122 AMERICAN FERN JOURNAL 
of closely related forms, but the differences in such cases 
were not as great as when the forms were less closely 
related. On the other hand, the chemical compounds 
of the species and varieties of a given genus were found 
to resemble each other markedly when compared with the 
compounds of a distinct genus. That is, genera, spec- 
ies, and varieties differ from each other chemically as 
well as in external and internal strueture. 
* This discovery has practical possibilities. I do not 
refer to the possibility that in the future, the floral 
manuals will be likely to key out the plants described 
by chemical means, although that is already done in 
the case of “flowers” like Bacillus Coli-communis, B. 
dysentericus, and B. typhosus, et al., which can not be 
otherwise distinguished, except as to their effects. It 
is conceivable, however, that in cases of adulteration, a 
knowledge of the chemical character of possible adulter- 
ants might be of assistance. 
Prof. Reichert had nothing to say about chemical 
differences among ferns. To supply that deficiency I 
would like to suggest a means by which readers may 
investigate for themselves. The simplest means of 
testing chemically is by the taste. It has long been 
an observation of mine that ferns are all alike, as far 
as I have investigated, in taste, and that they have a 
distinctive taste. This general fact, if established, 
might be of value to the fern tyro, and help him to sep- 
arate ferns and carrots. It would have helped me 
about twenty years ago when I spent an hour or more 
trying to find among a patch of young Herb-Robert 
some leaves which I could call sterile leaves of. slender 
cliff-brake. 
As far as ferns are concerned, I am sure the investi- 
gation would be perfectly safe. The most interesting 
point that I would record is that already stated, that 
. 
ferns in general possess some chemical compound in — 
