350 



MANIOC, OR CASSAVA. 



The tubers of tlie bitter cassava attain a length of 3 feet. They can 

 be converted into bread or cakes. The volatile poison of the milky- 

 sap is destroyed by pressing the grated root in the first instance, the 

 remaining acridity being expelled by the heating process. The starch 

 heated while in a moist state furnishes the taj^ioca of commerce. 

 Cassava is abundantly cultivated in Brazil and Venezuela — especially 

 at Caraccas, where the singularly uniform temperature throughout 

 the year is only 60° to 70° Fahr. It is a very exhausting crop, and 

 stands in need of rich soil and manuring. The propagation is effected 

 by cuttings from the ligneous part of the stem. 



The soil destined for manioc must not be wet. In warm countries 

 the tubers are available in about eight months, though they still con- 

 tinue to grow afterwards. The growth of the plant upwards is checked 

 by breaking off the buds. The bitter species is the more productive 

 of the two. The yellowish tubers attain sometimes a weight of 30 lbs. 

 They do not become soft by boiling, like the Aipi or sweet manioc. 



The sweet species, though a native of tropical South America, 

 extends as far south as the Parana river. The root is reddish and 

 harmless, and can be used, unlike the bitter species, without any 

 further preparation than boiling as a culinary esculent, irrespective of 

 its starch being also available for tapioca. 



This plant will grow in almost any soil, but more luxuriantly in 

 loose, dry, and especially sandy soils. The labour required for its 

 cultivation is comparatively small and of the simplest kind. Except 

 during the first month or two its growth is almost independent of 

 rainfall or irrigation. Its productiveness is larger than that of any 

 other article coming under dry cultivation. The mode of preparing it 

 for the market, or for domestic consumption, is simple. The dietetic 

 nature of it is excellent. 



From the roots of the two species many food products are obtained, 

 among others, coarse cakes made by rasping and pressing the root, 

 which are cooked on a hot plate. The fecula, heated on hot iron 

 plates, becomes partially cooked, and agglomerated in small, hard, 

 irregular lumps, and in this form is known as tapioca. This substance, 

 partially soluble in water, forms a nourishing food, much appreciated 

 in Europe. 



No less than thirty varieties of the mandioc (ManiJiot utilissima) are 

 grown in Brazil, and of all the crops it is the one that gives the best 

 return and the least trouble. An intelligent planter at Campos states 

 that the square of 220 metres will grow 40,000 plants, which even in 

 inferior soil will produce regularly 80,000 lbs. of farina. At the lowest 

 valuation (60 reis per lb.) this would give a revenue of 520Z., a result 

 superior to that derived from coffee, sugar, or cotton. The preparation 

 of tapioca is easy and inexpensive, and also profitable. It has the 

 further advantage of serving as food for cattle. 



Farinha de mandioc, in its crude form, is often seen at Brazilian 

 tables, but is more frequently mixed with water and baked in thin 

 cakes, in this state forming the bread of the poorer classes. It thus 

 forms a nourishing and cheap food. 



Mandioc meal is produced on an extensive scale in the province of 

 Santa Catharina, where they employ improved machines for preparing 



