Botanical Description.--A shrub with straight, thorny stem, leaves sessile, springing from the buds, occurring in threes, obtusely lanceolate, entire, glabrous. Flowers solitary or in pairs, very fragrant. Calyx gamosepalous with 10 toothlets. Corolla twisted, arched, cleft in the middle, throat nude, limb slashed in 5 large glabrous parts. Stamens 5. Filaments short, inserted on corolla. Style 1. Stigma bifid. Fruit inferior, about the size of a crab apple, crowned by the remains of the calyx, smooth, yellow, fleshy, 1-celled with many seeds. Habitat.--On the coast of Luzon. Blooms in May. _Ixora coccinea_, L. (_I. bandhuca_, Roxb.) Nom. Vulg.--_Santan_, Tag. Uses.--The handsome red flowers are used in decoction for hæmoptysis and catarrhal bronchitis. Both root and flower are astringent and are given for dysentery. In Concan they cook 2 "tolas" (13.60 grams) of the flowers in lard, together with coriander and "mesua ferrea," add a little candied sugar and divide the mass into large pills to be given twice a day. The fresh root in the form of an alcoholic tincture has been recommended by Deb for dysentery, the dose 2-4 grams in an appropriate potion. The tincture of the fresh plant is prepared by macerating 126 grams of the fresh root 15 days in 473 grams alcohol. The plant has been used in intermittent fevers and various skin diseases. Botanical Description.--A shrub cultivated in all gardens, 6-8° high. Leaves oval, entire, glabrous. Flowers in terminal umbels, white, pink or red. Corolla tubular with limb cleft in 4 rounded lobes. The plant is so well known that further description would be superfluous. _Coffea Arabica_, L. Nom. Vulg.--_Cafe_, Sp.; _Coffee_, Eng. Uses.--The infusion of roasted and ground coffee seeds constitutes a beverage of Arabic origin, but now common all over the world. In the Philippines, where a few years ago the coffee plant was only cultivated in gardens, the harvest has assumed such proportions that it now constitutes one of the greatest sources of agricultural wealth. Its use is becoming more general every day and the discovery of its alkaloid "caffeine" the therapeutical use of which is also steadily increasing, has given new importance to the seed on account of its increasing demand in the drug trade. When newly harvested its taste is not very agreeable, for it needs considerable time--2 or 3 years--in which to dry completely, before it acquires the aromatic properties and the savor of which it is susceptible. General Morin relates an incident of having drunk a delicious infusion of coffee made from authentic Moka that had been kept for fifty years, of course under ideal conditions of preservation.