A RlCB SUBSTITUTK. 
7 
MbTH DJ of PBEPABATlOir. 
The preparatiaDB of ttipiocft a ed in lie 
oatQral form a foodsufi diUcr iu every 
-conntrif. In Madftga^C'^r, tapuca ib the 
-commoa food of the Malgaciiu who BtariB 
it^a prepn ration by peeling the Tober^ cat a U 
mxi Into elicea wbicb are diied in the »qt ; 
viheu the Wjitary BobataDce has b&m wholly 
«?ap0Face'i, the ilioeA (urn whiie and can 
be comamed at thU eta^e or aft^r boiling 
ID fvacer. Another preparAtion called 
**Vonidraiga tapioca" ia cctncoofced in tbe 
follow log way: alter peelings t-he ttibers are 
pat it) a bag aud kept luoiat tor three cod> 
Ht entire d-iys at the expirauon of which 
they bee J me bliok and a betiinolDg of 
pQ, refaction eeta id; U> is jit^t the time mhtn 
the native e&ta tbem wiib meat, Qsh, sali^, 
etc, L*.ke the potato, the tnbera of the bwb&i 
tapioca are eometimeii b^k^d noder hot 
Ash^Bj roaited on burning coals or boilt-d in 
water. Oo the Western coast of Africa, 
when tapioca is prepared accordiog to the 
two latter procesats, it is ciHed "baipin." 
Bra Lilians, after b Letting their tapioca 
tubers, add to them bearia and air dried 
meat to make their favourite dish '^CarDa 
In the United States and in Boeton in 
particular, Jamiacacakea are in great f&vonr 
and are iovariahlj terved with lea, caf^ aa 
lait, chocolate, j-imt, erg. 
In India and in Mala^a^ the Tamil cooly 
showa bis fondneaa for the tuber by mak- 
ing frequent raids on it either during the 
tiight or even dorint; a aboit interval of 
leisure lo hia working hours and diepoa«s of 
