POTATO 



23 



Vallikilangu (Tamil) ; Clielagada (Telegu) ; Kapa-kalcnga 

 (Malay) ; Kaz-wau, etc. (Burmah) ; Batata Docc (Brazil) ; 

 Patati (Peru) ; and Camote (Mexico). In ]\Ialacca one 

 variety is called Gobi Tora. In Haussaland, West Africa, 

 it is called Dankali. In India there are apparently two 

 varieties, one with purple (or red) root, called Sakarkanda, 

 another variety with a white root, called Chiae-alu. In 

 Brazil there are five varieties, of which Batata Roxa is one 

 of the best, and Batata Amarella, or Gerimu, is very sweet. 

 It can be kept in the ground from one year to the other. 



It can be boiled, cut in slices, with milk, sugar, and grated 

 coco-nut added, making a good dessert ; or boiled, mashed, 

 and made into a pudding with sugar, eggs, grated coco- 

 nut, and some kind of spice, as nutmeg or cinnamon. 

 Sometimes it is roasted whole in hot ashes, or cut in slices 

 and fried in oil. Perhnps the best way is to peel and grate 

 when raw% and then make into a pudding as above, this 

 being the Brazilian way. In Siam and the East Indies it 

 is often preserved as a sweetmeat in clear syrup. 



Sweet Cassava 



{Manihot aipi) 



In Brazil it is called Aypim, Maudioca Doce, or Sweet 

 Juca. It is a native of tropical America, and is described 

 as having the leaves five-parted, and the root longer than 

 the bitter variety. Fawcett says that the root is reddish, 

 and Barham says that the plant bears a large berry. 



In Venezuela, South America, it is called Yuca Dulce ; 

 Mhogo (Kisuaheli, East Africa) ; and Aipi (French Guiana). 



