The loading of this ship was meale of cassavi, which the Portingals call _Farina de Paw_. It serveth for marchandize in Angola, for the Portingals foode in the ship, and to nourish the negroes which they should carry to the river of Plate. This meale is made of a certaine roote which the Indians call _yuca_, much like unto potatoes. Of it are two kindes: the one sweete and good to be eaten (either rosted or sodden) as potatoes, and the other of which they make their bread, called _cassavi_; deadly poyson, if the liquor or juyce bee not thoroughly pressed out. So prepared it is the bread of Brazill, and many parts of the Indies, which they make in this maner: first they pare the roote, and [The preparing thereof for food.] then upon a rough stone they grate it as small as they can, and after that it is grated small, they put it into a bag or poke, and betwixt two stones, with great waight, they presse out the juyce or poyson, and after keepe it in some bag, till it hath no juyce nor moysture left.[134] Of this they make two sorts of bread, the one finer and the other courser, but bake them after one maner. They place a great broad smooth stone upon other foure, which serve in steede of a trevet, and make a quicke fire under it, and so strawe the flower or meale a foote long, and halfe a foot broad. To make it to incorporate, they sprinkle now and then a little water, and then another rowe of meale, and another sprinkling, till it be to their minde; that which is to be spent presently, they make a finger thicke, and sometimes more thicke; but that which they make for store, is not above halfe a finger thicke, but so hard, that if it fall on the ground it will not breake easily. Being newly baked, it is reasonable good, but after fewe dayes it is not to be eaten, except it be soaked in water. In some partes they suffer the meale to become fenoed,[135] before they make it into bread, and hold it for the best, saying that it giveth it a better tast; but I am not of that opinion. In other parts they mingle it with a fruite called agnanapes, which are round, and being ripe are grey, and as big as an hazell nut, and grow in a cod like pease, but that it is all curiously wrought: first they parch them upon a stone, and after beate them into powder, and then mingle them with the fine flower of cassavi, and bake them into bread, these are their spice-cakes, which they call _xauxaw_.