CorExso.— Botany of the North Island of New Zealand. 261 
of the kohutuhutu or kotukutuku (Fuchsia excorticata); the kohoho or poro- 
poro (Solanum aviculare), which, too, was sometimes planted; the fruits of 
the five following timber trees,—the miro (Podocarpus ferruginea), the mataii 
(P. spicata), the totara (P. totara), the kahikatea (P. dacrydioides), the fruit 
of which was called koroi, and the rimu (Dacrydium cupressinum); and also 
the fruit (ureure) and sugary bract-like spadices (tawhara) of the climbing 
plant kiekie (Preycinetia banksii). The watery honey from the perianths of 
the korari (Phormium tenax and Ph. colensoi) was also collected and eaten 
in large quantities; and so was a similar substance from the flowers of the 
pohutukawa (Metrosideros tomentosa). (6.) Those which were less often 
used: the curious red fruit (arillus) of the titoki or titongi (Alectryon 
excelsum); the fruit of the tutupapa (Coriaria thymifolia); of the New 
Zealand bramble, tataramoa (Rubus australis) ; of two of the New Zealand 
myrtles, the ramarama (Myrtus bullata), and the rohutu (M. pedunculata) ; 
of several species of Coprosma, particularly of the karamu (C. lucida and 
C. robusta), of the papaauma (C. grandifolia), and of the two littoral species 
taupata (C. refusa), and tataraheke (C. acerosa); of the koropuku (Gaul- 
theria depressa) ; of the poroporo (Solanum nigrum) ; of the kawakawa (Piper 
excelsum) ; and of the karaeao or pirita (Rhipogonum parviflorum). The 
pollen also of the flowers of the large bulrush (Typha angustifolia) was 
extensively collected in its season by the southern tribes, and made into 
large gingerbread-like cakes, called pungapunga. Besides which the follow- 
ing roots and plants were often eaten, viz., the roots, cooked, of the panahi 
(Calystegia sepium); ofthe maikaika (Arthropodium cirrhatum) ; the tubers 
of several small orchideous genera, such as several species of Thelymitra, 
of Microtus porrifolia, of Orthoceras strictum, and of Gastrodia cunninghamii, 
containing “salep;” the roots of the little sugary tikoraha (Cordyline 
stricta), of the large ti or eabbage-tree (C. australis), and of the large fern, 
para (Marattia salicina). Also, the cooked leaves and herbaceous tops of 
the toi (Barbarea australis), and of the poroporo or raupeti (Solanum 
nigrum) ; and the baked inner stems and sago-like pith of the large black 
fern tree, korau or mamaku (Cyathea medullaris). The young succulent 
unexpanded shoots of several ferns, such as those of Pteris esculenta, 
Asplenium lucidum, A. bulbiferum, and Botrychium virginicum ; several fungi, 
chief among which were the four following, which grow on trees,—the 
harori (Agaricus adiposus), the hakeke and the popoiahakeke (Poly- 
porus sp.), and the pekepekekiore (Hydnum clathroides) ; also three terres- 
trial ones—the paruwhatitiri (JTeodictyon cibarium), the pukurau (Lycoperdon 
Jontanessii and the curious species Aserée rubra. The young inner 
blanched leaves and heart of the ti or cabbage-tree (Cordyline australis), and 
of the nikau or New Zealand palm (Areca sapida), were eaten both raw and 
