CULTIVATION OF THE TRUE YAMS. 13 
Porto Rico station from Ceylon in 1908. Recently a single tuber of 
what is apparently the same variety from India was turned over to 
the Office of Foreign Seed and Plant Introduction of the Bureau 
of Plant Industry. The donor stated that the variety is known in 
India as King of Yams. The name suggests the esteem in which 
this yam is held there. Under the name Purple Ceylon it appears 
to be regarded quite as highly in Porto Rico. While this yam is as 
yet only under preliminary test in Florida, its excellent quality and 
its popularity elsewhere warrant its mention at this time. It does 
not appear to yield an especially heavy crop, but under experimental 
conditions in Porto Rico it averaged nearly 5 pounds per plant. 11 
The starch content of the fresh tuber is reported to be about 20 per 
cent. 
PREPARATION OF YAMS FOR THE TABLE. 
Just as tropical yams in general are comparable with the potato 
in food qualities, so they are prepared in the various ways in which 
potatoes are used. Like potatoes, the varieties of yams differ in 
quality, and the same variety, by gradual loss of moisture, changes 
slightly after being dug. Thus, some varieties are excellent when 
baked immediately after digging, while for others this method 
may not be wholly satisfactory until later. Some yams may be 
boiled in the skin, while others require paring beforehand because 
of some color or other quality in the skin that would affect the ap- 
pearance or flavor of the cooked vegetable. It is usually better to 
pare all } T ams that are to be boiled. 
Yams too large for use at one cooking may be used a piece at a 
time. The only consideration is that the part remaining each time 
shall be kept in a dry place, so that the cut surface will dry quickly 
and molding thus be prevented. 
The time required for cooking most yams is a little less than for 
potatoes of equal size. The following are a few of the methods that 
have been found especially satisfactory for preparing yams. Recog- 
nizing the similarity of this vegetable to the potato, housewives and 
others interested will readily devise other methods if additional ones 
are desired. 
BAKED YAM. 
Clean the yam with a brush, removing any roots which may still 
adhere, and rinse in water. If the tuber is too large for use at one 
time or for baking entire it may be cut as desired and the piece or 
pieces handled as above. Bake in a moderate oven, only until tender : 
test with a fork. Serve hot with salt and butter. 
BOILED YAMS. 
While some of the yams may be boiled in the skin if desired, it is 
best first to pare them and if Targe cut them into pieces (PI. X, Fig. 
1). A good method is to cut the yam crosswise into slices an inch 
thick and then pare; these slices if too large may be cut into smaller 
pieces. Paring dry is recommended, for water makes yams slip- 
pery and therefore hard to handle. If water is used, however, a 
cutlemon or lime rubbed or squeezed over the pared surface of the 
yam will make it less slippery. After washing or soaking, place in 
11 Kinman, C. F. Yam culture in Porto Rico. Porto Rico Agr. Exp. Sta. Bui. 27. p. 17. 
11121. 
