18 
A Rice Substitu'te. 
man per muhl ia 300 grams of sither qouaq 
or rise add 300 grcima of #alt meat. 
On thb Ivob? Coabt. 
TftplooA 18 a gre«t sssets &i a faodatofi no'; 
only to the natirea bat even to Enropeaoa 
living ia tliose regiooa as the foUowia^ 
qnatAtioD taken from the report' of tbe Ollone 
MisiioQ testifipB (1898 1 900)— Oweo Je 
manioc Qoas faitiona descroqaei^tea savour- 
eaaea e t sr a feat I leg re mpl aoaieai k s o pio ardi«.*^ 
— ^01. ChevalUer, the greac ejtpJt»rer mja 
tbat no food oftn compare with the " fou'oa 
of Daboa" (^iaaioo 1909). 
SlCOHOLIO BEVEBAGEa. 
Tapioca rooN are mn^h oaad by IndiAos 
for prepariog various nfttional drinks ivhich 
do nvt alffaya agree wiib tba Enropsau 
palate. In Tahity, dititiUer!» prodtice alcohol 
trom oonao and 1$ io greit demand for 
making brandy. Yenrd a^o in America, 
they had a very etra> nay of preparin|i^ 
alcoholic beverages; lapirci eakea bein^ 
tn^iSticatad by a iiQmber of coolies, the 
prodact was throiTD intio wooden fcroagba 
to ferment) aud it eeema that the ttqu >r 
resalting from thia process had QOt alnayu 
the same blend. 
Iq Peru, Sweeb potatoes and tapioca are 
diattUed i^to mnsft a to. 
In Gaiana the diatiUation of freab 
tapioca pnlp and sweet patatoes, which ia 
allowed to ferment for forty-eisht honm, 
makes a beaatifnl drink calUd caohery. In 
Brazil cacherj ia oltained by the fermeDta- 
tion of beija water in baked tapioca cakea ; 
thia liquor hat not a trery attractive ap- 
pearance and contains veiy Ultle alcohol 
thoQgh it haa all (he eSccta of stronger 
drinks. 
