. It is to be noticed that there is no mention in Homer of
her prophetic gifts. Together with Apollo, she was worshipped under the
name of Alexandra.

CASSANO ALL' IONIO, a town of Calabria, Italy, in the province of
Cosenza; its railway station (6 m. S. of the town) is 37 m. N. by E.
from the town of Cosenza, while it is 6 m. W. of Sibari, on the line
between Metaponto and Reggio. Pop. 6842. It is very finely situated, 820
ft. above sea-level: the rock above it is crowned by a medieval castle
commanding beautiful views: a tower is still pointed out as that from
which the stone was thrown which killed Milo, but this rests on an
erroneous identification of Cassano with the ancient Compsa (q.v.).
There are warm sulphurous springs here which are used for baths.

CASSAVA, the name given to the farinaceous root of two species of
Euphorbiaceous plants, the bitter cassava, _Manihot utilissima_, and the
sweet cassava, _M. Aipi_, both highly important sources of food
starches; Manihot is given as the native Brazilian name in Spanish
writings of the 16th century. They are herbaceous or semi-shrubby
perennials with very large fleshy, cylindrical, tapering roots as much
as 3 ft. long and 6 to 9 in. in diameter, and filled with milky juice.
The slender stems, 5 to 9 ft. high, bear large spreading long-stalked
leaves, with the blade divided nearly to the base into three to seven
long narrow segments. The plants are probably natives of South America,
but the bitter cassava, which is the more important of the two in an
economic sense, has been introduced into most tropical regions, and is
extensively cultivated in west tropical Africa and the Malay
Archipelago, from which, as well as from Brazil and other South American
states, its starch in the form of tapioca is a staple article of export.
The sap of the bitter cassava root contains hydrocyanic acid, and the
root, being therefore highly poisonous, cannot be eaten in a fresh
condition; while on the other hand the sweet cassava is perfectly
innocuous, and is employed as a table vegetable. Exposure to heat
dissipates the poisonous principle, and the concentrated juice is in
that state used as the basis of cassareep and other sauces. From the
bitter cassava roots many different food preparations are made in
Brazil. The roots are preserved for use by being simply cleaned, sliced
and dried; from such dried slices manioc or cassava meal, used for
cassava cakes, &c., is prepared