, 1894-10-10

L0u, IIle DUCT CdSSAVd, especially NA VIZ
sake Of the starch which is contained
in the fresh tuberous root and which
forms the commercial tapioca. 1t is
also largely grown in West tropical
Africa as we'll as in the Straits Settlements.
1t is a half Shrubby perennial with slargS
leaves deeply divided into from three to se-
ven segments. The tuberons root often
grows to a very large size, weighing many
pounds, and containing "a poisonous milky
juice The plant is known under a great
number Of varieties, differing in the colour OF
the stems and the division Of the leaves:
The roots of the bitter kind are said
not to become soft by boiling or roasting,
while those Of the sweet cassava, though
very tough in the centre become soft by the
application of heat 80 that after being roast
ed or boiled they are eaten in a similar man
ner to potatoes.
Besides tapioca, the cassava root furnishes
several other valuable food products, as oassavA
meal and caSareep. In one of the monthly
numbers of thei Bulletin of the Botanical
Department Of Jamaica these products and
their uses are thus referred to; Cassava meat
isIpreparsd from both the sweet and Dls@
ter sorts. the root is grated, by which the cells
containing the juice and stsrchgrains are bro
ken up, the grated material is placed under
pressure, sometimes with water pouring
through it. The pressure squeezes out
all the Juice, while a certain portion OF the
starch grains passes over with the liquor. 1ns
substance left under pressure consists chiefly.
of the cell walls broken up, but ALSO Oh
some starch grains. This is Cassava meal,
which is dried on hot plates, and made INTO
cassava cakes The liquor which passes away
under pressure being the pure juice only, or
the Juice mixed with water, is allowed
to stand for sometime, when the starch set
ties to the bottom andIthe liquor is poured OH.
The starch grains as seen under @ mlcTos-
cope, are mullar shaped This Is Cassav@
starch proper, as distinguished from CassaVa
meal. Tapioca ia prepared by heating mols-
toned cassava starch on hot plates. Tins
process alters the grains, which swell up,
many bursting, and thus they agglomerate IN
small irregular masses.
Cassareep is the Juice of the bitter cassava
roo. concentrated by heat, which also dissi-
patesss the volatile poisonous principle. The
same is further favOured with aromatlos.
Boiled with pepper and fish or meat 1t forms
the West Indian pepper pot"
Cassareep 10 an article of import into Eng
land. 1t is a thick black, treaoly looking SUD
stance, and forms a component part OF most
table sauces.
The following details for preparing cas-
sarsep, tapioca, and cassava cake, may Do
found useful.-Grate the cassava and squeeze
out the juice, which is to be put aside for
about three days: add one part of fine salt to
s~very.twelve quarts, and then boil down IN,
til it becomes like syrup, If it is intended
for long keeping it must be boiled thick.
Put aside III jars till required for bottling''"
To prepare tapioca, CRATE the cassava, wash
it, by putting it in a clotk, and pouring clean
water or it till settled, and the water at the
TOP is quite clear. Dscant the water, leaving
the starch at the bottom; wash again with
clean water, allow to settle and pour Oh the
water. Take up the starch in lamps and
nut il in the sun; then mash it up fine and
sieve it. Put a large baking iron on the fire,
and bake it in cakes, not too thick. The iron
should not be too hot, as the cakes must not
be baked brown. Then dry we'll in the sun, and
beat in a mortar, coarse or fine, as required.
If sisved it will give two qualities, fine and
coarse.
For making cassava cakes the cassava
should be grated and well squeezed, but not
washed. After squeezing let the Jumps dry
very slightly in the sun. Beat it IN q NOR
tar and siove. lBake on the iron thin or
thick, according as the cakes are required
Journal of the Society Of Arts.