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Speciforyo Directory 10
Page 06
We found that day a palm with a bunch of small nuts which Benedicto called _coco do matto_; he said they were delicious to eat, so we proceeded to cut down the tall palm tree. When we came to split open the small _cocos_ our disappointment was great, for they merely contained water. There was nothing whatever to eat inside the hard shells. We spent some two hours that evening cracking the _cocos_--some two hundred of them--each nut about the size of a cherry. They were extremely hard to crack, and our expectant eyes were disappointed two hundred times in succession as we opened every one and found nothing whatever to eat in them.
Every one has seen a cornfield. If you pluck up one of the innumerable wheat plants which are fixed in the soil of the field, about harvest time, you will find that it consists of a stem which ends in a root at one end and an ear at the other, and that blades or leaves are attached to the sides of the stem. The ear contains a multitude of oval grains which are the seeds of the wheat plant. You know that when these seeds are cleared from the husk or bran in which they are enveloped, they are ground into fine powder in mills, and that this powder is the flour of which bread is made. If a handful of flour mixed with a little cold water is tied up in a coarse cloth bag, and the bag is then put into a large vessel of water and well kneaded with the hands, it will become pasty, while the water will become white. If this water is poured away into another vessel, and the kneading process continued with some fresh water, the same thing will happen. But if the operation is repeated the paste will become more and more sticky, while the water will be rendered less and less white, and at last will remain colorless. The sticky substance which is thus obtained by itself is called gluten; in commerce it is the substance known as maccaroni.
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