Evening Republican, Volume 22, Number 111, Rensselaer, Jasper County, 12 May 1919 — HAS MANY VALUES [ARTICLE]

HAS MANY VALUES

Yuca One of the Most Prized of Earth’s Productions. . ' ' "■ ■ '. : _ /'■ . I Important Article of Diet Among South American Indians Should Find Ready Appreciation Here. If the war h»<! lasted much longer no doubt we would have been using real Indian flour bx num—flour made from the yuca, or manioc or cassava plant—a tropical shrub which grows to a height of six feet. Herbert J. Splnden of the staff of the American Museum of Natural History, who has -spent much time in Central and South A merles, recently described the yuca and its value as a food. Manioc flour, he said, is made from the root of the manioc. It is probably the principal food of the Indians of the wet lowlands of South America, and is also much used in the West Indies. Two species of manioc are known, of which one contains hydrocyanic acid, a poisonous juice which has to be extracted by a special proces'k, while the other is non-poisonous. This latter variety is, however, gen-, erally considered to furnish an inferior meal, and is used chiefly as a fresh vegetable. In making manioc flour, the very juicy roots of the plant, which somewhat resemble sweet potatoes in shape, are grated according to Italian faslflon on a board set with rock crystals. The grated meal must then be subjected to high pressure in order to drive off the poisonous juice. The Indians accomplish this by stufflngthe meal into a basket tube, which is then stretched out so that its volume is decreased. Really tremendous pressure is exerted by this simple machine. Tlie poisonous fluid is drained through the basket-work into pottery vessels. The meal is then taken out of the tube and used chiefly foT making thin wafers, often of large size, which are slightly browned on either side by baking on griddles. These cakes will last for a long time and are considered excellent food. Btit it is the general utility of this .plant that would truly delight Mr. Hoover's heart. For besides the flour, the plant yields an excellent starch, a condiment, and tapioca—the lastnamed being the principal article of commerce derived from the yucu. The starch is contained in the poisonous juice which “Is extracfetT from the meal. The starch is allowed to settle in the fluid, which is then poured off. In certain places, the manioc meal is not subjected to pressure, but is thoroughly stirred in water in order to extract the largest possible amount of starch. Manioc starch, which commands a higher price in the tropics than corn starch, is generally regarded as of the highest quality. After the extraction of the starch, the juice of the yuca is subjected to heat sufficient to destroy the poison in it. It is then used as a condiment (cassareep). This extract, which has a sharp, peppery quality, has considerable commercial value, and serves as a base for certain table sauces and for the soup known as Philadelphia vepper pot. Tapioca is obtained by heating the starch while it is moist.