~~? 
30 
species of Cucurbita. Of the first, the Kumara, they had a large num- 
ber of varieties, widely differing from each other in quality, appear- 
ance, and colour; which, of itself, is a highly puzzling problem, seeing 
the plant in this country never flowers. Of this root, most valuable to 
them, they must have raised immense quantities annually. An ope- 
ration requiring unceasing care and toil on their part, as they gene- 
rally fresh gravelled their plantations every year; and which, com- 
bined with the great care required for the raising, keeping, and pre- 
servation of this root, could only have been effectually done through 
the beneficial infiuence of the faboo (tapu). Of the second, the Taro, 
they had also several distinct varieties (exclusive of the inferior kind 
called by them, Taro-hoia, which, with many other roots, was intro- 
duced by Europeans); they also ate the thick succulent stems of this 
plant, as well as its root, and sometimes its leaves. A large flourish- 
ing Taro plantation is one of the most beautiful cultivations the writer 
has ever seen. These were planted in regular quincunx,—the soil 
evenly laid, and strewed with white sand, and patted with their hands, 
giving such a relief to the elegant large shield-like dark-green versa- 
tile leaves of the Taro, drooping gracefully from their thick clean red- 
brown stalks,—and were scrupulously kept in perfect order. This 
plant very rarely flowers, and it has never been known to produce 
seed. The third, the Hue, which is only propagated by its seeds, is 
very constant to its kind, although it varies much in size and shape, 
and has no varieties. The staple uncultivated articles of vegetable 
food were three fruits,—the well-known Fern-root, and the wild Sow- 
thistle. Those three fruits are peculiar to the country, and comprised 
the Ilinau (L/cocarpus dentatus), the Karaka (Corynocarpus levigata), 
which was often planted about their villages; and the Tawa (WVeso- 
daphne Tawa). Those berries (drupe) were not however, such as are 
generally known to civilized nations by the name of edible fruits ; 
being scarcely so (especially those parts of them which were mainly 
used), save through long and necessitous habit. Although those fruits 
were yielded spontaneously and in abund&nce where the trees produc- 
ing them grew, yet the gathering, preparing, and storing them, so as 
to be kept fit for food, was no light labour. The kernels of the 
Karaka, after due preparation, would remain sound some time in a dry 
store, but not near so long as those of the Tawa. Much labour, too, 
was required to procure and fit the Aruhe, or root of the common Fern 
of New Zealand (Pieris esculenta) for food; while the spots producing 
fern-root of best quality were by no means common. The Puwha, or 

