. American journal of pharmacy . th dilute gentian violet. Scatteredthroughout this region are to be noted numerous mucilage reser-voirs of irregularly rounded, oval or ellipsoidal outline, whose con-tents are deeply stained with basic aniline dyes. The fibrovascular bundles are of concentric type and may befound scattered throughout the section in irregular fashion. From ? Notes on the Dasheen and Chayote. 503 the main axis bundles numerous branch bundles emanate at variouslevels, which course out into the lateral cormels. Crystals of calcium oxalate in the form of raphides are found innumero
. American journal of pharmacy . th dilute gentian violet. Scatteredthroughout this region are to be noted numerous mucilage reser-voirs of irregularly rounded, oval or ellipsoidal outline, whose con-tents are deeply stained with basic aniline dyes. The fibrovascular bundles are of concentric type and may befound scattered throughout the section in irregular fashion. From ? Notes on the Dasheen and Chayote. 503 the main axis bundles numerous branch bundles emanate at variouslevels, which course out into the lateral cormels. Crystals of calcium oxalate in the form of raphides are found innumerous cells of the central matrix (Fig. 4). Uses of the Dasheen.—The portion of the plant suitable for dietare the conns with their lateral cormels and the aerial shoots. Theformer are not intended to replace the white or the sweet potato, northe latter, the asparagus, but rather to augment the comparativelysmall number of starchy vegetables now in use in our country. Theunderground parts which are sold as dasheens in some of our. Fig. 5. Starch grains from parenchyma cells of the Trinidad Dasheen cormand cormels (highly magnified). markets contain about 50 per cent, more protein and 50 per cent,more starch and sugars than the potato tuber. The average of tenanalyses of these portions made by the Department of Agricultureis as follows: Per Cent. Solids Ash Starch Soluble sugar Ether extract 157 Crude fiber 71 Proteids Pentosans The conns and cormels are employed in the same manner andin quite as many ways as the white potato. They may be servedbaked, mashed, scalloped, stuffed, cooked with grated cheese, and French or German fried. The seasoning is similar to thatemployed for the white potato. When baked or boiled, the interior 504 Notes on the Dasheen and Chayote. {ArrX^°v
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Keywords: ., bookcentury1800, bookdecade183, booksubjectpharmacy, bookyear1835
