TURMERIC. ARROW ROOT. 9 
gency, which, to most persons, are extremely grateful. 
The Indians use them, in considerable quantity, in their 
food ; and also mix them with betel (22), and chew 
them, under a belief that they tend to facilitate diges- 
tion. They are sometimes used with us in medicine, 
but more frequently for the purpose of concealing the 
nauseous taste of other medicines. 
16. TURMERIC is a thick, fleshy, and solid East Indian 
root, which is usually seen in pieces from half an inch to two 
inches and upwards in length; has a yellowish and rugged 
surface, and is of a shining saffron brown colour within. 
The Jiowers of the turmeric plant (Curcuma longa) are 
white, and form an ear or spike, which issues immediately 
from the root. The leaves are spear-shaped, and each eight or 
nine inches long. 
This root, which has an aromatic smell somewhat 
resembling that of ginger, is much cultivated in the 
East Indies, where it is in common use as a seasoning for 
ragouts and other dishes. It constitutes a principal 
ingredient in curry powder ; and, under this form, is 
used, in great quantities, both in India and Europe. 
Some years ago jt had considerable repute as a, medi- 
cine for the removal of jaundice, diseases of the liver, 
and other complaints: but the chief purpose for which 
it is now esteemed is its imparting a rich yellow dye to 
silks, linen, or woollen ; and for heightening and render- 
ing brighter the red colours dyed with cochineal and 
vermilion. It is in much request by glovers, for dyeing 
yellow gloves. Some of the Indian tribes use it in 
painting their bodies. 
17. ARROW ROOT, in the state that we see it, is a kind 
of starch, manufactured from the root of a plant which is culti- 
vated loth in the East and West Indies. 
This plant (Maraiua arundinacea) is about two feet high, 
has broad, pointed, and somewhat hairy leaves ; small white 
flowers in clusters, and a nearly globular fruit about the size of 
a currant. 
The arrow-root plant has its name from the Indians 
B5 
