146 



HOCKINGS' GARDEN MANUAL. 



others. The tubers, on being dug, are washed and 

 peeled ; they are then ground down to a pulp through 

 a rough grater, placed in wicker baskets, and subjected 

 to a heavy pressure by lever to express the juice or 

 sap from the mass \ this is turned out on skins, ex- 

 posed to the sun, and, when dry, is baked over a slow 

 fire on earthen plates. The root in its raw state is said 

 to be an acrid poison, but the flour and bread prepared 

 from it are not only wholesome, but pleasant. 



Tapioca is prepared from this root, and a flour equal 

 to arrowroot may also be made from it. 



It is supposed that heat alone is sufficient to dispel 

 its poisonous quality, as the Indians merely roast the 

 root in the embers. 



The plant requires rich, well-drained soil, and as it 

 is an exhausting crop, the plants should have plenty 

 of room, and not be put twice in the same bed. The 

 produce is very great, and the flour nourishing. 



ARROWROOT. 



Arrowroot, in Queensland, is manufactured from 

 two different plants ; the Mar ant a A rundinacea or 

 white, and the Canna Edulis, or purple. Both kinds 

 yield white arrowroot, and the distinguishing color 

 mentioned has reference only to the skin of the root or 

 tuber. 



A rich sandy loam is the most suitable for its cul- 

 tivation, and it should be prepared by deep digging or 

 ploughing, not less than twelve inches deep. Small 

 well- formed tubers should be selected and planted in 

 October, in rows four feet asunder, and two feet apart 

 in the rows. During the growing season the planta- 

 tions should be frequently hoed and kept perfectly clear 

 of weeds ; a little earth may also be drawn around the 

 plants. A slight frost greatly accelerates maturing of 

 the crop, which generally occupies the ground nine 

 months. When the bulbs are dug they are thoroughly 



