70 . A VOYAGE TO Book I. 



fo that, ínñead of a pleafing tañe, it has only that of 

 the flour of maize. 



Besides the bollo * here is alfo the cafava bread, 

 very conimoii among the Negroes, made from the 

 roots of yuca, names, and moniatos Alter carefjully 

 taking oif the upjicr ikin of the root, they grate it, 

 and fieep it in water, in order to (ree it from a iirong 

 acrid jttice, which is a real poifon, particularly that of 

 the moniato. The v/ater !)eing fevcral times ihifted, 

 that nothing of this acrimony may remain, the 

 dough is made into round cakes, about two feet 

 diameter, and about three or four lines in thicknefs. 

 Thcfe cakes are baked in ovens, on plates of copper^ 

 or a kind of brick made for that purpofe. It is a nou- 

 riihing and ftrengihening food, but very iniipid. It 

 Vvill keep fo well, that at th.e end of two months it 

 has the fame tafle as the firil day, except being more 

 dry. 



Wheat bread is not entirely uncommon at Car- 

 thiigena ; but, as the'fiour comes from Spain, the 

 prifc of it may well be conceived to be above the 

 reach of the generality. Accordingly it is ufed only 

 by the Europeans fettled at Carthagena, and feme 

 few Creo!, s ; and by thei'e only with their chocolate 

 and conferves. At all other meals, fo flrong i» the 

 force ufa cuílom imbibed in their infancy, they prefer 

 bollos to wheat bread, and eat honey with cafava. 



They alfo make, of the flour of maize, fevcral 

 kinds of paliry, and a variety of foods equally pala- 

 table and wholcforae; bollo ilfelf being never known 

 to difagrce with thofe who ufe it. 



Bk>id£S thele roots, the foil produces plenty of 

 camiotes, refenibling, in tañe, Malaga potatoes; but 

 fomething diiferent in iliape,' the camiotes loeing ge- 



* Or cake made of mandioc yams, and fweet potatoes (or ca- 

 miotes), which they grate and mix together. The bollo i? far from 

 infipid, when a proper quantity of the camiote is put in. A. 



ncrally 



