Making Bread 



165 



MAKING CASSAVA BREAD, SAINT VINCENT, WEST INDIES 



Cassava is a native plant of tropical America, but has been extensively introduced into 

 Africa and other tropical countries. It grows in bush form, usually six or eight feet high, 

 and its roots, which grow in clusters, vary in size from a few inches to three feet long, and 

 sometimes weigh as much as twenty-five pounds. Cassava roots form the principal food of the 

 common people in tropical America. It is generally handled commercially in the form of 

 meal, somewhat resembling oatmeal, but is made into thin, round cakes by the natives, known 

 as cassava bread. The meal is exported from some parts of the West Indies to Europe, where 

 it is used in manufactories as starch, and is also formed into tapioca. The series of illustra- 

 tions of making bread, pages 165-179, are from photographs by the Keystone View Co., and 

 are copyrighted by them. 



