Ngā Rauropi Whakaoranga

Chapter 7 on cultivation of food. Kūmara, 40-50 named varieties; taro, 20 varieties. Fernroot, yam, gourd, tī, treefern, "gingerbread" from raupō pollen, karaka. Seaweed - karengo mixed with tutu juice after steaming, jellylike.

Chapter 12: Flax, 50 varieties.

Chapter 12. Dyes: Red from tānekaha bark (pounded, put in boiling water, put in wood ashes to set dye, then back in water for a few minutes). Black dye, hīnau bark as a mordant. Yellow dye, bark of Coprosma spp., karamū, raurēkau. Blueblack, tutu bark.