YAM 



THE Yam, so familiar to all classes in the West Indies, 

 China, and other warm countries, is practically unknown 

 in this country, as though seen at times in Covent 

 Garden and eagerly purchased by those who have 

 visited the tropics, few persons have much knowledge as 

 to the nature of the plant or of the wholesome and 

 palatable character of the food it provides. These roots 

 are mostly grown in the tropics, and they are much 

 esteemed, but an old West Indian told me that he had 

 never in all his travels found Yams equal to those of his 

 own country. There they were in great abundance, and 

 in the greatest variety, and during the time they were in 

 season, they formed a standard dish at the planter's table, 

 and were one of the staple foods of the workmen indeed, 

 of all classes in the West Indies, being called the Barbados 

 Yam. It is also stated that visitors to that country soon 

 become accustomed to the flavour of the Yam, and in time 

 fond of them. There are many ways of cooking this 

 vegetable, that are almost unknown in this country, the 

 common one being to roast or boil, but there are nearly a 

 dozen others. The Yam is a perennial plant and a native 

 of China, but found in many other warm parts of the Globe ; 

 and at one time it was thought to be valuable as a sub- 

 stitute for the Potato. The roots vary in shape in some 

 parts, and the two varieties that are mostly known, Dios- 

 corea Batatas and Dioscorea Decarsneara, are distinct in 

 shape, and the first named is alongroot. These are difficult 

 to grow on account of their going down so great a 



depth into the soil, and the thin trailing stems attain 



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