Archive image from page 263 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 228 CASSAVA CASSAVA equal variations, but either of these characters may chantre in the first freneration when plants are ?ro\vn from seeds. The roots of all varieties contain some (prussic) acid, the Fig. 323. Cassava roots. quantity varying from a mere trace in some of the sweet varieties to as much as ,03 per cent in some of the so-called 'bitter' sorts; but the qu
Archive image from page 263 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 228 CASSAVA CASSAVA equal variations, but either of these characters may chantre in the first freneration when plants are ?ro\vn from seeds. The roots of all varieties contain some (prussic) acid, the Fig. 323. Cassava roots. quantity varying from a mere trace in some of the sweet varieties to as much as ,03 per cent in some of the so-called 'bitter' sorts; but the quan- tity in any variety, even when grown from cut- tings, varies greatly with seasons, soils and climates. So far as is known, all varieties grown in the United States contain so little of the acid as to be harmless, and the same is said to be true of the sorts grown in India, The most poisonous varieties often cause death a few minutes after being eaten raw, but become perfectly harmless when cooked or dried, and even when pulped and exposed a few hours to the heat of the sun. History. Cassava was in common use in tropical America when the country was first explored by the Spaniards, and was introduced into western Africa in the sixteenth century, and into southern Asia a little later. There is no record of its introduc- tion into the United States, but it was abundant in Florida as early as 1860, and was in common use there during the civil war as a source of starch. It gradually came into use for the feeding of live- stock, and, between 1895 and 1900, for the manufacture of starch on a commercial basis were opened in that state. The area of its cultivation for feeding purposes has been extended gradually westward, and it is now becoming com- mon as far west as Texas. Culture. The plant requires a light, sandy and fairly fertile soil for its While it produces abundantly on heavy soils, the digging of the roots is too expensive for profit. Some
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