TRAVELS L\ BUAZIL. 23 



piece of bark, so as to form a rude rasp. The pulp was then rubbed or 

 ground with a stone, the juice carefully expressed, and the last remain- 

 ing moisture evaporated by the fire. The Portuguese soon invented 

 mills and presses for this purpose. They usually pressed in cellars and 

 places where it was least likely to occasion accidental harm. In these 

 places it is said that a white insect w-as found generated by this deadly 

 juice, and itself not less deadly, with which the native women some- 

 times poisoned their husbands and slaves their masters, by putting it in 

 their food. A poultice of Mandioc was considered excellent for impos- 

 thuraes. It is also administered for worms. For some poisons, and for 

 the bite of certain snakes, it was considered a sovereign antidote. The 

 simple juice was used for cleaning iron. The leaves of the plant are 

 eaten, and the juice may be rendered innocent by boiling, and be fer- 

 mented into vinegar inspissated till it becomes sweet enough to serve for 

 honey. Mandioca is difficult of cultivation — the more common species 

 taking about fifteen months to ripen. The roots when dry are of a fi- 

 brous texture, corresponding in appearance to those of trees. The pre- 

 sent process of preparation is to boil the roots, then remove the rind, 

 after which the pieces are held by the hand in contact with a circular 

 grater turned by water power. The pulverized material is then placed 

 in sacks, several of which thus filled are constantly subject to the action 

 of a screw-press for the expulsion of the poisonous liquid. The mass- 

 es thus solidified by pressure are beaten fine in mortars. The substance 

 is then transferred to open ovens or concave plates, heated beneath, 

 where it is constantly and rapidly stirred until quite dry. [is appear- 

 ance when well prei^ared is very white and beautiful, although its par- 

 ticles are rather coarse. It is found upon every Brazilian table, and 

 forms a great variety of healthy and palatable dishes. Tiie fine sub- 

 stance deposited by the juice standing a short time, constitutes icqnoca 

 which is now a valuable export from Brazil. 



The author refers to the Malic which is extensivelv used in South 

 America as a favorite beverage. Tliis is the leaf of the Cassine Gon- 

 gonJia, commonly called the herb of Paraguay. The infusion is prepa- 

 red in a bowl. A small quantity of the leaf, mixed with sugar, is suf- 

 fered to stand a short time in cold water. Boiling water is then added, 

 and it is at once ready for use. A peculiar method of drinking has 

 grown out of the circumstance, that the particles of leaf still swim in 

 the tea. It is sipped through a tube with a fine globular strainer at the 

 end immersed in the fluid. For ordinary and plebeian use, a reed with a 

 wicker bulb sufiices. "Among the wealthy the homhilha must be silver. 

 Great virtues are ascribed to this tea, and our author rejnarks that to his 



