Inorganic bodies, even of large size, such as bits of stone, glass
and such like, or organic bodies not containing nitrogeneous matter
in a soluble condition, as bits of cork, wood, moss for examples, or
bodies containing soluble nitrogeneous matter, if perfectly dry, such
as small pieces of meat, albumen, gelatine, etc., may be long left on
the lobes, and no movement is excited. But when nitrogeneous organic
bodies, which are all damp, are left on the lobes, the result is widely
different, for these then close by a slow and gradual movement and not
in a rapid manner as when one of the sensitive filaments is touched
by a hard substance. Small purplish, almost sessile glands, as has
already been stated, thickly cover the upper surface of the lobes.
These have the power both of secretion and absorption, but they do not
secrete until excited by the absorption of nitrogeneous matter. No
other excitement, as far as experiments show, produces this effect.
When the lobes are made to close over a bit of meat or an insect, the
glands over the entire surface of the leaf emit a copious discharge, as
in this case the glands on both sides are pressed against the meat or
insect, the secretion being twice as great as when the one or the other
is laid on the surface of a single lobe; and as the two lobes come
into almost close contact the secretion, containing dissolved animal
matter, diffuses itself by capillary attraction, causing fresh glands
on both sides to begin secreting in a continually widening circle. The
secretion is almost colorless, slightly mucilaginous, moderately acid,
and so copious at times in the furrow over the mid-rib as to trickle
down to the earth. But all this secretion is for the purposes of
digestion. Be the animal matter which the enclosed object yields ever
so little, it serves as a peptogene, and the glands on the surface of
the leaf pour forth their acid discharge, which acts like the gastric
juice of animals.
[Illustration: VENUS’S FLY-TRAP.
How It Captures Insects.]
Public-domain text, read in full here on John Shaqi.
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