ARROW ROOT. 59 
oven. These are the dried “Italian Apricots” of the shops. 
Take soft, ripe Apricots, lay them in salt water (about two ounces 
of salt to a quart bottle) for a few hours; then spread them 
on a mat to dry in the sun. The next day press them between 
the hands to flatten, and to let the stones come out. Again the 
next day repeat the same process. At the Cape these generally 
dry, and become ‘“‘ Mebos,” after three or four days in the sun ; 
but if the weather should be damp they may be dried in heated 
rooms, or in a cool oven. To crystallize the “ Mebos,” lay them 
in lime water for five minutes till they feel nicely tender; then 
take them out, and wipe them with a soft cloth, and rub coarse 
crystallized sugar well into each fruit. One and a half pounds 
of the sugar will serve for one pound of Mebos. Next pack 
closely in jars, with plenty of sugar interposed, and cork well. 
A green Apricot tart is considered by many persons the best tart 
that is made; but a green Apricot pudding is still better, just as 
a cherry dumpling is superior to a cherry tart. As to the 
medicinal virtues which have been attributed to what old John 
Gerarde, Master in Chirurgeries, 1636, styled the abrecock tree, 
“the fruit thereof being taken after meat, do corrupt, and 
putrifie in the stomacke ; peing first eaten before meat they easily 
descend, and cause other meats to passe down the sooner; but 
the virtues of the leaves of this tree are not yet found out.” 
ARROWROOT. 
THis 1s a starch obtained from the roots of several species of 
Maranta, chiefly the variety “‘ Arundinacea” (West Indian). 
Brazilian Arrowroot (tapioca meal) is got from the roots of the 
Manihot utilissima, after first withdrawing their poisonous juice. 
English Arrowroot is made from the potato; and Portland 
Arrowroot from the corms of the Arum maculatum (“lords and 
ladies”). When dry, Arrowroot starch (eighty per cent) is put 
for packing into new barrels lined with paper, else it would 
become contaminated by surrounding flavours. 
The absorption of Arrowroot, if simply prepared with 
water as a food, is altogether complete. Hence this starch 1s 
specially valuable in the treatment of irritative, or continued 
diarrhea. But it does not furnish any proteid nourishment for 
growth, or muscular development. Furthermore, for contri- 
buting bodily warmth arrowroot (unless combined with milk 
