indicate our belief that the spiny material represents a 
northern variant of Solanum quitoense. 
In the Mutis collection of water-colors of Colombian 
plants, executed between 1783 and 1808 and preserved 
in the Jardin Botanico in Madrid, the two concepts Sola- 
num quitoense and S. quitoense var. septentrionale are 
clearly distinguishable. Plate 88 in volume 19 consists of 
two double-sized black and white sheets, one depicting 
a flowering branch with a floral dissection, one with a 
fruiting stem and a dissected fruit; this is the spineless 
Solanum quitoense. Plate 39, representing Solanum quito- 
ense var. septentrionale, has one sheet showing, in colors, 
a leafy branch in flower and one piece of stem in fruit; 
the stems, petioles and veins on the under surface of the 
leaf are armed with heavy spines and the flowers are 
larger than those shown in plate 88. 
There is a large colored plate of Solanum quitoense 
(C. M.-Curtis del.) in the De Candolle herbarium in 
Geneva. It is annotated as follows: ‘‘Solanum angula- 
tum. Imported from Peru in 1824, by Robert Barclay. 
Bury Hill’’; and in De Candolle’s hand: ‘*‘Gravure don- 
née par M. Barclay. Ne fait partie d’aucun ouvrage. 
A.DC, 1839.”’ 
The most extensive field notes found on an herbarium 
collection are preserved on the specimen of J. VY. Sigvald 
Muller s.n, at Kew. Because of their completeness, we 
hereby publish them almost in full: 
... the plant is, as you no doubt know, a climber, the fruit bright 
orange, nearly round or spheroid, about 1} inch to 2 inches in diam- 
eter. The pulp is bright green, very juicy and very aromatic. The 
seeds are mixed with the pulp when ripe... . The seeds are fixed 
to a softer body, than what I describe as solid white, but this solid 
part gets broken up in the pulp (and is eaten as well) when the pulp 
is squeezed out. The pulp looks like the pulp from green gooseberries ; 
it is eaten with a little sugar. Is exceedingly pleasant and cooling. 
With cream it must be a delicious dish. The sugar is mixed with the 
pulp to taste. The pulp alone is not more acid than to make it pleas- 
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