A RiCB Substitute, 11 
and fia^ and tbe s«cotd thonsh white haa 
A little tinga lit bruwu and a leaa a refined 
graiu. The j;re&t opeDingsJFor tbia prodQCt 
are the United Ssates, Eoglandf France and 
Holland. 
Jara experts the tubers cut in Blioes and 
dried, thie b^ing the mode of preparation 
in demaod with certain flon- mnnufaoturma 
and in brewericB. 
Brazil 
In Gniana and Brazil^ Tapioca it made 
into eomea-ible Hoar by a radimentary 
method thongh somcwiiat long and com- 
plicated. Thej begin by aorapiDg and 
peeling the tabera which are nexD 
washed and fji'^t'^t^ on a board briatlinj^ 
with small nails. The grated palp is left 
to «CaDd tor twenty fonr hoars afttr which 
lb bpnii 3 to ferment ; the pa'p is afterwarda 
pnt inru a specially made basket, long aod 
cylindrical in form^ a known as tbe 
**add**rj' Ooe ead of tbia peculiar 
conbriv-itice is fixed to a p'ls^t or tree as 
a ampeosary points wbile tbe other eod ts 
drawn away by a weigl^t proportionate to 
thetSartJto be obtained. As a reaalt of 
this kind of compression^ tbe tBpioo>i juice 
Sows tbroQgh the basket hockram «s « 
whitish Itqaid, Once the pa'p is deprived 
of it^ juicer it is dried to the ma and 
ground by mOiinB of rollf-rs covered with 
tjaiis or in verfctcal griod^tones^ The Soar 
obtained in this way edible and mast not 
be confounded with meal. It has sundry 
n^^es like tbe flour of cereals, thotigb 
unfortuoately it doea not keep longer than 
two or three days. All these prtuaitire and 
spasmodic modes of procedure ha?e been 
perfected by modern iodnstrials ia Brazil 
