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INDEX I

DESCRIPTIVE NOMENCLATURE

Plants in perfect form are said, at page 26, to consist of four principal parts: root, stem, leaf, and flower. (Compare Chapter V., § 2.) The reader may have been surprised at the omission of the fruit from this list. But a plant which has borne fruit is no longer of 'perfect' form. Its flower is dead. And, observe, it is further said, at page 65, (and compare Chapter III., § 2,) that the use of the fruit is to produce the flower: not of the flower to produce the fruit. Therefore, the plant in perfect blossom, is itself perfect. Nevertheless, the formation of the fruit, practically, is included in the flower, and so spoken of in the fifteenth line of the same page.

Each of these four main parts of a plant consist normally of a certain series of minor parts, to which it is well to attach easily remembered names. In this section of my index I will not admit the confusion of idea involved by alphabetical arrangement of these names, but will sacrifice facility of reference to clearness of explanation, and taking the four great parts of the plant in succession, I will give the list of the minor and constituent parts, with their names as determined in Proserpina, and reference to the pages where the reasons for such determination are given, endeavouring to supply, at the same time, any deficiencies which I find in the body of the text.

I. The Root

Origin of the word Root 27

The offices of the root are threefold: namely, Tenure, Nourishment, and Animation 27-34

The essential parts of a Root are two: the Limbs and Fibres 33

I. The Limb is the gathered mass of fibres, or at least of fibrous substance, which extends itself in search of nourishment 32

II. The Fibre is the organ by which the nourishment is received 32

The inessential or accidental parts of roots, which are attached to the roots of some plants, but not to those of others, (and are, indeed, for the most part absent,) are three: namely, Store-Houses, Refuges, and Ruins 34

III. Store-houses contain the food of the future plant 34

IV. Refuges shelter the future plant itself for a time 35

V. Ruins form a basis for the growth of the future plant in its proper order 36

Root-Stocks, the accumulation of such ruins in a vital order 37

General questions relating to the office and chemical power of roots 38

The nomenclature of Roots will not be extended, in Proserpina, beyond the five simple terms here given: though the ordinary botanical ones—corm, bulb, tuber, etc.—will be severally explained in connection with the plants which they specially characterize.

II. The Stem

Derivation of word 137

The channel of communication between leaf and root 153

In a perfect plant it consists of three parts:

I. The Stem (Stemma) proper.—A growing or advancing shoot which sustains all the other organs of the plant 136

It may grow by adding thickness to its sides without advancing; but its essential characteristic is the vital power of Advance 136

It may be round, square, or polygonal, but is always roundly minded 136

Its structural power is Spiral 137

It is essentially branched; having subordinate leaf-stalks and flower-stalks, if not larger branches 139

It developes the buds, leaves, and flowers of the plant.

This power is not yet properly defined, or explained; and referred to only incidentally throughout the eighth chapter 134-138

II. The Leaf-Stalk (Cymba) sustains, and expands itself into, the Leaf 133, 134

It is essentially furrowed above, and convex below 134

It is to be called in Latin, the Cymba; in English, the Leaf-Stalk 135

III. The Flower-Stalk (Petiolus):

It is essentially round 130

It is usually separated distinctly at its termination from the flower 130, 131

It is to be called in Latin, Petiolus; in English, Flower-stalk 130

These three are the essential parts of a stem. But besides these, it has, when largely developed, a permanent form: namely,

IV. The Trunk.—A non-advancing mass of collected stem, arrested at a given height from the ground 139

The stems of annual plants are either leafy, as of a thistle, or bare, sustaining the flower or flower-cluster at a certain height above the ground. Receiving therefore these following names:–

V. The Virga.—The leafy stem of an annual plant, not a grass, yet growing upright 147

VI. The Virgula.—The leafless flower-stem of an annual plant, not a grass, as of a primrose or dandelion 147

VII. The Filum.—The running stem of a creeping plant

It is not specified in the text for use; but will be necessary; so also, perhaps, the Stelechos, or stalk proper (26), the branched stem of an annual plant, not a grass; one cannot well talk of the Virga of hemlock. The 'Stolon' is explained in its classical sense at page 158, but I believe botanists use it otherwise. I shall have occasion to refer to, and complete its explanation, in speaking of bulbous plants.

VIII. The Caudex.—The essentially ligneous and compact part of a stem 149

This equivocal word is not specified for use in the text, but I mean to keep it for the accumulated stems of inlaid plants, palms, and the like; for which otherwise we have no separate term.

IX. The Avena.—Not specified in the text at all; but it will be prettier than 'baculus,' which is that I had proposed, for the 'staff' of grasses. See page 179.

These ten names are all that the student need remember; but he will find some interesting particulars respecting the following three, noticed in the text:–

Stips.—The origin of stipend, stupid, and stump 148

Stipula.—The subtlest Latin term for straw 148

Caulis (Kale).—The peculiar stem of branched eatable vegetables 149

Canna.—Not noticed in the text; but likely to be sometimes useful for the stronger stems of grasses.

III. The Leaf

Derivation of word 26

The Latin form 'folium' 41

The Greek form 'petalos' 42

Veins and ribs of leaves, to be usually summed under the term 'rib' 44

Chemistry of leaves 46

The nomenclature of the leaf consists, in botanical books, of little more than barbarous, and, for the general reader, totally useless attempts to describe their forms in Latin. But their forms are infinite and indescribable except by the pencil. I will give central types of form in the next volume of Proserpina; which, so that the reader sees and remembers, he may call anything he likes. But it is necessary that names should be assigned to certain classes of leaves which are essentially different from each other in character and tissue, not merely in form. Of these the two main divisions have been already given: but I will now add the less important ones which yet require distinct names.

I. Apolline.—Typically represented by the laurel 51

II. Arethusan.—Represented by the alisma 52

It ought to have been noticed that the character of serration, within reserved limits, is essential to an Apolline leaf, and absolutely refused by an Arethusan one.

III. Dryad.—Of the ordinary leaf tissue, neither manifestly strong, nor admirably tender, but serviceably consistent, which we find generally to be the substance of the leaves of forest trees. Typically represented by those of the oak.

IV. Abietine.—Shaft or sword-shape, as the leaves of firs and pines.

V. Cressic.—Delicate and light, with smooth tissue, as the leaves of cresses, and clover.

VI. Salvian.—Soft and woolly, like miniature blankets, easily folded, as the leaves of sage.

VII. Cauline.—Softly succulent, with thick central ribs, as of the cabbage.

VIII. Aloeine.—Inflexibly succulent, as of the aloe or houseleek.

No rigid application of these terms must ever be attempted; but they direct the attention to important general conditions, and will often be found to save time and trouble in description.

IV. The Flower

Its general nature and function 65

Consists essentially of Corolla and Treasury 78

Has in perfect form the following parts:—

I. The Torus.—Not yet enough described in the text. It is the expansion of the extremity of the flower-stalk, in preparation for the support of the expanding flower 66, 224

II. The Involucrum.—Any kind of wrapping or propping condition of leafage at the base of a flower may properly come under this head; but the manner of prop or protection differs in different kinds, and I will not at present give generic names to these peculiar forms.

III. The Calyx (The Hiding-place).—The outer whorl of leaves, under the protection of which the real flower is brought to maturity. Its separate leaves are called Sepals 80

IV. The Corolla (The Cup).—The inner whorl of leaves, forming the flower itself. Its separate leaves are called Petals 71

V. The Treasury.—The part of the flower that contains its seeds.

VI. The Pillar.—The part of the flower above its treasury, by which the power of the pollen is carried down to the seeds 78

It consists usually of two parts—the Shaft and Volute 78

When the pillar is composed of two or more shafts, attached to separate treasury-cells, each cell with its shaft is called a Carpel 235

VII. The Stamens.—The parts of the flower which secrete its pollen 78

They consist usually of two parts, the Filament and Anther, not yet described.

VIII. The Nectary.—The part of the flower containing its honey, or any other special product of its inflorescence. The name has often been given to certain forms of petals of which the use is not yet known. No notice has yet been taken of this part of the flower in Proserpina.

These being all the essential parts of the flower itself, other forms and substances are developed in the seed as it ripens, which, I believe, may most conveniently be arranged in a separate section, though not logically to be considered as separable from the flower, but only as mature states of certain parts of it.

V. The Seed

I must once more desire the reader to take notice that, under the four sections already defined, the morphology of the plant is to be considered as complete, and that we are now only to examine and name, farther, its product; and that not so much as the germ of its own future descendant flower, but as a separate substance which it is appointed to form, partly to its own detriment, for the sake of higher creatures. This product consists essentially of two parts: the Seed and its Husk.

I. The Seed.—Defined 220

It consists, in its perfect form, of three parts 222

These three parts are not yet determinately named in the text: but I give now the names which will be usually attached to them.

A. The Sacque.—The outside skin of a seed 221

B. The Nutrine.—A word which I coin, for general applicability, whether to the farina of corn, the substance of a nut, or the parts that become the first leaves in a bean 221

C. The Germ.—The origin of the root 221

II. The Husk.—Defined 222

Consists, like the seed when in perfect form, of three parts.

A. The Skin.—The outer envelope of all the seed structures 222

B. The Rind.—The central body of the Husk. 222-235

C. The Shell.—Not always shelly, yet best described by this general term; and becoming a shell, so called, in nuts, peaches, dates, and other such kernel-fruits 222

The products of the Seed and Husk of Plants, for the use of animals, are practically to be massed under the three heads of Bread, Oil, and Fruit. But the substance of which bread is made is more accurately described as Farina; and the pleasantness of fruit to the taste depends on two elements in its substance: the juice, and the pulp containing it, which may properly be called Nectar and Ambrosia. We have therefore in all four essential products of the Seed and Husk—

227, 229, 230.

Besides these all-important products of the seed, others are formed in the stems and leaves of plants, of which no account hitherto has been given in Proserpina. I delay any extended description of these until we have examined the structure of wood itself more closely; this intricate and difficult task having been remitted (p. 195) to the days of coming spring; and I am well pleased that my younger readers should at first be vexed with no more names to be learned than those of the vegetable productions with which they are most pleasantly acquainted: but for older ones, I think it well, before closing the present volume, to indicate, with warning, some of the obscurities, and probable fallacies, with which this vanity of science encumbers the chemistry, no less than the morphology, of plants.

Looking back to one of the first books in which our new knowledge of organic chemistry began to be displayed, thirty years ago, I find that even at that period the organic elements which the cuisine of the laboratory had already detected in simple Indigo, were the following:—

Isatine, Bromisatine, Bidromisatine;

Chlorisatine, Bichlorisatine;

Chlorisatyde, Bichlorisatyde;

Chlorindine, Chlorindoptene, Chlorindatmit;

Chloranile, Chloranilam, and, Chloranilammon.

And yet, with all this practical skill in decoction, and accumulative industry in observation and nomenclature, so far are our scientific men from arriving, by any decoctive process of their own knowledge, at general results useful to ordinary human creatures, that when I wish now to separate, for young scholars, in first massive arrangement of vegetable productions, the Substances of Plants from their Essences; that is to say, the weighable and measurable body of the plant from its practically immeasurable, if not imponderable, spirit, I find in my three volumes of close-printed chemistry, no information what ever respecting the quality of volatility in matter, except this one sentence:—

"The disposition of various substances to yield vapour is very different: and the difference depends doubtless on the relative power of cohesion with which they are endowed."⁶⁵

Even in this not extremely pregnant, though extremely cautious, sentence, two conditions of matter are confused, no notice being taken of the difference in manner of dissolution between a vitally fragrant and a mortally putrid substance.

It is still more curious that when I look for more definite instruction on such points to the higher ranks of botanists, I find in the index to Dr. Lindley's 'Introduction to Botany'—seven hundred pages of close print—not one of the four words 'Volatile,' 'Essence,' 'Scent,' or 'Perfume.' I examine the index to Gray's 'Structural and Systematic Botany,' with precisely the same success. I next consult Professors Balfour and Grindon, and am met by the same dignified silence. Finally, I think over the possible chances in French, and try in Figuier's indices to the 'Histoire des Plantes' for 'Odeur'—no such word! 'Parfum'—no such word. 'Essence'—no such word. 'Encens'—no such word. I try at last 'Pois de Senteur,' at a venture, and am referred to a page which describes their going to sleep.

Left thus to my own resources, I must be content for the present to bring the subject at least under safe laws of nomenclature. It is possible that modern chemistry may be entirely right in alleging the absolute identity of substances such as albumen, or fibrine, whether they occur in the animal or vegetable economies. But I do not choose to assume this identity in my nomenclature. It may, perhaps, be very fine and very instructive to inform the pupils preparing for competitive examination that the main element of Milk is Milkine, and of Cheese, Cheesine. But for the practical purposes of life, all that I think it necessary for the pupil to know is that in order to get either milk or cheese, he must address himself to a Cow, and not to a Pump; and that what a chemist can produce for him out of dandelions or cocoanuts, however milky or cheesy it may look, may more safely be called by some name of its own.

This distinctness of language becomes every day more desirable, in the face of the refinements of chemical art which now enable the ingenious confectioner to meet the demands of an unscientific person for (suppose) a lemon drop, with a mixture of nitric acid, sulphur, and stewed bones. It is better, whatever the chemical identity of the products may be, that each should receive a distinctive epithet, and be asked for and supplied, in vulgar English, and vulgar probity, either as essence of lemons, or skeletons.

I intend, therefore,—and believe that the practice will be found both wise and convenient,—to separate in all my works on natural history the terms used for vegetable products from those used for animal or mineral ones, whatever may be their chemical identity, or resemblance in aspect. I do not mean to talk of fat in seeds, nor of flour in eggs, nor of milk in rocks. Pace my prelatical friends, I mean to use the word 'Alb' for vegetable albumen; and although I cannot without pedantry avoid using sometimes the word 'milky' of the white juices of plants, I must beg the reader to remain unaffected in his conviction that there is a vital difference between liquids that coagulate into butter, or congeal into India-rubber. Oil, when used simply, will always mean a vegetable product: and when I have occasion to speak of petroleum, tallow, or blubber, I shall generally call these substances by their right names.

There are also a certain number of vegetable materials more or less prepared, secreted, or digested for us by animals, such as wax, honey, silk, and cochineal. The properties of these require more complex definitions, but they have all very intelligible and well-established names. 'Tea' must be a general term for an extract of any plant in boiling water: though when standing alone the word will take its accepted Chinese meaning: and essence, the general term for the condensed dew of a vegetable vapour, which is with grace and fitness called the 'being' of a plant, because its properties are almost always characteristic of the species; and it is not, like leaf tissue or wood fibre, approximately the same material in different shapes; but a separate element in each family of flowers, of a mysterious, delightful, or dangerous influence, logically inexplicable, chemically inconstructible, and wholly, in dignity of nature, above all modes and faculties of form.

INDEX II

TO THE PLANTS SPOKEN OF IN THIS VOLUME, UNDER THEIR ENGLISH NAMES, ACCEPTED BY PROSERPINA

Apple, 102

Ash, 120, 127

Aspen, 134

Asphodel, 8, 36

Bay, 51

Bean, 104

Bed-straw, 120

Bindweed, 144

Birch, 172

Blackthorn, 119, 127

Blaeberry, 52, 206

Bluebell, 144

Bramble, 119, 195

Burdock, 112, 131

Burnet, 95

Butterbur, 118

Cabbage, 131, 149

Captain-salad, 149

Carrot, 32, 35

Cauliflower, 131, 149

Cedar, 35, 61, 113

Celandine, 72

Cherry, 65, 130

Chestnut, 62

"   Spanish, 166

Chicory, 118

Clover, 111

Colewort, 149

Coltsfoot, 110

Corn-cockle, 108

Corn-flag, 104, 109

Cowslip, 139

Crocus, 36, 37

Daffodil,

Daisy, 117, 144, 145

Dandelion, 117

Devil's Bit, 147

Dock, 131

Elm, 52

Fig, 63

Flag, 104

Flax, 165

Foils, Rock, 144

"   Roof, 144, 146

Foxglove, 70, 118, 139

Frog-flower, 56

Grape, 103, 130

Grass, 52, 53, 55, 156, 158, 161, 163

Hawk's-eye, 118

Hazel, 120

Heath, 67, 68, 107, 208

Hemlock, 107

Herb-Robert, 121

Holly, 113, 119

Houseleek, 37, 146

Hyacinth, 65, 67

Ivy, 111

Jacinth, 83, 186

King-cup, 110

Laurel, 35, 59, 140

"   leaves, 43, 51, 60

Lichen, 175

Lilac, 76

Lily, 1, 36, 53, 104, 109

Lily, St. Bruno's, 1, 7, 9, 10

Lily of the Valley, 143

Lily, Water, 55, 72

Ling, 68, 69

Lion's-tooth, 113

Liquorice, 38

Lucy, 110, 144

Mistletoe, 111

Moss, 12, 15, 175

Mushroom, 43, 127

Myrtle, 51

Nettle, 52, 88, 107

Nightshade, 108

Oak, 36, 140

"   blossom, 67

Olive, 51, 63, 142

Onion, 38

Orange, 51

Pæony, 129

Palm, 43, 53, 54, 103, 156, 166

Pansy, 120, 144

Papilionaceæ, 145

Papyrus, 165

Pea, 32, 144

Peach, 130, 144

Pine, 140

Pineapple, 14

Pink, 144

Plantain, 134

Pomegranate, 102

Poplar, 52

Poppy, 70, 76, 86, 104

Primrose, 79, 144

Radish, 35, 38

Ragged Robin, 155

Rhubarb, 131

Rice, 52

Rock-foil, 144

Roof-foil, 144, 146

Rose, 64, 69, 75, 104, 109, 119, 121, 129, 144

Rush, 157

Saxifrage, 120, 143, 146

Scabious, 147

Sedum, 146

Sorrel-wood, 9

Spider Plant, 8

Sponsa solis, 118

Stella, 144, 146

"   domestica, 146

Stonecrop, 146

Sweetbriar, 109

Thistle, 103, 104, 113, 117, 118, 121, 144 note, 151

Thistle, Creeping, 138

"   Waste, 138

Thorns, 121, 127

"   Black, 119, 127

Thyme, 118

Tobacco, 38, 108

Tormentilla, 110

Turnip, 35

Vine, 104, 108, 140, 142

Viola, 144

Wallflower, 111

Wheat, 127, 165

Wreathewort, 181