loaded with stones to press it close; it then undergoes a second fermentation, and becomes1 rather sour and very pleasing to the palate. It' is then bruised and afterwards rolled up in balls, which being wrapped closely in leaves' will continue fit for use a long time,

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THE YAM.

THIS is a large bulbous root like the potato, but of a much greater size, the common weight being two or three pounds, and some have been found not less than forty-five pounds. It grows upon a long trailing stalk, which spreads or extends along the ground a great way, is jointed in some measure like a cane, and, at the joints, strikes roots into the earth. These roots are at first fibrous and very thin and small, but as they fasten themselves into the soil we soon perceive them to enlarge and to produce the yam. They are propagated very much like a potato, by cutting the root into pieces; but care must be taken as in the potato to preserve an eye in each. The skin is thick and rough, of a violet colour, but so dark as to appear almost black ; but the inside is perfectly white, firm and mealya as that of the potato, firmer and closer in the texture.

but much

This mea

liness does not shew itself at first, but appears upon boiling or being roasted, when it becomes dry and exceedingly nourishing, and much to be preferred to any similar substance in common use. It is therefore never eaten raw, but it may be prepared even by being cut into slices and、 exposed to the sun.

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MAIZE, OR THE INDIAN CORN.

THIS grain growns upon strong upright stalks much taller than those of any European corn. The head or ear is also much larger than that of our wheat or barley, being seven or eight inches long, and nearly an inch and a half thick. There are generally upon it eight rows of grains very regularly disposed, in each of these rows about thirty grains, every one of which is larger than two of the finest wheat. The stalk of the maize is jointed like the sugarcane, and contains a juice from which a syrup like that of sugar is made. It is planted in rows, distant from each other every way two or three feet; the seed is put into holes where the rows cross each other, two or three or more grains into each, lest some should fail or be carried off by birds. If one of the grains succeed it is sufficient. As it grows up,

the earth is heaped about it to furnish it with nourishment: and when this has been twice done, the plant is left to itself. When reaped it ought to be treshed, well dryed, then covered up in pits with hay, dry grass, &c. This grain is of very general use and is prepared in many ways, but being of itself very dry it is mostly, when ground into flour, mixed with other substances, as rice.

THIS valuable vegetable is to be found in most parts of the hot climates, but is culti vated with peculiar attention in the West Indies. In Jamaica particularly it..is the principal food of the negroes; they prefer it to all other vegetables for common use, and if it should by any convulsion of nature be destroyed, there could not be found for it perhaps a substitute; flour made of wheat is less palatable to them, and they esteem it also less nourishing. Its leaves are found to be very ser viceable as an application to blisters; they serve for napkins and table even used to fatten hogs. soft texture; it rises to the

clothes, and are

The stalk is of a

height of 18 or 20

feet, and tapers very gradually from the bottom

(where it is about the thickness of a man's thigh,) to the very top.

Throughout the whole length, it is smooth, but at the upper end, very long leaves strike out. These leaves are generally eight feet long, and from two to three feet broad, smooth, thin, and easily torn, unless they be laid flat. The growth' of the leaves is perhaps more rapid than that of any other vegetable; they may almost be said to be seen to grow; if a mark be made at the end of one of them, it will be found to have grown more than an inch beyond it in the course of an hour. The fruit, when full grown,' is a foot long and two inches thick, at first green, then a pale yellow. It is covered with a tough skin, but the pulp within is soft and lusciously sweet. When intended for use, it is pulled before it is quite ripe, otherwise it would not bear handling the skin is stripped off and the rind is then roasted. In this state it is served up as bread, to which indeed it is said to be superior.

THE COCOA-NUT TREE.

tree whose

THE Cоcoa-nut grows upon a trunk rises to the height of 60 feet. This trunk is nearly of the same thickness from top to

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