774 JAMAICA. 



107. Irish Potatoe. — Lycoperficon radice tubercfa. 

 io8. Sweet or Bermudas Potatoe. — Convolvulus repens, ra- 

 dice crajfo, carnofo, albo. 

 100. Potatoe Slip. — Convolvulus repens, radice crajfo^ carnofo 



luteo. 



Thefe feveral forts are cultivated extenfively in the ifland. The 

 firft is thought to degenerate. It grows what is commonly called 

 ivaxy^ and acquires in time a more faccharine tafte than thofe which 

 are imported from Europe. 



The fecond and third differ from each other only in the co- 

 lour of their roots, thofe of the former being white, and of the 

 latter yellow. 



Thefe two rife from flips, and are cultivated by laying a few fliort 

 junks of the flem, or the larger branches in Ihallow trenches, with 

 inter-fpaces, and covering them with mould from the banks. The 

 roots come to maturity in three or four months, and the propagation 

 is continued by covering the ftems, bits, and fmaller protuberances 

 with mould, as they dig up the more perfed: roots for ufe. The 

 leaves are good fodder for horfes, flieep, goats, hogs, or rabbits. 

 The roots pounded are often made into a kind of pudding, called 

 here a pone, which is baked, and, with the addition of a few 

 ring-tailed pigeons, jufl:ly elieemed a nourifliing and relirtiing difh. 

 Boiled, mafhed, and fermented, they make a pleafant cool drink, 

 called mobby. They will alfo make an excellent bread mixed with 

 ilour j for this purpofe they are boiled till they begin to crack, or 

 that the fkin peels off- readily; they are then peeled and bruifed 

 (while they are hot) in a mortar, till not a lump remains in them. 

 This operation is performed in the evening before the bread is to 

 be baked. The next operation is, to dilute them well with as 

 much boiling water as is neceffary to give them the confiftence of 

 dough. Then, after mixing them well with the leaven and flour, 

 the whole is well kneaded together as quick as poflible, and the 

 dough covered with a cloth in a warm place, till it rifes. The 

 water that is ufed ought to be boiling hot, or it will not anfwer 

 fufficiently, and is poured upon the potatoe mafs before the flour is 

 added. 



Tlic 



