liv Proceedings of the Botantcal Soctety of 
and distribution of the evergreen vegetation, within a few 
miles of the city, greatly resembled that seen in the West 
Indian Islands generally. On the south side of the town 
of Hayti, the hills retreated from the coast line and a 
xerophytic type of vegetation largely predominated, the 
genus Andropogon being especially abundant and typical. 
A great variety of native and introduced fruit-bearing trees 
was met with everywhere. 
Mrs. E. J. Bartol then gave “Views on the Vegetation 
of Jamaica,” as gathered from her recent visit, and exhibited 
water-color drawings which she had made of several char- 
acteristic indigenous plants. 
A letter was read from the Society’s Treasurer, Mr. R. C. 
Banes, at that time visiting the Island of Jamaica. He 
stated that he had secured a large collection of filmy ferns 
for the University collection, and that the fern vegetation 
of the island in general was remarkably rich, especially 
along the Jim Crow range of mountains. 
Dr. Henry Leffmann then gave “A Note on the Compos- 
ition of the Banana Fruit.” He said that great uncertainty 
and diversity of opinion existed as to the actual constituents 
of this fruit. From a study recently made he found that it 
contained a considerable amount of dextrose sugar of the 
glucose type. Starch was also present in quantity, but the 
amount of nitrogenous matter was relatively small. There 
was a large proportion of water and a moderate amount of 
mucilage. Mrs. S. T. Rorer stated that bananas in which 
the skin was becoming brown were sweeter and more easily 
digested than the semi-green or even yellow ones ordi- 
narily seen in the markets. This was probably due to the 
conversion of a considerable amount of starch into sugar 
during the later stages of ripening. 
Dr. Macfarlane drew attention to a collection of two hun- 
dred and fifty moss slides recently received by the Botanical 
Department from Mrs. Josephine D. Lowe. He then showed 
a photograph of John Bartram which had been secured as 
