TAPIOCA. CASSAVA. 79 



The term Arrow-root is derived from the use to which the 

 American Indians apply the rhizomes of the true arrow-root ; 

 they believe that when bruised and applied to the wounds of 

 poisoned arrows, they are an antidote to the poison. The 

 various species of arrow -root are chiefly used as nutritious 

 diet-food for invalids ; they are also employed for making 

 puddings and other light kinds of food, which are esteemed 

 very digestible and nutritive, when combined with milk. 

 We have imported, of all the kinds of arrow-root, about 

 400 tons annually. 



Tapioca is also produced by the Manihot utilissima (or 

 Janipha Manihot) ; the only difference in the preparation 

 is, that the starch, after being washed out of the pulp of the 

 root, instead of being dried by the sun, is dried upon hot 

 plates, by which process it is partially converted into dex- 

 trine ; whilst drying in this kind of way, it is stirred with 

 iron rods, which break up the pasty mass and give in drying 

 the very irregular rocky appearance peculiar to tapioca. 

 This preparation is much used in making puddings. The 

 quantity imported has of late years immensely increased, — 

 about 600 to 800 tons are now received annually. 



Cassava, Mandioca, Farinha, or Farine de Manioc, — 

 These also are preparations from the roots of the tapioca 



