The _bitter cassava_ is so deadly when raw that the Indians use the juice to poison their arrows; but when grated and pressed, to remove the juice, it is subjected to a heat which destroys all that is unsafe, and then we have the tapioca, so much prized for table use, and which is regarded by many physicians as far more digestible for infants than arrowroot; but the _sweet cassava_, from which bread is made, is, even when raw, free from all harmful qualities. The _wake-robin_, from which sago is made, is so poisonous that the juice will blister the hand; but like the cassava, when roasted or boiled, is entirely free from all injurious qualities, and is, after being thus cooked, made into sago. In many of our “cook-books” _mint_ is recommended for seasoning various kinds of vegetables, but we do not believe a good vegetable can be improved by anything that destroys the true natural taste. Peas may be much improved, we think, by boiling the pods, after washing them in clear soft water, about fifteen minutes; then strain the water from the pods, bring it to a boil, add some salt to keep the peas green, and use as much as is needed to boil the peas themselves in. It gives them all the sweetness that the pod contains, which is sufficiently near the flavor of the pea not to impart any unnatural taste. A little cream may be added with the butter, pepper, and salt required to dress them, although we think the little water that is needed to cook them (and it should be _very little_) is far better. When we see a little _mint_ advised to “give a fine flavor,” we have no objection to others enjoying it, but confess we think it a perverted taste. Peas, beans, asparagus, corn, and potatoes should be either steamed or cooked in as little water as can be used without burning them; and to dress the first three, some of the water in which they are boiled should be used; then, in helping them out, if any prefer them dry, it is very easy to take them from the dish free from liquor. Another great mistake consists in allowing most kinds of vegetables to cook too long. Some require much longer time to cook than others, but all need careful watching. Beets, turnips, carrots, parsnips, etc., need considerable cooking; but if you go beyond a certain point they become watery or sodden, and lose half their excellence or are completely ruined. Peas, corn, and potatoes should require but little time to be cooked sufficiently. When young, peas and corn do not require over fifteen or twenty minutes; as they become larger or attain their full growth, thirty minutes may be needed; if more than that, they are no longer fit to use, except for soups or meal.