others
Fig. 225.—Hickory-nut. The nut is
are
the fruit, contained in a husk. Fig. 226.—Live-oak Acorn. The
indehi fruit is the “seed” part; the
scent, involucre is the “cup.”
or do not open. A dehiscent pericarp
is called a pod. The parts into which
such a pod breaks or splits are known as valves. In indehiscent
fruits the seed is liberated by the decay of the envelope, or by the
rupturing of the envelope by the germinating seed. Indehiscent
winged pericarps are known as samaras or key fruits. Maple (Fig.
227), elm (Fig. 228), and ash (Fig. 93) are examples.
Pericarps.—The simplest pericarp is a dry, one-seeded,
indehiscent body. It is known as an akene. A head of akenes is
shown in Fig. 229, and the structure is explained in Fig. 230. Akenes
may be seen in buttercup, hepatica, anemone, smartweed,
buckwheat.
A 1-loculed pericarp which
dehisces along the front edge
(that is, the inner edge, next
the centre of the flower) is a
follicle. The fruit of the
larkspur (Fig. 231) is a follicle.
There are usually five of these
fruits (sometimes three or four)
in each larkspur flower, each
pistil ripening into a follicle. If
these pistils were united, a
Fig. 227.—Key of single compound pistil would
Sugar Maple.
be formed. Columbine, peony, Fig. 228.—Key of
ninebark, milkweed, also have Common American
follicles. Elm.
Fig. 233.—Capsule of
Castor-oil Bean
after Dehiscence.
Fig. 237.—
Loculicida
l Pod of
Day-lily.
The pupil who has acquired skill in the use of the compound
microscope may desire to make more extended excursions into the
cryptogamous orders. The following plants have been chosen as
examples in various groups. Ferns are sufficiently discussed in the
preceding chapter.
Bacteria