132 ‘Lhe Natural Hiffory of Jamaica. 
No increafe is from the Root, it dying prefently when out of the Earth. 
The Hills for it are made three Foot broad, and half a Foot high, chat. the 
water may fall off, the Juice boiled to the Confiftence of Pottage is eaten. 
The Juice is {Wweet, but killsin two hours time, lets fall the Sediment, which 
dryed iscalled 7ipicca, from whence Starch and feveral Medicines Apima- 
caxera is the only eatable Caffada Root, itis caten rofted. Marcer. 
Gomera {ays that in 22 and 23°. beyond the Equinodtial, in going to Mu- 
gellan Straits, they eat of Bread of Madera Rallada. cap. 91. 
Chriffofile de Acugna, and from him Count Pazaz, in his Relation of the 
River Amazones, {ays the Inhabitants of the Ifles of that River make their 
Bread and Drink of this Root, and that they keep it under ground, well 
covered attop with Clay, from hurt by the Inundations there. 
One fort of it on the Main eatable. Gom. 
It came from Brafil to St. Thomas. If Boil’d it is innocent, fwells much, 
whence a Law in the Jndies, that it fhould never be put to Table with- 
out Wine or Water, left people fhould be fuffocated with its fwelling. 
Ie is not fo wholefome as Wheat, and cannot be made light. Roed/f. In 
their coming to St. Zhomas gave over Tams, this being found firmer Nourith- 
ment. id. 
Menardes and Linfchoten, {ays that on the Continent the Root or Juice is 
not poyfonous, but on Sancfs Domingo itis, which is falfe, but there is one 
different kind of this Root in both thofe places, which is not poyfonous, 
and which in Famaica they Roft and Ear. 
The Brafilians, either dried on the Boucan or Green, grate it on {mall 
fharp Stones fet in a Plank, reduce itto Flower or Meal, having the {cent 
of new making Starch, fiftit, and put it into an earthen Pan, and fet it over 
the Fire, ever moving or ftirring it with Gourds cut in two, which they ufe 
for Spoons. That baked foft, is good for common ufe, the other for carry- 
ing to War. Ouy-enta, the name of this, which is hard and very much back’d, 
Ouy-pew the name of the other. It will not make Loaves, although it will rife 
with Leaven; the upper part drying, while the inward is meally. This by 
Gomera in Gen. Hift.des Indes, is called Bois grate lib. 2. cap. 92. Both Meals 
are good to make Boulie called Mingant. The Indians eat this Meal inftead 
of Bread, and throw it into their Mouths with their four Fingers never mif- 
fing, which the Frexch could not do, making their Faces meally. The Green 
Roots prefled yicld a Milk or Juice, which fet in the Sun till it thickens, 
and then put on the Pans makes good Meat, or Pancakes. Aypi is good 
if bak’d in the Afhes, but Maziot is Poyfon, unlefs well bak’d in Bread. 
Pieces of thefe Stalks give great Roots in two or three months. p.122. Lery. 
They to make their drink, flice the Roots, boil them in water till render, 
and when cold chaw them, putting them out of their Mouths into Jars 
on the Fire, making them boil again, when boild enough they take it off 
and put it into other Jars, and there letting it work, cover it for ufe. A 
drink is made of Maiz boild and chawed the fame way. Jd. p. 132. called 
Caouin. No Men areto meddle with it in making. They drink it hot and 
muddy, three days and nights they are at it. They never mix drinking and 
eating. Eat when hungry, and never {peak atmeals. They flept on drink- 
ing our Sack two or three days. They try’d to make it without chawing, 
but it would not do. Water, their ordinary Drink, never did them harm. 
The chawing Czowin is not worfe than Wine made with Feet. Zaem. 
It is in ule for two thoufand Leagues. Zhevet. who makes that of the 
Continent differ from that of the Ifles, but without reafon. 
The Bread is Cacavi, like a Target, ic muft be moiftened in Water or 
Pottage, whereby it fwells, to cat well, and neither in Milk, Cane Juice, or 
Wihe will it fivell, It has no taft bur great Nourifhment, and lee oe 
urfeic. 
