The wild bean is found in all parts of the valleys where the land is moist and rich. It is of the size of a large white bean, with a rich and very pleasant flavor. When used in a stew, I have thought it superior to any garden vegetable I had ever tasted. The Indians are very fond of them, and pigeons get fat on them in spring. The plant is a slender vine, from two to four feet in height, with small pods two to three inches long, containing three to five small beans. The pod dries and opens, the beans fall to the ground, and in spring take root and grow again. The beans on the ground are gathered by the Indians, who sometimes find a peck at once, gathered by mice for their winter store.
There are also several kinds of edible roots growing in the ponds or small lakes, which are gathered by the Indians for food.
The psui-cinh-chah, or swamp potato, is found in mud and water, about three feet deep. The leaf is as large as the cabbage leaf. The stem has but one leaf, which has, as it were, two horns or points. The root is obtained by the Indian women; they wade into the water and loosen the root with their feet, which then floats, and is picked up and thrown into a canoe. It is of an oblong shape, of a whitish yellow, with four black rings around it, of a slightly pungent taste, and not disagreeable when eaten with salt or meat.
The psui-chah, with a stem and leaf similar to the last, has a root about the size of a large hickory-nut. They grow in deep water, and being smaller are much more difficult to get, but the Indians prefer them; they have an agreeable taste, and are harder and firmer when cooked. Both these roots are found in large quantities in the musk-rat lodges, stored by them for winter use.
The ta-wah-pah, with a stem, leaf, and yellow flower, like the pond-lily, is found in the lakes, in water and mud, from four to five feet deep. The Indian women dive for them, and frequently obtain as many as they are able to carry. The root is from one to two feet in height, very porous; there are as many as six or eight cells running the whole length of the root. It is very difficult to describe the flavor. It is slightly sweet and glutinous, and is generally boiled with wild fowl, but is occasionally roasted.
In his exploring expedition into the interior of Guiana, in the region of the Upper Essequibo, Sir E. Schomburgk notices the discovery of a variety of Leguminosæ, whose tubers grow to an enormous size, fully equal to the largest yam. These roots were not, at the time he was there, in full perfection, but their taste was somewhat between the yam and the sweet potato. The Taruma Indians called them Cuyupa. The roots are considered fit for use when the herb above ground dies. Sir Robert brought a few of the seeds of the plant with him on his return to Demerara.
Two interesting productions have been recently introduced into the Jardin des Plantes, at Paris, from the Ecuador, by M. Bourcier, formerly Consul-General of France in that country. One is the red and yellow ocas, which is of the form of a long potato, and has the taste of a chesnut; the other is the milloco, which has the taste and form of our best potatoes. These two roots, which are found in great abundance in the neighbourhood of Quito, grow readily in the poorest land. The oca is cultivated in the fields of Mexico, but only succeeds in the warmer districts. From the bulbous roots of the cacomite, a species of Tigridia, a good flour is also prepared there.
Stevenson ("Travels in South America," vol. ii., p. 55) says, a root called the oca is cultivated in several of the colder provinces of Peru. "This plant," he states, "is of a moderate size, in appearance somewhat like the acetous trefoil; the roots yellow, each about five or six inches long, and two in circumference. They have many eyes, and the roots, several of which are yielded by one plant, are somewhat curved. When boiled it is much sweeter than the camote or batata; indeed it appears to contain more saccharine matter than any root I ever tasted; if eaten raw it is very much like the chesnut. The roots may be kept for many months in a dry place. The transplanting of the oca (he adds) to England, where I am persuaded it would prosper, would add another agreeable and useful esculent to our tables."
The Brussels paper, L'Emancipation, mentions that a root has been discovered by the Director of the Museum of Industry, in that place, destined to take the place of the potato. It is the Lathyrus tuberosus, called by the peasants the earth mouse, on account of its form, and the earth chesnut on account of its taste. This plant exists only in some localities of Lorraine and Burgundy. The Lathyrus has never been cultivated, and it is thought that it will attain, with cultivation, the size of the potato. The French peasants have a prejudice against cultivating it, because they say it walks under ground, and leaves the place it is planted in to go into the neighbouring field. The fact is, that it grows in a chaplet, of which the bulbs are arranged along a root running horizontally, of which the two extremities are very rarely found, so that on taking up the hinder tubercles it continues its growth in front, which gives rise to the saying that if the plant had only time enough, it would make the tour of the world.
The bulb of Gastrodia sesamoides (R. Brown), a curious herbaceous species of orchis, native of New Holland, is edible, and preferred by the aborigines to potatoes and other tuberous roots. Some of my accredited informants believe it might be turned to profitable account, but being a parasitic plant, it could scarcely be systematically cultivated. It flourishes in its wild state on loamy soil in low or sloping grounds. The first indication of its vegetation in the spring, is the appearance of a whitish bulb above the sward, of an hemispherical shape, and about the size of a small egg. The dusky white covering resembles a fine white net, and within it is a pellucid gelatinous substance. Again within this is a firm kernel, about as large as a Spanish nut, and from this a fine fibrous root descends into the soil. It is known in Van Diemen's Land, and other parts of Australia, by the common name of native bread. Captain Hunter, in his Journal of the Transactions at Port Jackson on the first settlement of the Convict Colony, speaks of finding large quantities of "wild yams," on which the natives fed, but the roots were not bigger than a walnut; therefore it was probably this plant.