OXALIS, TUBEROUS-ROOTED. 37 



exceeding an inch in diameter, or weighing above four 

 ounces. The yield is comparatively small. 



Use. The tubers are used as potatoes. When cooked, 

 the flesh is yellow, dry, and mealy, of the flavor of the 

 potato, with a slight acidity. The tender, succulent stalks 

 arid foliage are used as salad. 



Plant similar in habit to the White-rooted ; Oxalia, Red- 

 rooted, 

 but the branches, as well as the under surface OCA COLORADA. 



of the leaves, are more or less stained with red. Tubers 

 larger than those of the last named, roundish, tapering 

 towards the connection with the plant, and furnished with 

 numerous eyes, in the manner of the common potato ; skin 

 smooth, purplish-red ; flesh often three-colored, the outer 

 portion of the tuber carmine-red, the central part marbled, 

 and the intermediate portion yellow, the colors, when the 

 root is divided transversely, appearing in concentric zones, 

 or rings. The flesh contains but little farinaceous matter, 

 and possesses a certain degree of acidity, which, to many 

 palates, is not agreeable. 



It is propagated, and in all respects cultivated, like the 

 White. Either of the varieties may also be grown from 

 cuttings, which root readily. 



According to a statement from the London Horticultural 

 Society's Journal, the acidity may be converted into a 

 sugary flavor by exposing the tubers to the action of the 

 sun for eight or ten days, a phenomenon which is analo- 

 gous to what takes place in the ripening of most fruits. 

 When treated in this form, the tubers lose all trace of acid- 

 ity, and become as floury as the best descriptions of potatoes. 

 If the action of the sun is continued for a long period, the 

 tubers become of the consistence and sweet taste of figs. 

 Mr. Thompson states that the disagreeable acid taste may 

 also be removed by changing the water when they are three 

 quarters boiled. 



