Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1870-01-01
Au.-'About Starch.

Starch, arrowroot, sago and tapiocs are
only synonyms for one and the same sub.
stance, that of starch, the difference be-
tween the terms being mainly those occa-
stoned by the differing proportions Of the
constituents and the presence of more or
less foreign matters. Starch is . compo-
nent of many articles Of food, all the farina-
ceons vegetables containing large proper
tiou. That manufactured variety known
As corn starch is prepared from the maize
called the "white Aint" Before being
ground, the corn is soaked in vats, aud
then is run through the stones with water.
The mass is then filtered and the residue
is dried in kiln until all, or most of the
water is evaporated, when it is again
ground to dry powder.
Arrowroot is term loosely applied to
the starch extracted from number of roots
and cereal products, as the maranta mon
dioc, tacca, arrum, potato, etc. That from
the maranta of the East and West Indies
is the true arrowroot, much of that in COM
merce is from other substances.
1t is a simple food, very nutritious, con-
tanning no nitrogen, and we'll adapted for
producing adipose matter or fat.
Sage is a farinaceous substance prepared
from the pith of species ofpalm, grow
ing on the Islands and main land Of the
Indian Archipelago. To obtain it the
tree is felled and the trunk split. The
pth is then removed, macerated with wa
ter, and beat with paddles, when the woody
fibres separate and float. These being re-
moved, the grains settle and the flour or
grain after being dried is sifted and then
generally bleached with chloride of lime.
Pearl sago is prepared from the ordinary
sago by being heated on an iron surface.
In cold water neither forms of the sago are
solvent, but only in hot water, when they
fern thick starch-like solution, and make
an excellent and very nutritious food.
Tapioca is prepared from the root Of the
mandioca or cassava, grown In the West
Indies, South America, and some parts Of
Africa. The root grows sometimes to tho
weight oethirty pounds. 1t contains, with
the starch, large proportion Of poisonous,
milky, juice, containing hydrocyanic acid
and an acrd, bitter substance. The pois-
onsous principle is used by the Inhabitants
of northern South America to poison thorn
arrows thrown from their pucunas, or blow
guns, for killing Of game. The root is
brought from the mandoic patch and then
washed and peeled The peelng is usually
performed by the teeth after that the
root is grated, the crater being a wooden
slab about three feet long, foot wide,
slightly followed, and set in diamond
shaped patterns with sharp pieces ofquarts.
The grated pulp is then partially dried on
a sieve and placed in long cylindrical
basket of elastic fbres. One end of this
basket is affixed to the limb of tree or
a stout peg in the wall and a pole passed
through loop on the lower end. One
end of the poll is rested under some pro-
lection and the Indian woman seats hereelf
on the other end as the power. Her
weight draws the side Of the basket togeth.
or until it assumes the shape Of an invert-
ed cone. The milky juice drops into a
vessel placed to receive it. The pulp is
then removed and dried in kiln or oven.
This pulp is known as semogilla and used
for bread. The poisonous liquid depos'
its the starch known as the tapioca Of com.
merce. This deposit is dried eitherin the
sun or by rude kilns and granulates, as is
seen in that so extensively used for pud.
dings Sometimes it is denominated Brazil.
liam arrowroot, but under whatever name,
it is the product Of a root whichin its nat.
ural state is one of the most virulent oi
poisons. :.
1t is almost impossible to believe that
one of the most nutritious aud palatable oi
the elements Of our cuisine should be de-
rived from one Of the most fatal poisona
known in the vegetable kingdom, yet such
Ia the case.-ScieHtifc American. 5u