THE CAMASSIA 281 



The Epau Potato 



The lilies and their allies are not by any means 

 the only wild plants with bulbs or roots that are 

 edible and of course susceptible of improvement 



There are several plants of different fam- 

 ilies that offer noteworthy possibilities in this 

 direction. 



For example, tuberous varieties of the genus 

 Carum, relatives of the caraway, growing on 

 the Pacific Coast, especially toward the North- 

 west, the roots of which are relished by the 

 Indians. 



One species in particular, called the epau 

 potato, is dug in great quantities in the fall and 

 stored for winter use. The roots are small, 

 almost like those of the Ranunculus, and are 

 similar in form to the roots of the dahlia, though 

 very much smaller. They have a sweet, aro- 

 matic, and pleasant flavor. In different locali- 

 ties they vary widely in size and quality. There 

 are places where the plant grows almost like 

 grass, so that hardly a shovelful of dirt can be 

 turned over without exposing numerous roots, 

 but generally on the hardest and most unprom- 

 ising soil. 



When brought under cultivation, the epau 

 potato appears susceptible to the influences of 



