driven off by the heating and stirring which has to reach 240°, in order to effect the changes above described.
I suspect that the difference between the forms of tapioca and arrowroot has arisen from the necessity of thus driving off the last traces of the poison with which the aboriginal manufacturers were so well acquainted as to combine the industry of poisoning their arrows with that of extracting the starch-food from the same root. No certificate from the public analyst is demanded to establish the absence of the poison from any given sample of tapioca, as the juice of the manihot-root, like that of other spurges, is unmistakably acrid and nauseous.
Sago, which is a starch obtained from the pith of the stem of the sago-palm and other plants, is prepared in grains like tapioca, with similar results. Both sago and tapioca contain a little gluten, and therefore have more food-value than arrowroot.
The most familiar of our starch-foods is the potato. I place it among the starch-foods, as, next to water, starch is its prevailing constituent, as the following statement of average compositions will show: Water, 75 per cent; starch, 18·8; nitrogenous materials, 2; sugar, 3; fat, 0·2; salts, 1. The salts vary considerably with the kind and age of the potato, from 0·8 to 1·3 in full grown. Young potatoes contain more. In boiling potatoes, the change effected appears to be simply a breaking up or bursting of the starch-granules, and a conversion of the nitrogenous gluten into a more soluble form, probably by a certain degree of hydration. As we all know, there are great differences among potatoes, some are waxy, others floury; and these, again, vary according to the manner and degree of cooking. I can not find any published account of the chemistry of these differences, and must, therefore, endeavor to explain them in my own way.
As an experiment, take two potatoes of the floury kind; boil or steam them together until they are just softened throughout, or, as we say, "well done." Now leave one of them in the saucepan or steamer, and very much overcook it. Its floury character will have disappeared, it will have become soft and gummy. The reader can explain this by simply remembering what has already been explained concerning the formation of dextrin. It is due to the conversion of some of the starch into dextrin. My explanation of the difference between the waxy and floury potato is that the latter is so constituted that all the starch-granules may be disintegrated by heat in the manner already described, before any considerable proportion of the starch is converted into dextrin, while the starch of the waxy potatoes for some reason, probably a larger supply of diastase, is so much more readily convertible into dextrin that a considerable proportion becomes gummy before the whole of the granules are broken up—i.e., before the potato is cooked or softened throughout.
I must here throw myself into the great controversy of jackets or
