TAPIOCA

(Lat.), n. f. Ta2p(ta3p)-i2-ok'a3. Fr., t., tapioka [Fr. Cod.]. Sp., t. [Sp. Ph.]. An easily digested food, occurring in round, hard pellets, prepared from ca ava starch, [a, 35.] Chocolate of t. A French preparation containing 3 parts of t. wjth 100 of chocolate. [B, 10.] Gelatin a tapiocse. Sp., jalea de t. [Sp. Ph.]. A jelly made by triturating 15 parts of t. with a little cold water, adding 45 of sugar boiled up with 230 of water, and keeping at a boil for a few minutes. [B, 95 (a, 38).] Pearl t. A spurious t. occurring as small round grains, formed probably from, potato-starch. [B, 5.] T. meal. Fr., mou ache. T. dried without heat, forming a fine powder, identical with ordinary t. in microscopic structure, but not soluble in cold water. [B, 5.] [s. 594]