Chap. YII. DAILY LIFE ON A FARM. 319 



cipitated, and seasoned with capsicum peppers. It is 

 kept in stone bottles several weeks before using, and is 

 a most appetising relish to fish. Tucupi, another sauce 

 made also from mandioca juice, is much more common 

 in the interior of the country than Arube. This is 

 made by boiling or heating the pure liquid after the 

 tapioca has been separated, daily for several days in suc- 

 cession, and seasoning it with peppers and small fishes ; 

 when old it has the taste of essence of anchovies. It 

 is generally made as a liquid, but the Juri and Miranha 

 tribes on the Japura, make it up in the form of a black 

 paste by a mode of preparation I could not learn ; it is 

 then called Tucui^i-pixima, or black Tucupi. I have 

 seen the Indians on the Tapajos, where fish is scarce, 

 season Tucupi with Saiiba^ants. It is there used chiefly 

 as a sauce to Tacaca, another preparation from man- 

 dioca, consisting of the starch beaten up in boiling water. 

 I thoroughly enjoyed the nine days we spent at this 

 place. Our host and hostess took an interest in my 

 pursuit ; one of the best chambers in the house was 

 given up to me, and the young men took me long 

 rambles in the neighbouring forests. I saw veiy little 

 hard work going forward. Everyone rose with the 

 dawn, and went down to the river to bathe ; then came 

 the never-failing cup of rich and strong coffee, after 

 which all proceeded to their avocations. At this time, 

 nothing was being done at the plantations ; the cacao 

 and tobacco crops were not ripe ; weeding time was over, 

 and the only work on foot was the preparation of a little 

 farinha by the women. The men dawdled about ; went 

 shooting and fishing, or did trifling jobs about the house. 



