22G 



GAHDKNI^^G FOE THE SOUTH. 



fawn-covered skin, pierced by numerous rootlets. Under 

 this is a cellular tissue of a wliite opal color, very crispy^ 

 filled with starch and a milky mucilaginous fluid, with 

 scarcely any woody fibre. When cooked it dries like the 

 Irish potato, the taste of which it resembles. Each plant 

 often produces several tubers, but generally only one, 

 ranging in weight from eight ounces to three pounds. It 

 is more nutritive than the Irish potato, which it may possi- 

 bly rival in esteem. 



The Japan Yam has been cultivated the present season 

 (1855) in the United States, but mostly for the increase of 

 small tubers for reproduction. A friend writes me that he 

 has ** cooked one and found it excellent." It is still too 

 soon to say much about its mode of culture or value. 



The other yams, Dioscorea sativa and alata, are culti- 

 vated on the gulf coast to some extent, and in the same 

 manner as the sweet potato, except that the vines are sup- 

 ported by a stake or pole. The Alata sometimes grows 

 three feet in length, and often weighing thirty pounds. 

 (See Fatent Office Report for 1854.) 



Ervum Lens — Lentil. 

 The garden lentil is an annual leguminous plant cultiv- 

 ated in France for its flat seeds, of which two are contained 

 in each pod. Lentils like a rich sandy soil, and are planted 

 in April, with snap beans, as, like them, they are apt to be 

 injured by late frosts. They are planted in drills covered 

 lightly, and the young plants must be cultivated like the 

 bean ; which see. Harvest them when the pods begin to 

 turn brown. Green or dry they are cooked like beans, 

 and when dry, should be boiled two hours and a half 

 Soak in water before boiling. When done add butter, 

 pepper and salt. They are an excellent addition to soups, 



