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• □alias□lilytranscriptline 17

  "(k) ""Blue Water-Lily""."

5.
and pounded until it is free from lumps and soft
like caoutchoue.
(e) native name marbil.
This bulb is dug out of the swamps when dry
and is eaten raw.
(f) native name dillanjure
From the swamps and creeks. Prepared in the
same way as the Typhonium.
(g) Curculio vel Hyposcis. native name Koo-mool.
In forest country. Tuber roasted or baked in
ashes.
(h) Tacca pinnatifida, Forst. native name
bē-ŭng-găl. This tuber is baked in the ashes,
then mashed, rolled up in ginger-leaves,
and again baked.
(k) "Blue Water-Lily".
native name dē-kēr. This tuber is baked in a stone oven.
IV. Fruits and Berries.
The following list will give some idea of the numerous
fruits that are partaken of:
botanical name Vernacular Name Native Name Notes:
Rhodomyrtus macrocarpa, Beuth. wild loquat. wănăkan raw when ripen, baked in ashes when green.
cherry choonka Squashed upon bark trough or shell and eaten raw.
wârta Raw or baked in ashes.
wălkarran Raw or baked in ashes.
Ficus green-fig tool bal Raw.
" brown-fig wool-ko Raw when ripe, cooked in ashes when green.
" red-fig
" black-fig chattermal Raw.
Musa scrub banana tattermo Raw when ripe, baked in ashes when green.
" Forest banana Koolnjoor Koolnjoor " "
quondong tanbal when ripe, squashed in trough, mixed with water into a paste. Raw.
Leichhardt-Apple Kappal " "