694 Proceedings of the Royal Society 
stead of Antholites Pitcairnice, Lindley, he has proposed Cardio¬ 
carpon Lindleyi, Carruthers. (Geolog. Mag ., Feb. 1872., pp. 54-67.) 
Along with a figure of the Falkirk specimen, another is given from 
an unknown locality, supposed to be from mines in Derbyshire. 
The fruit on the latter is regarded as similar to Cardiocarpon 
acutum of Lindley. 
It was stated that, so far as the author is aware, there is no 
certain record as to the form of the fructification of such Sphenop- 
terides as S. artemisicefolia and S. a finis , or, indeed, of any of the 
species closely related to these by their bipinnate leaf and the 
deep pinnatifid segments of their leaflet. G-oeppert and Unger’s 
statement, that the fructification is u punctiform or marginal,” may 
he true of species like S. dilata , or S. latior (Dawson), but these 
differ widely from the specimens now noticed, though they hear 
some resemblance to living forms. As regards S. artemisicefolia , 
Brongniart himself has said, that he has not been able to find the 
least resemblance between it and living ferns. It was shown that 
this remark is especially applicable to S. affinis. The question 
seemed to be raised by what might be said to be the almost constant 
association of Gardiocarpa with these two species, “ Have they 
their proper place under the genus Sphenopteris f ” Dr Duns 
stated in conclusion, that while these species must still he regarded 
as true ferns, and while the idea even of organic connection 
between such forms as the samaroid fruit Cardiocarpon and the 
species S. artemisicefolia , and S. afinis is opposed to all accepted 
views of plant affinity, yet the association, as shown in the numerous 
specimens on the table, is so frequent, and often so remarkably like 
organic, as to call for the attention of observers. 
2. On the Composition of the Flesh of the Salmon in the 
“Clean” and “Foul” condition. By Sir Robert Christison, 
Bart. 
Having had occasion lately to fill up some blanks in a table of 
the Nutritive Value of different kinds of Food, I was unable to 
find for the purpose an analysis of the flesh of the Salmon. 
I have therefore made such an analysis as is necessary; and as 
