"Moonshine Yam." Skin of a purple colour. A good white 

 yam. 



" Snake Yam." Tubers club-shaped; growing to a length of 3 

 or 4 feet, and 8 or 9 inches in circumference. Not grown to any 

 extent, being of poor quality. 



"Silver Yam." A dry, floury yam, one of the best of the white 

 yams. 



" Bull-head Hard Yam." A rough coated, hairy yam, the shape 

 of the tubers supposed to have some resemblance to a bull's head. 

 It is a hard yam when cooked, but of good flavour. 



"Two-sister's Hard Yam." Somewhat similar to the "Bull- 

 head." Called " Two-sisters" because each " head" produces two 

 tubers. 



" Bear-and-drop Hard-head." Produces a large number of small 

 tubers which are joined together in a mass by fibrous roots. When 

 handled, however, they drop asunder. The tubers are very watery 

 when cooked, and this is altogether a useless sort, and not 

 cultivated. 



" Bragging Tom Yam." Said to be the largest white yam grown. 

 Tubers measuring 3 to 4 feet in length, and 18 inches in diameter, 

 have been grown. It is very scarce, but was formerly cultivated 

 with much care. Large pits were dug, filled with rotten manure, 

 and covered with soil and the " heads" planted. In addition to 

 being a very large yam, it is considered one of the best when 

 carefully cultivated. 



"Pucka Yam." A large, round sort, and so soft that in cooking 

 it must be steamed, not boiled. A good yam. 



" Bullet-tree Pucka Yam." A large, round yam like the " Pucka," 

 but the surface of the tuber is curiously pitted, the indentations 

 being of a considerable size. 



"Flour Yam." A soft floury yam. One of the best. 



"Barbados Yam." A large yam, but clammy when cooked, and 

 not considered a first-class kind. In some districts, however, it is 

 of fair quality and is much liked. 



DISCOREA CAYENNENSIS, Lam. "Yellow Yam." " Afou Yam." 

 Stems cylindrical, sparsely prickly below ; leaves heart-shaped, 

 roundish, pointed, 7 nerved, about 3i inches long by 3 inches 

 broad, quite glabrous, papery in texture ; flower spikes usually in 

 pairs, produced from the axils of the leaf stalks. Tuber large, 

 often branched, of a sulphur-yellow colour. If the tubers are 

 allowed to become exposed during growth they are very bitter 

 when cooked. Those grown in good open soils are fairly dry and 

 mealy, but tubers grown in heavy, damp soils are clammy in 

 texture when boiled, and anything but palatable. At best it is a 

 heavy, coarse yam, but is grown extensively and is a general 

 favourite amongst the working classes. It thrives best in hot dis- 

 tricts, but it is a hardy yam and is not so readily affected by 

 unfavourable climatic conditions as the more delicate white yams. 

 It can be had at almost any time of the year, as tubers are cut 



