27 
DiftOSiPTiOH OF Tapioca. Msal Faks. 
The pan is mftde of iron, circular in ehape 
of T feet in din meter, open ab the top, witb 
slightly bpvenod aides six inches depp. The 
bottom of tbe pan ia fev^^if itnd is about one 
and a quarter iccbes thick, In order ta 
better retain ihe heat The pan has arms 
which reat on a brick fonndabton. A brick 
wall Din^^ inches thick sarronnds the paa 
and projects in a tevet shape four inches 
above the rim of the pan. This Is done to 
prevent the mpnl sptafibtng over while 
beini; stirred. It is hnng two feet flix 
iDches from the sround^ so as to be &t a 
coDvenient height for a man to leao^ oter 
and stir th<^ me»L Oa none side is an aper* 
tore for firing and opposite k coaple of 
bricks are removed from the wall for lebting- 
out the. smoke ; no chiusaey ia aeeded. 
How Tapioca Meal is Madb and T78sik 
To the maBttfaabiire of the tapioca meaT, 
a grater U necessary^ which is coast rue ted 
as followa 
Oa A wooden wheel, 2 feet in diameter^ 
is raised a strip of Mnntx Metal or any 
other strong me^al nine iochea wide, with 
rough edgeii perforation a half an inoh apart. 
The wheel has a era ok axle attached to a 
treadle, bo that a man may set the wheet 
in motion with his foot, and, holding thtj 
tuber in his hand, prees it from a feeding 
board against the revolving wheel and tbud 
re'iaoe it to coarse meai, whic^ f&lls info a 
trough placed underDeath for its reoeptioD. 
A prefg is also required to force out t1 e - 
poieonnns juice from the meal immpdiatety 
after the gra'ing is over. This is made ia 
