THE SWEET POTATO 177 



cultivated in the tropical climates both of the eastern and the 

 western hemispheres, is an herbaceous perennial, which sends out 

 many trailing stalks, extending six or eight feet every way, and 

 putting forth at each joint roots which in a genial climate grow 

 to be very large tubers, so that from a single plant forty or fifty 

 large roots are produced. The leaves are angular and stand on 

 long petioles, the flowers are purple. The batata is propaga- 

 ted by laying down the young shoots in the spring ; indeed in its 

 native climate it multiplies almost spontaneously, for if the 

 branches of roots that have been pulled up are suffered to 

 remain on the ground, and a shower of rain falls soon after, their 

 vegetation will recommence. From its abundant growi:h, it is 

 surprising that in Brazil the mandioc should be cultivated in 

 preference as food for the negro, the batata being raised more as 

 a luxury for the planter's table. 



The batata was introduced into England by Sir Francis 

 Drake and Sir John Hawkins in the middle of the sixteenth 

 century, and known long before the common potato, which, as 

 recently as the beginning of last century, was of less note than 

 the horseradish. 



At first, attempts were made to naturalise the batata, but 

 it was 'found too tender to thrive in the open air through an 

 English winter. The roots were formerly imported in conside- 

 rable quantities from Spain and the Canaries, and used as a con- 

 fection, but a more abundant supply of indigenous fruit has 

 caused the sweet potato gradually to decline in favour, and for 

 many years it has altogether ceased to be an article of con- 

 sumption. 



The Quinoa {Chenopodimn Quinoa), a species of goose-foot, 

 has been cultivated from time immemorial in the Peruvian and 

 Bolivian Andes, and is said to be both nutritious and agreeable. 

 The leaves, before the plant has attained its full maturity, are 

 eaten as spinage, but much more rarely than the seeds, which 

 are used in various ways, either boiled with milk or prepared 

 with cheese and Spanish pepper. 



Arrowroot is chiefly obtained from two different plants — the 

 Marantha arundinacea and the Tacca pinnatifida. The former, 



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