LOTUS. 361 



natural channel. "They have -heads," says he, "like 

 those of the poppy, within which are seeds resembling 

 millet, of which the inhabitants make bread." He relates, 

 that " it is reported that when the sun goes down, those 

 heads close up with leaves, and sink under the water, 

 where they remain shut until the morning, when they ap- 

 pear above the surface and open, continuing this course 

 until they are ripe, when the flowers (that are white) fall 

 off of themselves. This lotus," says he, " has a root as 

 big as a quince, covered with a black rind or bark, much 

 like the husk of a chesnut. The substance within is 

 white, and delicious to eat, particularly boiled in water or 

 roasted in embers. The bread made from the seeds of 

 this lotus," says Pliny, " is worked with water or milk. 

 There is not any bread in the world (says report) more 

 wholesome and lighter than this, so long as it is hot ; but 

 once cold, it is hard of digestion, and becomes weighty." 

 This plant was introduced into this country by the late 

 Sir Joseph Banks, in 1787, and is of the Polyandria Mo- 

 nogynia class, and natural order of Succulentse. 



