399 
The result of some experiments to cultivate Indian dry or mountain Rice, 
was, that it will not produce grain in this climate; but as the quantity of 
the blade was uncommonly great, it is not impossible that it might be 
advantageous to sow it as food for cattle; for a very large proportion of 
stock might certainly be maintained upon an acre of it. 
Though the dry Rice did not succeed, perhaps, better success would 
attend an attempt, to cultivate in England the Spanish marsh Rice. Ellis, 
in his voyage to Hudson’s bay, mentions a kind of wild Rice growing in 
abundance, near our settlements, by the sides of lakes, and rivers; which if 
cultivated would make good food. 
The Yam (Dioscorea). —Of this tribe, there are several species, one of 
which is called sativa , but it is the alata , which rather deserves that name 
as it is universally cultivated in the East and West Indies, in Africa, and in 
all the islands of the Southern ocean, within the torrid Zone, and even as 
far as New Zealand. The roots are frequently three feet long, and weigh 
thirty pounds. In all the islands of the South Sea, this Yam is known by 
the Malay name Ufi or Ubi. The Portuguese call this root Inhame , hence 
the French Igname , and our Yam . 
It was cultivated here in 1 fsg, by Mr. Miller.* 
The Yam is largely propagated for food in Africa and the East and West 
Indies, especially in the latter for the negroes. The roots grow to a great 
size, are mealy, and esteemed to be easy of digestion; they are palatable, 
and not inferior to any roots now in use, either for delicacy of flavour or 
nutriment. They are eaten instead of bread, either roasted on the embers 
or boiled; the flower is also made into bread and puddings. 
In Otaheite they make a dish which they esteem very delicious, from 
the roots of the Yam, with the kernel of the Cocoa-nut scraped, and the 
pulp of the Musa or Banana. The juice of Yam roots fresh is acrid, and 
excites an itching on the skin. There are many varieties of these roots, 
some spreading out like the fingers (Rumph. t. 121.), others twisted like a 
serpent (Rumph. t. 122.), others again very small, scarcely weighing more 
than a pound, with a whitish ash-coloured centre, whereas the bark is com¬ 
monly black. The flesh of the Yam is white or purplish, and viscid, but 
becomes farinaceous or mealy when dressed. The varieties abovementioned 
* Hort. Kew. 
