e not planted on the coast, where, it appears, the climate
and soil are unfavorable to them. In those parts they are small and
watery. On the higher ridges which intersect the coast at short
distances from the sea, the potatoe grows wild. I am inclined to believe
that the root is indigenous in these parts, as well as in Chiloe and
Chile, and that the ancient Peruvians did not obtain this root from the
south, but that they removed it from their own high lands in order to
cultivate it on a more favorable soil.[40] The best potatoe grows about
twenty-two leagues from Lima, in Huamantanga, which is about 7000 feet
above the level of the sea, to the north-west of the Quebrada of Canta.
This potatoe is small and round, with a thin white skin, and when
bisected the color is a clear bright yellow. It is called the _Papa
amarilla_, and there is much demand for it in the markets, where it
fetches a good price. The other potatoes come chiefly from the Quebrada
of Huarochirin, and they are very well flavored.

The Camotes (_Convolvulus batatas_, L.), not improperly called sweet
potatoes, grow to a considerable size. There are two kinds of camotes,
the yellow and the violet; the latter are called _Camotes moradas_.
These two kinds are much liked for their excellent flavor. Beyond the
height of 3500 feet above the level of the sea they cease to grow.

The Aracacha (_Conium moschatum_, H. B. Kth.) grows on the coast, but it
is more abundant on the projecting ridges of the Cordilleras, and on the
eastern declivity of the Andes. It is a very agreeable and nutritive
kind of tuberous vegetable, in flavor not unlike celery. It is cooked by
being either simply boiled in water, or made into a kind of soup. In
many districts the aracacha yields two crops in the year.

The Yucca (_Jatropha manihot_) is one of the finest vegetables of
Peru. The stalk of the plant is between five and six feet high, and
about the thickness of a finger. The roots are from one to two feet
long, somewhat of the turnip form. Internally they are pure white; but
the external skin is tough, somewhat elastic, and of a reddish-brown
color. The roots are the edible parts of the plant. They are very
agreeable in taste, and easy of digestion. When raw they are hard and
tough, and their taste somewhat resembles chestnuts. When boiled in
water the root separates into fibres, and is rather waxy, but when
laid in hot ashes it becomes mealy.

In some parts of Peru the Indians