[ 475 "] 



now one point which must strike one very forcibly, viz. } that 

 Cassava which yields 50 maunds of flour and meal per acre 

 besides leaves &c., must be an exhausting crop, and the pro- 

 duce must fall off very much after the first year. If no 

 manure is used the produce is bound to fall off. But if one 

 were to expect a crop of Rs. 300 per acre, one ought to 

 spend Rs. 20 or Rs. 30 per acre after the first year on 

 manures. A handful of ashes is the only manure that need 

 be used while planting the cuttings and the exhaustion can 

 thus be easily recuperated. 



762. When one is working on a large scale one cannot 

 depend on knives for slicing roots, and quirns for grinding 

 the dried pulp into flour. But cultivators need not work on 

 a large scale. They can grow the plants in small patches 

 and utilize the roots either for eating them fresh, or convert- 

 ing them into flour by such simple processes as we have des- 

 cribed. If a capitalist is to launch out on an extensive scale, 

 he must use machinery for slicing, pulping, pressing and 

 grinding. If one were to grow Cassava on a moderate scale, 

 say, on 5 or 10 acres of land, one must use such simple ma- 

 chinery as turnip-slicer, turnip-pulper, cheese-press and a 

 small grinding mill to cope with the work of harvesting, 

 The cultivator will need nothing that he cannot easily pro* 

 cure in his own village or even in his own cottage ; gamlas, 

 and dao and dhenki } and a couple of big stones, are all the 

 special appliances required. 



763. The next question one would be interested in is, 

 how to make use of the produce when one has got it. Ta- 

 pioca-pudding is used as a nourishing food by Europeans, but 

 this would not probably be relished by Indians. But tapioca- 

 meal can be used in place of arrowroot. It is more nourish- 

 ing than arrowroot. Cassava flour is still better as an 

 article of food suited to Indian taste as it can be utilized 

 in making various articles of food which we are ordinarily 

 in the habit of eating. Out of Cassava flour may be made 



