TURMERIC ( Fr, tcrre-nu!rite, Neo-La t. terra merita, turmeric, apparently deserved earth, best earth, but probably a corruption of an Oriental name, perhaps of Ar. kurku in, from Skt. kun kuma, saffron), Curcuma lonya. A plant of the natural order Scitaminea. or Zingiberacete, a na tive of the East much cultivated both in India and in Cochin-China, for its fleshy roots, more than $500,000 worth of which are annually exported from India alone. The lanceolate sheathing leaves and a short leafy spike of small cream-colored flowers spring from the crown of the root. Young roots abound in a kind of arrowroot, but older ones contain a large quan tity of a resinous yellow substance called tur meric, which is used mainly for dyeing. The color is not very stable. Some of its other 11,('S are in chemistry as a test for alkalies, their carbonates and phosphates. some of the alkaloids, and boracic acid, which change it to reddish brown, and as a condiment with many kinds of food, especially as a principal ingredient in curry-powder. The plant thrives best in a rich,
friable soil, and a situation not liable to be flooded. It is propagated by cuttings of the root, which are planted at distances of eighteen inches or two feet, in April or May. The crop is gathered in December. This kind of turmeric is sometimes distinguished by the name long turmeric; and the name of round turmeric is given to Keempfcria pandurata, a plant of the same order, also a native of the East Indies. the roots of which are shorter and rounder, but other wise of very similar quality. They are especially valued for the preparation of an artificial gold varnish, as they yield a better color than the former kind. The Arabic name of turmeric is kurkum, whence curcumn. Turmeric is not cul tivated commercially in the United States. See CURCUMA.