The Arizona sentinel. [volume] (Arizona City [Yuma], Yuma County, A.T. [Ariz.]) 1872-1911, 1879-05-17
Cassava.
Correspondence Of The South

So much has been written in praise of
the orange, that it is seldom that the vari-
mentioned. Thus the numerous settlers
tfrom all parts of the Union, who have
come here ard entered upon orange
culture, are left to find out for themselves
the other valuable products which sur
round them in their new homes. The
orange, however, is OF slow growth, and
the settler is often sorely troubled to find
out how living can be made until the
happy year arrives when he shall begin
to ship his fruit. While the fortunate few
can purchase healthy "six year olds,"
and have them set out in symmetrical
groves, the majority are forced to exer-
else long term of patient expectation.
For the benefit of these latter, it would be
well if more attention wss called to some
of the humbler,yet, nevertheless, important
products of our State.
Fore most amongst these products stands
the long neglected Cassava, a plant won
derful for its starch producing qualities
and of the greatest general utility.
Strange to say, very few of those who
visit Florida ever have their attention
called to it; and stranger still, many of
the settlers even, are ignorant of the fact
that SO valuable a product is at their
command. The entire plant, both root
and branch, is of service.
Cattle grow fat upon the tender, juicy
stems, and are particularly fond of the
roots, which should be sliced up for them.
Hogs fatten upon them; and when they
are turned INTO the "cassava patch they
will grub up the roots for themselves.
Chickens, geese, and dogs even, exhibit
great fondness for cassava, and eat the
roots, either raw or boiled. The roots
when peeled and grated are made into
griddlc cakes, pies, puddings and various
other pulatable dishes, while the tapioca
which is q preparation Of the root and
described later, is another pleasant addi-
tion to the settlers fare.
Cassava is an annual, and grows equally
we'll on either pine or hammock land.
1t is highly ornamental plant, peculiar
feature of it being its perfect symmetry.
Generally, it grows with three main stems
which are very tender and full of plth.
When about two feet high each of these
stems subdivides into three others, and SO
on. The leaves are delicate and five
pointed and the leaf stems slender and red.
The roots are the valuable portion of the
plant. They are very long, frequently
over three feet IN length, and often eight
or ten inches in circumference; and of
these there will be found six or eight to
each stalk. These roots have thin brown
skin, like the potato, which is very
readily removed; the inside is tender and
of a beautiful creamy white.
Cassava is planted at any time from
January to March. The method resem-
bles cane planting. Bits of the matured
wood of the tops, broken into lengths of
six or seven inches, are dropped four or
five feet apart, in furrow, and covered
either by the plough or hoe. The rows
should be at least eight feet apart. 1t
may be crowded in the drill, but it must
have room between the rows. Generally
it receives no further attention, after
planting; but where large crop is set
out, it will repay the settler to work it
occasionally.
Although SO useful for stock, it is more
particularly on account of its wonderful
adaptability for making starch that great
er attention should be called to the Cas-
sava plant. The common method EN-
ployed down here, by those who make
their own starch is very simple. The
roots being first peeled and washed are
grated. When sufficient amount has
been thus prepared, cold water is added to
the mass, which is stirred around IN
large pan. The starch granules siDh 70
the bottom, while the fibrous portion is
dipped out; fresh water is poured ~ ana
the mass is again stirred, an then allow
to settle. This is repeate1 Ill the starch
has been washed perfectly clean. The
water is carefully poured of and tbe pan
is placed in the suu till Jhc staIch is per-
fectly dry.
Tspiocs is made by simply putting
ouaptity Of the fresh pup into a shallow
iror pot over a small fire, and stirring II
briskly with an iron rod Tho puip drv-
ing in this manner, is partially converted
into Ioyfripa D..