Comp. Similar to that of the other starches.
Pur. A large portion of the arrow-root of the shops consists either wholly or in part of the fecula or farina of potatoes or of inferior starches such as cacuma, or East Indian arrow-root, jatropha, or Brazilian arrow-root, canna, or tous les mois; or is more or less mixed with sago-meal or rice-meal: such materials can be readily detected by the microscope. Potato starch is known in commerce as ‘FARINA’ or ‘British arrow-root,’ or simply ‘arrow-root,’ whereas genuine arrow-root is always described as ‘Bermuda,’ ‘St. Vincent,’ ‘St. Kitts,’ or, at least, as ‘West Indian arrow-root.’ The substitution of the inferior farinas for genuine arrow-root is not only fraudulent on account of their inferior value, but is reprehensible in a hygienic point of view; as some of them are offensive to a delicate stomach, and exert of themselves, and still more when carelessly manufactured, a laxative action on the bowels; whereas the effect of true arrow-root is that of a slight and soothing tonic.
Uses, &c. As an agreeable, non-irritable article of diet for invalids and children, in the form of cakes, biscuits or puddings, or boiled with milk or water and flavoured with sugar, spices, lemon-juice, or wine, at pleasure. For young children a little caraway or cinnamon water is to be preferred. It is especially useful in irritation or debility of the stomach, bowels, or urinary organs, and in all cases in which a demulcent or emollient is indicated. It must not, however, be employed to the entire exclusion of other food, as, being destitute of the nitrogenous elements of nutrition, it is incapable alone of supporting life. Arrow-root jelly is prepared by first rubbing the powder up with a very small quantity of cold water, and then gradually adding the remainder boiling, stirring well all the time. Beef tea, veal broth, or milk may be used instead of water. Some persons boil it for a few minutes. This jelly, flavoured with a little genuine port wine and nutmeg, is almost a specific in cases of simple diarrhœa arising from habit or debility.
Obs. Arrow-root is imported in tins, barrels, and boxes, from all the West India Islands; and from Calcutta and Sierra Leone. The best quality was, until recently, solely obtained from Bermuda; but of late equally fine samples have been produced on the Hopewell Estate, St Vincent, and, according to Dr Ure, with the advantage of being prepared with the purest spring water, in profusion, instead of rain water.
In commerce, the word arrow-root is now often loosely used as a generic term to indicate any white, tasteless, and edible starch or fecula.
Arrow-root, Brazil′ian. Cassava-starch or tapioca-meal.
Arrow-root, East In′dian. Curcuma starch; from the tubers of the curcuma angustifolia or narrow-leaved turmeric. The maranta arundinacea is now also extensively cultivated in India under the name of maranta Indica, and the fecula therefrom extensively exported, which might, with equal propriety, be called East Indian arrow-root; but this is not the case in commerce, the whole passing as W. I. arrow-root irrespective of the place of its production.
Arrow-root, Eng′lish. Potato-starch.
Arrow-root, Portland. From the underground tubers of arum maculatum (Linn.) or wake-robin.
Arrow-root, Tahi′ti. Tacca starch or Otaheite