YAM. 417 



Island of Ceylon, and on the Coast of Mala- 

 bar; and they are supposed to have been 

 brought from the East to the West Indies, 

 where these roots seem to be as useful as the 

 potatoe is to the British. The yam was first 

 cultivated in England in 1733; but as it re- 

 quires the assistance of the stove, and we 

 have a better root in the potatoe, it is not 

 worth the expense of growing, more particu- 

 larly as we are so easily supplied by our West 

 India merchants. 



Lunan mentions six varieties of them in 

 Jamaica. 1st. Saliva, cultivated, with leaves 

 cordate; alternate; stem even and round. This 

 is commonly called Negro yam. The roots of 

 this kind frequently weigh ten or eleven 

 pounds, and form a very valuable article of 

 food, either boiled or roasted. There are two 

 kinds of negro yam, known by the names of 

 Cassada yam and Man yam ; the latter is con- 

 sidered the best, as being of a mealier, bet- 

 ter taste, and drier texture, but not so pro- 

 ductive. The inside of both these yams is 

 white, of a viscous clammy nature 4 ; when 

 roasted or boiled, they are a very pleasant 

 and nourishing food; in much esteem amOQg 

 the negroes. 



VOL. II. 2 E 



