The Soup Tasted Rather Hot, But We Added Boiled Rice To It, And, Being Very Hungry, Partook Freely Of It; And, In Consequence Of The Overdose, We Were Delayed Several Days In Severe Suffering, And Some Of The Party Did Not Recover Till After Our Return To The Ship.

Our illness may partly have arisen from another cause.

One kind of cassava (Jatropha maligna) is known to be, in its raw state, poisonous, but by boiling it carefully in two waters, which must be thrown off, the poison is extracted and the cassava rendered fit for food. The poisonous sort is easily known by raising a bit of the bark of the root, and putting the tongue to it. A bitter taste shows poison, but it is probable that even the sweet kind contains an injurious principle. The sap, which, like that of our potatoes, is injurious as an article of food, is used in the "Pepper-pot" of the West Indies, under the name of "Cassereep," as a perfect preservative of meat. This juice put into an earthen vessel with a little water and Chili pepper is said to keep meat, that is immersed in it, good for a great length of time; even for years. No iron or steel must touch the mixture, or it will become sour. This "Pepper-pot," of which we first heard from the late Archbishop Whately, is a most economical meat-safe in a hot climate; any beef, mutton, pork, or fowl that may be left at dinner, if put into the mixture and a little fresh cassereep added, keeps perfectly, though otherwise the heat of the climate or flies would spoil it.

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