316 USEFUL PLANTS OF GUAM. 
bear, or it may be that pollination is prevented by rains. In Burma the earth 
around the tree is removed each year and the roots left exposed fora space of two 
or three weeks, so as to create a dry season artificially. This is done in November. 
In December the roots are supplied with manure and covered with new earth, 
During the month of April, when the fruit is swelling, copious drenchings of the soil 
around the stem with water or liquid manure is of great advantage. When con- 
tinued wet weather prevails during the time of flowering, the flowers are apt to drop 
off without setting fruit. 
REFERENCES: 
Mangifera indica L. Sp. Pl. 1: 200. 1753. 
Mangle. 
The Spanish name for mangroves in general. 
Mangle hembra (Spanish). See Rhizophora mucronata. 
Mangle macho (Spanish). See Bruguiera gymnorhiza. 
Mango. See Mangifera indica. 
Mango (Guam). See Curewma longa. 
Mango halom-tano ((iuam). 
‘Wild turmeric,”’ the local name for Canna indica. 
Mangosteen, wild. See Sandoricum indiewn. 
Mangrove. See Bruguiera gymnorhiza and Rhizophora mucronata, 
Mangrove, Milky (Australia). See Exeoecaria agallocha, 
Mangrove, red-flowered. See Lumnitzera littorea and L. pedicellata, 
Manha (Guam). 
The vernacular name for an unripe coconut which is full of water, in Spanish 
called ‘‘coco mudo.’’ 
Mani (Panama). See Arachis hypogaea. 
Manienfe (Hawaii). See Caprivla dactylon. 
Manihot manihot. Cassava. PLATE XXVI. 
Family Euphorbiaceae. 
LocaL NAMES.—Mandiuka, Mendiuka, Mandioka, Mendioka, Yuka (Guam); 
Camoting cahvi, Kamoting kahvi (Tagalog); Yuca (Spanish); Huacamot! 
(Mexico). 
This plant, which is of tropical American origin, is cultivated by many of the 
natives of Guam, but it is not of much importance in the economy of their daily life. 
Tt grows as a shrub, with knotty stems containing pith, palmately divided, long- 
petioled leaves without glands, and fleshy tuberous roots (PI. X XVI, p. 145). In Guam 
it is not known to flower. It is very easily propagated by cuttings made of the 
thicker branches, which take root readily and grow with little care. There are two 
principal varieties recognized, which though not having distinet specific characters 
are very different in the properties of the root. The first, called “sweet cassava,”’ 
may be used as a vegetable without special treatment; the second, called ‘bitter 
cassava,’” contains an abundance of prussic acid, which renders the juice very poison- 
ous, but which is fortunately volatile and is rendered harmless by heat. The roots 
are gathered at maturity and must be immediately utilized, as they will not keep 
like sweet potatoes. 
As the climate of Guam seems well adapted to the cultivation of this plant, and as 
it is very productive, it would well repay more extensive cultivation. The roots 
yield meal, starch, and cassava, or tapioca. The meal or harina (called “ farinha’”’ 
in Brazil) is made by peeling and grating the root, expressing the juice, drying the 
pulp, removing the fibrous matter by sifting, and dissipating any vestiges of prussic 
acid by heating. In preparing meal from sweet cassava the root is peeled, sliced or 
