ARRACACIA

(Lat.),n.f. A?r(aër)-ras-ka(ka3)'si?(ki?)-a8, From arracacha, a South American name for several plants po e ing tuberous roots or tubers. Fr., arracache. Syn.: Pent a crypt a [Lehmann], Velæa (De Candolle]. Deweya [Torrey and Gray]. A genus of umbelliferous PaaS made by Ju ieu closely allied to the Conium of Linnæus. _ [B, 42, 180.|—A, esculent a [Decaisne]. _ Sp., arracacha de Santa Fé de Bogotd. Syn.: Conium a. [Hooper]. A species having a tuberous, starchy root, which is eaten like the potato. On fermentation, it furnishes an alcoholic beverage. [B, 264.] —A. moschata (De Candolle]. Syn.: Conium moschatum [Humboldt, Bonpland, Kunth]. The sacharackaca, a South American perennial herb having the odor of musk. [B, 214.]—A. xanthorrhiza [Bancr.]. Syn.: Conium arracacia [Hooker]. A species growing in the West Indies and on the northern coast of South America. The rhizome is thick and tuberous, from 8 to 9 inches in diameter, and gives origin to a number of tubers. When boiled, the rhizomes resemble the carrot somewhat in taste, and are the staple article of diet for the inhabitants. [B, 180, 264.]