Note 15 — Relation of the Filipinas Islands

The corot (Dioscorea triphylla) is very common, with leaves one palmo long, and very small flowers. Its sap is yellow and very poisonous, and has cleansing power which is utilized to whiten abacá. The root is very large and is eaten cooked by the Indians, after having soaked it in the water for three or four days.

The ubi is the Dioscorea alata, and the plant grows rather high and is widely disseminated. The root is violet in color, and often attains a great size; it is eaten cooked. The best variety is that known as the Cebú ubi or ube, which comes from Bohol, and which makes a delicious jelly. The ubi and analogous roots must be carefully prepared, or else they prove poisonous. See Blanco’s Flora, and U. S. Gazetteer of the Philippine Islands. Delgado (p. 763) enumerates eight varieties of this root.

The apari is perhaps the apalia or paria (Montordica balsamina), a climbing plant, which bears a fruit which is rather bitter to the taste, and eaten in salads. The juice of its leaves is used instead of soap. The ripe fruit soaked in olive, cocoa, or beneseed oil makes an excellent balsam that is used for medicinal purposes.