INDIAN ARROW-ROOT. 161 



of this kind. ' J directed,' says he. ' one ounce 

 of the powder to be dissolved in a quart of water, 

 and the mucilage to be mixed with a sufficient quan- 

 tity of flour, salt, and yest. The flour amounted 

 to two pounds, the yest to two ounces, and the salt 

 to eighty grains. The loaf when baked was re- 

 markably well fermented, and weighed three pounds 

 two ounces. Half a pound of flour and an ounce 

 of salep were mixed together, and the water added 

 according to the usual method of preparing bread. 

 The loaf when baked weighed thirteen ounces and 

 a half, but it should be remarked that the quantify of 

 flour used in this trial was not sufficient to conceal 

 the peculiar taste of the salep.' 



It is to be presumed that the last mentioned cir- 

 cumstance did not occur where the proportion of 

 wheat flour was greater, and the result is certainly 

 such as should at least encourage the prosecution 

 of farther experiments. This vegetable preparation is 

 held to be exceedingly wholesome, and was formerly 

 in considerable favour with medical practitioners. 



INDIAN ARROW-ROOT Maranta arundinacea. 

 Arrow-root, when prepared for use, bears a consid- 

 erable resemblance to the substance last described, 

 consisting, equally with that, of little else than mu- 

 cilaginous matter. It forms, therefore, a pleasant 

 and useful aliment for children and invalids. 



The plant from which it is prepared is a native of 

 South America. It is an herbaceous perennial, and 

 Is propagated by parting the roots. It rises to the 

 height of two or three feet, has broad pointed leaves, 

 and is crowned by a spike of small white flowers. 

 It is much cultivated both for domestic use and for 

 exportation in our West India islands, and in some 

 parts of Hindostan. 



There are several species of maranta, only two 

 of which the arundinacea, or starch plant, and the 



VOL. xv. 14* 



