We have here given the representation of a plant be- 

 longing to a Natural Order, the UmbellifervE, possessing, 

 it must be confessed, very few external attractions ; and, 

 in general aspect, the present individual may rank among 

 the least ornamental of its Tribe. But what this plant 

 wants in outward charms, is amply compensated by the 

 utility of its roots, which, in certain parts of South Ame- 

 rica, are no less esteemed than the Potato is among us. 

 In this country, public attention was first directed to the 

 " Arracacha," by an account of it published by M. 

 Varga's, a native of Santa Fe, in Konig and Sims' " Annals 

 of Botany," about the year 1805.— " The root," he says, 

 " yields a food which is prepared in the same manner as 

 potatoes, is grateful to the palate, and so easy of digestion, 

 that it frequently constitutes the chief aliment of the sick. 

 Starch and pastry are made from its fecula ; and the root, 

 reduced to pulp, enters into the composition of certain 

 fermented liquors, supposed to be efficacious as tonics. In 

 the city of Santa Fe, and, indeed, wherever it can be pro- 

 cured, the Arracacha is as universally used as the potato 

 is in England. The cultivation of this plant requires deep 

 black mould, that will easily yield to the descent of the 

 large vertical roots. It is propagated by planting pieces 

 of the root, in each of which is an eye or shoot ; these 

 acquire, in three or four months, a size sufficient for culi- 

 nary purposes ; though, if permitted to continue six months 

 in the ground, they attain to immense dimensions, without 

 any injury to their flavour. The colour of the root is 

 white, yellow, or purple ; but all the varieties have the 

 same quality. , . ... 



" Like the potato, the Arracacha does not thrive in the 

 hotter regions of the kingdom, for there the roots will not 

 acquire any size, but throw up a great number ot stems, 

 or at best, they will be but small and indifferent in flavour. 

 In the countries which are there called temperate, being 

 less hot than those at the foot of the Cordilleras, this 

 vegetable sometimes succeeds, but never so well as mine 

 elevated re-ion of those mountains, where the medium 

 heat is between 58° and 60° of Fahrenheit Here it is 

 that these sorts grow most luxuriantly, and acquire the 



most delicious taste." f 4 . 



M. Vargas further remarks, that he was not aware of the 

 existence of this plant in any other part of America than 

 the kingdom of Santa Fe ; and also, that it is not mention- 

 ed by any American writer except Alcedo, who notices it 

 * •* in 



