20 FOOD FOR THE TROPICS 



up to 80 lbs. The stems are four-angled, with wide- 

 spreading wings along the margins. This is generally 

 considered the best variety, and if well dried in the sun, 

 covered with ashes or sand, or put in casks, it will keep 

 for many months. 



Dloscorea glohosa. — Called Chupri-alu in the Hindustani 

 and Bengali languages. 



Dloscorea aculeata. — The Prickly-stemmed Yam ; Manalu 

 (Hindustani) ; Kawai (Fiji) ; Afou, or Yellow, or Guinea 

 Yam (West Indies) ; Cara de Guinee (Brazil). The stem 

 is round, and requires no support or trellis-work. It is 

 the smallest and the most delicately flavoured variety, 

 ripening later than the Wing-stalked Yam, and is generally 

 rather sweet ; when cooked, the skin peels off easily. 

 This tuber will keep for nearly a year, and Seeman says 

 it is one of the finest esculents on the earth. 



Dloscorea atropurpurea. — Dark Purple Yam, or Malacca 

 Yam ; Myouk-ny (Burmah) ; and sometimes sold in Calcutta 

 as Rangoon Yam. 



The tubers are, like the stems, of a deep purple colour. 

 The leaf -stalks are winged, and the stem grasps its support. 

 It is extensively cultivated in Pegu, Malacca, and the 

 Eastern Islands. This variety is considered the third best 

 yam in India. 



Dloscorea iatatas. — Extensively cultivated in China, where 

 it is called Sain. 



Dloscorea satlva. — Called Cara in Brazil ; Ratalu (Hindu- 

 stani) ; Shu-yu (China). This is the common yam, and has 

 a round stem with heart-shaped leaves. It is a climbing 

 plant, and is cultivated in the East Indian Archipelago and 

 by the Santals in Chutia-Nagpur, India, etc. In Bombay 



