16 BULLETIN 1247, U. S. DEPARTMENT OF AGRICULTURE 
other varieties of C. antzquorum in being somewhat smaller, in hay- 
ing the limb of the spathe open much less widely (fig. 9, A and B), 
and in having the sterile appendage of the spadix (Pl. H, fig. 2) 
approximately equal to the staminate portion in length, instead of 
one-half greater. In comparison with C. esculenta (Pl. II, fig. 3). 
the appendage of the spadix is considerably longer, both actually 
and relatively, than in the latter species. 
The plant (PI. V, 
fig. 2) grows 4 to 5 
feet in height. It is 
plain green, with 
faint but broad lon- 
gitudinal bands on 
part...or all of. the 
length of the petioles. 
The corms (fig. 10) 
seldom reach a 
pound in weight. 
They and all the lat- 
eral tubers that send 
up leaf shoots are 
extremely acrid and 
require boiling for 
at least two hours to 
become edible. When 
cooked they are firm 
but fairly mealy and 
are of rich though 
rather pronounced 
flavor. They are 
usually pared before 
being boiled but may 
be boiled in their 
skins. The few small 
tubers that do not 
send up leaves are 
usually free from 
ic. 10.—A 1-pound corm (four-fifths diameter) of the a eridity. and are 
southern yellow tanyah. Colocasia sp. ‘This variety of hi : 
taro, although having a pronounced flavor, is of good W iter and moister 
quality when thoroughly cooked. The uncooked corms 
and larger tubers are intensely acrid, however, and re- than the others when 
quire at least two hours’ boiling to destroy this prop- cooked, but they are 
erty. The variety is identical with the Igname branca th lacki = 
(S. P. I. No. 19996) from Madeira, (P24849FS.) somewhat lacking 1n 
} flavor. Like the blue 
tanyah, the yellow variety is believed to have been grown in the South 
Atlantic coast region for more than 200 years. Its failure to come 
into more general use in the localities where grown is doubtless due to 
the great acridity of the corms and larger tubers, the limitation of 
their utility because of the long cooking required, and their pro- 
nounced flavor. 
IGNAME BRANCA, 
The igname branca, S. P. I. No. 19996 (white igname or taro), 
obtained from Madeira in 1906, is practically identical with the 
