root-hairs to the naked eye. These
will be noticed hereafter.

[Footnote 1: Gray's Lessons, p. 35, Fig. 86.]

[Illustration: FIG. 11.--1. Tap-root. 2. Multiple root of Pumpkin. 3.
Napiform root of Turnip. 4. Spindle-shaped root of Radish. 5. Conical root
of Carrot. 6. Aerial roots of Ivy.]

It is my experience that pupils always like classifying things under
different heads, and it is a good exercise. The following table may be
made of the roots they have studied, adding other examples. Dr. Gray says
that ordinary roots may be roughly classed into fibrous and fleshy.[1]
Thome classes them as woody and fleshy.[2]

[Footnote 1: Gray's Lessons, p. 34.]

[Footnote 2: Text-book of Structural and Physiological Botany. Otto Thome.
Translated and edited by Alfred W. Bennett, New York. John Wiley and Sons.
1877. Page 75.]

ROOTS.
|
------------------------------------------
| |
_Primary_. _Secondary_.
| |
-------------------------------- |
| | |
_Fibrous_. _Fleshy_. Roots of cuttings
| Aerial roots.
------------------- Sweet potatoes.[3]
| |
_Simple_. _Multiple_. _Simple_.

Morning Glory. Pumpkin Carrot.
Sunflower. Radish.
Pea. Turnip.
Bean. Beet.
Corn. Corn.

[Footnote 3: The Irish potato will very likely be mentioned as an example
of a fleshy root. The teacher can say that this will be explained later.]

2. _Fleshy Roots_.--The scholars are already familiar with the storing
of food for the seedling in or around the cotyledons, and will readily
understand that these roots are storehouses of food for the plant. The
Turnip, Carrot, and Beet are _biennials_; that is, their growth is
continued through two seasons. In the first year, they make a vigorous
growth of leaves alone, and the surplus food is carried to the root in the
form of a syrup, and there stored, having been changed into starch, or
something very similar. At the end of the first season, the root is filled
with fo