336 FEEJEE GROUP. 
from yams (Dioscorea) of which they have five or six varieties. One 
kind is found growing wild on Ovolau. The season when they begin 
to plant their yams is pointed out by the blossoming of the Malay 
apple. This happens about the beginning of August. The old yam 
is cut into triangular pieces, of which from four to six are obtained 
from each root, according to its size. Care, however, is taken to 
notch each root on the top, in order that no mistake may occur in 
planting. Sometimes entire small roots are planted. One set is put 
into each of the hills, which are three or four feet apart. The yams 
are from six to eight months in coming to perfection, and the yam- 
digging season is in April or May. The crop is an uncertain one, 
and the product is from one to fifteen roots in each hill. In some - 
places the yam attains a very large size, as in Somu-somu, where I 
saw some four or five feet in length that were very farinaceous. 
Around all the koros or towns are houses for storing the supply of 
yams, in which they keep them well aired and protected from the wet. 
In all parts of the group that were not at war, we found them in great 
plenty; indeed, they have already become an article of export, for 
cargoes of them have been taken to Sydney with profit. 
There is another root called kawai, which resembles the Malay 
batata. The tuber of this is oblong and of a brownish colour; the 
outer skin is hard, and when cooked, peels off like the bark of a 
birch tree: it is white and farinaceous, of a sweet and agreeable taste, 
and very prolific. The natives, in lifting the large tubers, usually 
allow the smaller ones to remain for the succeeding crop. Our horti- 
culturist was of opinion it would be desirable to introduce this root 
into our country, which any vessel coming direct from the Feejees 
could easily effect by bringing the small tubers alive: it would un- 
doubtedly be a great acquisition. 
At Rewa, a root called ivia is found in the marshy grounds, which 
is peculiar to that island. It is perennial, and if left to grow several 
years, reaches an immense size, becoming thicker than a man’s body, 
and several yards long. It has many roots, which send forth others, 
all of which throw out leaves in various directions, so that a single 
plant will form a perfect jungle. When used for food, the outside is 
scraped or peeled off, and the inside, after being cut in pieces, is 
boiled ; but, however well cooked, it is usually tough. It is also made 
into a mandrai, called mandrai sivi-sivi. 
The Rewa people, in consequence of their possessing this root, never 
fear a famine. 
Taro is grown here in vast quantities on the margin of streams, by 
which the patches are irrigated. When the root is ripe, the greate1 
