VARIOUS FOOD-PLANTS 105 
lA 
Fig. 113.—Olive (Olea europea, Olive Family, Oleacew). A, flowering 
branch. B, flower. C, corolla and stamens. JD, calyx and pistil, cut 
vertically. EF, fruit. FF, same with the pulp cut through to show the 
‘‘stone’’ within. G, seed, cut vertically between the seed-leaves. 
H, same, cut vertically across the seed-leaves. (Knoblauch.)—An 
evergreen tree or shrub, with grayish-green leaves, cream-colored, 
fragrant flowers, and purplish fruit. 
This is essentially as follows. The roots are first reduced toa 
pulp, and then subjected to pressure, which forces out the 
milky sap together with a large quantity of starch. After 
standing a while, the starch settles from this poisonous 
fluid. The latter is then poured off, and the starch, spread 
upon iron plates, is heated until all vestige of poison has 
disappeared, and the starch-grains becoming somewhat 
gummy adhere together into small irregular masses which 
constitute the tapioca of commerce. 
A seaweed known as carrageen or ‘‘Irish moss” (Fig. 118), 
found along the North Atlantic coast on both sides of the 
