July 1, 1893.] Supplement to the '^Tropical Agriculturist." 
71 
one large family for over 3 years, but for many 
years lo my certain knowledge none has been 
manufactured. The processes of making the im- 
palpable powders called 'Arrowroot' and 'Tapioca' 
are exactly similar, viz., by macerating or pounding 
the root, steeping it, washing it in many waters and 
drying the powder in the sun or ev?n in an 
oven. But while Tapico is granulated, Arrow- 
root is left "en masse" and always retains its 
powdeiy form. Both Arrowroot and Cassava are 
extremely prolific and throw out new roots in 
great profusion, one single root of the former 
producing a large clump of 10 or 20 good tubers 
in about 12 months, — Cassava topping it in size 
and the ease from which it is grown from 
little slips. Some 30 to 40 years ago a large 
quantity of Arrowroot was manufactured in 
Colombo by the Industrial School, and any quantity 
could be had by importiiigit and that of an excellent 
and superior quality, but of late years I have 
not heard of any being made there. The ease 
with which the roots and slips can be obtained, 
the profusion with which it grows and its 
suitability for growth in our garden soils make 
it a matter for surprise that no special attempt 
has been made to extend the industry which 
must be a paying one. But very small quantities 
seem to be imported into the island, and that 
in a tinned form, each tin holding form \ to \ 
a lb. each ; while as a "mainstay " if not exactly 
as a very nourishing food, Arrowroot might 
be much more largely grown and used. There 
is a variety of Arrowroot grown in some 
of our garden.? which shews a beautiful 
cream and green mottled leaf, very showy^ and 
ornamental, but I know nothing of the quality 
of the tuber it produces. 
The chemical analysis of milk, says an Australian 
paper, is neither complicated nor difficult. A 
small dish is accurately weighed, and the 
weight noted. Into it is now introduced a small 
portion of milk, and both are again weighed. 
By subtracting the weight of the dish from the 
weight of both, the weight of the milk is found 
and carefully recorded. The dish is placed over 
a steam jet, and the water of the milk evaporates, 
leaving a residue. It is this residue which 
passes under the name ot "solids.'' A last weigh- 
ing of the dish with the milk residue, less the 
weight of the dish, gives the weight of the 
solids, and by a simple calculation the percentage 
is found. Tlie solids of milk have been found 
by innumerable analyses to average about 13 
per cent., and, while the fat varies in the milk 
from different cows, the solids left after ex- 
tracting the fat are a very constant' quality, 
hardly ever falling below 9 per cent. This gives 
the chemist a positive basis for his calculations, 
and enables him to state with great certainty 
whether or not the milk has been watered. 
The fat or oil in milk is determined by dis- 
solving it by means of ether out of total solids, 
the residue remaining after the operation being 
termed "solids, not fat." The average fat or 
oil found in cows' milk is 8 per cent., and any 
amount less than this is commonly taken as 
showing that the milk has been skimmed. If 
analysis shows a decrease of fat, and solids, 
not fat, it is said to be certain that the milk 
has been watered, while, if the fat only is low, 
that the milk has been skimmed. 
It is a matter of regret, as the Indian 
Af/ricultufist observes, that the permanent dyes 
of vegetable origin are being displaced by the 
cheap and fugitive productions of modern science. 
A collection of these permanent dyes is now 
being made in India for the Imperial Institute, 
and the latest Handbook, issued in connection 
with the Indian Court, gives an account of the 
Iminela dye, which produces a goi'geous flame 
colour of varying shade, according to the pro- 
cess employed. The handbook is illustrated by 
pieces of dyed silk which are pasted into tlie 
book, and give an excellent idea of the rich 
colours to be obtained from the dye. The dye 
itself is merely the powder that coats the 
berries of mallotus phiUipinensis, which is found 
wild in India. In Ceylon the tree is known as 
haynparila among the Sinhalese, and hapHa-podi 
among the Tamils. 
The distress in some parts of India from 
failure of crops and destructive flood is said to 
have compelled the poor people to live on roots 
and fruits varied occasionally with pounded 
mangoe kernals, and a few mhowra flowers, 
and it was remarked that they seemed to 
thrive on sLch diet. 
