5 



small portion of the nitrogen has thus been counted twice in the total 

 results, which add up a little over 100. A characteristic feature of the 

 cassava root is shown in the large amount of substance present, solu- 

 ble in alcohol. The amount of starch also compares fairly well with 

 the best varieties of potatoes. On account of the large quantity of 

 sugars present, the cassava root could be more economically used for 

 the manufacture of glucose than for starch. There is no doubt, how- 

 ever, of the fact that a fine article of starch for the laundry or for food 

 can be made from the cassava root growing in this country. 



In addition to the fresh root above noted, two samples of the drier! 

 root or cassava meal have also been examined. No. 5922 was sent to 

 us, described as pulverized manihot root or cassava flour. The root is 

 first peeled, chopped into thin slices, dried in the sun two days, and 

 pulverized. It was prepared by Prof. W. H. Kern, of Bartow, Fla. 

 No. 5923 was labeled pulverized cassava, with the starch, or a portion 

 of it, and glucose washed out, the remaining pulp dried in the sun; 

 prepared by Prof. Kern. 



Prof. Kern sent a letter with the samples, from which the following 

 extracts are made : 



Allow me to say that, owing to the prodigious yield per acre of what we here know 

 as cassava and its alleged value as a feed and food plant and for its yield of starch and 

 glucose, it is attracting a very great deal of attention here now. The plant here grown 

 is diiferent from the manioc root of South and Central America; our root contains 

 no poisonous elements which need to be dissipated by heat. It is customary here 

 for many persons to make their own starch from it. The root, which must remain 

 in the ground until one is ready to use it, is dug, washed, and its two inner and 

 outer peelings removed; it is then grated and the pulp washed, the water poured 

 off in a vessel and allowed to stand, when the pure starch settles in the bottom. The 

 clear water is again drawn oft' and the starch allowed to dry. The pulp, after 

 having the starch washed out, may be used at once in making puddings by the 

 addition of milk, eggs, etc. This washed pulp may be sun-dried and thus kept, 

 forming valuable meal or flour, from which nice bread may be made. Necessitated 

 as we are in south Florida to buy all our wheat flour, anything which acts as a sub- 

 stitute, either in whole or in part, is of great value to us. 



The analyses of two samples of flour are given in the following 

 table : 



Serial number 5922 5923 



Water per cent.. 10.56 11.86 



Ash..! do.... 1.86 1.13 



Oilandfat ; do.... 1.50 .86 



Resins, alkaloids, and organic acids do 64 .43 



Amids, sugars, glucosids do 13. 69 4. 50 



Dextrin, gum, etc., by difference do 2.85 5.63 



Crudefiber .- do.... 2.96 4.15 



Nitrogenous bodies do 1.31 1.31 



Starch do.... 64.63 70.13 



From the above analyses it is seen that the cassava can never take 

 the place of the flour made from cereals as a food material on account 

 of the small portion of nitrogenous matter which it contains. It seems 



