ARROW-ROOT

[Austr. Ph., Gr. Ph:].n. A*rrorutt. Said to be so called because it was used by the West Indian aborigines as a cure for the wounds inflicted with poisoned arrows; but, according to recent authorities, from the native name, araruta, meaning mealy root. es 15.] Lat., amylum (seu fæcula), saggitariæ (seu The back of marautæ). … arrowroot de la_Jamaique [Fr. Cod.], racine fléchière, pivot. Ger., Pfeilwurz, Pfeitwurzmehl. ‘Syn.: amylum arrow [Dan. Ph., Norw. Ph., Swed. Ph.]. A form of starch obtained from the tubers of the Maranta a rund in ace a, Maranta nobilis, and Maranta indica. It occurs under the form of a light powder, or of pulverulent ma es of a white color, and when pure is devoid of taste or smell. It is made up of oblong-ovate granules, from sz4z t0 787 Of an inch long, having very fine striations. It has the chemical properties of starch, and is distinguished by its bland quality as an article of food. [B,2,5; L,65.]—African a.-r. G Jer., afrikanisches Arrowroot. Ordinary a.-r. brought from Sierra ne, Natal, and the Cape of Good Hope. [B, 270.]-Americal.-r., Antilles a.-r. See West Indian a.-r.—A.-r. de la Jamaïque [Fr. Cod.] (Fr.). See A-r—A. de l’Inde (Fr.). See Kast Indian a.-r.—A. des Antilles (Fr.), “See West Indian a.-r.— A. de Tolomane. See Canna starch—Arum ar. A starchy substance prepared at the Isle of Portland from the Arum maculatum, [B.]—Bahia a.-r. Manihot. [B, 270.|—Bermuda a.-r. The variety most highly esteemed. The term is commonly applied to various West Indian varieties. [A, 377._—Bombay a.-r. See