176 THE MAGAZINE OF HORTICULTURE. 



nothing more is known than that it was obtained in the pub- 

 lic vegetable market." 



The French, however, succeeded in introducing one of 

 these yams five years ago. It was sent by M. de Mon- 

 tigny, consul at Shanghai, to the Museum of Natural History 

 of Paris, with the statement that it was consumed as largely 

 as the potato in Europe. The Museum distributed the roots 

 among several cultivators, and it was soon disseminated in 

 various parts of France, and attracted the attention of scien- 

 tific men. In 1854 it was first introduced into England by 

 Mr. J. Henderson, of London, who cultivated it success- 

 fully and first off"ered the roots for sale. His account of it is 

 highly favorable. "Boiled like a potato it proved extremely 

 good with a rather nutty taste." 



An analysis of its nutritive properties, made in France by 

 order of M. Pepin, gives the following results, in 100 parts : 



Water, 70.40 



Starch, -.-... 18.30 



Alkaline phosphates, (ashes,) - - 0.78 



Albuminous matter, (a large quantity,) 

 saccharine matter, (trace,) cellulose, 

 mineral substances, &c. - - - 10.52 



100.00 

 M. Decaisne regards this yam as superior in quality to the 

 potato, and richer in nutritive principles. Its roots are as 

 white as snow in the interior ; they neither contain visible 

 fibres nor tough woody matter, and when boiled they become 

 so soft that a slight pressure converts them into paste, which 

 he can only compare to that of the finest wheaten flour. 

 Cooked by steam or roasted they look and taste like the best 

 potatoes. 



Of its hardiness and keeping properties it is stated by M. 

 Naudin that the roots lived out in the open ground in the 

 winter of 1854-55 unharmed, with the thermometer at 10°, 

 that they commenced growing the 15th to 20th of April, 

 and that roots preserved in a cellar kept perfectly sound from 

 October to May, without any sprouting, as is usual with the 

 potato. It does not appear to be affected by heat or cold. 



