201 
reflexus, fere 2 sima зоа Columna 4 lin. longa, rostellum subulato- 
aciculare, 1 lin. lon 
This species is a SAMO of some part of the Andes, whence it was sent 
to Messrs. тена s a th, & Co., of Heaton, Bradford, by 
Mr. E. ; plant was presented to Kew in Apri 1890, where 
it босго! about a veld r later. The leaves are dull olive-green in 
colour, with a = irregular silvery band on either side, between the 
mid-rib and ma The sca e, ovary, and sepals are also olive green, 
and pubescent ; “the petals pellucid white ; the limb of the lip, also the 
tube formed by the union of the unguis of the lip with the column, is 
white, the mouth of the same being light yellow. ‘There isa specimen in 
Dr. Lindley’s Herbarium, collected by Fendler, near Tovar in Venezuela, 
which so closely resembles the present species that it will probably prove 
- 
to be a form of the same. А note — the leaves as dark green 
The structure of the flowers in this genus is very ens page and - 
always correctly described from ariel specimens. ‘The claw of the 
is united to the sides of the column, forming a tube, whi re is rien 
behind inside the spur of the lateral sepals almost to the latter's free 
apex, and there terminates as a pair of free linear processes. This tube 
contains much nectar, and the pollinia are situated just at its apex. 
CCVIII.—ARTIFICIAL COFFEE BEANS. 
'The manufacture of artificial coffee beans has apparently assumed some 
importance in the United States. Specimens of these nine beans have | 
been obligingly communicated to the Museums of Economie Botany at — 
Kew by Dr. Brown Goode, Assistant Secretary of the Базен maet M 
tution at Washington D.C. The idea of preparing artificial coffee bea | 
.R.S., presented to the Kew Museums very carefully modelled aren 
beans, believed to be made from finely pow dered chicory. There is no 
indication as to the country whence these were obtained. Тһе American 
beans are supposed to be composed of rye flower, glucose, and water. — 
They are prepared to resemble in size and colour a moderately good — — 
sample of roasted coffee beans. By the prse of a few genuine - 
ns they are made to possess the aroma of tr e coffee. The esting ios” x 
all critically examined it is noticed that the groove on the flat surface 
is broad and shallow and it does not extend into the heart of the bean Љу 
a narrow long slit as in the natural product. Also there is no trace of 
"The одос of spurious coffee beans as an aude of eommerce m i 
` ‚ the United States is thus described in an article from the New 
‘ork World, bind in the Board of Trade Journal, 1890, к x 
Aer 
_ The average bulk of the genuine coffee imported into the United 
Peai is 8,000, 000 bags, or 130,000,000 pounds per annum, Exp 
