142 ARTS AND CRAFTS OF GUIANA INDIANS [ETH. ANN, 38 
ishing the edges of many baskets in fish creels (sec. 421) and Makusi 
fish cages (sec. 206). 
114. Locked or imbricate—The warp is here flexed, each complete 
flexure enclosing either two wefts (fig. 41C), two wefts and two 
warp elements (D), or two warp elements and one weft (E). Ex- 
amples of the first are met with in the band of many of the feather 
crowns (sec. 520); that of the second in the diaphragmatic loop 
baskets (secs. 419, 420). The third pattern, seen in the rims of 
many of the crowns (sec. 520), is extremely interesting in that the 
itiriti strands entering into its composition are not worked on the 
flat, but on their edges, with the re- 
sult that the thickness of the com- 
pleted textile is that of the width of 
the strand. Its general appearance 
in situ, prior to being stretched out 
for explanatory purposes to render 
its construction intelligible, is repre- 
sented in the sketch F. G isa locked 
pattern taken from de Goeje’s work 
(GOE, pl. rx, fig. 13), from the rim 
of a Surinam Indian feather hat, 
and is perhaps identical with the net 
basket for crabs of the Aiary River 
(sec. 220); it should be compared 
with H, that of a chain-pattern fish 
net (sec. 201), an unknown type of 
Guiana basket weaving, but one 
through which it apparently must 
have passed in .the course of its 
evolution. 
ia, ofa haga Sweetie 115. All varieties of basketry, 
(4), wrapped (B), locked or im- from the openwork to the close- 
eke (OE): work, can be rendered practically 
waterproof with the help of leaves or pitch. Thus with the dextrous 
use of leaves the large openwork farine baskets on the hinterland bor- 
ders of our colony can be, and often are, packed with provisions, such 
as salt, meal, etc., for which Europeans would require a bottle or box. 
This is effected by lining them with the broad oval leaves of the itiriti 
(Ischnosiphon). The bottom of the basket having been lined with a 
single layer of leaves placed in beautifully regular order, a line of the 
leaves is placed, stalk downward, against the sides of the baskets. 
Enough farine (coarse cassava meal) or salt is then poured in to reach 
nearly to the top of the first line of leaves. The lining is then carried 
up higher, one more row of leaves being added, their stems secured in 
