130 Timehri. 
tween the hands, any balance of the wet stuff left being squeezed in the matapi 
and used up for ordinary “ house-bread.”’ The dried portion is put with water 
into a pot,where it is boiled and stirred until all the bitterness is gone, by which 
time it has become fairly thick, the bitterness being gauged by the taste. Itis 
now taken off the fire and mixed in the wooden trough with some of the red 
liquid previously obtained by boiling the red potatoes in water. (Another 
method is to boil the scrapings of the potato with, and in the same pot as, 
the hand-squeezed cassava, and then to place the mixture in the trough.) 
Kereli is next added, and the whole strained during the course of the follow- 
ing morning when it is put into jugs (un-corked) and is fit for drinking three 
days later. Amongst the Warraus on the Barima, Schomburgk speaks of 
Kassiri drink manufactured from maize, potatoes and cane-juice (SR. i. 201). 
Beltiri is a name derived from the Arawak word Beletto, signifying anything 
soft or jelly-like. Whereas Paiwarri and Kassiri are used chiefly for purposes 
of feasting and sport, beltiri is essentially a drink for home consumption. I 
would instruct anyone in its manufacture as follows :—Prepare your Kereli, 
and place it with warm (not boiling) waterinacalabash. Having, in the course 
of making household cassava-cake, expressed the fluid from the squeezed 
cassava by means of the matapi, pour this into a pot and boil until all bitter- 
ness has disappeared by which time it will have become fairly thick. As soon 
as it gets cold, add a little of the red liquor, previously obtained by boiling red 
“ potato,” together with Kereli in sufficient proportion to form a soft mush. 
This will keep good for certainly a week: a portion, as may be required, is 
put into a cup of water when it will more or less melt, and can then be drunk 
straight away. 
Ovaku, Ourcou, ete., had an established reputation in its day, and was known 
equally well in Cayenne as it was out on the Islands. Iam indebted to Fathers 
Grillet and Bechamel, who were travelling in French Guiana during the latter 
part of the seventeenth century, for the following description both of its nature 
and manufacture. What is ordinarily used is as white as milk and of the same 
consistence. It is very refreshing and nourishing and is composed of cassava 
baked after their ordinary manner, and Potatoes boiled with it, till they are of 
the consistence of Paste. This they put into baskets lined with the leaves of 
Bonano [ ? Banana] trees, in which it keeps good for a month, and then begins 
to grow sour, but not quite so soon if it be kept ina cool place. When they use 
it, they steep as much as they have present occasion for in a sufficient quantity 
of water and if they are at leisure they strain it. But they often only steep 
it and drink it without straining, and if sugar or sugar-canes bruised be mixed 
with it, it comes very near the taste, and colour, and consistence of Orgeate 
the use of which the French have taken from the Italians some years since. 
This drink is called Ovaku upon the Continent, and Oviku in the Islands. It 
is believed that the reason why the Europeans can never attain to make it so 
good as the Indians do, is because they chew the Potatoes and Cassava before 
they boil them together, and understand better what degree of boiling they 
require, to give this liquor its greatest perfection. But the seeing this way of 
its Preparation turns one’s stomach more than the reading of it ; and the wine 
