1889.] BOTANICAL GAZETTE. 73 



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, however, of the fact that a fine 

 article of starch food can be made from the cassava root 



growing in this country. 



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

 the dried root or cassava meal have also been examined. No. 

 5,922 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. 5,923 was la- 

 beled pulverized cassava with the starch, or a portion of it, 

 and the glucose washed out, the remaining pulp dried in 

 the sun, prepared by W. H. Kern, Bonnie Lake, near Bar- 

 tow. Fla. 



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 dilFerent from the manioc 

 root of South and Central America; our root contains no poisonous ele- 

 ments 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 drw 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, formim 

 valuable meal or flour from which nice bread may be made. Necessi- 

 tated, as we are in South Florida, to buy all our wheat flour, anything 

 which acts as a substitute, either in whole or a part, is of great value 

 to us." 



The analysis of two samples of flour are given in the fol- 

 lowing table: 



Serial No 5922 5023 



Per Cent. Per Cent. 



Water MW56 11.86 



Ash. ..;;:;:;.;;::;;::;;;;;;;;;:;:;:;;;;: i.«* 4* 



Oil and fat *<gj ■* 



Glucosides, alkaloids and organic acids ^ .b4 .4* 



Amids, ragtur*, resins 13 h _ i'J*j 



Dextrine, gum, etc., by difference 2.N> o.M 



Crude tibveJ. 2.96 4.15 



Nitrogenous bodies J-JJ "ft 



Starch 64.03 /U.ltf 



