J'ULY 1, 1903.] • Supplement to the " Tropical AgricuUunst," 
71 
riasoles, cover with egg and bread erumb?, and fry 
until a liglit brown. 
Tam Boedeb. 
Pare, boil and m:ish a fair-sized yam, about two 
pounds in weight, add to it two tabiespoonfuls 
butter, half a cup boiling milk, one tablespoonful 
salt, the yolks of two eggs well beaten ; beat the 
nixture until very light. Batter a border mould, 
pack the yam in it and let it stand for eight 
minutes. Beat the whites of the eggs to a froth, 
add salt, tnrn out yam, cover with the whites and 
put in an oven to brown. Take from oven and 
fill the centre with meat or flesh heated in a sauce. 
Yam au Choux. 
One pound boiled yam, one boiled cabbage, two 
tabiespoonfuls cream, one ounce butter, with salt 
and pepper to taste. 
Rub the yam and cabbage through a wire sieve, 
mix together with butter, cream and seasoning. 
Pile upon a dish and serve with fried croutons 
of bread around. Serve very hot. 
Porcupine Yam. 
Two pounds yam, boil and mnsh with one egg 
and salt to taste. Shape and roll in beaten egg 
and vermicelli ; fry. Serve hot with parsley. 
Yam Fbittees. 
Pare and boil half a pound of yam until soft, beat 
lightly with a fork. Beat the yolks of four and 
the whites of three eggs, add two tabiespoonfuls 
of cream, two tabiespoonfuls of wine, one 
dessert-spoonful of lemon juice and half a 
teaspoonful grated, nutmeg ; beat all altogether 
until extremely light. Pat plenty of lard into a 
frying pan and drop a tablespoonful of the batter 
at a time into it, and fry the fritters a nice brown ; 
serve with wine sauce served separately, or only 
sprinkle powdered sugar over them. 
Yam Pudding. 
Half a pound yam, two eggs, one lemon, two 
ounces butter, two ounces sugar. Pare and boil 
the yam and rub it through a sieve while hot. 
Beat the butter and the yam together and allow 
the whole to cool. Break the eggs and separate 
the yolks from the whites. Beat the yolks uatil 
light, add sugar, juice of lemon, the grated rind 
and the yam. Whisk the whites to a stiff froth 
and stir lightly in before baking. Put in a well 
buttered dish and bake in a brisk oven for twenty 
minutes. 
Yams en Brun. 
Cut up one pound of yam already boiled and fry 
a light brown, sprinkle thickly with chopped 
parsley and shalot or mushroom, pepper, salt and 
lime juice, and serve very hot. 
t 
A COMPARATIVE ESTIMATE OP THE 
VALUE OF THREE FODDER GRASSES. 
The subjoined report on these well-known 
fodder grasses is taken from the Queensland Agri- 
cultural Gazette, The report will be of local 
interest because Panicum maximum (Guinea 
grass) and Panicum muticum (water grass or Mau- 
ritius grass) are our commonest and indeed or 
only cultivated fodders. Paspalum dialatatum 
is the latest introduction (through the Royal 
Botanic Gardens) in the way of a fodder ; but we 
fear — to judge from our own experience in the 
Government Stock Garden, where it could be seeu 
growing — thntit doesnotpossessthe merits claimed 
for it, viz., of growing luxuriantly in dry parts of 
the Island where the fodder problem becomes 
so serious a questiou at times. P. dilatatum as far 
as we see requires as much attention as the 
two other grasses referred to. 
The only matter for legret, as regards the analy- 
ses furnished, is that they were not made under 
exactly the same conditions. The remark regard- 
ing the preseuce of Prussic Acid in water grass is 
worthy of careful note. 
"These grasses were grown upon the red volca- 
nic soils of the Isis. The growth of all was very 
fine, being the flush result of good rains and high 
temperature. The grasses were just reaching the 
seeding stage when cut, and are representative of 
the varieties at their very best. For comparison, 
the analysis of a draught-damaged sample of Pas- 
palum dilatatum is added in the outer column : — 
Substances. 
Panicum 
Panicum 
Muticum. 
Paspalum 
Dilatatum. 
Paspalum 
Dilatatum. 
Per cent. 
Per cent. 
Per cent. 
Pjer cent. 
Water 
73-95 
76-40 
70-60 
40-40 
Nitrogen 
0-G9 
0-53 
0-61 
0-82 
Proteids 
4-12 
3-17 
3-69 
5-12 
Starch 
1-.38 
2-57 
2-45 
6-07 
Sugars 
1'35 
0-82 
1-62 
8-38 
Fats 
0-53 
0-49 
0-70 
0-28 
Mineral Matter 
3-64 
2-89 
3-79 
4-54 
Prussia Acid 
0-0031 
0-0045 
The example of Paspalum given in the fourth 
column was grown at Machay. It was a poorly 
grown sample and had suffered severely from the 
drought, which is shown by the low content of 
water at cutting. No less tlian 25 per cent of the 
nitrogen and 15 per cent of the fats had been 
destroyed by the action of the drought. A some- 
what similar effect had happened to samples of 
sugar-cane that hnd suffered under the same 
drought conditions. These facts made it clear 
that the value as a feed-stuff of crop produce 
depends upon the state of growth of normal crops 
when they are cut and used. There is a stage 
after which natural grown crops begin to dry up 
and lose value, which means that the nitrogen 
begins to disappear, and also to go over into less 
soluble and digestible forms and the fats decom- 
pose. These matters will be more fully dealt 
with on a later occasion. The prussic acid in 
Panicum muticum is close to the danger point. 
It must be fed with care. 
J. C. BRtiNNICH, Chemist. 
W. MAXWELL, Director," 
