October 24, 2026
CASSAVA
The South American Cassava (Jatropha Manihot) is also known as the edible-rooted physic-nut, and in Brazil it bears the name of Mandioc. There are two kinds of Cassavas—the bitter and the sweet. From the roots of both bread is made, the tubers being first peeled and then ground into farina, and a poisonous juice expressed. Should this juice be drunk by cattle or poultry, they will become speedily much swollen, and die in convulsions; but if the same liquid is boiled with meat, and seasoned, it forms a favourite soup, called by the Brazilians Casserepo. The juice is used by the Indians for the poisoning of arrows: it is sometimes fermented, and converted into an intoxicating liquor in great favour with the Indians and negroes. Tapioca is a kind of starch prepared from the farina of Cassava roots.