184 



GARDENING FOR THE SOUTH. 



earth it loses its sweetness. In dry weather, the beds 

 must be watered regularly until the plants get three or 

 four leaves. To save seed, see " Turnip." 



Use. — It is much used in continental cookery, and en- 

 riches all the French soups. Stewed in gravy, it forms 

 an excellent dish, and being white and carrot-shaped, 

 when mixed with those roots upon a dish, it is very or- 

 namental. In using, there will be no necessity of cutting 

 away the outer lind, in which the flavor chiefly resides. 

 iScraping will be quite sufficient 



Calodiim Esculentum* — TanYah. 



This is a large-leaved, bulbous-rooted plant much culti- 

 vated at the Sandwich Islands, and forms the principle in- 

 gredient in the favorite ;poi, a food much in use there, and 

 remarkable for its fattening properties. 



Culture. — It may be planted in any rich, well-drained 

 low spot. Select the eyes or buds, and plant like the 

 potato. The small roots are the ones generally reserved for 

 this purpose. There are two distinct kinds named from 

 their color the pink and the blue, of which the latter is 

 thought by many to be the most farinaceous, but others 

 prefer the taste of the pink variety. The sets may be 

 put out in March or early in April, and the most attention 

 required is to keep the soil clean and mellow. The rows 

 may be three or four feet apart, and the plants two feet in 

 the rows. It comes to maturity the autumn after planting 

 and may remain in the bed until wanted. It keeps better 

 than either the sweet or Irish potato. It is prepared for 

 the table by simple roasting, and eaten with salt. By 

 many they are much liked, as they are quite farinaceous. 



^ Colocasia Esculenta Lind ? 



