THE DASHEEN, A ROOT CROP FOR THE SOUTHERN STATES. 29 



A total yield of about 1,200 bushels was obtained. Of this quantity 

 approximately one-thu'd consisted of marketable tubers (fig. 3), one- 

 fifth of corms, one or two of which occur in each hill, and the remainder, 

 nearly one-half, of small tubers, which have been distributed for 

 planting. About one-half of these small tubers would be large 

 enough for the home table, but are too small for the market. These 

 may be used for stock food, either raw or cooked, in connection with 

 other food. No careful experiments have as yet been made, however, 

 in this country ' upon which to base definite statements relative to 

 the use of dasheens for stock food. 



The corms, which sometimes reach a weight of nearly 5 pounds 

 each, are usually of a equality fully ec{ual to the tubers and are excel- 

 lent when baked, though occasionally one is found that, even when 

 thoroughly cooked, proves a little too firm to be palatable. It is 

 believed, however, that this undesirable character can be eliminated 

 by using for planting tubers from only such plants as produce corms of 

 satisfactory quality. 



The corms may be converted into flour, which can be made into 

 soups and gruels. Dasheen flour when used with wheat or rye flour 

 makes most delicious pancakes, biscuits, and bread. The pancakes 

 do not become heavy by standing. Some 3,000 pounds of flour were 

 produced during the season of 1912-13 from 200 bushels of corms 

 and tubers and this flour is now being used experimentally in cooking 

 and baking. 



Dasheen corms may also be forced with bottom heat in a greenhouse, 

 and the blanched shoots, by special cooking to remove the acridity, 

 may be used like asparagus. The slioots are very tender and have a 

 delicate flavor, suggestive of mushrooms. There are probably few 

 plants so well suited for forcing purposes as the dasheen. Experiments 

 carried on at the greenhouses of tlie Department of Agi"iculture at 

 Washington in 1912 and in those of the Battle Creek Sanitarium at 

 Battle Creek, Mich., early in 1913, indicate that five to eight crops of 

 these delicate shoots can be harvested. The first cutting can be made 

 in 35 to 40 days after the corms are set in the sandy soil of the gi-een- 

 house bench, and subsequent ones at intervals of 10 to 14 days. 



The tops of corms not utilized in any of the ways mentioned'may be 

 used the succeeding season for planting, and the basal part — a half 

 or more — may be used for the table or for stock food. 



While all of the tuberous growth of the dasheen is edible, the 

 medium-sized or large tubers are especially adapted for use like 

 potatoes. At present it seems probable that these will constitute the 

 principal value of the crop, as these tubers when ])roperly selected will 



1 See U. S. Department of Agriculture, Bureau of J'lant Industry, Bulletin 164, entitled " J'roniLsing root 

 crops for the South," p. 10, 1910. 



LCir. lliT] 



