78 



POPULAR ECONOMIC BOTANY. 



Indian arrow-root^ and the result is a fine white starchy but 

 differing from the last in its more opake appearance and 

 want of firmness between the fingers. There are two or 

 three varieties^ especially one of a brownish-white colour^ 

 probably derived from another species of Curcuma. 



Brazilian Arrow-root. — This is starch procured from the 

 roots of the Manihot ntilissima (ISFat. Ord. EupJwrhiacece) , 

 (Plate XL fig. 58). This shrub is also called Janijoha 

 Manihot; it rises to the height of twenty to thirty feet, 

 and has a large tuberous, or rather swollen root, the juice 

 of which, like that of all portions of the plant, is of a most 

 deadly poisonous character ; this poison is however rendered 

 perfectly innocuous by heat. The roots, which sometimes 

 weigh from twenty-five to thirty pounds, are rasped whilst 

 fresh, and the pulp thoroughly washed; this takes place 

 after the juice is drained out. The juice, though a deadly 

 poison, when once boiled becomes the delicious sauce called 

 Cassaripe, so much esteemed by epicures. When the pulp 

 is washed with cold water, the starch is separated in a very 

 pure state and dried in the sun ; it is then in the form of 

 fine white powder, and is known in commerce under the 

 name of Brazilian arrow-root. Its native names are Mous- 

 sache and Cipipa. 



