YAMS. HORTUS JAMAICENSIS. 309 



1. AI.ATA. WINGED. 



fWub.'/'s nigra, radice alba out purpurea marima t tubsrosa, esculenta, 

 farinacca, caule membranuiis extantibus <i!<i!o, folio cordato nt rvoso. 



Sloane, v. 1, p. 139. Fuliis cordatis caule tereti aculcato buivifae . 

 Browne, p. 359. 



Leaves cordate; stein winged, bulb-bearing. 



Ibis is called the white or bockra-yam, and has a square st^m,' climbing like the for- 

 mer, having at each corner a pale reddish membrane. Le ves it) shape rcsdmbiiug 

 those of the others, but opposite and much larger in every, respect, alternate, on long 

 square membranaceous petioles; three or four large nerves on each, side tue midrib, 

 with transverse veins between them. Peduncles axillary, an im ti or n ore in length, 

 with small flowers of a yellowish green colour. Tins is propagated by cutting the yam 

 into pieces, taking care to leave a piece of the skin on each niece ; and planted in the 

 same manner as the negro-yam, they may be planted from April to June, anil are (it to 

 <!i;_r in January and February. They are a much mure delicate and agreeable food than 

 the other, and, on account of their lightness an I easy digestion, are prcfered to bread by 

 many inhabitants of the West-Indies. There are several kin Js of them, distinguished 

 principally by the size and shape of the roou ; all of which, il well dried in the sun, and. 

 covered with ashes, will keep well in a dry situation fur many months. Care however 

 should be taken not to bruise or wound them in digging, il they are intended for keep- 

 ing any lime ; although these wounds soon heal up and harden, if covered with ashes 

 and exposed to t'ne sun, when they will keep as well as the others. In packing them, 

 ashes should be strewed between the layers. Thev are generally known by the name of. 

 white- vain, from the superior whiteness of their inside. 



The red or purple yam appears to be only a variety of the white, the stems, leaves, 

 p.ud manner of growth, being exactly similar ; only that the whole of them have a red- 

 dish colour. The yam is also of a light purple colour inside, and the skin deep purple- 

 This also keeps equally well with the white kind, but is of a coarsi r texture, though of 

 an agreeable saccharine taste. It is very pro luctive, and bears weii on shanuw or marly 

 soils, whereas the other requires a rich, u^ep mould. 



3. T:.IL03A. THREE-10BH>. 



Leaves three-lohed, stem smooth. 

 This is known by the i>ame of Indian Y .m in Jamaica. Stem square, membranaceous 

 leaves three-lib 'd, the middle lobe tin largest, tin are alternate Ori Jong win ed pe- 

 dicels. This is the smallest ami most delicate of ail the ams ; il seldom exceeds et-ht 

 or tvine inches in length and two or three in diamet< r, but general \ mailer ; thev are 

 planted from cuttings, which are very pro luctive, each plant producing five or six jams, 

 or even, more, branching from the plant on all sides in a;eircular ord r, t. ey art of a por- 

 phsh colour outside, and have a j.leaaiii sweetish tas.., very a^iccaUc to must palates. 

 They do not keep well. 



4. ACUL^ATA. ACTLEATF. 



Leaves cordate, stem prickly. 



Stem prickly, twining, round, much branched ; leaves broad, rom-ftf hearr-sbiped, 

 acute-pointed, pale green ; leave** Uaw-cwvtu vix tiMM triue, ili tb B&res pcoleeding 



ix 



