No botanist has mentioned the quinoa as wild or semi-wild. The most recent and complete work on one of the countries where the species is cultivated, the _Flora of Chili_, by Cl. Gay, speaks of it only as a cultivated plant. Père Feuillée and Humboldt said the same for Peru and New Granada. It is perhaps due to the insignificance of the plant and its aspect of a garden weed that collectors have neglected to bring back wild specimens. +Kiery+—_Amarantus frumentaceus_, Roxburgh. This annual is cultivated in the Indian peninsula for its small farinaceous grain, which is in some localities the principal food of the natives.[1766] Fields of this species, of a red or golden colour, produce a beautiful effect.[1767] From Roxburgh’s account, Dr. Buchanan “discovered it on the hills of Mysore and Coimbatore,” which seems to indicate a wild condition. _Amarantus speciosus_, cultivated in gardens and figured on pl. 2227 of the _Botanical Magazine_, appears to be the same species. Hamilton found it in Nepal.[1768] A variety or allied species, _Amarantus anardana_, Wallich,[1769] is grown on the slopes of the Himalayas, but has been hitherto ill defined by botanists. Other species are used as vegetables (see p. 100, _Amarantus gangeticus_). +Chestnut+—_Castanea vulgaris_, Lamarck. The chestnut, belonging to the order _Cupuliferæ_, has an extended but disjunctive natural area. It forms forests and woods in mountainous parts of the temperate zone from the Caspian Sea to Portugal. It has also been found in the mountains of Edough in Algeria, and more recently towards the frontier of Tunis (Letourneux). If we take into account the varieties _japonica_ and _americana_, it exists also in Japan and in the temperate region of North America.[1770] It has been sown or planted in several parts of the south and west of Europe, and it is now difficult to know if it is wild or cultivated. However, cultivation consists chiefly in the operation of grafting good varieties on the trees which yield indifferent fruit. For this purpose the variety which produces but one large kernel is preferred to those which bear two or three, separated by a membrane, which is the natural state of the species. The Romans in Pliny’s time[1771] already distinguished eight varieties, but we cannot discover from the text of this author whether they possessed the variety with a single kernel (Fr. _marron_). The best chestnuts came from Sardis in Asia Minor, and from the neighbourhood of Naples. Olivier de Serres,[1772] in the sixteenth century, praises the chestnuts _Sardonne_ and _Tuscane_, which produced the single-kernelled fruit called the _Lyons marron_.[1773] He considered that these varieties came from Italy, and Targioni[1774] tells us that the name _marrone_ or _marone_ was employed in that country in the Middle Ages (1170).