CAS′SAVA. A poisonous shrub cultivated in the West Indies and in many parts of South America for the sake of the starchy matter contained in its roots. It belongs to the natural order Euphorbiaceæ, and is known to botanists under the names Manihot utilissima (Pohl), Janipha manihot (Humboldt), and Jatropha manihot (Linn.), the former being that now generally adopted. The name “bitter cassava” is commonly given to it in the West Indies, to distinguish it from another species of the same genus, Manihot aipi (Pohl), which, from having no poisonous properties, is named the “sweet cassava.” The roots of both species yield the starch, but those of the poisonous plant are the richer.
The roots, after being well washed and scraped, are rasped or grated, and the pulp thus formed is subjected to strong pressure, to expel the poisonous juice which it contains. The compressed pulp is next thoroughly dried over the fire, being constantly stirred the whole time, by which any remaining portion of the noxious juice is either volatilised or decomposed. It now forms CASSAVA MEAL. When it is further prepared by grinding, it forms FINE CASSAVA MEAL or CASSAVA FLOUR. When the compressed pulp is baked on a hot plate, it forms CASSAVA BREAD or CASSAVA CAKES, the flavour of which greatly resembles that of Scotch oat-cakes. See Tapioca.
CAS′SIA. In botany, a genus of the natural order Leguminosæ, including several important medicinal plants. The “purging cassia,” Cassia fistula (Linn.), produces pods containing a soft, blackish pulp. (See below, also Senna.)
Cassia Pulp. Syn. Cassia præpara′ta, Cassiæ pulpa (B. P.), L. Prep. The cassia (pods or fruit), broken lengthwise, are macerated in sufficient distilled water to cover them for six hours, constantly stirring; and the purified pulp strained through a hair sieve, and evaporated to the consistence of a confection in a water bath.—Dose. As a mild laxative, 1 to 2 dr.; as a purgative, 3⁄4 oz. to 11⁄2 oz.
CAS′SOLETTES (Scented). See Pastilles and Perfumery.
CAS′TOR. Syn. Casto′′reum, L. (B. P.) “The follicles of the prepuce of the Castor fiber or beaver, filled with a peculiar secretion.” (Ph. L.) “A peculiar secretion from the præputial follicles.” (Ph. E. and D.) It is often sophisticated; a fraud readily detected by the “absence of the membranous partition in the interior of the bags, as well as by the altered smell and taste.” (Ure.) Russian castor, which is very rare, may be distinguished by a tincture of 1-16th part in alcohol, being of the colour of deep sherry, while that with American castor is of the colour of London porter. (Pereira.)—Dose, 1 to 2 dr. or more, in powder or made into pills; in nervous and spasmodic affections, especially in hysteria, epilepsy, and other like diseases of females.
CASTOR CAKE. The crushed and closely-pressed seeds of the Ricinus communis, after the expression of the oil, are said to be sometimes employed as a cattle food, and have the following composition:—
| Moisture | 9·95 |
| Organic matter | 81·07 |
| Phosphate of lime and magnesia | 4·49 |
| Alkaline salts | 1·80 |
| Sand | 2·69 |
| ——— | |
| 100·00 |
This cake, even when mixed with large quantities of linseed cake, &c., is intensely poisonous. A pupil of the Editor states, however, that in India castor cake, after exposure to the sun, is commonly and safely used as a food for cattle.
CAS′TOR OIL. See Oils.