From this species less juice is extracted than from the roots of equal dimensions of any of the other kinds of mandioc[177]. The rind of those species of mandioc which are in general use is of a dark brown colour, but there is one kind of which the rind is white. The most expensive part of the process of making the flour of the mandioc, consists in disengaging the rind from the root; this is done with difficulty, by means of a piece of a broken blunt knife, a sharp pebble, or a small shell, with one of which each person is supplied; in this work a considerable number of persons must be occupied, to furnish employment to the wheel which grinds the root. This wheel is placed in a frame, and a handle is fixed to it on each side, by which it may be turned by two men, one of them working at each of the handles. A trough stands under the wheel, and the wheel is cased in copper, which is made rough by means of holes punched in it, the sides of the holes are not filed smooth. The mandioc is thrust against the wheel whilst it is turned with great velocity, and being by this means ground it falls into the trough underneath. From hence the ground pulp is put into a press, that the juice may be extracted; and after it has undergone sufficient pressure this pulp or paste (_maça_) is removed on to a hot hearth, upon which a person is employed to keep it in continual motion, that it may not be burnt; when quite crisp it is taken off the hearth, and on being suffered to cool is in a state to be made use of.[178] There is another mode of preparing the mandioc for food; it is put into water in a pannier or closed basket, and is allowed to remain there for some days, until the root becomes soft, from which the mandioc, when in this state, is called _mandioca molle_. It is prepared in this manner for the purpose of making cakes, &c. but not generally, for food. I tried to introduce the _farinha_, made from steeped mandioc, among the slaves whilst I resided at Jaguaribe; the flour which was made from it, was much finer than that which is obtained in the usual manner, but the negroes did not like it so well, and I did not think it wholesome for them on consideration, and therefore the old way was continued. The mandioc must have made a certain advance towards putrefaction before it becomes sufficiently soft to be bruised, and this cannot fail I should suppose to be injurious. The smell from the _mandioca molle_ is extremely offensive, and is one of the annoyances in walking the streets of Recife, in which it is sold. The smell is however entirely removed after the _farinha_ has been for some minutes upon the oven.[179] THE COCO-TREE.