8 4 



Table IV. 



Hydrocyanic Acid in Colombian Cassavas. 

 Hope Experiment Station, 1907. 



TABLE V. 



Colombian Cassavas. 

 Variety. 



10 

 II 

 12 



13 

 14 



15 



Solida Blanco 

 Cenaguera 

 Helada, 14 

 Pacho, 1 

 Pie de Paloma 

 Negrita, 12 



7 Helada, 6 



8 Governor, Hemming 



9 Helada, 4 

 Unnamed 

 Helada, 9 

 Pata Paloma 

 Helada, 5 

 Blancita 

 Pie de Perdiz 



Culinary Properties. 

 Quality when cooked. 



Too hard. 



Rather solid but mealy. 



Very good. Mealy. 



Good flavour. Gelatinous. 



Good. Mealy. 



Sweet and mealy. 



Hard. Flavourless. 



Soft and sweet. Excellent. 



Fine flavour. Mealy. 



Soft sweet. Gelatinous. 



No flavour. Very inferior. 



Very good. Sweet. Gelatinous. 



Good flavour. Sweet. Gelatinous. 



Rather hard. Good flavou r. 



Poor flavour. Inferior. 



