The National tribune., 1882-03-11

possible, be kept up to the progressive plan
OF other departments of the paper.
The CASsAvA PLANT. This plant i
now being much extolled as a source O
starch for the manufacture of glucose, fo
which purpose it is to take the place of In
dian corn. Its culture is strongly advised
in Florida and California, and in the way o
answer to several inquiries which hav.
reached US the following remarks upon tn.
plant, or plants,-as there are two, the sweer
and bitter,- may be useful as reference. Th,
Bitter Cassava, botanically, Mdnihot uti1issi
ma, is struggling, crooked growing shrub
which attains height of from six to eight
feet. 1t is native of the West Indies and
South America, but long introduced into
the East Indies and other tropical regions
for the sake of its fieshy roots, which furnish
the starchy product called Tapioca. The
roots are bitter and contain poisonous sub
stance which is said to be hydrocyanic acid.
This is separated by rasping the roots to
pulp, which is placed in coarse bags. and
the poisonous juice expelled by heavy pres
sure. This juice has sometimes been used
by the Indians to poison their arrows
The pulp, after being pressed, has parted
with the greater portion of the poisonous
Juice, and what remains is dissipated by
baking the squeezed pulp upon heated iron
plates; it there becomes friable and is ther:
broken into small pieces ana stored for use.
So volatile is this poisonous principle that
when the fresh root is cut into slices and
exposed for several hours to the direct rays
0f the sun, cattle eat it with perfect safety.
The Indians also partake of the root after
roasting 1t in hot ashes without any previous
preparation.
The process of drying on hot plates lessons
he nutrItIve value Of the product, as many
f the starch cells are thus broken, and dex-
trim is produced, but it is essential in order
TO get rid of the poisonous acid.
The fecula, or starch, is prepared by tor
relying and granulating on hot plates; the
grains burst and agglomerate in irregular
gum-llke masses, and in this condition is
known as Tapioca.
Brazilian arTowroot is the fecula that de-
Poslts from the expressed Juice when il is
allowed to settle; it is known as Cassava
dour, or Mandiocca meal An Intoxicating
beverage called Piwarrie is made by chew.
ng Cassava cakes, or dried pulp, and placing
The masticated material into vessel to fer.
nent, after which it is boiled for use.
The juice of the root, concentrated bv |
boiling, - which also dispels all injurious |
properties, under the name of Cassareen. |
orms the basis of the West India dish called |
,epper-pot 1t is highly antiseptic, and
neat which has been boiled in il will he |
preserved for much longer period than can
'e done by any other culinary process. In
!outh America a sauce called Arube id
repsTed by boiling down the fresh irice
fefore the starch is precipitated; this is con-
sntrated to yellowish paste and seasoned
Eith peppers; it is kept in stone Jars, and is
ised as relish TO fish. Tucupi sauce is
made from The juice after the starch hes
'een separated, boiled and seasoned with
'eppers and small fishes; it is used N a
liquid form, and tastes like essence of an
bovies
The Sweet Cassava (iHanihot Aipi) is sup
Sosed by some to be merely variety of the
preceding. Its roots are sweet and whole
ONE, and are eaten when cooked az anv
fher edible vegetable. With the execution
'ne poisonous quality, the products of the
weet and the bitter cassavas are precisely
IKE Ihe bitter plant is most cultivated
ecause 1T is most productive.
Inc plants are propagated from cuttinps ..
nade oil the stem, prepared and planted in a
aanner slmilar to that EMPLOYED in the c,I
nre Of the sugar-cane A warn, drv coil =
0Sentiai; IN wet Soils the roots decay or :
re worthless. The most careful cultivstors
spress the Towering buds so as to ;nc,eo.a I
he size and vigor of the leaves, upon which
epends the greater increase in the size nf o
ne roots G
FERTILIZERs.-Dr. J. B. Lawes-wbo.. Il
Eperlments IN the use and action of mannres
nd their relative values as plant food have d
cen more systematically and continuous,v {,
Snducted than any others on record-tbns a
ates certain conclusions which have been
sached:
l. That superphosphate has given con- a,
nerable increase to each crop of rotation, D
Though used without any other manure, e,
II a period of thirty years. f.
2. That, In consequence of grain contain W
" large Quantities of nitrogen and phos- fo
noric acid and small quantities of potash, It
anureS containing soluble nitrogen, as am. VI
onia or nitric acid, are specially spplica- It
E to these crops. A.
., lha' when crops containing large guam. fo
lies OF potash, such as roots, potatoes. and ex
~ are sold off the farm, manures contain. M M