YAMS.

The different species of yams have a wide range.  In the West Indies there are several varieties, having distinctive names, according to quality, color, &c., as the white yam, the red yam, the negro yam, the creole yam, the afoo yam, the buck yam (Dioscorea triphylla), which is found wild in Java and the East; the Guinea yam, the Portuguese yam, the water yam, and the Indian yam, &c.  The last is considered the most farinaceous and delicate in its texture, resembling in size the potato; most of the other sorts are coarse, but still very nutritive and useful.  The common yam (Dioscorea sativa) is indigenous to the Eastern Islands and West Indies.  The Guinea yam (D. aculeata) is a native of the East.  The Barbados or winged yam (D. alata?) has a widely extended range, being common to India, Java, Brazil, and Western Africa.  The yam species are climbing plants, with handsome foliage, of the simplest culture, which succeed well in any light, rich, or sandy soil, and are readily increased by dividing the tuberous roots.  The Indian, Barbados, and red yams are planted in the West Indies early in May, and dug early in the January following.  If not bruised, they will keep well packed in ashes, the first nine, and the second and last twelvemonths.  The Portuguese and Guinea yams are planted early in January and dug in September.  Creole yams and Tanias are dug in January.  Sweet potatoes from January to March.  In most of our colonies large crops of the finest descriptions of yams, cocos, &c., could be obtained, but the planting of ground provisions is too much neglected by all classes.  From the tubers of yams of all sorts, and particularly the buck yam, starch is easily prepared, and of excellent quality.  Some varieties of the buck yam are purple-fleshed, often of a very deep tint, approaching to black, and although this is an objection, because it renders more washing necessary, yet even from these the starch is at last obtained perfectly white.

As an edible root the buck yam, especially when grown in a light soil, is equal to the potato, if not superior to it.  It does not, however, keep for any length of time, and therefore could not be exported to Europe, unless the roots were sliced and dried.

Yams and sweet potatoes thrive well in the northern parts of Australia; indeed the former are indigenous there, and constitute the chief article of vegetable food used by the natives.  The yam was introduced into Sweden, where it succeeded well, and bread, starch, and brandy were made from it, but it prefers a warmer climate.

Yams are occasionally brought to this country.  When cooked, either by roasting or boiling, the root is even more nutritious than the potato, nor is it possessed of any unpalatable flavor, the pecularity being between that of rice and the potato.  Dressed in milk, or mashed, they are absolutely a delicacy; and from the abundance in which they are cultivated in the West Indies and other parts, they promise to become a most economical and nutritious substitute for the potato.