H. BOTANY AND HORTICULTURE. 359 



"where it is inserted in tlie branch. This takes place in case 

 of most substances, such as bichloride of mercury, and chlo- 

 ride, bromide, and iodide of potassium. In other cases it is 

 the limb which separates from the extremity of the petiole. 

 This occurs with ordinary water, and the nitrates of ammo- 

 nia, potash, and soda. In one single instance both forms of 

 separation have been observed, under the influence of the 

 same substance. Sometimes, again, the branch dies while the 

 leaves continue to adhere to it. This is the case after the 

 use of hydrocyanic acid and the essence of turpentine. Chlo- 

 ride of potassium acts as an invigorating and j^reserving 

 agent, quite exceptional in its character. A current of am- 

 monia allows the branch to preserve its freshness for eight 

 days, after which it withers. 1 i?, December 20, 1874, 189. 



PLANTS OF NEW GUINEA. 



The Gardeners Chronicle states that letters received from 

 Ternate mention the fact that Dr. Beccari has discovered on 

 Mount Arfok, in New Guinea, quite a number of new species 

 of plants of well-known genera, belonging to very different 

 portions of the globe. Among these are Araucaria^ species 

 of Vaccbiiimi, Hhododendron^ Podocarpiis^ etc. 



SECRETION OF DROSEEA. 



The alleged insectivorous habits of certain plants, such as 

 Drosera and Dioncea^ have attracted attention to the ques- 

 tion of the composition of the viscid substance secreted by 

 the glands on the leaves of species belonging to the former of 

 these genera. The properties of this substance are evidently 

 closely analogous to those of the pepsin which is the ferment 

 secreted in the human stomach, and it is said even to give 

 ofl'the odor of pepsin on treating with sulphuric acid; but 

 the quantity in which it has hitherto been obtained is too 

 small to admit of accurate analysis. Professor Frankland, 

 of London, obtained results which convinced him that the 

 substance was an acid or mixture of acids belonging to the 

 fattv or acetic series; and he thinks he obtained certain 

 evidence of the presence of propionic and probably also 

 of acetic and butyric acids. Mr. Lawson Tait, of Birming- 

 ham (England), on the other hand, believes he has proved 

 the main ingredient to be lactic acid, while Professor Will, 



