A Rice Hubbtitute. 
13 
well — to a « par ate the par tic lea aod remove 
the Bmail portioas of roots that were not 
properly grated. Th9 flour ia then spread 
eveoly oq the surface of the paa tcept coo- 
tiouaJly at if red by meaBs of wooden rakes 
80 a9 to ec^uatize the temperatare wtea it 
will bftve a rich browo or white appearaooe 
slightly Uoged w^th yellow aod form crisp 
aweet^a melting grains. A «mall amoaot} of 
sftU 13 added to the door while it is being 
cooked ia the pau. Daring tbe proceas of 
maQafdCtnre, the poi^onoott priLciple atiil 
esi»tiDg ia ihe Hoar ia removed by 
e?aporetiou and the fames may be 
distiDCtly detected by am el I aa they rhe 
IroQi the pBo If tbii is BaccegsEtiUy duae 
n>s Boon as water ia applied to ttje flcar, h 
will commence to anell to matjy ttmea 
iia origiual balk t^ad makes a nnuiti^av^ 
wholeaome food. If improperly cooked, the 
Sour will swell very sUghdy, if at all, and 
hare a raw, ineipid taaie. Oonac, which is 
the staple food of the nattvta in Gntana, 
can be preservtid a long time in a dry con- 
dition. In case its quality leaves mach to 
be deaired, it makes an estcellen^ stock feed 
and above all a choice food for fowle. 
GA9BABBEP, 
Cassareep ia made by simply boiling 
dowa the poitonoaa jaioe from nbieh starch 
hae been extracted uatil it; becomes of the 
{^ODBistence and appearance of molaBaes, Aa 
the jaice contains so much pmssic acid, 
the greatest care shoald be taken to keep 
It away from children aad animala natil tt 
has aodergone the procesa of bokling. When 
boiledf it is the chief ingredient m many 
kinds of saaoe in general aae snch as " the 
pepper-pot of the West ladies, " the 
