^^ ARUM. 



hours, and can only be mitigated by oily or mucilaginous drinks. 

 This acrimony is almost lost in drying, and is quite dissipated 

 by submitting the roots to the process of baking or boiling*. 



A very white and pure foecula resembling arrow root nTay be 

 procured, by reducing the fresh roots to a pulp and placing it 

 on a strainer. Repeated portions of cold water are then to be 

 poured on it, which carry the farinaceous particles through the 

 strainer, and leave behind the fibrous part. The foecula which 

 subsides is deprived of its acrimony by drying, and affords a 

 delicate and nutritious food. Dr. Hooker, in his British Flora, 

 states, that this amylaceous substance is prepared in great quan- 

 tities at Weymouth, and in Portland island. It is also sent to 

 London under the name of Portland sago. 



Tournefort mentions, that in Lower Poitou the women cut 

 the stalks of the plant while in flower, and macerate them for 

 three weeks in water, which they change every day ; then pour- 

 ing off the water, they dry the residue and use it instead of soap 

 to wash their linen. According to Dr. Withering, the French 

 cypress-2wwder is merely the dried root pulverised. A distilled 

 water is also obtained from it, which is equally celebrated as a 

 cosmetic. 



Swine eat the leaves in spring with impunity, and the berries 

 are devoured by birds. Mr. Curtis thinks that pheasants eat the 

 roots occasionally. 



There is a singular circumstance connected with the growth of 

 this, in common with other allied species. At the period^'of fecun- 

 dation, it was discovered by Lamarck, and others that the spadix 

 evolved a considerable degree of heat. Brogniartt found in 

 his experiments on the Colocasia odora, that the heat thus dis- 

 engaged was most intense when the anthers were in full vigour, 

 and amounted to 52" (Fahr.) above tliat of the surrounding air.' 

 The Arum tribe would thus seem to partake in some degree 

 of the nature of animals ; and this resemblance is more stn'k- 



* This is not the only instance in which food is obtained from poisonous 

 plants. Linnaeus (« Flora Lapponica," p. 258) states that in Lapland a 

 wholesome bread is prepared from the roots of the Calla palustris, which 

 are extremely acrid in their recent state, " ignis ferme instar^^ The roots 

 of the Jatropha Manihot, the Tapioca of South America, abound in a 

 noxious juice, but when this is dispersed by maceration in water and drying, 

 they become a valuable article of food. 



•)- Nouv. Ann. du Museum, vol. iii. 



