STAPLE FOOD. 299 
8. Vula ni sevu = February; 8. Vulai songa sow seselieb, 
when offerings of the build yam-houses. 
first dug yams (ai sevu) 
are made to the priests. 
9. VulaiKelikeli = March; 9. Vulai Matua, or Endoye 
digging up yams and doye; yams ripe. (N.B. 
storing them in sheds. —Vulai Endoye doye, 
probably is meant for 
Vula i doi; the Doi is a 
tree (Alphitonia zizy- 
phoides, A. Gray), B. 
Seemann.) 
10. Vula ¢ gasau = April; 10. Vulat mbota mbota. 
reeds (gasau) begin to 
sprout out afresh. 
ll. Vula «+ doi = May; the 11. Vulai kelekele, or Vulat 
Doi (Alphitonia  ztzy- mayo mayo; digging 
phoides, A. Gray), a tree yams. 
plentiful in Fiji, flowers. 
The yam principally cultivated is the Dioscorea alata, 
Linn., having a square climbing stem without prickles. 
The natives distinguish a number of varieties, all of 
which are known by the collective name of “ Uvi.” 
Some have large, some small roots, of either a white or 
more or less purplish tinge; and upon these differences, 
as well as their shape and time of maturity, the distinc- 
tions are founded.* At Navua, in Viti Levu, Chief 
Kuruduadua showed us a lot of yams six feet long and 
nine inches in diameter, perfectly mealy, and every part 
good eating; and specimens, eight feet long, and weigh- 
ing one hundred pounds, are by no means rare in the 
group. Skilful growers maintain that in order to pro- 
* These varieties are called Dannini, Keu, Kasokaso, or Kasoni, Voli, 
Sedre, Lokaloka, Moala, Uvi ni Gau, Lava, Namula, Rausi, Balebale, etc. 
