122 GARDEN PLANTS. PART II. 



are in England, and that it is most excellent. The tuber is of 

 a dull crimson red outside and of a glistening white within. 



4. D. rubella Guraniya Aloo.K common but very excellent 

 Yam, as good as any perhaps in cultivation. The tuber is of 

 great size, crimson red on the outside, and of a glistening white 

 within. 



5. D. atropurpurea Malacca Yam. Known also, I believe, in 

 Calcutta as the Rangoon Yam : is very similar to the last, and an 

 excellent Yam. A tuber of this was sent to the Agri-Horticultural 

 Society from the garden of Captain H. B. Weston, measuring two 

 feet in length and weighing as much as eight seers. 



6. D. Japonica Chinese Potato. Sent to this country by 

 Mr. Fortune, but possessing no merit that I can see above the 

 two last kinds, which it much resembles. 



7. D. fasciculata Soosnee Aloo. A very distinct kind of Yam ; 

 the tubers are about the size and form and colour of large 

 kidney Potatoes, and when well cooked bear a greater resem- 

 blance in mealiness and flavour to the Potato than any other 

 Yam I know. 



8. D. sp. New Zealand Yam. Presented to the Agri-Horti- 

 cultural Society by Captain Hill, of Bankshall, and remarkable 

 for producing great ash-grey aerial tubers upon its stems. 

 From the account Captain Hill gives of it when cooked, it is 

 more to be regarded as a curiosity than for any value it 

 possesses for the table. It has been grown in the Barrackpore 

 Park and found to be exceedingly prolific. 



Yams should be put in the ground in April, the soil having 

 been previously dug deeply and well lightened with old manure 

 so that the tubers may be able to expand freely. The plants 

 are extensive trailers, and are usually grown where they may 

 have some tree to run up, or else have a bamboo-trellis placed 

 for their support. The crop will be ready for digging up in 

 December. 



The proper mode of cooking Yams as, I believe, is pretty 

 well known to all Indian cooks is, after the tuber has been 

 boiled, to bury it for half an hour or more beneath the hot 

 wood-ashes. By this means all moisture becomes dried out of 

 it, and it is rendered nice and mealy.- 



The following directions with regard to the cultivation of 

 the Chinese Potato, D. Japonica, given by M. Montigny, the 



