The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1879-06-18
90
CaSSaYa Beer.

with the Cassava, IN a hitherto un'
tried field, l yield to their solicita-
ton and request that you will do me
the kindness to insert the following,
which may rebound to the benefit of
some and to the advantage of many
should the promise of its virtue in
this way be fulfilled, we may conf
IDENTIFY look forward to the time
when this plant, although it may be
cultivated for other properties, will
have one ostensibly for It's uses,
which are herein mentioned, and
which will add TO the fame of its in
creasing merit, the comfort OF the in
dividual and to the store of the
housekeeper.
My neighbour, Mr. Wadsworth, ex-
perimenting with this plant, with a
view to ascertain the extent of its
starch properties for the beneit OF
the Hon. John Sinclair, OF New
Hampshire, who is about to erectene
or more factories here and i'll this
county, for the purpose Of extracting
starch from the root, the great yield
and fine quality Of which, from the
quantity used. has astonished those
experimenting with it, called my at
tention to the white appearance of
the water, in which the grated root
had been worked, asking if it could
not be put to use. Acting upon
the thought, I sent and procured two
kegs of this water, and again mixing
it with an equal portion of clear
water from the well, added syrup
in sufficient quantity to suit the taste,
and, leaving the bung open, in day
fermentation began. Ii. three days
excellent and strong beer was made
which tasted we'll 1t had very
much the appearance and somewhat
the taste Of yeast beer. The alco-
holic property contained in it was so
strong as to make itself decidedly
felt. This made over o month ago
and am still drinking it, it appearing
to become stronger with age. Igave
my neighbour, DR.. y. Ii. Mason Ito
whom botanist and chemist as he is,
is given the credit OF calling atten-
ton to and Of introducing this plant
to the notice of not only this, but
other portions Of the State)a bottle
of beer or inspection. lie thought
it equal to orange wine.
From the water in the other leg /
took Jug full and posting nothing
into 1t, lett it uncorked. In day or
two fermentation began, and soontin-
ned for several days; @nd now the
contents are very good Vinegar, quite
sharp. The water ia which the
grated root is washed, contains suffi
.cient ,saccharine matter to give 1t a
decidedly sweet taste, hence the quick
fermentation of the water without
the addition of sugar or syrup, and
the very small quantity of syrup
used when making the beer.
Still another quality, and the best,
is that it will make a palatable and
strong wine, or drink rather. l
filled key, leaving room for the
addition OF sugar, which | added
from time to time, keeping up the
constant fermentation for long pc
Rod, until the acid taste prevailed,
then closing the Dung, lett it ter
month only, when, upon opening it,
a strong vinous drink Of good body
was produced. ! believe, that if LETT
closely sealed tor some months, an
excellent drink can be made from it.
The water, if shut up closely, in q
keg, can be kept for some time and
used from time to time in making
beer, thus having it always on hand.
I believe that, were the roots dis
titled, strong liquor can be made
from it; also, that an excellent yeast
can be prepared which will be found
OF superior quality. hope DR.. Ma
son, who can give us more thorough
knowledge of its properties than any
other man in our portion OF the
country, will give the result OF an
experiment in this direction.
J. 7. CNAMpNEYS.
INVESTIGATION was common among
the Indians OF South and Central
America long before the discovery
by Europeans. The liquor was made
from cassava, in the same manner as
Cook found the South Sea Islanders
making Ac0 or h0Uo; it is chewed by
the women after boiling the roots;
about one third is chewed, the rest
pounded; then hot water and cane
juice is poured upon it, and after
two days fermentation it is ready for
,,sa II looks like huttar milk aud IL