It is a very remarkable circumstance, that the _roots_ of the cassava, if eaten raw, are a fatal poison both to man and beast, and that, when prepared by heat, they yield a safe and valuable food; on which, indeed, many both of the Indian and European inhabitants of South America almost wholly subsist. The roots are the only edible parts of the plant. These, which are white, soft, and farinaceous, from one to two feet in length, and five or six inches in circumference, are dug out of the earth, at a certain season of the year, washed, stripped of their rind, and ground to a pulp. The juice, or poisonous part, is pressed out, and carefully thrown away; as cattle, and other animals, which have accidentally drunk of it, have almost instantly died. The flour that remains, after pressure, is formed into thin round cakes and baked. To an European, accustomed to other bread, these, though sweetish, and not unpalatable, have an insipid taste. If placed in close vessels, and preserved from the attacks of insects, cassava bread may be kept for several months without injury. With the natives of South America, it is not unusual to throw a great number of cakes of cassava together to heat, after which they soak them in water, which causes a rapid fermentation to take place; and from the liquor thus obtained, they make a very sharp and disagreeable, but intoxicating beverage, which will not keep longer than twenty-four hours without spoiling. From the pure flour of cassava is formed the substance called _tapioca_, which is frequently imported into this country, and is used for jelly, puddings, and other culinary purposes. It is prepared from the fibrous part of the roots by taking a small quantity of the pulp, after the juice is extracted, and working it in the hand till a thick white cream appears on the surface. This, being separated, and washed in water, gradually subsides to the bottom. After the water is poured off, the remaining moisture is dissipated by a slow fire, the substance being constantly stirred, until at length it is formed into grains about the size of sago (266). These become hard by keeping, and are the purest and most wholesome part of the cassava. The roots of another species of this shrub, called _sweet cassava_, are usually eaten with butter, and merely after being roasted in hot ashes. They have much the flavour of chesnuts, and are an agreeable and nutritive food. 252. _The TALLOW TREE_ (Croton sebiferum) _is a native of China, and in habit somewhat resembles a cherry-tree, but has shining egg-shaped, and pointed leaves, that form tufts at the extremity of the branches._