to A RlOE Sttbstitute. 
tbroagh & commoa Biem Tbia mode of 
iraahing ia repeated aeveral time'*, Ukiog 
care to uae aaitve of fiuer mesh on each 
Qccaeion. ^!ter the laat washiog and 
steviog, the starch ia carried awav luto 
<]ecantatipn taoka nhere h ia colleoted lor 
drying in the aoo. 
In perfumery toanufactures the 
*' tapioca rose powder " ia derived from 
aieved 3tarch very finely oolonred with 
cocbiaeal which is made sweet smeliicg by 
meaoi of perfnmea. 
Fapeb Making 
Tapioca atarch mixed with eome alatn U 
of f;apital importauce for sticking ppiper 
when in the makiog^ E^ithtr in the 7at or in 
the form of dougU. The starch which is 
ditatifd by the alkali and heat divides the 
soapy matters and spreads in evenly. •A 
reaction takes place owing lo the prespt ce 
of alum te^nhing ia an adhesive auapy pro^ 
doct which is ioitoJnble and in ^Q^iu-.f^ 
iatermixed with the dougb uaakes imper- 
meabte paper. 
Glucose 
TaplocA starch occastoo'^^liy takis the 
place of potatoes and maiza in the fabrica- 
tion of this viscid conatitneot called (tlncosfl, 
Commerciiillip it is accepted that IQO pane 
of fresh tapioca tabera yield 30 parts of 
glucose. Ihis pre duct leealis from the 
tranaformatioQ of tapioca starch by an acid 
which ctiaDges it into three different forme: 
atarch syrup, tnj^ar loaf, refined angar. The 
same proceaa will do for the three products* 
At first, search U saccharified by aalpimric 
acid in 33 paits of hot water kept at a 
temperature of abgab 101* According to 
/FayeD, 42 poaoda of snlpbarlc acid are 
