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peduncles with flowers, which are succeeded with round berries.
In winter the roots are taken and made into starch. They are
also eaten dried and preserved in sugar or syrup.
256. Polygonum VUlgare, Dcst. t Jap.
Amadokoro ;
a perennial herb of the order Smilaceae growing wild about 2 fts.
high. It resembles the preceding in shape, but harder. In winter
the roots are taken to make starch.
257. Erythronium dens-canis, /.., Jap. Katako-yuri,
Kata-kuri ; a perennial herb of the order Liliaceae growing
wild in cold regions. It has two leaves which are oval and
pointed. A peduncle grows in the centre of the leaves and bears
a flower like that of the lily. The roots are collected and made
into starch which is coarsely grained and sticky. The starch is
used to make vermicelli and cakes. The leaves and stalks are;
eaten boiled.
258. Orithia oxypetala, Kunth., Jap. Amana, Hime-
sniseti) Toro-bana ; a perennial herb of the order Liliaceae growing
wild. In spring it shoots two leaves, and in the midst of
these a peduncle grows, which bears six petaled white flowers with
dark purple veins. The roots are taken and made into starch,,
and the leaves are eaten as a vegetable.
259. Liliuin cordifolium, T/i., Jap. Uba-ynri, Gaiva-
ynri ; a perennial herb of the order Liliaceae growing on
mountains. The small bulbs bear only 2-3 leaves without any
flower, but the large bulbs have thick stalks about 2-3 fts. high
with several leaves on the upper part, and produce 2-3 greenish
white flowers at the top, facing laterally. The roots form scaly bulbs
of the size of a large chestnut like that of the lily. They are
collected to make starch for food. The young leaves are
eaten boiled.
Note. Besides these above mentioned, there are many plant
which are rich in starch, as the root of ferns (91), batatas (109),
pototo (109. b), Diosoorea (110), Colocasia (114), Sagittaria (118),
Scirpus (120), lily (121), etc.; the roots of Nerine (509),