YAM 
The Yam, so familiar to all classes in the West Indies, 
China, and other warm countries, is practically unknown 
in this country, as though seen at times in Covent 
Garden and eagerly purchased by those who have 
visited the tropics, few persons have much knowledge as 
to the nature of the plant or of the wholesome and 
palatable character of the food it provides. These roots 
are mostly grown in the tropics, and they are much 
esteemed, but an old West Indian told me that he had 
never in all his travels found Yams equal to those of his 
own country. There they were in great abundance, and 
in the greatest variety, and during the time they were in 
season, they formed a standard dish at the planter’s table, 
and were one of the staple foods of the workmen — indeed, 
of all classes in the West Indies, being called the Barbados 
Yam. It is also stated that visitors to that country soon 
become accustomed to the flavour of the Yam, and in time 
fond of them. There are many ways of cooking this 
vegetable, that are almost unknown in this country, the 
common one being to roast or boil, but there are nearly a 
dozen others. The Yam is a perennial plant and a native 
of China, but found in many other warm parts of the Globe j 
and at one time it was thought to be valuable as a sub- 
stitute for the Potato. The roots vary in shape in some 
parts, and the two varieties that are mostly known, Dios- 
corea Batatas and Dioscorea Decarsneara, are distinct in 
shape, and the first named is alongroot. These are difficult 
to grow on account of their going down so great a 
depth into the soil, and the thin trailing stems attain 
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