The banana has recently found a new use in Venezuela. It has the property of keeping the soil moist round it, in a country where sometimes no rain falls for months; so it has been employed to give freshness, as well as shade, to the coffee plant, whose cultivation has been greatly extended (Venezuela produced 38,000,000 kilogrammes of coffee in 1876). The Venezuelans can consume but little of the banana fruit thus furnished, so that attention is being given to increasing its value as an export. At the Paris Exhibition were samples of banana flour (got by drying and pulverizing the fruit before maturity) and brandy (from the ripe fruit) The flour has been analyzed by MM. Marcano and Muntz. It contains 66.1 per cent of starch, and only 2.9 of azotized matter.