VEGETABLES. 257 



may be ranked amongst farinaceous substances, and is very whole- 

 some : the part used is the rhizoma, or underground stem, which 

 is generally boiled. 



Vegetables. Most of the vegetables of temperate climates 

 may be grown in Trinidad, from December to May or June ; 

 but during the rainy months, they suffer from excessive humidity, 

 and are liable to rot ; native vegetables, on the contrary, thrive 

 well during the wet season. Good carrots and turnips are grown, 

 as also excellent cabbages, though small. Three different beans, 

 being species of Phaseolus, are cultivated here the French, 

 the red or dwarf, and the black bean ; the latter is very prolific, 

 but on account of the dark colour of the husk, is commonly 

 prepared as French beans, or as salad ; it is particularly abundant 

 during the wet season. Together with these may be classed 

 several species of peas (Dolichos) of which three different kinds 

 are much used ; they are known, by the French, under the 

 respective names of pois-souche or the stump pea, the black-eyed, 

 and pois chiches, all of which, with the pigeon or angola pea, 

 Cytisus cajanus, are commonly sold in our markets. It is to be 

 regretted that more attention is not paid to the cultivation of the 

 latter pea. 



The Cajan is a shrub which may be planted on the borders 

 of cane-fields, or of any other cultivation, so as to have the 

 benefit of the tillage necessary for the growth of more important 

 plants. It is a very good vegetable when dressed soon after 

 being gathered. The pigeon pea is also excellent for restoring 

 the fertility of fallow lands. 



The Ochro (Hibiscus esculentus) is abundant ; tomatas 

 (Solanum tycopersicum) and melongens (Solatium melongena) are 

 plentiful, and require but little attention. Pumpkins and squashes 

 (Cucwbita maxima and melopepd), as also the christophine or 

 chouchow (Sechium edule) require no other trouble than that of 

 planting. Jerusalem artichokes (Helianthus tuberosus), cucum- 

 bers (Oucumis vulgaris), and radishes (Raplianus sativa) are 

 likewise brought to market, together with the following culinary' 

 herbs : lettuce, parsley, thyme, and water-cresses ; onions 

 and shallots (Altitun ascalonicum) , spinage (Spinacia oleracea), 

 goment (Sulanum morella), and the foliage of tanias. 



Animal Food. The animal food ot the population consists 

 of salt provisions and fresh meat, including game of all kinds. 



Q 



