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Updated: June 26, 2025
You will find none of the dry grains which lie on the surface of the strawberry, the part which corresponds with the inner part of those, lying in the juicy pulp below, whilst that which once corresponded with their outer part or shell, has itself been transformed into that juicy pulp which covers them: the fact is, that the carpels of the raspberry, instead of remaining dry like the strawberry, swell as they ripen, and acquire a soft, pulpy coat, which in time becomes red, juicy, and sweet.
Striped flowers and variegated leaves, changes of stamens into carpels or into petals may be extremely rare in the wild state, but the "five-leaved" clover and a large number of monstrosities cannot be said to be typical of the cultivated condition. These, however, are of rare occurrence, and do not play any important part in the economy of nature.
In the next few days this decision rapidly becomes visible, and the different parts of the normal stamens and the metamorphosed carpels soon become apparent. From this observation it can be inferred that the sensitive period of the anomaly is limited for the terminal flower-head, to the first few weeks of the life of the young plants.
They have cylindrical, usually hollow stems; alternate, generally compound leaves the basis of whose stalks ensheath the branches or stems; and small flowers almost always arranged in compound terminal umbels. The fruits are composed of two seedlike dry carpels, each containing a single seed, and usually separating when ripe.
It has many stamens, arranged like those of the strawberry; and the pistil is composed, as that is, of a number of carpels rising out of a central receptacle. But now let us examine the structure of the fruit, which we shall find differs materially from that of the strawberry in its formation.
At serving time, wipe the outside of the freezing can with a warm towel, turn the mousse into the centre of a round dish, heap the carpels around the base and over the top in the form of a pyramid, pour over the syrup, and send at once to the table. This will serve twelve persons. 1/2 cupful of cream or condensed milk 2 ounces of chocolate 1 cupful of sugar 1 teaspoonful of vanilla
The officinal part of the plant is the fruit, which consists of two united carpels, called a cremocarp. It is known by the name of aniseed, and has a strong aromatic taste and a powerful odour. By distillation the fruit yields the volatile oil of anise, which is useful in the treatment of flatulence and colic in children.
The receptacle increases in size so much more and faster than the carpels, which soon cease to enlarge at all, that they speedily begin to be separated by it, and the surface of the receptacle to become apparent.
First, the petals fall off, and the calyx closes over the young fruit; immediately the receptacle on which the carpels grow begins to swell, and soon after the carpels themselves increase in size, and become shining, whilst their styles begin to shrivel.
In a little time, the carpels are completely scattered in an irregular manner over the surface of the receptacle, which has become soft and juicy, and has all along been pushing aside the calyx, which finally falls back almost out of sight. The receptacle finally assumes a crimson colour, grows faster and faster, and becomes sweet and fragrant.
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