WEST INDIAN ARROW-ROOT

(AFTER ROSCOE AND SCHORL EMMER,) Curcuma a.-r.—Brazil lan a.-r. Ger., brasilianisches Arrowroot. 1, Ordinary a.-r. from Para and southern Brazil. 2. Ca ava, manihot, or manioc: the amylum brasiliense (seu ca avæ) of the Netherl. Ph. {B, 270.]—British a.-r. See AMYLUM solant.—Calcutta a.-r. See Fast Indian a.-r.—Canna a.-r. See Canna starch.—Ca ava a.-r. See Tapioca meal—Chill a.-r. A sort of starch derived from a species of Bomarea. {B, 270.1—Chocolate of a.-r. A French preparation containing 3 parts of a.-r. to 100 of chocolate. [B, 10.]—Common a.-r. See AMyLUM solan i—Cureuma a.-r. Lat., amylum indicum. Ger., Curcumastärke, Tikmehl. Syn.: Bombay a.-r. [Netherl. Ph. A variety brought from Tikor, Madras, and Benares, derived from Curcuma an gust i folia. That brought from Travancore (Travancore a.-r.) is from Cureuma rubescens. {B,270.]—East Indian a.-r. Ger., ostindisches Arrowroot. 1. Ordinary a.-r. imported from Madras and Ceylon. 2. See Curcuma a.-r. 3. A name applied to various starchy substances found in the East Indies (e, g., canna starch, ca ova, etc.). [B, 270.] —English a.-r. See AMYLUM solan i—Florida a.-r. Zamia a.-r.—Guiana a.-r. 1. A starch obtained from the banana (Musa paradisiac a). See Banana starch. 2. A starch obtained from the yam. [B, 270.) See DiscorgA starch.—Jamaica a.-r. Ordinary ar. (B, 270.|—Maize a.-r. See Corn starch._Malabar a.-r. See Curcuma a. Manihot a.-r. See Tapioca meal.__Maranta a.-r. Truea.-r. [B. Torgenländisches Arrowroot(Ger.). See East Indian a.-r — Natal a.-r. A variety made in Natal from the Maranta indica, [L]—Otaheiti a.-r. See Tacca a.-r—Para a-r. Manihot. [B, 270.]——Portland a.-r. See Arum a.-r.— Potato a.-r. § AMYLUM solan i._-Queensland a.-r. See Canna starch.— Rice a.-r. Rice flour, made from the Oryza sat [L, 63.]—Rio a. anihot. [B, 270.]1—Sierra Leone a.-r. s African a.-r.— hery a.-r. See Curcuma ar. Thomas a.-r., St. Vin tar. See West Indian a. ‘acca a.-r., Tahiti a.-r. A variety made from the Tacca oceanic a, having granules of about the same size as those of tapioca meal, but flattened and angular; rarely met with in commerce. [B,2; L, 65.] —Taicahuana a.-r. A form of starch resembling ordinary a.-r., derived from the root of the Alstroemeria ligtu, a Chilian plant. [B,5.]—Tavoulou a.-r. See Tacca a.-r.—Travancore a.-r. See Curcuma a.-r.—West Indian a.-r. Fr., tows-les-mois. Ger.,west in disc hes Arrowrvot. Ordinary a. [B, 270.]—Williams’s a. See Tahiti a.1.—Zamiaa.-r. Florida a.-r.; a form of starch obtained from the root of the Zamia integrifolia, a native of Florida. It differs from true a.-r. in microscopic appearance. [B,5.]