It is planted from slices of the tubers and is of slow growth, taking eighteen months to mature. The poisonous quality is confined to the juice of the roots, and even this may be rendered innocent by boiling. It then becomes vinegar by fermentation. The leaves may be eaten by cattle. The roots must be ground soon after digging, as they become putrid in a few days. The Indians scraped the roots to a pulp with oyster shells, and after pressing it, dried it before the fire, or cut it under water into thin slices which they dried. I will now describe the Portuguese method of making farina from mandioca, as I witnessed it in my Brazilian home, a _fazenda_, plantation, near Rio de Janeiro, Brazil. The mandioca, which loves a dry soil, was grown on the hillsides among the orange and the coffee trees. It was cultivated by the hoe. When its great masses of tubers were mature they were dug and hauled to the farina house, a cool room, tile-roofed, dirt-floored, and which contained mill, presses, and drying-pans. Then the merry work began. The negroes, who love to work in company, would sing, as, seated on benches or stools, they scraped the brown skin from the tubers. These were washed and fed to the mill, while the children took turns riding the mule which pulled the creaking beam that turned the mill. The tubers are very juicy and, on being ground, make a milky white mass, which is put into soft baskets made of braided palm leaves. These baskets are placed under a heavy screw press, and the milky juice which flows from them is caught in tubs and set aside to settle. In twenty-four hours in the bottom of the tub is a deposit of starch several inches thick. This is the well-known tapioca of commerce, extensively used for puddings and other delicate foods; good also for starching clothes. The clear juice above it, a deadly poison, is drawn off through underground tiles--that no chicken or other living creature may taste it. The damp pulp in the baskets is transferred to large concave trays of brass or copper placed over a slow fire, where it is constantly stirred until entirely dry. It is now ready for use, is as coarse as corn meal, but very white, and has a pleasant flavor, resembling popcorn. It cannot be made into loaves, as much moisture would make it too glutinous to bake. It is eaten dry or mixed with beans or other vegetables at the table, or it is dampened and salted and baked on a griddle in a hoe-cake half an inch thick. In this way it is very nice and sweet. It is a favorite breakfast dish made into a clear glutinous mush called _pirao_ (pronounced _pe-rong_). Brazilians are very fond of the dry farina and throw it into the mouth by a movement so dexterous that it does not powder the face. This is the bread of Brazil. Though wheat bread is sold in the bakeshops of the cities, it is not used to any great extent in the rural regions.