POTATO 21 



ifc is the most extensively grown species. The root is flat, 

 palmated, one foot in breadth, and externally dark brown, 

 and will keep good several months ; the skin, however, is 

 tender, and, if broken, soon begins to rot. 



Yams are either roasted or baked, and treated like an 

 English potato. Firminger suggests that, if they arc 

 boiled, they should be buried for half an hour beneath the 

 hot wood ashes, and the moisture dried out of them. In 

 Africa and the West Indies the yams are often sliced and 

 dried in the sun, in order to make them keep a long 

 time. Specimens of these may be seen in Kew Gardens 

 Museum, London, under the name of AfToo yam biscuits, 

 Negro yam biscuits, and White yam biscuits. 



Taro 



{Colocasia anfiquonim, var. esculenta) 



The above is the South Pacific name. In the West Indies 

 it is called Coco, and sometimes Eddoes ; Kolkas (Egyptian 

 and Arabic) ; Kachu, etc. (Hindustani) ; Shamak-kizhangn, 

 etc. (Tamil) ; Shama-thumpa, etc. (Telegu) ; Chempu- 

 kizhanna, etc. (IMalay) ; iMa-hu-ya-pein (Bnrmah) ; Saonjo 

 (Madagascar) ; Koko (West Africa) ; Ocumo (Venezuela) ; 

 Tania (Liberia, West Africa) ; i\ryoogwah (Uganda and 

 Unyoro, East Africa) ; Malombo, or Msaru (German East 

 Africa) ; Inhanu (Highlands of Brazil) ; and Caymon 

 (Cochin-China). It is native from Egypt to South Asia, 

 and in the South Sea Islands, also the warm parts of East 

 Australia. As an article of food it is largely cultivated, 



