both native and European, eat it at times. I prepared 
it simply, by boiling briefly with salt, and found it neither 
‘‘stringy’’ nor bitter, but with an interesting and pleas- 
ant taste. 
ACKNOWLEDGMENTS 
Valuable suggestions and assistance from Drs. Angel 
L. Cabrera, Richard E. Schultes and Otto T. Solbrig are 
gratefully acknowledged. Drs. Joaquin Herrero and 
Alberto Juajibioy have helped me with the etymology 
of the Inga and Kamsa plant names. 
The field work upon which this report is based was 
supported by a Public Health Service Research Grant 
(MH 06941-01) from the National Institute of Mental 
Health, by the American Anthropological Association 
(A AA-SKF Agreement) and by the Gray Herbarium 
of Harvard University (Fernald Fund). Aid given by 
officers of these institutions was essential and is sincerely 
appreciated. 
BIBLIOGRAPHY 
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De Candolle, A.P., 1836. Prodromus Systematis Naturalis Regni Vege- 
tabilis V: 567. 
Juajibioy Chindoy, Alberto, 1962. Breve estudio preliminar del grupo 
aborigen de Sibundoy y su lengua Kamsa en el sur de Colombia. 
Bol. del Inst. de Antropologia, Univ. de Antioquia 2 (8): 3-83. 
Las Corts, P. Estanislao de, 1946. Vocabulario Inga. Rev. de Historia 
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Pazos, Arturo, 1961. Glosario de Quechuismos Colombianos. Pasto. 
101 pp. 
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