OF THE DIPTEROCARPACEX. 71 
44. HopEA CERNUA, Teysm. et Binn. in Nat. Tijdschr. Nederl. 
Ind. xxix. (1867) 252.— PI. II. figs. 8, 9. 
Sumatra; Borneo (Beccari, nn. 2484, 2545, 2985). 
Perfectly glabrous, only petals hairy outside. Leaves thickly 
coriaceous, elliptic or elliptic-lanceolate, blade 4-6 in. long, 
margins revolute; midrib on both faces very prominent. Main 
secondary nerves 16-24 pairs, arching, prominent, alternating 
with a large number of intermediate nerves, which are shorter 
and do not reach the edge of leaf. Flowers larger than in the 
allied species, up to 1 in. long. Axillary panicles sometimes 
compound, always shorter than leaf. Fruit } in. long, tightly 
enclosed by the thickened base of calyx-segments ; pericarp thin, 
crustaceous. Albumen in the ripe seed; embryo small; coty- 
ledons foliaceous, equal, nearly orbicular; radicle free, short, 
thick, obtuse. 
Burck, Z. e. 241, regards this as a large-leaved variety of 
H. Mengarawan, Miq. 
4. Species imperfectly known, but which probably belong 
to this section. 
45. H. microcarpa, Heim in Bull. Soc. Linn. Paris, ii. (1891) 
954.—[ Not seen.] 
Borneo (Beccari, n. 2989). 
46. H. wmrrroLrA, Mig. Fl. Ind. Bat., Suppl. (1860) 498 ; 
Burck in Ann. Jard. Buitenz. vi. (1887) 242. 
Sumatra (Zeysmann, leaves) ; Borneo (Beccari, n. 3021, leaves 
and fruit). 
Branchlets, petioles, and midrib pubescent. Leaves charta- 
ceous, from a rounded base ovate-lanceolate, shortly acuminate ; 
principal secondary nerves 12-16 pairs, and between these 
numerous shorter intermediate nerves. Cortical leaf-traces 
apparently short. Fruit large, nearly globose, 3 in. diam. Lobes 
of fruiting-calyx short, rounded, thickened and indurated. 
Pericarp thin, crustaceous, splitting up into 3-6 segments. 
Hypocotyl nearly as long as embryo, imbedded In à groove 
between the two lobes of the outer cotyledon; this is a little 
larger than the inner, which is also bifid to base and encloses 
lignified placenta with the remains of dissepiments. Cotyledons 
fleshy, filled with starch. 
