138 NOTES ON THE AGRICULTURE, 



of these extensive tracts of land have been utilized round 

 the city and in villages in the Min Eiver valley. These 

 gardens have been divided into small paddies covered with 

 water, usually one foot deep. 



Eight different crops are grown here in regular rotation r 

 namely, the taro (Colocasia antiquorum), arror-grass (Sagit- 

 tana Chinensis), k>tus (Nelumbium speciosum), Zizania grass 

 (Zizania aquatica), water cress (Nasturtium officinale), water 

 chestnut (Scirpus tuberosus), the water calthrop (Trapa 

 natans) and the water Ipomoea (Ipomdea aquatica). 



Taro plantations were most often seen here. Taro 

 (Colocasia antiquorum) Schott (¥M). See PL II, Fig. 1, 

 being a tropical plant belongs to the Aroideae family and has 

 long retioled, arrow-shaped leaves. 



Taro plantations at Foochow were seen mostly among 

 the rice paddies round villages, near Chinese buildings, on 

 the edge of dykes, small canals and small streams. After 

 the soil is well fertilized the taro is planted in small roots of 

 5-10 cm. in length, in rows 70 cm. wide; the plants about 

 50-70 cm. apart in the rows. They are planted in the 

 third and fourth month (lunar calendar) and harvested in the 

 10-11-12 months. During the summer the plants are built 

 up so that by the time of harvest the rows become 20-25 cm. 

 in height. 



Each taro planted in spring gives in autumn several 

 roots amongst which one or two are of a big size. The roots 

 of the taro, being generally very moist, are preserved in humid 

 atmosphere and used as food at once after the harvest. At 

 Foochow the roots of the taro in autumn and winter are 

 eaten by all classes. 



Taro at Foochow is cultivated in several varieties; the 

 most common forms of all known in this district is — the 

 autumn taro (!§^), of a big size and with a white flesh;; 

 the winter taro or the red taro (aSC ¥■) with comparatively 

 small roots, of \-l pound in weight with reddish skin, white 

 flesh and yellow strings. 



The local Chinese distinguish the different varieties of 

 taro not only by the shape of the roots but also by the taste. 

 For instance, the roots of the autumn taro after being boiled 

 become dry in taste, the roots of the white variety on the 

 contrary are waterish. 



The following varieties of taro were observed at Foo- 

 chow : 



1. — The tvhite round taro, or the autumn taro, or the 

 mountain taro ( & ¥, M3 2 ). See PL I, Figs. 2 and 3). 

 A large variety is harvested in the end of September and 

 in October. Each taro planted in spring gives in autumn 



