( 10 ) 
graters revolving at a high speed. The grated pulp 
is carried away in a stream of water and passed 
through a sieve, which consists of a hexagonal 
framework covered with fine silk cloth and mounted 
on an axle at a slight inclination. The fine starch 
passes through the material of the sieve with the 
water and is run into settling tanks, while fibre and 
other debris are discharged at the lower end of the 
sieving apparatus. After settling, the clear liquid 
is run off and fresh water added, the -starch being 
stirred with paddles. This operation is repeated 
several times, until all foreign matter has been 
removed, the starch being allowed to settle in the 
tanks of fresh water. The wet, compact mass of 
starch is then broken up or rubbed through a coarse 
sieve, heated in shallow iron pans over open fires 
for a short time, and then placed on heated tables 
until thoroughly dry, when it is ready for the 
market. 
The three common grades of tapioca, which are 
manufactured locally are (1) flour, (2) flake or 
granulated, and (3) small and medium pearl, but 
there is no doubt that a large quantity of fine pearl 
tapioca finds its way into the local market under 
the name of sago. 
Uses . — The tubers are used as a food by natives, 
the fresh young root being ground and made into 
meal or bread as a substitute for rice. The tapioca 
of commerce obtained from the roots, as described 
above, is used as a food-stuff and for the production 
of starch and glucose. It is also used for sizing 
yarns and fabrics and for the manufacture of 
dextrin. The roots are also considered to be a 
possible source of power alcohol. 
