350 



G. E. Verrill — Fauna of the Island of Dominica. 



53 



54 

 55 

 56 

 57 

 58 

 59 

 60 

 61 

 62 

 63 



List of Birds recorded from Dominu^a. 



DeBdroica plumbea Lawr ..- 



Dendroica virens (Grael.) 



Seiurus noveboracensis (Gmel.) 



Setophaga ruticilla (Linn.) . - 



Cinciocerthia ruflcauda (G-ld.) 



Thryothorus rufescens Lawr 



Myadestes dominicaniis Stejn. 



Allenia montana (Lafr.) 



Cichlherrainia fuscata densirostris (VieilL) 



Cichlherminia dominieensis (Lawr.) 



Mimocichla verrilloruni Allen 



By whom recorded. 



+ 



+ 1 



+ 



+ 



+ 



+ S 



+ 



+ i 

 (?) 



^ 



+ 3 



t3 •- 



a %^ 



CS 1> 



(?) 



+ 

 + 



+ 

 + 

 + 

 + 

 + 

 + 



The following signs are used in the above table: + = actually obtained; x = 

 observed and species identified but not obtained; ?= observed and probably of 

 that species but not positively identified; (?)= described by the inhabitants and 

 probably of that species but not seen by the collectors themselves ; + 3 or + S 

 indicates that the sex indicated only was obtained. In several cases only one speci- 

 men was taken by the former collectors but the sex is not mentioned by them in 

 their lists, in such cases it is indicated thus. 4- 1 . 



To this list should be added Tringa minutilla VieiU. taken in Dominica by Dr. 

 NichoUs, and sent to the Smithsonian in 1880. He also sent ten other species, all of 

 them included in the above list; but the three following, though they were observed, 

 have not been actually taken there by any of the above collectors. 



Anous stolidus. 



Ereunetes pusillus. 



Charadrius dominicus. 



List of Batrachians and Reptiles obtained. 



BATRACHIA. 



Order, ANURA. 



Family, Cystignathid.e. 



1. LeptodactyluS pentadactylus Lawr. "Crapaud,"Pat. and Fr. (Toad.) 



Common and much used for food. When used for the table the 



whole animal is eaten, generally as a stew, and not simply the legs, 



as is the case with frogs in this country. Prepared in this way it 



makes a delicious dish, tasting much like chicken, but more delicate. 



