The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1879-04-16
3372
Starch-PrOducing Plants.
MANIoc OR cAssAvA.

This is the plant chlef1y cultivated
for food purposes in Brazil and in
MANY of the West India islands. No
species of plants have been more
changed in scientific nomenclature by
botanists than these, for they have
alternately been classed as JdtroloIt0S,
.Janiphas, Manihots, C,wcas, etc. l
will adopt the names given by Pohl
to the two principal species (or
most of the others seem to be but
mere varieties), the bitter or poison
Gus species, ManihOt utiLiSsiaod, and
the sweet species, II. Aip5.
The manioc would seem to be a
native of Brazil; 1t has been intro
duced into India, and is grown
about Calcutta, Madras, and the
Straits Settlements, and other quar-.
tiers. It flourishes better on the Dor
ders of the sea and on islands than
in the interior of the continent. On
the coast of Coromandel the roots
are more fbrous, and, therefore, infe-
rior to those raised In Malabar. 1t is
extensively grown in Guiana, the
West Indies. and various parts OF
Africa.
The tuoers Of the bitter cassava
attain length of feet. They can
be converted into bread or cakes.
The volatile poison Of the milk sap
is destroyed by pressing the grated
root in the first instance, the remain
ing acridity being expelled by the
heating process. The starch heated
while in a moist state furnishes the
tapioca of commerce. Cassava is
abundantly cultivated in Brazil and
Venezuela-especially at Caracas,
where the singularly uniform temper
ature throughout the year is only
60 deg. to 70 deg. Fair. 1t is very
exhausting crop, and stands in need
of rich soil and maturing. The
propagation is effected by cuttings
from the ligneous part of the stem.
The soil destined for the manioc
must not be wet. In warm countries
the tubers are available i'll about
eight months, though tley continue
to grow afterwards. The growth of
the pant upwards is checked by
breaking off the buds. The bitter
species is the more productive of the
two. The yellowish tubers attain
sometimes weight of 80 pounds.
They do not become soft by boiling,
like the Aipi or sweet manioc.
The sweet species, though ma
tive of tropical South America, ex-
tends as far south rs the Parana
river. Tia renlti IS red dish eth Jfs.
ter species, without any further pre-
paration than boiling as culinary
esculent, irrespective If its starch
being also available for tapioca.
This plant will grow in almost any
soil, but more luxuriantly in loose,
dry, and especially sandy soils. The
labor required for its cultivation is
comparatively small and Of the sim
plesG kind. Except during the first
month o: two its growth is almost
independent of rainfall or irrigation.
It's productiveness is larger than
that of any other article coming I'M
der dry cultivation. The mode Of
preparing it for the market or for
domestic consumption, is simple.
The dietetic nature of it is excellent.
From the roots of the two species
many food products are obtained,
among others, coarse cakes made by
rasping aid pressing the root, viii h
are cooked on hot plate. The fe-
cula, heated on hot iron plates, be-
comes partially cooked. and agglom-
Grated in small, hard, irregular Jumps,
and in this form is known as tapioca.
This substance, partially soluble in
water, forms a nourishing food, much
appreciated in Europe.
No less than thirty varieties of
the mandioc (Htoaih0t sHiiiSsin1a) are
grown in Brazil, and of all the crops
it is the one that gives the best re.
turn and the least trouble. An in
tellgent planter at Campos states
that the square OF 220 metres will
grow 10000 plants, which, even in
inferior soil, will produce, regularly,
$4,000 lbs. of tarina. At the lowest
valuation go refs per lb.) this would
give revenue Of $500, result SUI
perior to that derived from coffee,
sugar or cotton. The preraration
Of tapioca is easy and inexpensive,
and also profitable. 1t has the fur
Their advantage Of serving as food
for cattle.
Farinha de mandioc, in its crude
form, is often seen at Brazilian tables,
but is more frequently mixed with
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