. Yam culture in Porto Rico . Fig. I.—Specimens of Yam (Dioscorea alata), S. P. I. No. Fig. 2.—Specimen of Yam (Dioscorea alata), S. P. I. No. 34861. YAM CULTURE IX PORTO RICO. 21 and more even-grained than the water yams and not less so thanthe roots of the White Guinea, Potato yam, or Congo varieties. Itis rich yellow and of good texture when cooked. The flavor is pleas-ant and compares favorably in richness with the best yams. Thevines of this variety are round, small, and very strong, and make amoderately vigorous growth. Unlike most varieties, this varietymakes a slow growth throu
. Yam culture in Porto Rico . Fig. I.—Specimens of Yam (Dioscorea alata), S. P. I. No. Fig. 2.—Specimen of Yam (Dioscorea alata), S. P. I. No. 34861. YAM CULTURE IX PORTO RICO. 21 and more even-grained than the water yams and not less so thanthe roots of the White Guinea, Potato yam, or Congo varieties. Itis rich yellow and of good texture when cooked. The flavor is pleas-ant and compares favorably in richness with the best yams. Thevines of this variety are round, small, and very strong, and make amoderately vigorous growth. Unlike most varieties, this varietymakes a slow growth throughout the year, and it is apparently un-affected by the long dry winter. The leaves and vines are pointed,tough, glossy, very dark green, and average about 5 inches in lengthand 3 inches in width. MAPUEY MORADO. The Mapuey moraclo is a variety well known throughout PortoRico, where it is considered superior in flavor to any other yam. Itsproduction per hill, however, is so low, unless the plant is grownunder the most favorable conditions, that only a small area of landis devoted to it. I
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