120 MEMORANDA. 
De Candolle’s traits of character with those of Linnzeus, as delineated 
by Fabricius, and finds much resemblance. But his impress upon the 
science, however broad and good, can hardly be compared with that of - 
Linneeus.— Abridged from the American Journal of Science and Art, 
Second Series, with corrections by the Author. 
MEMORANDA. 
LIQUOR PREPARED FROM THE Cassava RooT.—Intoxication is common 
in seasons amongst the Indians of Nicaragua. The liquor is made from 
cassava, in the same manner as Cook found the Sandwich and other South Sea 
Islanders making ava or kava; 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. It looks 
like buttermilk, and is sour, but very strong. Can there be any philological ` 
connection between the American terms “ Cassava” or “ Kasava” and the Poly- 
floor around a heap of yucas, and occupied in peeling the skin off them. On 
the other side is a woman busy in putti g the cleaned roots in a huge pot. After 
this has been done, a small quantity of water is put in the pot, the yucas are 
covered over with leaves, and then boiled. When boiled, they are mashed. . . - 
Advanced to this state, the t important, and at tl time most disgust- 
ing operation is proceeded with. The women, and in some instances the men 
also, sit down once more in a circle around the mashed yucas, taking large 
handfuls of it in their mouths, which they chew without swallowing until com- 
pletely saturated with saliva and almost become liquid. In this state the filthy 
ass is spit out, and the operation repeated until the required quantity is pre- 
pared. After this a small portion of mashed yuca is mixed and kneaded with 
+ 
the chewed mass and then put into the pots, which are covered up till fi z 
tation sets in va contained in the mashed yuca produces fermenta- 
tion, changes the starch into sugar, and the sugar into aleohol—a which, 
according to the state of the temperature and the existing quantity of saliva, 
- takes place in taro, three, or four days. This fermented mass aceompanies the 
