In common language we speak of each single strawberry as a fruit. But it is in reality a collection of separate fruits, the tiny yellow-brown grains which stud its sides being each of them an individual little nut; while the sweet pulp is, in fact, no part of the true fruit at all, but merely a swollen stalk. There is a white potentilla so like a strawberry blossom that even a botanist13 must look closely at the plant before he can be sure of its identity. While they are in flower the two heads remain almost indistinguishable; but when the seed begins to set the potentilla develops only a collection of dry fruitlets, seated upon a green receptacle, the bed or soft expansion which hangs on to the 'hull14' or calyx. Each fruitlet consists of a thin covering, enclosing a solitary15 seed. You may compare one of them separately to a plum, with its single kernel16, only that in the plum the covering is thick and juicy, while in the potentilla and the fruitlets of the strawberry it is thin and dry. An almond comes still nearer to the mark. Now the potentilla shows us, as it were, the primitive17 form of the strawberry. But in the developed ripe strawberry as we now find it the fruitlets are not crowded upon a green receptacle. After flowering, the strawberry receptacle lengthens18 and broadens, so as to form a roundish mass of succulent pulp; and as the fruitlets approach maturity19 this sour green pulp becomes soft, sweet, and red. The little seed-like fruits, which are the important organs, stand out upon its surface like mere12 specks20; while the comparatively unimportant receptacle is all that we usually think of when we talk about strawberries. After our usual Protagorean fashion we regard man as the measure of all things, and pay little heed21 to any part of the compound fruit-cluster save that which ministers directly to our own tastes.
But why does the strawberry develop this large mass of apparently22 useless matter? Simply in order the better to ensure the dispersion of its small brown fruitlets. Birds are always hunting for seeds and insects along the hedge-rows, and devouring23 such among them as contain any available foodstuff24. In most cases they crush the seeds to pieces with their gizzards, and digest and assimilate their contents. Seeds of this class are generally enclosed in green or brown capsules, which often escape the notice of the birds, and so succeed in perpetuating25 their species. But there is another class of plants whose members possess hard and indigestible seeds, and so turn the greedy birds from dangerous enemies into useful allies. Supposing there was by chance, ages ago, one of these primitive ancestral strawberries, whose receptacle was a little more pulpy26 than usual, and contained a small quantity of sugary matter, such as is often found in various parts of plants; then it might happen to attract the attention of some hungry bird, which, by eating the soft pulp, would help in dispersing27 the indigestible fruitlets. As these fruitlets sprang up into healthy young plants, they would tend to reproduce the peculiarity28 in the structure of the receptacle which marked the parent stock, and some of them would probably display it in a more marked degree. These would be sure to get eaten in their turn, and so to become the originators of a still more pronounced strawberry type. As time went on, the largest and sweetest berries would constantly be chosen by the birds, till the whole species began to assume its existing character. The receptacle would become softer and sweeter, and the fruits themselves harder and more indigestible: because, on the one hand, all sour or hard berries would stand a poorer chance of getting dispersed30 in good situations for their growth, while, on the other hand, all soft-shelled fruitlets would be ground up and digested by the bird, and thus effectually prevented from ever growing into future plants. Just in like manner, many tropical nuts have extravagantly31 hard shells, as only those survive which can successfully defy the teeth and hands of the clever and persistent32 monkey.
This accounts for the strawberry being sweet and pulpy, but not for its being red. Here, however, a similar reason comes into play. All ripening33 fruits and opening flowers have a natural tendency to grow bright red, or purple, or blue, though in many of them the tendency is repressed by the dangers attending brilliant displays of colour. This natural habit depends upon the oxidation of their tissues, and is exactly analogous34 to the assumption of autumn tints35 by leaves. If a plant, or part of a plant, is injured by such a change of colour, through being rendered more conspicuous36 to its foes37, it soon loses the tendency under the influence of natural selection; in other words, those individuals which most display it get killed out, while those which least display it survive and thrive. On the other hand, if conspicuousness38 is an advantage to the plant, the exact opposite happens, and the tendency becomes developed into a confirmed habit. This is the case with the strawberry, as with many other fruits. The more bright-coloured the berry is, the better its chance of getting its fruitlets dispersed. Birds have quick eyes for colour, especially for red and white; and therefore almost all edible39 berries have assumed one or other of these two hues40. So long as the fruitlets remain unripe41, and would therefore be injured by being eaten, the pulp remains42 sour, green, and hard; but as soon as they have become fit for dispersion it grows soft, fills with sugary juice, and acquires its ruddy outer flesh. Then the birds see and recognise it as edible, and govern themselves accordingly.
But if this is the genesis of the strawberry, asks somebody, why have not all the potentillas and the whole strawberry tribe also become berries of the same type? Why are there still potentilla fruit-clusters which consist of groups of dry seed-like nuts? Ay, there's the rub. Science cannot answer as yet. After all, these questions are still in their infancy43, and we can scarcely yet do more than discover a single stray interpretation44 here and there. In the present case a botanist can only suggest either that the potentilla finds its own mode of dispersion equally well adapted to its own peculiar29 circumstances, or else that the lucky accident, the casual combination of circumstances, which produced the first elongation of the receptacle in the strawberry has never happened to befall its more modest kinsfolk. For on such occasional freaks of nature the whole evolution of new varieties entirely45 depends. A gardener may raise a thousand seedlings46, and only one or none among them may present a single new and important feature. So a species may wait for a thousand years, or for ever, before its circumstances happen to produce the first step towards some desirable improvement. One extra petal47 may be invaluable48 to a five-rayed flower as effecting some immense saving of pollen49 in its fertilisation; and yet the 'sport' which shall give it this sixth ray may never occur, or may be trodden down in the mire50 and destroyed by a passing cow.
点击收听单词发音
1 espied | |
v.看到( espy的过去式和过去分词 ) | |
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2 standing | |
n.持续,地位;adj.永久的,不动的,直立的,不流动的 | |
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3 graceful | |
adj.优美的,优雅的;得体的 | |
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4 glossy | |
adj.平滑的;有光泽的 | |
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5 instinctively | |
adv.本能地 | |
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6 pulp | |
n.果肉,纸浆;v.化成纸浆,除去...果肉,制成纸浆 | |
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7 embedded | |
a.扎牢的 | |
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8 swollen | |
adj.肿大的,水涨的;v.使变大,肿胀 | |
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9 dressing | |
n.(食物)调料;包扎伤口的用品,敷料 | |
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10 scarlet | |
n.深红色,绯红色,红衣;adj.绯红色的 | |
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11 crimson | |
n./adj.深(绯)红色(的);vi.脸变绯红色 | |
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12 mere | |
adj.纯粹的;仅仅,只不过 | |
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13 botanist | |
n.植物学家 | |
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14 hull | |
n.船身;(果、实等的)外壳;vt.去(谷物等)壳 | |
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15 solitary | |
adj.孤独的,独立的,荒凉的;n.隐士 | |
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16 kernel | |
n.(果实的)核,仁;(问题)的中心,核心 | |
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17 primitive | |
adj.原始的;简单的;n.原(始)人,原始事物 | |
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18 lengthens | |
(时间或空间)延长,伸长( lengthen的第三人称单数 ) | |
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19 maturity | |
n.成熟;完成;(支票、债券等)到期 | |
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20 specks | |
n.眼镜;斑点,微粒,污点( speck的名词复数 ) | |
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21 heed | |
v.注意,留意;n.注意,留心 | |
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22 apparently | |
adv.显然地;表面上,似乎 | |
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23 devouring | |
吞没( devour的现在分词 ); 耗尽; 津津有味地看; 狼吞虎咽地吃光 | |
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24 foodstuff | |
n.食料,食品 | |
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25 perpetuating | |
perpetuate的现在进行式 | |
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26 pulpy | |
果肉状的,多汁的,柔软的; 烂糊; 稀烂 | |
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27 dispersing | |
adj. 分散的 动词disperse的现在分词形式 | |
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28 peculiarity | |
n.独特性,特色;特殊的东西;怪癖 | |
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29 peculiar | |
adj.古怪的,异常的;特殊的,特有的 | |
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30 dispersed | |
adj. 被驱散的, 被分散的, 散布的 | |
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31 extravagantly | |
adv.挥霍无度地 | |
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32 persistent | |
adj.坚持不懈的,执意的;持续的 | |
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33 ripening | |
v.成熟,使熟( ripen的现在分词 );熟化;熟成 | |
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34 analogous | |
adj.相似的;类似的 | |
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35 tints | |
色彩( tint的名词复数 ); 带白的颜色; (淡色)染发剂; 痕迹 | |
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36 conspicuous | |
adj.明眼的,惹人注目的;炫耀的,摆阔气的 | |
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37 foes | |
敌人,仇敌( foe的名词复数 ) | |
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38 conspicuousness | |
显著,卓越,突出; 显著性 | |
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39 edible | |
n.食品,食物;adj.可食用的 | |
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40 hues | |
色彩( hue的名词复数 ); 色调; 信仰; 观点 | |
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41 unripe | |
adj.未成熟的;n.未成熟 | |
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42 remains | |
n.剩余物,残留物;遗体,遗迹 | |
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43 infancy | |
n.婴儿期;幼年期;初期 | |
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44 interpretation | |
n.解释,说明,描述;艺术处理 | |
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45 entirely | |
ad.全部地,完整地;完全地,彻底地 | |
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46 seedlings | |
n.刚出芽的幼苗( seedling的名词复数 ) | |
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47 petal | |
n.花瓣 | |
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48 invaluable | |
adj.无价的,非常宝贵的,极为贵重的 | |
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49 pollen | |
n.[植]花粉 | |
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50 mire | |
n.泥沼,泥泞;v.使...陷于泥泞,使...陷入困境 | |
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