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city, angiopteris evecta, and asplenium esculentum — 

 oto. The last, from choice, is used most exten- 

 sively at all seasons and on all occasions. In general, 

 the Eijians hoil the vegetables, drain off the water, 

 and serve them in the same way as spinach. Some- 

 times they are baked along with pork, fowls, or fish, 

 at other times they are used as ingredients in fowl or 

 fish soup. These soups are often well prepared and 

 nicely flavoured. 



