184 CONTRIBUTIONS FROM THE NATIONAL HERBARIUM. 
Mango. See Mangifera indica. 
Mangrove. See Rnrizophora mangle. 
Mangrove, Black. See Avicennia witida, 
Mangrove, Olive. See Avicennia nitida. 
Mangrove, White. See Laguncularia racemosa and Avicennia nitida, 
Mani. See Arachis hypogaea. 
Manihot aipi. 
Considered asa variety of Manihot palmata. 
Manihot cassava. Cassapa. Yucca, 
Family Euphorbiaceae; shrubby plants, 6 to 8 feet (1 to 1.5 meters) high; culti- 
vated for the thick, fleshy roots, which are very rich in starch. 
Cassava is a less important article of food in Porto Rico than in most other parts 
of the American tropics. Its place is toa great extent taken by “ yautia’’ and 
“taro.” The principal uses to which cassava is put in Porto Rico are the mak- 
ing of starch and a sort of bread baked in thin, semicircular loaves or cakes. This 
latter custom is undoubtedly indigenous, and curiously enough finds its counter- 
part among the so-called Caribs of Guatemala, a negro people of uncertain origin, 
with whom cassava is by far the most important food. 
Forms with both 5 and 7 leaflets were observed, and it was inferred that both 
the sweet and the bitter varieties exist, although nothing was heard of the poison- 
ous properties of any of the cassava grown in the island, but as none is eaten raw 
or used as fodder, such might easily exist and fail to be in evidence. 
Captain Hansard’s notes on culture are as follows: ‘* Hot climate, coast region; 
plow the soil; cut stem in 6-inch lengths: plant 5 feet apart. leaving about 1 inch 
out of the ground; plant on adry day. It will begin to grow in two weeks, and in 
three months will cover the ground. Will be ready to digin nine months. Spoils 
quickly out of the ground, but keeps until dug. To prepare meal, tubers are 
pulled, washed, grated, put in bags, and the juice pressed out. The fibers are sifted 
out and the meal dried by a fire, but should not be scorched. Proper drying and 
heating draws off the juice.”’ 
Manihot palmata aipi. Sweer cassava. Yuca. 
According to Engler and Prantl J. palmata aipi in Brazil is called * aipim,” 
* macacheira,”* or ** sweet mandioca.”’ 
Sweet cassava, as a fodder crop, has received considerable attention, but in 
Florida, where the most extensive experiments have been tried, velvet beans 
have been found to produce cheaper fodder with less labor, and with the added 
advantage that the soil is thereby enriched. 
As a starch producer the outlook is perhaps more promising, cassava starch 
being of a very fine quality. Several factories are in operation in Florida, but it 
is still too early to report on the success of the enterprise, 
Manihot utilissima. Cassava. Yuca. 
This is the so-called ‘* bitter cassava,’ and usually contains sufficient hydro- 
cyanic acid in the roots to render them poisonous if eaten before taking precau- 
tions to remove or destroy it. This can be accomplished by cooking or by 
expressing the juice, after which it is a very wholesome food. 
Cassareep is the juice of this plant boiled down to a gummy consistency. It is 
used in the British West Indies to preserve fresh meat or in the dish called 
‘pepper pot.”” [t is also exported to England for making sauce. 
An antidote used by the Indians for the poison of this plant consists of red 
peppers steeped in pure rum. 
Manioc. See Manihot. 
