213 HORTUS JAMAICENSIS. cocoRS 



1. COLOCASIA. 



^roM maximum Aegijptiacum quod vulff^ coloectsia. ' Slonno, v. 1, 

 p. 166. yJcaide I'lopufeum, Jol.1.1 uniplissimis cordato-sagillatis : 

 J^urple coco. Acaide maxinmtH^ JoLij-& cordulo^sagittatts : Wliite 

 coco. Browne, p. 332, 



Leaves peltalcj ovate, repaiul ; seiui-bifid at the base. 



Of this useful vegetable there are several varieties, very generally, and largely culti- 

 vated in tliis island; as the}- form a principal part of the subsistence of the negroes^ 

 who preler them even to yams, thoygh not so light nor so agreeable a food, vet 

 very wholesome and nourishing, either boiled or roasted. All the kinds are easily cul- 

 tivated by cuttings I'rum the main stem or rout, commonly called the head, alter the 

 plant ceases to produce its esculent roots, or from its sucker,e. ^It bears m about nine 

 months after planted, and, after jthe first cocoes are dug, .will continueto produce more 

 every four or hve. months, for about three years, when the heads should be drasvu." 

 The ro(ts. boiled or roasted arc excellent food for fattening hogs ; forvvhich animal all 

 parts of the plant are a goodfcjod. The main root of all the species, more ispeciaily 

 of the spotted kind, possess a considerable degree of acrimoii^v, which, after beiag 

 dried and kept for some time is lost, and they become insipid to the taste. :The fresk 

 loots apphed raw are a maturating cataplasm ; Long; says that the dried root, pulverised 

 and mixed with honey, ex])etorates tough phlegm, and is reckoned excellent in asth- 

 matic comjjlaints. Mixed with liour of bijmstoue, it is a specific in consumptions. 

 The fresh roots and leaves, distilled with a little.miik, ibrm an approvefl cosmetic lo- 

 tion ; and. tiie juice e.xprcssed from the. leaves is recoinmendcd for cleansing, and iieal- 

 ing to 111, ulcers. 



'Vtii^ following are the kinds principalh' cultivated in Jamaica : " 



'Yhe purple caco, ..svhi.ch is of .a dry meally nature and' agreeable taste, as well as. g. 

 . nourishing food. 



I'lie wliitt coco, whose under leaves^ are sometimes used as a green ; -and also produces 

 livery agreeably tasted root. 



Ttie Surinain coco, which is by far the most delicate, but by no means so productive 

 as the others ; it bears at a greater distance from the main root than the other kiiid.-^, is 

 much longer in proportion to its thickness, and, creeps to a considerable distance in the 

 earth. 



Ttie San Bias coco, which has come into general cultivation for some years past, 

 gro>vs to an enormous size in its stem or head, and the cocoes it produces iire so large 

 as often to weigh three or four pounds or more each. Wiien full they are drv and very 

 paiateable, forming a hearty and nourishing food. From the great jiro iuctiveness 

 of this kind, the cultivation of ihe others has of late been so much neglected, that it 

 is very rare to see a field of any other description. The negroes are particularly partial 

 to them. 



The -S"^ Kitfscoco, which though of a much smaller size than the San Bias, is yet 

 well wonhy of cultivation, not only on account of its pro.luctivene.ss, but as it is a very 

 dry, meally, and agreeable food. It is of a yellow colour when ripe. 



The baboon hog coco or taya, which also produces a very large root, but every part 

 of the plant very coarse, and is therefire principally pianted f .r the purpose of feeding^ 

 hogsf which it fattens very well, especially if boiled or roasted ; but, even in that state, 

 fcOaGfid are its juices, itbwniiaud heats tite thrqat cousiderably. When boiled and 



cct 



