so 



Argyrolobimn marginatum, Bolus. in-Tondo. Lequminosae. 



A low growing plant with yellow papilionaceous flowers, and 

 leaves which are more or less margined. The long fleshy roots 

 are cooked and eaten, and are said to resemble sweet potatoes. 

 Baboons are also fond of the roots. 



Amarantus Thiiubergu, Moq. im-Buya Amarantaceae. 



A well-known weed whose young leaves are used as spinach 

 by both Europeans and natives. 



Aloe Gooperi, Baker. isi-Putamana. Liliaceae. 



The flowers of this plant are used as a pot-herb, and we have 

 found them very palatable ; whether it would be safe to eat 

 much of the dish at one time we are unable to say, but the 

 natives appear to have no fear of evil effects from its use. 



Bidens pilosa„ Linn Cadolo. Gompositae. 



The well-known "Black Jack," the leaves are boiled and 

 eaten by the natives, and sometimes by Europeans also. We 

 have understood that it is regarded as a good fodder for horses 

 in India. 



Chenopodium ambrosioides, Linn. um-Bigicana. Ghenopodieae. 



The leaves of this well-known weed are used as a pot-herb, 

 but the odour of the plant would be sufficient we should think 

 to deter Europeans from using it, except under very adverse 

 circumstances. 



Goleus, sp. Mazambaan. Labiatae. 



The tuberous roots are boiled and eaten, and the plant is 

 cultivated for this purpose by the natives, their name for it is 

 the same as that given to the common potato. 



Golocasia antzquorum, Schott. i-Dumbe. Aroideae. 



This plant is largely cultivated by the natives, who are very 

 fond of the cooked roots, but I cannot learn that they use the 

 leaves as food, as is done in some other countries. Dr. Seeman 

 says : " When the crop is gathered in Fiji the tops of the tubers 

 are cut off and at once replanted. The young leaves may be 

 eaten like spinach, but like the root, they require to be well 

 cooked to destroy the acridity peculiar to aroideous plants. The 

 Fijians prefer eating the cooked Taro when cold ; Europeans as 

 a rule like it quite hot, and if possible roasted. A considerable 

 number of varieties are known, some are better adapted for 

 puddings, some for bread, or simply for boiling or baking. The 

 other marks of distinction chiefly rest upon the different tinge 

 observable in the corm, leaf, stalks, and ribs of the leaves — 

 white, yellowish, purple." 



