8o 



with the insect in hand. But to be more certain of our identifi- 

 cation, we will look beyond (in subsequent number of the ''For- 

 ester"), under the heading "Yellow-shouldered Ladybird," and 

 there find a more detail description of the insect. The asterisk 

 before the name in the table points to the fact that the insect is 

 useful , it feeds on place lice, and hence deserves our protec- 

 tion. 



One not accustomed to the use of such tables will, of course, 

 experience some difficulty in the beginning. A little practice will, 

 however, soon make one proficient in its use, and the persevering 

 Avill probably find it even fascinating to be able to exclaim, 

 "Eureka !" 



{To be continued.) 



BOARD OF AGRICULTURE AND FORESTRY. 

 Division of Agriculture. 



CASSAVA. 



Much attention has recently been given to the development 

 of cassava cultivation in subtropical and tropical regions. The 

 food value of the plant has long been known. It has probably 

 reached its highest development in the West Indies, Brazil and 

 other South American countries, as well as Java and 

 India, where long cultivation and selection have evolved 

 a large number of cultural forms or varieties. Cas- 

 sava is well known to the native Hawaiians as a food plant, 

 and now bears the name of Pia, which was by the older generation 

 applied only to the native arrowroot (Maranta arnndinacea). 

 Cassava is one of the chief food plants of the West Indies, taking 

 the place there, and in other tropical lands, of the Irish potato in 

 colder clim.ates. 



In the Southern States cassava has within the present decade 

 received much attention as a forage crop for feeding and fatten- 

 ing hogs and cattle. It is used on a large scale on at least one 

 of the larger ranches in Hawaii, and is rapidly acquiring high 

 value in the estimation of those who have tried it. 



A third use for this important food and forage plant, and one 

 which promises to vastly increase the area of cultivation, is the 

 utilization of its fleshy roots in the manufacture of starch, glucose 

 and dextrine. 



The commercial starches used for glucose and dextrine manu- 

 facture have been chiefly corn and potato. Corn and corn starch 

 have been rising in price because of the increasing number of 

 uses for this grain. The statement has been made that corn can- 

 not profitably be used as a source of starch when it is worth 

 more than 45 to 50 cents per bushel in Chicago. The tendency 

 of the prices of both corn and potatoes is bound to be upwards, 

 with the continued and rapid increase in population in the LTnited 

 States and the consequent diversion of corn and corn products to 



