28 
A Rice StmsTiTirTE. 
thfli folltiwing way. The bag of grated^ 
oas^&va )« placed oa the top of a barrel or 
box w bicU b»9 botes bareti ia it, A plank 
l.avii^g uoe eo<i fixed ba a poat or tree is 
Uid lever fa^ibioii across the bag, nith 
weights aUachrd to the otber end, 
and the bftg «s a falcmiD. A wAiuhb of 
56 lb? resting for 12 hoars on 100 Ib^ of 
grated j^ASSEiva if saffioient to expreea the 
jnioe. 
Mkthod of MAltOrACIUIlB. 
So much for the apparatus nee^Jed. We 
will now proceed to ezplaiu the method of 
manuNc taring the meal or pomace. The 
sooner the caaaava ia aaed after beiog dag 
the better, a<i the freah casBavd will give 
good Bweet meal; all: acidity ma^t be avoid- 
ed. The labers ahoald be scrapfd mt 
peeler^, with an ordioftry kuife. The; are 
then graved on the machine before describ- 
ed and the ^^rated material is pat io baga 
nnder presinref where it ahoald be allowed 
to remain at leaat 12 hoara. From the joioe 
\hm extracttd, if allowed to settle, a amall 
perctoface of starch may be obtained and 
the remaining liqaid can be made ioto 
caeaarep after h^in^ thoroughly clarifiad. 
After the vrated cnaaava has been auffici- 
ently pres-Sed it ia taken from the bugs and 
p&s^ed ih rough a coarse aieve — an ordinary 
msson'i) sieve do?i well to separate tbe 
particles an^ remove the sotall porfcionft of 
roots thao were not property grated. A 
wood fire ia now lighted Quder the pan^ 
which is alfbued to become slightly warm,^ 
great care haviog been U^en to spread the 
fire miuer the p^Q 90 aa-to eqaali^e the tem- 
peratore. Tlie eaamva is thrown in aud^ by; 
