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remains small and tapering like a carrot; then it swells rapidly 
and becomes oval or rounded. When leaves begin to turn yel- 
lov^, taro is ripe. Taro, from planting to harvestmg, requires 12 
to 15 months, although the Chinese, to gain time, usually pull it 
before it is ripe. If plant has been attacked by rot, corm will de- 
velop rapidly and plant will mature when four or five months 
old. Diseased plants have short petioles, crinkled leaves, with a 
sickly, yellowish, spotted appearance. 
Lesson Five — Harvesting. — Harvesters trample around roots 
of the taro to separate it from the soil. Pulled by hand, and 
brought to banks. Leaves and corms cut off, leaving huli. Huli 
left in piles for planting. Corms carried away, and sold or made 
into poi. If taro is to be marketed as a vegetable, leaves are left 
uncut. Taro then tied by the tops into bunches. 
Poi Manufacture. Imu made by digging large hole in ground ; 
lined with large stones. Large stones placed on bottom, wood 
placed on them, small stones on top of wood. Wood is burned, 
heating small stones red-hot. Large stones taken out and small 
stones fall to bottom. Ti leaves placed on stones, then taro 
corms are piled on this, and covered wnth more ti leaves. An 
upright post or stick put in to preserve hole at center. Top of 
imu covered with dirt, etc. Post removed and water poured 
down the central hole, which is then closed. The heated stones 
turn the water into steam, which cooks the taro. Taro is cooked 
for seven hours. Instead of cooking in imu, taro is now general- 
ly boiled in large, rudely constructed metal containers. When 
cooking is finished, the skins are removed from corms. They 
are put into long, boat-shaped poi board and beaten with stone 
poi-pounder. When taro has been pounded until soft like dough, 
it is called paiai. This is pounded, water being added mean- 
while, until it becomes smooth and fine. Now called poi. Put 
into small barrels and stored or sold. Is usually allowed to fer- 
ment slightly before it is eaten. If it is thin it is called two- 
finger poi; if thick, one-finger poi. Sometimes poi is made by 
machinery. Boiled, peeled by hand, put through machine simi- 
lar to large meat chopper, a small quantity of water being added, 
as necessary. Some taro goes to the mainland and is made into 
taroena. 
Lesson Six — Economic Value. — A staple food of many primi- 
tive peoples, because of its easy culture and great food value. 
Used extensively by the Polynesians, Hindus, and Orientals. All 
parts of the plant are useful — leaves and flowers cooked and 
eaten as greens; old leaves used as fertilizer in taro patches or 
cooked and fed to swine ; corm may be cooked and eaten like po- 
tato. Taro is wholesome, nourishing, and very easy of digestion. 
Taro cultivation, as practiced by the Chinese, is very profitable. 
For further information concerning nature-study in the public 
schools, see ''Agricultural Education, including Nkture-Study 
