er
purposes in the arts.

From what vegetables is Starch obtained?

All farinaceous vegetable substances afford it, as the potato,
horse-chestnut, &c. Starch being the nutritive part of the vegetable,
forms an excellent food for invalids, and constitutes the principal
part of arrow-root, tapioca, &c.; the different flavor of these
substances being derived from the mixture of a small portion of
foreign matter peculiar to the plants which yield them. Starch is
procured from potatoes by crushing them to powder, and then proceeding
as in the manufacture of wheat starch.

What is Arrow-root?

The starch obtained from the root of an American plant by
pulverization. It is often adulterated with potato starch, and the
latter is even sold instead of it, for the two kinds resemble each
other so closely that they can hardly be distinguished.

_Pulverization_, the act of reducing to powder.

_Adulterated_, corrupted by foreign mixture.

What is Tapioca?

Tapioca is another kind of starch, obtained from the root of the
manioc plant, which is cultivated in most hot climates, in Asia,
Africa, and America. A flour is also prepared from it, which is used
for making bread. It is particularly cultivated in the tropical parts
of America, and in the West India islands, where it forms a very
important article of food for the Negro population.

_Negro_, a name given to the black inhabitants of Africa and
their descendants.

_Population_, inhabitants of a place or country.

What is Isinglass?

One of the purest and finest of _animal_ glues. It is the produce of
several kinds of fish, but especially of the sturgeon, which inhabits
the seas of Northern Europe and America.

From what part of the fish is it prepared?

From the air-bladder, and certain parts of the entrails; these are
taken out while fresh, cut open, washed, and exposed to the air a
short time to stiffen; the outside skin is then taken off, and the
remaining part formed into rolls, fastened together with pegs, and
hung up to dry. The isinglass is then separated into threads of
different sizes, or formed into flakes. Immense quantities are
annually prepared in this manner in Russia.

What are its uses?

Dissolving readily in water or milk, it yields a mild nutriment for
the sick, and enters into the composition of many delicacies for the
table, such as jellies, &c. It is mixed with gum to give lustre to
silk and satin; it i