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ki leaves in bundles called pa'i-ai or liolo-ai, acct)rding- to the shape 

 of the package. If of the ordinary shape, a flattened spheroid, 

 they were called pa'i-ai, a bundle of food. These bundles are 

 usually done up in la'i, ki leaves, but frequently an old flour bag 

 was substitutccl when the pa'i-ai was to be sent to another island. 

 When the bundles were somewhat larger and done up with 

 greater care in the form of a cylinder, they are called holo-ai. 

 Such bundles were usually covered with la'i, and often protected 

 on the outside by a strong covering of laiihala, pandanus leaves. 

 The valley of Waipio, Hawaii, formerly supplied the greater part 

 of that island with ai pa'i. Much of this was transported by sea ; 

 often, however, the boats were unable to come to the shore on 

 account of the high surf. At such times a score or more holo-ai 

 were lashed together in the form of a raft and pulled through 

 the waves to the boat waiting outside in the smoother water. So 

 firmly were these bundles secured in their protecting envelopes 

 that the food within was none the worse for the external wetting 

 in salt water. When loaded on donkeys and mules the holo-ai 

 was regarded as a more convenient form for packing than the 

 ordinary pa'i-ai. 



Loose bundles of ai pa'i, not properly secured, so that the poi 

 escapes, are called ponnnunu. Sometimes the two bundles, holo-ai. 

 put upon the pack-horse, do not properly balance each other and 

 need to be readjusted. This lack of balance is called oloolo. 



liefore steamers had replaced the sailing craft of a former day 

 the inter-island delivery of native food was often seriously de- 

 layed, and the pa'i-ai became mahnniahn, that is parts of it were 

 bad from exposure to the air, and it could not be made into good 

 poi. The proper remedy in all such cases was to place the bun- 

 dles of food in a native /;;;;^ and steam them over again. On 

 taking them out they were in such condition that they were readily 

 made into good poi. Often, however, the native food was so 

 scarce and difficult to obtain that wheat flour was made into a 

 thick paste, enclosed in a Hour-bag and boiled. This was mixed 

 in with native food and used as a substitute for pure poi. In 

 extreme cases where ai-pa'i was not obtainable, wheat flour thus 

 ])rcpared without any admixture would be the only poi used for 

 a long time. Poi is also made from breadfruit, sweet j^otatoes, 

 and sometimes from pumi)kin^. 



roi. 



Poi is made by ])otuiding ai-pa'i ruid adding water mitil it has 

 acquired a smooth, fine-grained and somewhat lluid. iiouo. con- 

 sistencv. lUmdlcs of ])()unded poi made into soft poi were called 

 popo-ai or ai-lau. Poi, which has bt-en wi-ll pounded, so tliat it is 

 fine without lumps, is acac. wall iimlhd'i, or iioiio. If not well 

 prumded a is piiupim. 



fill means to rise or swell u]), like new poi. W'iliau or an 



