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“A plant of the natural order Umbelliefrae, a native of the elevated table-lands in the neighborhood of Santa Fe de Bogota and Caracas, and of regions of similar climate in other parts of Tropical America. It is much cultivated in its native country for its roots, which are used as an esculent. The root divides into a number of parts, which resemble cows’ horns or large carrots. When boiled, they are firm and tender, with a flavor not so strong as that of a parsnip.” — Chambers’ Encyclopedia, 1875


Chambers's Encyclopedia (Philadelphia, PA: J. B. Lippincott Company, 1875)


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