Chap. XVII. MANIOC-PORRIDGE. 303 



these are planted pieces of the manioc-stalk, at four feet apart. 

 A crop of beans, or ground-nuts, is sown between them, and 

 when these are reaped, the land around the manioc is cleared of 

 weeds. In from ten to eighteen months after planting, accord- 

 ing to the quality of the soil, the roots are fit for food. There 

 is no necessity for reaping soon, as the roots do not become 

 bitter and dry until after three years. AVhen a woman takes up 

 the roots, she thrusts a piece or two of the upper stalks into 

 the hole she has made, draws back the soil, and a new crop is 

 thereby begun. The plant grows to a height of six feet, and 

 every part of it is useful: the leaves may be cooked as a 

 vegetable. The roots are from three to four inches in diameter, 

 and from twelve to eighteen inches long. 



There are two varieties of the manioc or cassava — one sweet 

 and wholsome, the other bitter and containing poison, but much 

 more speedy in its growth than the former. This last property 

 causes its perpetuation. When we reached the village of 

 Kapende, on the banks of the rivulet Lonaje, we were presented 

 with so much of the poisonous kind, that we were obliged to 

 leave it. To get rid of the poison the people place it four days 

 in a pool of water. It then becomes partially decomposed, and 

 is taken out, stripped of its skin, and exposed to the sun. When 

 dried, it is easily pounded into fine white meal, closely resem- 

 bling starch, which has either a little of the peculiar taste 

 arising from decomposition, or no more flavour than starch. 

 When intended to be used as food, this meal is stirred into 

 boiling water : they put as much in as can be moistened, one 

 man holding the vessel and the other stirring the porridge 

 with all his might. This is the common mess of the country. 

 Though hungry, we could just manage to swallow it with the aid 

 of a little honey, which I shared with my men as long as it 

 lasted. It is very unsavoury (Scottice wersh) ; and no matter 

 how much one may eat, two hours afterwards he is as hungry as 

 ever. When less meal is employed, the mess is exactly like a 

 basin of starch in the hands of a laundress ; and if the starch 

 were made from diseased potatoes, some idea might be formed 

 of the Balonda porridge, which hunger alone forced us to eat. 

 Santuru forbade his nobles to eat it, as it caused coughing and 

 expectoration. 



