220 
FLORIDA STATE HORTICULTURAL SOCIETY- 
ground, though not injuring the tubers, 
but it is advisable to harvest as soon 
after a frost as practicable; the crop can 
be dug by hand or plowed out. On 
small areas the former method is rec¬ 
ommended as less tubers are damaged. 
On large areas, free from stumps, the 
ten-inch plow is practicable; this can be 
run under the clumps, turning them ov¬ 
er completely. Harvesting by hand 
can be operated by three men, one with 
a spade, loosening the clumps, the oth¬ 
er pulling them over to one side, expos¬ 
ing the roots and shaking off superflu¬ 
ous soil. The diggers should be fol¬ 
lowed up by another man who breaks 
the clump, pulls off the leaves and ex¬ 
poses the corms and tubers to the air 
and sun to dry. The corms and tubers 
should remain in the field a few days 
until thoroughly dry, when they can be 
picked up and stored. At first, the crop 
should be stored in a covered place with 
plenty of air, being sheltered from rain 
and spread out not deeper than six 
inches, later they can be pulled into 
heaps if not required for immediate use, 
but they must be examined from time 
to time to prevent decay. 
An acre of Dasheens has yielded over 
three hundred bushels, and it takes ap¬ 
proximately one bushel to seed an acre. 
As yet, no market has recognized this 
useful commodity to a great extent, and 
it is hoped that the public taste will be 
further educated to it eventually. The 
Dasheen should never be eaten raw on 
account of its slight acidity, the three 
Trinidad varieties on which the De¬ 
partment of Agriculture are now work¬ 
ing, contain apparently 'less acridity 
than any of the Colocasias. Dasheens, 
when cooked in any way, entirely lose 
this acridity and are extremely palata¬ 
ble, having the flavor of a good Irish 
potato, blended with chestnut. 
Excellent flour can be made from the 
Dasheen by a process of slicing, baking 
and pulverizing, and when used with 
ten per cent other flour, excellent break¬ 
fast cakes can be made. A quantity 
of Dasheens were sent to Dr. D. H. 
Kellogg, of Battle Creek, Michigan, 
who used them in his Sanitarium, so in 
the future we might perhaps look for 
“Puffed Dasheens.” An excellent sub¬ 
stitute for asparagus can be made from 
this plant by pulling the soil to the 
young shoots as they grow, so bleach¬ 
ing them, and when about eight inches 
long, they can be cut and cooked with 
cream gravy. Another cutting can be 
made from the same tubers in about 
three weeks to a month consecutively. 
Personally I should like to see a small 
patch of Dasheens on the farms in Flor¬ 
ida, as children readily take to them. 
