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(b.) Oily.
Nuts.—Butternut, Black Walnut, Hickory-nut, Hazel-nut, Filbert, Beech-nut, Peanut, Almond, Pecan, Brazil or Castana-nut, Cocoanut, Maderia-nut, Cashew-nut, Pistachio-nut, Sweet Acorn, etc.
Sub-Class 2.—Fleshy Fruits.
1. Drupes.—Peach, Nectarine, Apricot, Plum, Cherry, Olive, Date.
2. Pomes.—Apple, Pear, Quince, Accoo, Mellar.
3. Berries. [Baccate or Berried Fruits.] Grape, Currant, Gooseberry, Huckleberry, Barberry, Buffalo-berry, (Checkerberry,) Cranberry, Elderberry.
4. Aurangiæ.—Orange, Lemon, Lime, Citron, Shaddock, Pomegranate.
5. Solanaceæ.—Tomato, Egg-Plant, Okra.
6. Gourds, Pepones.—Cucumber, Muskmelon, Watermelon, Pumpkin, Squash.
7. Cycones.—Figs.
8. Sorosis—Mulberry, Pineapple.
9. Eterio.—Strawberry, Raspberry, Blackberry , Blueberry. Brambleberry.
10. Unclassified.—Bread-Fruit, Guava, Durion, Manna, Lecchi, Jujube, Shuvia, Avocador, Mangostan, Locust or St. John's Bread, Cacao-Pulp, Anchovy-Pear, Mango-Apple, Pawpaw, Mandrake, Plantain, Banana, etc.
Sub-Class 3.—Esculent Roots, Subterranean Stems, Tubers.
1. Roots.—Turnip, Carrot, Parsnip, Beet, Radish: Skurret, Malanga (Cuba.)
2. Subterranean Stems.—Artichoke.
3. Tubers.—Sweet potato, White potato, Yam.
Sub-Class 4.—Bulbs, Young Shoots.
Onions, Leeks, Chivers, Shallots, Rozambole (Den-
mark,) Asparagus.
