556 THE TROPICAL WORLD. 



ceous perennial and is propagated by parting the roots. It rises to the height of two 

 or three feet, has broad, pointed leaves, and is crowned by a spike of small, white flow- 

 ers. It is much cultivated, both for domestic use and for exportation in the West In- 

 dies, and in some parts of Hindostan. The arrowroot is obtained by first pounding the 

 long, stalky roots in a large, wooden mortar, and pouring a quantity of water over them. 

 After the whole has been agitated for some time, the starch, separated from the fibres, 

 collects at the bottom of the vessel, and having been cleansed by repeated washings is 

 dried in the sun. 



The Tacca pinnatifida, likewise an herbaceous plant with pinnated leaves, an um- 

 belliform blossom, and large potato-like roots, is scattered over most of the South Sea 

 Islands. It is not cultivated in the Hawaiian group, but found growing wild in 

 abundance in the more elevated districts, where it is satisfied with the most meagre 

 soil, and sprouts forth among the lava blocks of those volcanic islands. Arrowroot is 

 prepared from it in the same manner as from the West Indian Marantha, but, as the 

 improvident Polynesians only think of digging it out of the earth, and never give them- 

 selves the trouble of replanting the small and useless tubers, its quantity has very much 

 diminished. 



The Caladium esculentum, an aquatic plant, furnishes the large Taro roots which 

 form the chief food of the Sandwich Islanders, and are extensively cultivated in many 

 other groups of the South Seas. It grows like rice on a marshy ground, the large, 

 arrow-shaped leaves rise on high foot-stalks, immediately springing from the root, and 

 are likewise very agreeable to the taste, but are more seldom eaten, as they are used 

 for propagation. Severed from the root, they merely require to be planted in the mud 

 to produce after six months a new harvest of roots. The growth is so abundant that 

 1,500 persons can live upon the produce of a single square mile. The South Sea 

 Islanders make a thick paste out of the root, which, under the name of poe, forms their 

 staple diet. 



It may easily be imagined that the tropical sun, which distills so many costly juices 

 and fiery spices in indescribable multiplicity and abundance, must also produce a variety 

 of fruits. But man has as yet done but little to improve by care and art these gifts 

 of nature, and, with rare exceptions, the delicious flavor for which our native fruits 

 are indebted to centuries of cultivation, is found wanting in those of the torrid zone. 



Yet there are exceptions to the rule, and among others the Peruvian Chirimoya 

 (Anona tripetala) is vaunted by travelers in such terms of admiration that it can 

 hardly be inferior to, and probably surpasses, the most exquisite fruits of European 

 growth. Hanke calls it in one of his letters a masterpiece of nature, and Tschudi says 

 that its taste is quite incomparable. It grows to perfection at Huanuco, where it at- 

 tains a weight of from fourteen to sixteen pounds. The fruit is generally heart-shaped, 

 with the broad base attached to the branch. The rind is green, covered with small tu- 

 bercles and scales, and encloses a snow-white, juicy pulp, with many black kernels. 

 Both the fruit and the blossoms exhale a delightful odor. The tree is about twenty 

 feet high, and has a broad, dull-green crown. 



The Litchi (Nephelium litchi,) a small insignificant tree, with lanceolate leaves, 

 and small greenish-white flowers, is a native of China and Cochin-China, but its culti- 

 vation has spread over the East and the West Indies. The plum-like, scarlet fruit is 

 generally eaten by the Chinese with their tea, but it is also dried in ovens and exported. 



