G-abb.] o^^ [Aug. 20, 



ear and ejected them from her mouth into the calabash. The rapidity 

 of the process was marvelous. She seemed to shave all the grains from 

 an entire ear almost without stopping. There did not to seem be much 

 chewing done, but of course the object was to obtain the sali ra secreted 

 during the operation. As fast as her calabash was full she emptied it 

 into the jar of chicha, and proceeded to refill it. I lay in my hummock 

 fully half an hour watching her until she had finished. The next day 

 that chicha Avas drank and pronounced excellent. I never tried this kind. 

 Such is the force of prejudice. I learned early to prefer doing my own 

 eating. 



Beans are also used to some extent, but the quantity planted is gene- 

 rally small, and the people soon have to return to their regular plantains 

 and chicha. I do not think I ever saw half a bushel of beans together in 

 one house. They are large, dark, and generally mottled. They never be- 

 come very hard, and are of a very good flavor. Small quantities of sugar 

 cane, of a very excellent quality, are raised, but it is only for the puri^ose 

 of chewing. They never attempt to make sugar or syrup, although some 

 of the foreigners in their country as well as the negroes on the coast make 

 the hxtter, and the Indians are perfectly familiar with the process. Of the 

 foreigners in the country, perhaps a dozen in all, sambos or mulattoes, 

 with the exception of Mr. Lyon, all raise rice as one of their most import- 

 ant food-s.taples. The Indians are fond of it, frequently buy it, but never 

 attempt to cultivate it. Of the less important items, they have the fruit 

 of a species of palm called cla-lco' (pejiballe of the Spaniards). This is a 

 small pear-shaped fruit, growing in great clusters ; it has a thin skin on 

 the outside, and a small round seed in the centre. It may be compared 

 to a diminutive cocoanut, the edible portion corresponding with the 

 fibrous husk of that nut. The seed corresponding with the cocoanut 

 proper, is solid and very hard, but has a pleasant flavor. The fruit is 

 very easily raised, requires no care beyond the first planting, and a little 

 weeding for the first year or two, and yet, except at Sarwe, it is very 

 scarce. It is from the wood of this tree that the bows, the arrow tij)S, 

 the planting and flghting-sticks, &c., are made. Another species of 

 palm furnishes a food, agreeable to the taste, an excellent salad when 

 properly dressed, a perfect substitute for cabbage when cooked, but 

 withal, as my party discovered on one hard journey we made, not very 

 nutritious. It is the bud" of tender, half-formed leaves at the top, and 

 can only be obtained by cutting down the tree. It is similar to the 

 deservedly famous palm cabbage of the West Indies, and diifers prin- 

 cipally in being only about half as large. We found, after living on it 

 almost alone, for nearly a week, that it was good principally for de- 

 ceiving one's self into starving on a full stomach. Kiliti, or ''greens" is 

 a favorite dish, probably not much more nutritious than the last. It is 

 made from various tender leaves, put into a pot with little or no water, 

 and gradually steamed into a iiaste with their own juice. This is efiteu 

 with salt when they have it ; otherwise, without. 



