A Rice SriiSTiTrTE. 
necesaarj for 2,000. ponodi of starch. Before 
the trADaformftbion takes place it ia of 
capital inaporbaDoe that atarcfa be diluted in 
five times its weieht of water. The ceasiog 
of the reaction c&n be plftioly detected 
when th^ blue coloaration produced by 
iodioe is do longrer eeen. In order to sepa- 
rate the sulphuric acid from the Itqaid, 
Abon'b 40 or 45 pounds of chalk are added 
to the aabatauce a sa^pbate of chalk i» 
thereby formed atd eaeily isolated Dy 
settling. The amouot of sugar in Glucose 
is ooly one third of that obtained from 
■ugar<o%Qe. Olaco&e Is used in the form of 
syrup, in the preparatioti of heer, alcohol,, 
fruit preserves^ J&mPf etc. 
Tapsoca Mucilage 
Here is au ©tsy method cf prepariog this 
product. Take a fresh tapioca tuber of 
abou*t one pound in weight. Peel and grate 
it After fphich dilu*:e tbe pulpy subattoce 
in two and a half quarts of water ; 
put rhe mijcture tuto a receptacle and plaoe 
it over a fire where, as it starts boiling, 
H'ir it for four or five mioutes ; take it off 
the fire addiufE to it little by Httle about 15 
or 16 gram^ of alum •in a i^ell pulverized 
form; Keep on stirriug the various 
Bubatauce^ QQ^-il the whote becomes 
translucid. This macilnge ba-* the reputa- 
tion of being second to noue. 
Gehbbal Considsbatioss 
Tapioca caioe originally from Brs^U aud 
U now widely »pread all over the tropical 
and sub tropical regions. In olden days, 
bitter tapioca was known aa }qc\ armaga or 
mandieba and sweet tapioca as joca dnlce 
or jaca doce, According to some ancient 
authors there were six varieties of tapioca 
