XV CASSAVA 277 



filled with the grated roots it becomes short and thick. 



It is then hung up to the branch of a tree and heavy weights 



are attached to the lower end. The basket then becomes 



longer, and by the constricting pressure most of the juice 



is forced out. Afterwards the meal is sifted by means of Sifting the 



sieves, which separate the woody fibres and the small 



portions of the roots that have not been properly grated. 



The meal is then dried rapidly in large, shallow, flat iron l^ryjng the 



•in • meal. 



pans set m masonwork, with a flue passmg underneath so 

 as to conduct the heat from a wood-fire. The meal is 

 spread thinly in the pan and constantly moved backwards 

 and forwards with a wooden rake. The heat must not be 

 so great as to brown the meal, the object being not to 

 bake the product but to dry it. In the process of drying, 

 any remaining traces of the highly poisonous juice are 

 rapidly dissipated. Cassava bread is simply the fresh wet Cassava 

 meal formed into thin round cakes, and dried on hot ^^^ ' 

 plates, or on flat pieces of tin held over a fire. 



Cassava Starch. — The starch made from cassava is of 

 a very superior nature ; and, as it can be made cheaply, 

 and in enormous quantities, it ought to become an import- 

 ant article of export from the West Indies. The method Preparation 

 of preparation is very simple. The grated cassava meal of'^^^'^'^'^h. 

 is stirred up with water and then passed through sieves. 

 This is done several times so as to wash the starch clean, Washing the 

 and the mesh of the sieves is decreased in size after each ^^^''^'^• 

 washing so as to leave the starch free from any foreign 

 •substance. After the last washing the water is allowed 

 to remain for a time, when the starch will settle at the Drying the 

 bottom of the vessel ; the clean fluid on top is then drawn ^'^^^^• 

 off" or decanted, and the starch is dried in the sun. 



Tapioca.— In the account of the preparation of cassava 

 meal we have seen that the juice is forced out of the rasped 

 roots by pressure. Now, if this poisonous juice be allowed The fine 

 to settle, a considerable quantity of very fine starch will be ^^^^'^^- 



