96 The Philippine Journal of Science ms 



tivity of the accompanying enzyme that liberates the prussic acid, 

 no evil effects should be experienced in its use as an article of 

 food when cooked. 



It is the source of one of the finest starches, consequently 

 feeding it to hogs is an extravagance that should not be prac- 

 ticed, but it should be used for the preparation of commercial 

 starch. The glucoside can be eliminated in the preparation of 

 commercial starch by very careful washing. 



Japanese mongo. — These beans are of various colors — ^green, 

 yellow, or black. They are an excellent food to accompany rice 

 because of their high protein content. They are cooked and 

 eaten or may be mixed with shrimp and batter and made into 

 a fritter. As this plant belongs to the legumes, its cultivation 

 would be excellent for the improvement of the soil. 



Pechay. — Brassica chinensis L., pechay (Sp., II., T., V., Pam.). 

 Pechay is one of the best vegetables for greens. It can be 

 raised any time during the year and should thus be available at 

 all times for the table. Unfortunately it is not cultivated ex- 

 tensively. 



Chinese mustard. — Brassica juncea L. var., mostaza (Sp., II., 

 T., v., Pam.). Chinese mustard is used in the same way as pe- 

 chay and is no more plentiful. 



Cabbage. — Brassica oleracea L., repollo (Sp., II., T., V., Pam.). 

 Cabbage is scare in the lowlands, but is raised to some extent in 

 the higher altitudes. The price of cabbage is too high for the 

 poorer inhabitants. 



Pasao. — Corchoi'vs olitoriu^ L., saluyot (II.), pasao (T.), 

 lamhay (V.). Pasao is another plant used in the same way as 

 spinach. It is a common and widely distributed species in all 

 settled areas of the Philippines. 



Fern shoots. — Athyrium esculentum CopeL, paco (T.). This 

 plant grows wild and is prepared for food, the young fronds 

 being used in the same manner as spinach. It is also commonly 

 eaten uncooked as a salad. 



Taro. — Colocasia antiquorum Schott, gabi (Sp., T., V.), aba 

 (II.), gandu^ (Pam.). Taro has one parent root from which 

 grow many smaller tubers. These tubers will keep for several 

 months if they are sound when stored. They are prepared for 

 food in the same way as sweet potatoes and are comparatively 

 plentiful. 



Chinese white radish. — Raphanus sativum L., rabano (Sp., II., 

 T., v., Pam.). Radishes are eaten raw, but very often they are 

 cooked with yams. 



Pungapong. — Amorphophallus campanulatus Blume, tigui 



