A Rice Substitute, 
il expBditiontly nfter the maQner of \h% 
four-footed geD&ry, 
Brtked in an oven, tupiocn haa an exqqt- 
aite flavour and in maTiy Eurasian hame- 
holds and Malay Kamoooga very tasty 
cakef, made ol tapiooa, sagar And oooomilk 
are pr*?piired. 
HlHTS TRm OTHER COUNTBIB'. 
Locally sjrown trapioca 19 cooverted into 
the following pFodoccs : (*) top E mr, conaci 
cnssara, noou^aache, easaareep. (b). 
Alcohol, bper, bicteri*, alcohQlic beverages, 
(c) Commerolal prodnota oober Uian tapioca 
Btid meal. Tapioca flonr of the cboioeati 
qualtry ia the priucipal anbatanae neceesary 
for the mabiug of ^ood porrid(?e which is 
termed 'Maogoo, maieie, matalise, etc, if a 
libtle additi()0 of iu^Ar ii made to it. The 
9e11>knowa Brazilian " Cariman " is no 
other than a mere cooCQOtidn of thit 
snperior dour into th^ir u^ual form of tiny 
bftlU. In Brazil, top ftom h prepared in a 
quaint way at fi-st, the tapioca roota are lo- 
aded ia water for 076 or aiz daya after which 
thej are ground and squeezed in water. 
DecantatioD follows nexn to expel the 
liquid. The meta! or p»mace dried, 
utraiued and finally boried until it a tarts 
fermeutiDg. An short intervald some fresh 
dough is added. This preparation takes 
tha name of " water maodioc or moist 
aour." 
In Western Africa the tapioca roots are 
macerated for threo days ; they are next 
rrg^OQud lu walcr and after decaatation, are 
dried in the bed. 
