sweet IIORTUS JAMAICENSIS 219 



SWEET POTATOE. CONVOLVULUS. 



Cl. 5, OR. 1. Pentandriamonogynia. Nat. OR. Campanacete. 

 &EN. char. See Bindweeds, v. 1, p. 88. 



BvTTATAS POTATOE. 



Convolvulus radice tuberosa esculenta, spinachia folio, florc albo, fundo 

 purpurea, semint 'post singulosfiores singulo. Sloane, v. 1, p. 150. 

 Iicpensjloribus paucioribus, pedunculis longis alaribus, radice crusso 

 carnoso albo. Browne, p. 154. 

 Leaves cordate hastate, five-nerved, stem creeping, tuber-bearing, hispia. 



The root is tuberous, of various sizes ; stein roundish, a little cornered, creeping to 

 a considerable distance on the ground, and puting forth tubers, leaves, and flowers; 

 the I laves are cordate-angular, on long petioles. The peduncles axillary, the flowers 

 [] purple. There are several varieties in the colour and shape of the root, some 

 bem; reddish, some white, some yellow, some long, and some round, others irregu- 

 1. shapi I. They form a considerable article of agreeable and nourishing food in the 

 VI t-Indies, and are generally cultivated in negro grounds. 



The sweet potatoes rise From slips, and are cultivated by laying a few short junks of 

 *h stem, or the larger"branches, in shallow trendies, with interspaces, and covering 

 them with mould from the banks. The roots come to maturity in three or four months, 

 and the propagr.'r in is continued by covering the stems, bits, and smaller protuberances 

 \\ tli mould, as they dig up tin.- more perfect roots for use. The leaVesare good fodder 

 for horses, sheep, goats, or rabbits Th : foots pounded are often made into a kind of 

 pudding, cailed here uponv, which is baked, and, with the addition of a few ring-tailed 

 pigeons, justly esteemed a nourishing and relishing dish. Boiled, mashed, and fer- 

 mented, they make a pleasant cool drink, called mob by ; and distilled afford an excels 

 lent spirit. The-, will also ma&e-an excellent bread mixed with flour ; for this purpose 

 thev are boiled til] they begin to crack, or that tiie skin peels off readily ; they are then 

 peeled and bruised (while they are hot) in a mortar, till not a lump remains in them. 

 This operation is performed in the evening before the bread is to be baked. The next. 

 operation is, to dilute them well with as much boiling water as is necessary to give 

 them the consistence of dough. Then, after mixing them well with the leaven and 

 tiour, the whole is well kne; h I together as quick as possible, and the dough covered 

 with a cloth, in a warm place till it rises. The water that is used ought to be boiling 

 hot 'or it will not answer suffi< iently, and is poured upon the potatoe-mass before the 

 flour is added. The heat of the oven is to be the same as for other bread, except that 

 it must !>;" ratlier slackened to prevent this bread from taking too much colour, and it is 

 in the highest perfection when thoroughly baked. 



The proportion of flour varies according to fancy or necessity ; there must be at least 



-one third part flour to make it eatable ; but that which is made with an equal quantity, 



or a little more, is best. It will then be well tasted, wholesome, very nourishing, easy 



of digestion, and will retain its moisture many days longer than other bread; acirctun- 



gtaViee which recommends i< ilarly to common use in this climate. 



It mi^ht be worth the trial, whether putting a small piece of chaw-stick, viz. about 

 one or two inches length, into the water, just before it begins to boil, might not so im- 

 pregnate it with air, as to cause the dough to rise better, and render the bread much 

 lighten or a spoonful of water in which the stick has been infused for several hours, 

 jni"-ht be added after the boiling water is poured on. Lo>ig, p. 774. 



* Ee2 See 



