316 Transact io 



ns. 



tied at irregular intervals by the long vines passing round them, but in 

 many hinaki of a somewhat similar pattern they are arranged at intervals 

 of about 6 in. 



In Plate XXXIII is shown a flexible basket of a somewhat similar pattern 

 to above, made of the kaii* vine. The ribs are two-ply twist of the same 

 material, but somewhat thicker, and are placed four or five close together 

 within the spate of 3 in. or 4 in., a similar distance being spaced without 

 ribs. A basket constructed of this material is very fine, light, springy, and 

 pliable, and must have taken a long time to manufacture. 



Plate XXXIV shows the common basketware pattern made with split 

 kareao. I have been unable to obtain a name for this basket except 

 hinaki kareao. The Whanganui natives call this vine karewau. It is said 

 that it usually takes an expert about a week to weave an ordinary hinaki 

 about 5 ft. long of the heaurara pattern, which is certainly the simplest. 



The parts of the hinaki are as follows : The ribs are called potaka : the 

 ribs when continuing in a spiral, whenu : the lid, taupoki : the net or funnel- 

 shaped entrance for pa-tuna hinaki. akura (also kuao and te ure) ; twisted 

 vine handle at top, popoia ; manuka handle at side, kaharoa : eye for 

 securing lid, popoki ; pin for same purpose, taheke (and also kopiha) ; the 

 two-ply twist following round the ribs, whatu : the vine hinge, toroaka : 

 outside protecting vines, porowhita popoki. 



Tan n ing ( Whakawah i ) . 



Any one who has looked at hinaki closely will have noticed that some 

 of the oldest types are sometimes black in colour. This is due to a tanning 

 process that was formerly employed in order to lengthen the life of all 

 hinaki, but which is now entirely omitted in the manufacture, and has not 

 been used for many years. 



Quantities of maire and whinau (hi nan) bark were gathered, parcelled 

 up, wrapped in leaves, and placed in an umu for prolonged steaming. 

 A special trough, called patua, made of the inner bark taken from a large 

 totara tree was provided. This bark was taken off in one sheet, first cut at 

 both ends with a stone adze at the required length, and then prized off with 

 a maire or akeake lever made especially for the purpose with a fire-hardened 

 point. When a piece of bark was removed in this manner without split or 

 flaw the ends were gradually softened by steam in an umu until they were 

 quite pliable and could be bunched and tied. 



This bark receptacle was used because it did not absorb the tannin as 

 did a canoe or trough cut out of wood. 



The softened pieces of maire bark were rubbed and worked by the hands 

 until they crumbled away, and the whinau, which would not crumble, was 

 broken as small as possible, and the mass was left in the patua just covered 

 with water until the juices thoroughly impregnated the water. The bundles 

 of vines intended for hinaki wine placed in the dye and left for one or two 

 nights, according to the thickness and texture of the bundles so treated. 

 The process was called irhakaira/ii. 



* Some natives give tliis vine as the Mi, and say it is found near the sea ; but I am 

 unable to give its botanical name. 



