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Milk-thistle (Sonchus oleraceus), the large-leaved variety, was common, 
though not (it is reasonably suspected) too plentiful; and this was 
abandoned for the smaller leaved European kind (after its introduction) 
as being less bitter and more palatable. 
(2.) The smaller fruits and vegetables invariably used while in sea- 
son comprised, (a.) those which were largely and commonly used :— 
viz., the fruit of the Tutu, or Tupakihi (Coriaria ruscifolia), the pleasant 
juice of which in the early summer was drank with avidity in large 
quantities. The berry of the Kohutuhutu, or Kotukutuku (Fuchsia 
exeorticata) ; the Kohoho, or Poroporo, ( Solanum aviculare), which, too, 
was sometimes planted; the fruits of the five following timber trees, 
—the Miro (Podocarpus ferruginea), the Mataii (P. spicata), the Totara 
(P. Totara), the Kahikatea (P. dacrydioides),—the fruit of which was 
called Koroi,—and the Rimu (Daerydium cupressinum); and also the 
fruit(Ureure)and sugary bract-like spadices (Tawhara) of the climbing 
plant Kiekie (Freycinetia Banksii). The watery honey from the peri- 
anths of the Korari (Phormium tenax, and Ph. Colensot), was also eaten 
and collected in large quantities; and so was a similar substance from 
the flowers of the Pohutukawa (Mdetrosideros tomentosa.) (b.) those 
which were less often used:—the curious red fruit (arillus) of the 
Titoki, or Titongi, (Alectryon excelsum); the fruit of the Tutu-papa 
(Coriaria thymifolia) ; of the New Zealand Bramble, Tataramoa, (Rubus 
australis); of two of the New Zealand Myrtles,the Ramarama (I/yrtus 
bullata), and the Rohutu (Jf. pedunculata); of several species of 
Coprosma,—particularly of the Karamu (C. lucida, and C. robusta), of 
the Papaauma (C. grandifolia), and of the two littoral species, Taupata 
(C. retusa), and Tataraheke (C. acerosa) ; of the Koropuku ( Gaultheria 
depressa) ; of the Poroporo (Solanum nigrum; of the Kawakawa (Piper 
excelsum) ; and of the Kareao, or Pirita, (Zthipogonum parviftorum). The 
pollen also of the flowers of the large Bulrush ( 7ypha angustifolia), was 
extensively collected in its season by the Southern tribes, and made 
into large gingerbread like cakes, called Pungapunga. Besides which 
the following roots and plants were often eaten, viz., the roots (cooked) 
of the Panahi (Calystegia sepiwm); of the Maikaika (Arthropodium 
cirrhatum); the tubers of several small Orchideous genera, such as 
several specimens of Zhelymitra, of Microtus porrifolia, of Orthoceras 
strictum, and of Gastrodia Cunninghamit, containing Z salep ;’’ the roots 
of the little sugary Ti-koraha (Cordyline stricta), of the large Ti, or 
“Cabbage Tree” (C. australis), and of the large Fern, Para, 
(Marattia salicina). Also, the cooked leaves and herbaceous tops of 
