154 VEGETABLE SUBSTANCES. 



The Jatropha Manihot or bitter cassava; and 



The Jatropha Janipha or sweet cassava. 



The first of these varieties, when in its natural state, 

 is highly poisonous; while the other, although equally 

 agreeable and wholly innocuous, is yet not cultivated 

 to anything like an equal extent. The two roots 

 are very similar in appearance, their only perceptible 

 difference being a tough, ligneous fibre or cord run- 

 ning through the heart of the sweet cassava root, 

 which the bitter variety is wholly without. Bread is 

 made of both kinds, which is palatable and whole- 

 some; and although its taste may be thought some- 

 what harsh by persons accustomed to soft fermented 

 bread made from wheaten flour, cassava bread is not 

 without its admirers, and is in such high repute with 

 those who have been accustomed to its use, as to be 

 frequently procured at some expense and trouble by 

 Creole families who have transferred their residence 

 to Europe. 



The tubers are spindle-shaped, much resembling 

 parsnips in appearance: they are generally about 

 ifourteen or fifteen inches long, and four or five 

 inches thick at the middle. When first dug out of 

 the ground they are washed clean; the rind, which 

 is of a dark colour is then peeled off, and the root is 

 ground or grated. In Brazil, where the preparation 

 of mandioc is carried on to a larger extent than in 

 any other place, many persons are employed together 

 in peeling the roots, which are then applied to and 

 pressed against the face of a wheel, which is made to 

 revolve with great velocity, and in this manner they 

 are ground, a trough being placed beneath the wheel 

 to receive the pulp. The next process is that of ex- 

 pressing the poisonous juice, which is effected by 

 placing the pulp in bags, and subjecting it to the 

 action of a press. The only farther operation re- 

 quired to fit it for consumption is that of baking, 



