Arrow-root. Arrow-mehl.

No. 843. - This is a genus of plants found in tropical America, and some species also in India. They have tuberous roots containing a large amount of starch, and from one species arrow-root is obtained. The Indians are said to employ the roots of this species in extracting the poison of arrows, whence the name. The fecula obtained is called Arrow-Root. The root of this plant is perennial, tuberous, fleshy, horizontal and scaly, and is a foot or more in length, having numerous long, white fibres. It sends forth several tuberous jointed, curved, white stoles, the points of which sometimes rise above the ground and become new plants Several stems proceed annually from the same root, being branched and slender, and about four inches high. The Arrow-Root plant is a native of the West Indies, where it is largely cultivated; and its cultivation is also carried on in the East Indies, Africa and the Southern States. That from the Bermuda Islands is most esteemed, Jamaica furnishing the next best quality. The plant is propagated early, by cutting off the roots. Arrow-Root is adulterated with flour from other roots, such as the Curcuma and the Tacca Oceanica from the Sandwich Islands. Potato flour is also used. Arrow-Root when ground, is a light, white powder, devoid of taste or 13 odor. It has a firm feeling when pressed between the fingers, and produces a faint crackling sound when rubbed. It is a pure starch, corresponding in its chemical properties with that of corn starch or potato starch. When purchased it should be free from any unpleasant flavor, as it is liable to get musty. Keep it in a dry place.

Prepartion Of Its Flour

No. 844. - The flour is prepared in the following manner: The roots are dug up when a year old, then washed and pounded into a pulp, which is thrown into water to separate the amylacteous from the fibrous portion. The fibres are removed with the hands, which leaves the starch suspended in the water, to which it gives a milky color. The milky fluid is strained through a coarse towel, and is allowed to stand that the flour may settle. The flour is then washed with fresh water and is dried afterwards in the sun.

Its Use

No. 845. - Arrow-Root is nutritious and demulcent, and affords a light and easily digested article of diet for the sick and convalescent. It is peculiarly suited, from its demulcent properties, to those afflicted with complaints of the bowels and diseases of the urinary passages. It is much used as food, for infants after weaning or when the mother's milk is insufficient. It is prepared by dissolving it in hot water with which it forms a pearly gelatinous solution, and if sufficiently thick it forms a jelly-like mass when cool. A tablespoonful will contribute sufficient consistence to a pint of water. It should first be made into a paste with a little cold water and the boiling water should then be added, with brisk agitation. The preparation may be rendered more palatable by adding lemon juice and sugar, or, in extreme sickness, by adding wine and spices. It is usually prepared with milk when taken by children.