14 A Rice Substitute. 
eabioa ' of Guiana," *' the tacapi '* of 
Brazil etc. Its aDtiseptic properties make 
iL extremely valaable for preBer^iQg meat 
in & freeb cocdiiioa for couaidtrable periods, 
AccordiQg to Mr, Bs^Iey ifi make? good 
medioine for ocolar Aftectationa BOoh aa 
ntcerfttioa of the csornea, ophthalmia of 
aewly-boro babiea, etc. The cabiow 
of Galaija is maiie from Cusaareop 
to which ia addrd eome cipip^ " or 
fioe tapioca atarehf aaiti aod spice. 
If caaaareep nnd ita derivatives coo* 
tarn a Httle cfanic aoir^^ the reaalt of 
perfuDctory preparation, they might be 
the caaae of daogeroua complicatloDa and 
a well-known antidote U the naa of 
red pepper dilti tad io mm, 
Oa8SAVA> 
Inatead of being traniformed into meal 
like conac, cassava is made into biscuitoi 
cakea^ pancakea, etc. C&eaava which Is 
either white or y«lIow is preserved for a 
loog period in a dry ooadition. In Forbo 
Rico, they call it tapinca flour and in 
Trinidad it is knowQ as Cas^ada or yticoa 
flonr. Kjccellent cakes aud paucakea can 
be made from cai>aaTa, On a hot metallio 
plate, a ring of the same diameter and 
tbickneas of the cakea ia placed ; a little 
cold water sa dilated with dour which ia 
deposited ia the ring. As soon aa the 
aubatance has gained some coDaiatency, the 
ring 13 takeo off and the cake tarned 
apaide down so as to bake the other aide» 
alter which it is dried in the aua, Theie 
cakea which are delicate and appetialng owe 
their aoUdity to the ring which keeps to- 
gether the starchy particles when in the 
baking. In Madagascar two kinds of 
