144 USEFUL PLANTS OF GUAM. 
dearth of rice on the island. One reason for the small size of the crops 
is the difficulty of obtaining labor. Nearly everybody has a ranch of 
his own, and prefers to reap all the benefits of his own labor rather 
than to share them with an employer. 
Maize was introduced from Mexico at a very early date,“ and soon 
became the principal food staple of the early missionaries and the 
soldiers sent to assist them in the conquest of the islands. With maize 
«ume the Mexican metate and mano, « low inclined stone slab supported 
on three legs on which tortillas are prepared, and a stone rolling pin, 
cylindrical in shape with the ends slightly tapering. 
Maize is now the most important crop. On the higher land it. is 
planted at the beginning of the rainy season. In the lowland, as in 
the valley of the Taloféf6 River, it is planted at the beginning of the 
dry season. As soon as it is harvested it is shelled and spread out on 
mats in the streets to dry in the sun. Then it is stored in earthen jars 
asa protection against dampness and against rats and weevils. In 
places where the soil is deep enough the land is prepared for maize by 
plowing. On the higher land the weeds and bushes are cleared, dried, 
spread over the field, and burned. This process serves to kill many 
weeds and at the same time to fertilize the land. The only instrument 
of cultivation used in such places is the fosifio, or scuffle hoe, which 
consists of a wide transverse blade, placed T-like on the end of a long 
slender handle, the stem of the T being a hollow socket into which the 
end of the handle fits tightly. This is thrust ahead of the laborer, and 
serves to clear away bushes and to cut the weeds. After the corn is 
once planted, the surface is easily kept clear of weeds with the fosifo, 
the natives usually covering at one thrust a space of 6 feet in length 
and the width of the blade. The use of this implement is universal. 
Even the women are adepts, and tiny fosifios are made for the little 
children. 
EKpIBLE RootTs.—Among the edible roots of the island are taro 
(Caladium colocasia) and yams (Dioscorea spp.), both of which are 
cultivated by the natives and are a resource for them during the 
periods of famine, which usually follow hurricanes. Taro is cultivated 
either in swamps (Pl. XXIV) or in newly cleared ground. Certain 
varieties, the best of which has purplish stems and is called Visayan 
taro, *‘ sunin visaya,” are grown on hillsides and are of fine consistency 
and flavor. The closely allied A/ocas/a indica and A. mucrorrhiza are 
not so commonly cultivated, but grow wild in many places. They are 
very acrid and are only eaten in cases of necessity. 
The cultivated yams are probably varieties of Déoscorea alata, D. 
sativa, and D. aculeata.. Closely allied to the last is the wild gado 
or nika cimarron (Pioscorea spinosa), which forms thickets in many 
“See p. 24, 
