Xxiv ' INTRODUCTIOKp 



which was tranfported from Brazil^ is. at pre^- 

 lent the ordinary food of the blacks. 



The continual want of fuppUes by ihips 

 and fquadrons has greatly impeded the in- 

 creafe of fheep and horned cattle in this 

 ifland. It produces, however, an excellent 



in America md the Weft Indies, and from the root of 

 which % kind of bread, is made, called cajfada or cajfa^h 

 The juice of the root is a mortTiI poifon ; but when it 

 has been properly extra£led, the root is put over tiie 

 fire, in order that all its aqueous, volatile, and noxious 

 particles may be dillipated : It is then grated dpwn 

 into a mealy fubflance, which is again dried ; and it is 

 afterwards formed into fmall cakes, and baked, by being 

 placed upon hot plates of iron. The milky juice of 

 the matmc when fwallowed, or when the root is eaten 

 without being carefully prepared, brings on convuj- 

 fions, and occafions a violent retching and purging. It 

 a6ts only on the nervous fyflem, and produces no in- 

 flammation in the ftomach \ but the ftomach of a man 

 or animal poifoned by it, appears to be contra£ted one 

 half. The '-French fomctimes eall the bread made of 

 fhis root Madagaj^ar bread* T. ' 



kind 



