These ovules are regarded as buds formed in the axils of carpellary leaves, and are the seeds, sometimes called seed-buds. The structure of the style (not always present), and the divisions of the ovary into dissepiments, all point to the fitting together of the edges or sides of so many carpellary leaves - the number of which made use of may sometimes be ascertained by counting the dissepiments of the ovary. The fruit, strictly speaking, is the matured ovary of the pistil (in its fruit state metamorphosed into the pericarp or seed-vessel), the result of the fertilisation of the pistil of one flower produced by the interaction of stamens. To understand the complicated question aright the gardener should study the flower while in blossom, and watch the silent changes and modifications of the ovary, whether for protection of the seeds or for food. One modification is into the pericarp, which consists of three layers, very clearly seen in the Peach - namely, the skin or epicarp, the fleshy pulpy layer called the mesocarp, and the stone, called the endocarp or covering of the kernel.

It is to the adherence of the mesocarp to the endocarp that some varieties of Peaches have obtained the name of clingstone, and to the freeness with which others separate from the endocarp, the name of freestone owes its origin. Other modifications are the pulpy disk or receptacle of the Strawberry, the calyx and ovary and receptacle of the Apple, the developed pulpy state of the placenta of the Gooseberry and Grape, the bracts and floral envelopes of the Pine-apple, the peduncle of the Pig, and the calyx in the Rose. It will soon occur to him that he should find some trace of the style of the pistil, which he may often do (except in Cycadeae and Coniferae) even in a grain of wheat, which is a fruit and not a seed, and that our simple definition of fruit is not always sufficient. Several systems of classification of fruits are in use, none of them altogether satisfactory. We shall confine our remarks to simple, and multiple or compound, fruits. Simple fruits are formed either by the pistil of one flower out of a single carpel or carpellary leaf, instances of which are, - the follicle (Paeony) - the legume (Pea) - the achaenium (plural achaenia) or achene, a closed fruit, dry, small nut, with the pericarp as in Sunflower - the caryopsis as in Wheat - the drupe (Peach); or by the pistil of one flower out of several free carpels or carpellary leaves, instances of which are, - several dry achenes on a dry elevated receptacle, as in Ranunculus - an etaerio, that is, many fleshy drupes together, as in Rubus - dry achenes seated on a fleshy receptacle, as in Strawberry; or by the pistil of one flower formed out of several combined carpels or carpellary leaves, - the nut (Hazel, Acorn, Sweet Chestnut); the berry (Gooseberry, Currant, and Grape); hes-peridium (Orange); pome (Apple); pepo (Cucumber). The Holly is a drupe of four carpels combined with four seeds.

The fruit of Hippophae is achenes in a large coloured berry-like perianth. Multiple or compound fruits are the Sorosis (Pine-apple), a metamorphosed flower-spike with fleshy bracts and perianth; and the Mulberry, a spike of fruits; the Scyonus a hollow club-like receptacle formed out of the peduncle, as in Ficus carica (the Fig), lined with flowers inside it, seldom both barren and fertile in the same fig. The ovules at the base of pistil in each flower have been fertilised by small flies belonging to the genus Cynips, which resort thither to lay their eggs. It is said to be a trioecious plant - that is, to have either stamens or pistil, or stamens and pistil, in three different flowers in same Fig; and the strobilus or cone of the Pine, a spike with woody bracts. To revert to the ovule or seed-bud, or seed, as it is generally called, it is a mono- di- or poly-cotyledonous plant, according to its parentage, in miniature, made up of nucleus and integument: it contains in the embryo state its proper compliment of cotyledons, a plumule and radicle.

The embryo differs in mono- and di-cotyle-donous plants; its position, formation, and mode of attachment, the presence or absence of albumen, have all been utilised for the purpose of assisting in framing accurate diagnoses of plant-structure.

Whatever the structure of the fruit may be, it will be the main business of the gardener to learn how to produce it, how and when to gather it, and how to keep it for use. He will find that the Pear is a bag of cellular tissue in its early stage containing protoplasm; afterwards starch and sugar are supplied to it by the leaves of the parent tree; probably the cells on the rind contain chlorophyll, and assist in decomposing carbon dioxide (carbonic acid). After the Pear is gathered from the tree, there is so much life in it that it does not die, but resists decay. With its surface exposed to the air, however, chemical changes still go on in it, which result in the decomposition of the sugar in it, and the formation of alcohol and then ether, which gives to it its flavour and aroma; and as the process goes on the outside skin softens, spores of fungi soon penetrate into the inside of the fruit, and finding there suitable food, grow and induce fermentation, and the Pear loses its flavour, and the tissues are restored back again to their original elements, out of which the Pear was formed.

The young gardener will soon observe that some fruits - such as Peaches, Nectarines, Apricots, Pine-apples, Melons, etc. - are gathered some days, and Strawberries two or three hours, before they are considered to come to their flavour, or rather before the flavour comes to them. Probably the reason for this practice is, that after the separation of the fruit from the tree or plant, in hot weather a few days, and in the case of the Strawberry a few hours, suffice to decompose the sugar and form the alcohol and ether, which is the flavourer, while our Pear takes a much longer time. It is no argument against this view that fruit is often better flavoured when gathered fresh from the tree or plant. If this be so, it is because the fruit has already hung on the tree or plant so long that the desired chemical changes have already taken place before its separation.

It is hardly necessary to add that Apples and Pears, when stored away, should rest on the stalk with their eyes visible, and not on the apex, as sometimes practised, with the stalk uppermost and the eyes downwards - a most uncomfortable position for any fruit.

Labore Vinces.