10 
In Java. 
Tftpioca Ig f xpioi ed in a gimpk way ; th© 
stalks Are cDColoEeto the groaod and rhe 
roots Quearthed. The latter are peeled, 
washed in gowuif; or limpid fiater and 
gronnd. The pdp U worked Id a tub fall 
ot water jxuUl a olariBed iiquld flows ^Qti 
through pressure. Tbia is oaoopresBed in a 
piece of linen dispcsed above a tub where 
the exuding Hquid is left to etand for iome 
time so as to allow the sediments to seti le. 
After tweLtj-fonr houro, the Hqa:d beKlos 
to ferment and is decanted on the third 
day that learifig the m^al at the bottom 
of the tub. This product is rxpoai^d 
to the rays cf rbe stio for three days and 
stirred from time to time in order to dry it 
thoroDghly, Small natiire prodocera Bom - 
timea sell moisti meal to ioduitriald. 
who make it uodergo lapplemen - 
arj treatment. In Cbioese ownt'd 
factories, rapiooa is munaf Actual d 
by means ot hvdrfiolid michloeB. The 
gra'er is armed wi^h lonj^ nails and ttie palp 
is carried by a sbronj; cu rent of water into 
a tiltiof; strainer, cotaogiilar or bexagoDKt 
in shape and covered with fioe galtraniaed 
wire f;au2e or a (special cloth or Unen. Thiis 
strainer turns skonty and r-ceivea on t's 
earfnoe a weak bat steady fl ^w of water 
which oarriea a^ay all diluted sedimeutB 
while the pslp fi^lls oat throuieh the oih^ir 
-nnd. Little by Httb ihe maal settles afrer 
whioh it ia carried to the dryias-kiln 
where the greatest care mnat be takeo to 
Avaid burQir'g the flour, 
lu our local commerce fche-e are two 
v&« ieties vt flour kcoordiog to the oo'otir 
and grain. The first quility is snaw-whi'e> 
