200 
FIRST ROOK. 
Cocoes are the tuberous roots of a plant, which has a very 
short stem, and arrow-shaped and net-veined leaves with long 
stalks. Fresh plants are raised in the same way as yams. Cocoes 
form one of the chief foods in the West Indies. 
Sweet Potatoes. — The stem of the plant trails along the 
ground, and at every joint sends out roots which bear tubers. 
The chief kinds are : 
(1) The white-, with round leaves. 
(2) The red\ with leaves in three lobes. 
New plants are raised from cuttings. The crop is ready after 
three or four months. If the roots and stems are then covered with 
mould a second crop will soon grow. 
Tillage. — By tilling the grouiid we let in light, air, and 
water, and break up the clods. By these means food in the soil is 
made ready for the plants. Well tilled soil is not washed away by . 
rains as much as soil in which rain cannot sink. 
CASSAVA.— I. (p. 167). 
The Plant. — The cassava plant has large leaves, with from 
three to seven parts meeting at the top of the stalk. Its roots are 
large and juicy. They hold a large store of starchy food. 
Bitter Cassava roots are yellowish, and have a poisonous juice. 
They do not turn soft when boiled. 
Sweet Cassava roots are reddish, and are tough in the centre. 
These turn soft when boiled, and are eaten as a vegetable. Their 
juice is not poisonous. Meal is prepared from both the bitter and 
the sweet cassava. 
CASSAVA.— 11. (p. 170). 
The Food.— Cassava Meal is prepared from both kinds 
of roots. It is made by grating the roots, squeezing out the juice, 
and then drying (by heat) the meal that is left. From this meal 
cassava cakes are made. 
Cassava Starch. — This settles to the boibtom of the juice that 
has been squeezed out from the grated tubers. 
Tapioca is prepared by heating cassava starch until the starch- 
grains swell and burst. Then they stick together, and form the 
small rough lumps of tapioca. 
