ing skin, that is 0.4 inch long, 0.3 inch wide, and 0.2 inch
thick. It is oval in form, with quite a prominent beak at the hilum
(Fig. 4). The margin is blunt and the two convex sides are provided in
the center with a gibbosity limited by a line parallel with the
margin, and this has given the plant its specific name of _biglobosa_.
The mean weight of each seed is 41/2 grains. The skin, though thick, is
not very strong. It consists, anatomically, of four layers (Fig. 5) of
a thick cuticle, _c_; of a zone of palissade cells, _z p_; of a zone
of cells with thick tangential walls arranged in a single row; and of
a zone tougher than the others, formed of numerous cells with thick
walls, without definite form, and filled with a blackish red coloring
matter, _cs_. This perisperm covers an exalbuminous embryo formed
almost entirely of two thick, greenish yellow cotyledons having a
strong taste of legumine.

When examined under the microscope, these cotyledons, the alimentary
part of the seed, have the appearance represented in Fig. 6, where
_ep_ is the epidermic layer and _cp_ constitutes the uniform
parenchyma of the cotyledonary leaf. This parenchymatous mass consists
of oval cells filled with fatty matter and granules of aleurone.

According to some chemical researches made by Professor
Schlagdenhauffen, the pulp has the following composition per 100
parts:

Fatty matter 2.407
Glucose 33.92
Inverted sugar 7.825
Coloring matter and free acids 1.300
Albuminous matter 5.240
Gummy matter 19.109
Cellulose 8.921
Lignose 17.195
Salts 4.080
-------
Total 100.000

The salient point of these analytical results is the enormous quantity
of matter (nearly 60 per cent.) formed almost exclusively by sugar. It
is not surprising, from this that this product constitutes a food both
agreeable and useful.

An analysis of the entire seed, made by the same chemist, has given
the following results:

Solid fatty matter 21.145
Unreduced sugar 6.183
Undetermined matters 5.510
Gummy " 10.272
Albuminoid " 24.626
Cellulosic "