On the Native Drinks of the Guianese Indian. 131 
that washes the dirty feet of the grape-gatherers as they tread the grapes is no 
less nauseous, but the fermentation both of the one and the other corrects all 
this uncleanness (GB. 51). The Carib Islanders apparently had two sorts of 
ouicou made with, and without, “ potatoes ” respectively. In the latter case, it 
was manufactured as follows : After taking the cassava off the grid, they put it 
somewhere in the house, and cover it with manioc leaves and some heavy stones 
to “heat ” it : which it does in three or four days : they next cut it into several 
pieces which they lay on banana leaves, sprinkle lightly over with water, and 
let them remain uncovered : after one night, this becomes quite red when it is 
ready to make ouicou with : it is next boiled, without potatoes (ROP. 501). 
Ovicou was also the name given to certain drinking feasts by these Antilleans 
(ROP. 515). 
Couria is a drink mentioned by Crevaux as met with on the Guaviar River 
and made from sweet potatoes and cassava, diluted and fermented (Cr. 508): 
unfortunately, no further particulars of its manufacture are forthcoming. 
Berria is another cassava product noted by Gumilla. On the Orinoco and 
other parts, especially on the Ayrico, the Indians heap up hot cassava-cakes, 
cover them with plantain leaves, and after fermenting through the action of the 
heat, they dissolve them in warm water, and placing the resulting broth in 
earthen jars (tinajas), it effervesces like must, and produces a beer which is 
called Berria, because it comes from the berri, 7.e., the cassava (G. i. 243). I 
am informed that the present-day Demerara River Indians manufacture a 
cassava drink on practically identical lines, 2.e., without the use of any Kereli. 
Palino appears to have been a Cayenne drink identical with the Berria 
(GB. 51). 
Kumani, of the Demerara River, is a composition of cassava bread, cassava 
sticks or twigs, and soft wood, all burnt and pounded together, and placed in 
jars with water for weeks to ferment : portions of the fermented matter are then 
wrapped in leaves : it is sweet and honey-like, and when mixed with water, 
used as a beverage (DA. 214). 
Sakura, invariably taken on a sea-journey by the Surinam Caribs, was a kind 
of pap, made of chewed cassava, cooked yams and such-like : a handful of it 
mixed with a calabashful of water formed a sort of soup (AK. 181). This 
was perhaps akin to the procedure mentioned by Schomburgk who thus 
describes how the Macusis were wont to ensure a supply of cassava drink when 
travelling :—A few days before starting on a journey, the housewife bakes 
some fresh cassava bread, of which one is chewed, while the others are kneaded 
into a paste, together with the chewed mass and the thickened juice of the 
manihot...... fermentation commences after four or five days. If the Indian 
wants to quench his lively thirst, he just takes a small quantity of the stuff, 
puts it into a drinking cup, pours water on it, and stirs the contents until 
they are dissolved (SR. ii. 4). 
Maby [ ? fermented] was manufactured by the Carib Islanders from potatoes 
boiled with water (ROP. 501), apparently without any admixture of cassava, 
but unfortunately no further description has been handed down to us. 
