A KfCE Substitute. 19 
Viconag the reanlt of diwtillm^ a f&rmmt- 
ed dough, ma^ie of tapir. c», poUtopf, aog&r 
aud water ioto au aoioalatftd be^-erage, 
refreihiog and agreefthle to tbe tajte. 
Pays is the prodaos of hiked oaSBaFa 
dough and aireet potAtoea tnrongli dtHti)la< 
tiuo and Is easily mUraken for- wi 1 & nine. 
Among beer-protudng ooun rieg^ Brazil 
ba9 a BomparatLvdy targe onuiber- <^f brenre- 
ries. Brazilian beer, bjiawa e>< caonin " 
or *' obatlouy " ia mariB f lo tapi'.:ca aad 
ma'iza and is mnah awetitef thati that made 
f rem maize alooe. 
Commercial PRODocTi other thak HitAi;. 
AND 'J API OCA. 
The vhlm o! tapioe i hs a cr< p far tbe 
maGufaciare of starcli anci ^liiioo«<e, dextrioe 
and other prodaets derived from Braroh, is 
UD^qnalled by any other crop pier .aoio. An 
anfl1:?si4 of the dry tapiaoa rooc realizra 
BO. 06 per cent of starch. 
Raw Irish potatoFs realize fr' m 7 to t5 
per G^nt^ Atarch and matz^ er co-n realifes 
bl per cent, Tbe qonlity is Th'^ patato starcli 
U inferior to that frnni tapioorp, the starch 
grains a^erpg-ng atveo timtB the sza of 
those obtained from tapioca Tap oca 
atareh which is of a soperu^r qiit'Uty i« tx- 
tl-acted from the meal ; tlie grniDS are hard, 
having little or no elasticity aud B^rt* Id part 
soluble in oold water. I htrewith append 
an analysis of dry tapioca tabers. Btarch 
84 05, albuminoids '35, ash 'aO water 16 31. 
From a ton of tapioca oieai, 500 poands of 
starch, designated -^Cii^sipa'* when of 
cbotoe qoftUty, are derived. 
For its manafaetare, water is iiddcd to 
grated tapioca dough before passing h 
