18 AUSTRALIAN NATIVE PLANTS. 
acridity, and may be eaten as spinach.” (Zreasury of Botany.) 
“Acid fruits are added to assist the removal of the acridity. 
Hindoos and Mahometans are very fond of all parts of the plants 
of this genus.” (Dymock.) 
“When the crop is gathered in Fiji,’’ says Dr. Seemann (Flora 
Vitiensts), ‘‘ the tops of the tubers are cut off and at once replanted. 
The young leaves may be eaten like spinach, but, like the root, 
they require to be well cooked in order to destroy the acridity 
peculiar to aroideous plants. The Fijians prefer eating the cooked 
Taro when cold; Europeans as a rule like it quite hot, and, if 
possible, roasted. A considerable number of varieties are known, 
some better adapted for puddings, some for bread, or simply for 
boiling or baking. ‘The outer marks of distinction chiefly rest 
upon the different tinge observable in the corm, leaf, stalks, and 
ribs of the leaves—white, yellowish, purple.” 
The roots are also largely consumed for food in Japan, and in 
a descriptive Catalogue of the Japanese exhibits at the Health 
Exhibition, London, 1884, they are styled “ Japanese Potatoes.” 
Following is an analysis taken from the Catalogue :— 
PA ipemen: 4008 2 he ee, ee 
Fat cia, Ue 6k Ae ae 
Glucose: 205... SU POS a er 
Starch’ “Pcs sled, 2) Jee 
Pectose) ete... 0.800 ei 
UNSEAT Sos .:e te Sens vie ge on nee eee 
Water i500 cig eee 2 eee 
Queensland. ee 
5t. Colocasia macrorrhiza, Scho/t, (Syn. Caladium macror- 
rhizon, R.Br.; Alocasia macrorrhiza,Schott), N.O., Aroidez, 
Bala vis; £55 
“Pitchu,” of the aboriginals of the Burnett River (Queensland); 
‘‘ Cunjevoi,” of those of South Queensland; ‘‘ Hakkin,” of the Rockhamp- 
ton (Queensland) aboriginals ; ‘‘ Bargadga,” or ‘“‘ Nargan,” of the Cleve- 
land Bay aboriginals. 
