[JUKF. I, 1894: 
Ash. 
-*3 
^ Cl 05 to 0 L' CCIO ^ a: <M (M op OS CC t* 
5300006000000000000060 
a. 
Sugar. 
Cooocoodi^ ooooocoooo 
5<©6666666 (NTrijimodDoe'ioe 
Total 
residue. 
J^ot- 000000 ooooooooooo 
oj CO m CO T~< »o . 0 1*: cc CO '!t 'M 
Total 
acids. 
OOM^OOOOOO ooooooooco 
a: 0 G^i 1.0 (N o) cc CO - . g*j Ci o "tH o ir: o « c: 
0 LTt CO W »C U7 CO : ; rj* CC' CC ip CO CD t'- i— 
f"* .-"^ f*i f7j f'j (~i (~s i*^. f^, (~i /^-i 
Qj .J W Wi* ^w' 'w' W W 
a 
Volatile acids 
(as acetic.) 
Soo-.ooo © 0 OOCOOOCOl^C 
S c- -.0 "-1 -<> I- . i-< . . Gc 0 — < tc w 0-. 01 1~ u: 
t> ^ r-l rH rH (N . r-l .O , O .7- C — , _ — 
n6666© © 6 6666660606 
Fixed acids 
(as tartaric). 
5o>oooo 0 ooo©Ow©omo 
?:(>icOT-ir-t»n .(M ■ .L-t'-i-icfZOsac^ecixcccc 
^< 6 6 6 6 6 6 66666606666 
tV 
n. 
Alcohol by 
weight. 
S 0 35 "5 '-C^ 31 ^- 0 0 i.t 0 0 0 3: -"T 
goooo^ooc^oi c^?^='-oc<iiOt.-t~9^it^-^p30»o 
^c^66 6 6c-6cc6r*^aoi^6^66oxx 
o< 
Specific 
gravity. 
per cent. 
0-9950 
0-9922 
0-99.S4 
0- 9940 
1- 0040 
0 9940 
0-9960 
0-99H1 
0-9921 
French (red)* 
French (white) 
Vin ordinaire 
St. Julien (1858) . . 
Frousac ... 
Champagne 
, , Rhenish* 
Rndesheimer 
Alsatian* 
Wurtemberg 
Sherry* 
Port* 
Madeira* 
Marsala* 
Red Vorslaner 
Lachryma Christi ... 
White" Oapri 
Cyprus 
Greek* 
Hungarian* 
CASSAVA MEAL ANU TAPIOCA. 
Next to rice and sago, there are but few food 
products of a similar character that have such an 
extensive use as tapioca. And notwithstanding the 
enormous quantities that are produced, and the 
cheap rate at which it is sold in the English market, 
but little is generally known as to its origin and 
preparation. 
Two distinct plants, though closely botanically 
allied, furnish tapioca; they are Mahihot vtilissima, 
Pohl. known as bitter cassava, and Manihot aipi, 
PoM. the sweet cassava. The plants are natives of 
Brazil, where they are extensively cultivated, the 
bitter cassava especially, for the sake of the starch 
which is contained iu the freshly tuberous root, 
and which forms commercial tapioca. It is also 
largely grown in West tropical Africa, as well as 
in the Straits Settlements. It is a half shrubby 
perennial, with large leaves deeply divided into from 
three to seven segments. The tuberous root often 
grows to a very large size, weighing many pounds, 
and containing a poisonous milky juice. The plant 
is known under a great number of varieties, differ- 
ing in the colour of the stems and the division of 
the leaves. Ihe roots of the bitter kind are said 
not to become soft by boiling or roasting, while 
* These figures denote the weight in grammes of 
the ingredients in 100 c.c. of the time; otherwise, 
psrcentagea are .expressed. 
those of the sweet cassava, though very toot;^ in 
the centre, bfcome soft by the application of boat ; 
so that after being roasted or boiled, they are 
eaten in a similar manner to pitato«e. 
Besides tapioca, the cabbava ruut furnisbee several 
other valuable food products, as casKava niJ-al and 
cassareep. In one of the monthly numbers of tbe 
liuiletin of tbe Botanical Department of Jamaica ; 
these products and their uses aje thus referred to. 
Cassava meal is prepared from both the sweet and 
bitter sorts, the root is grated, by which the cells 
containing the juice and starch grains are broken up, 
the grated material is placed under pressure, some- 
times with water pouring through it. 'J'he pressure 
squeezes out all the juice, while a certain portion of 
the starch grains passes over with the liquor. The 
substance left under pressure consists chiefly of the 
cell walls broken up, but also of some starch grains. 
This is cassava meal, which is dried on hot pUtes, 
and made into cassava cakes. The liquor which 
passcsaway under pressure being the pure juice only, 
or the jui'c mixed with water, which iu allowed to 
irtand for some time, when the starch settles to the 
bottom, and the liquor is poured off The sturch 
grains, as seen under a miscroscope, ure mullar 
sbajied This is cassava starch proper, as distin- 
guished from cassava mea'. Tapioca is prepared by 
heatiuK moi^stened cassava starch on hot plateH. This 
process alters tbe grains, which swell up. ma>.y burst- 
ing, and thus they agglomerate in small irregular 
masses. 
Oassereep is the juice of the bitter cassava root, 
concentrated by heat, which also dissipates the vola- 
tile poisonous principle. The same is further flavoured 
with aromatics. Boiled with peppero, and fish or 
meat, it forms tbe West Indian " pepper-pot." 
Cassareep is an article of import into England It 
is a thick, black, treacly-looking substance, and forms 
a component part of most table sauces. 
The following details for preparing cassareep, 
tapioca, and cassava cakes may be found useful : — 
" Grate the cassava and squeeze out the juice, 
which is to be put aside for about three days ; 
add one part of line salt to every twelve quarts, and 
then boil down, until it becomes like syrup. If it 
is intended for long keeping, it must be boiled thick. 
Put aside in jars till required for bottling." 
To prepare tapioca, " grate the cassava, wash it, 
by putting iu a cloth, and pouring clean water on 
it till settled, and the water at the top is quite clear. 
Decant the water, leaving the starch at the bottom ; 
wash again with clean water, allow it to sett'e, and 
pour ofi the waetr. Take up the starch in lumps 
and put it to quail a litle in the sun ; then m ieh 
it up fine and sieve it. Put a large baking iron on 
the fire, and bake it in cakes, not too thick. The 
iron should not be too hot, as the cakes must not 
be baked brown. Then dry well in the sun, and 
beat in a mortar, coarse, or fine, as required. If 
sieved, it will give two qualitien, fine and coarse." 
For making cassava cakes, the cassava should be 
grated, and well squeezed, but not washed. After 
squeezing, let the lumps dry very slightly in the sun. 
Beat on a mortar and sieve. Bake on the iron, 
thin or thick, according as the cakes are required. 
— Journal of the Society of Arts. 
Tea in the Austbalian Bush.— This is how 
Mr. Inglis deeoribes tea as provided for Aaalia- 
liaa bashiren — shepherde, oattle-keeperB, (&o., :— 
The nitional beverage, tea, was supplied abund- 
antly, but chips, planks, sticks, faggo'.p, stakes, barge 
piles, any won of similar import wou'd belter <)e3- 
cribe it, than the word leaves. An infusicn of a 
crow's nest, would give a fair iraitatioD of it. 
The proverbial expres£>ion for such tea is "posts 
and rails." As yet our Indian aad Oaylon tias are 
scarcely known in tbe buah. We have only got 
the trade for 12 million lb. British-grown tea 
against 18 million China stuff, taking all AuEt a 
lasia into aooouDt. 
