548 



KurereJ. Leaves, usually those of the banana, are put at the 

 bottom of the pot, the food is placed on top of them, and 

 is again covered with leaves. Some water is poured in, but 

 not in sufficient quantity to swamp the whole contents of the 

 pot, so that the process is rather one of steaming than of 

 boiling. The result is generally very palatable, though not 

 equally appetising at all times. 



The process of boiling does not require more than about 

 one hour at the outside. It is done on the verandah if there 

 is no wind, or in the room, when there is too much breeze. 

 The pot is supported by three stones of regular shape and equal 

 size, the sticks of firewood being inserted radially into the 

 spaces between the stones. Sometimes old damaged pots are 

 used as supports instead of the stones. 



After the food has been boiled the solid substance is 

 distributed into wooden platters or baskets. There are two 

 kinds of the former, one circular and flat, with a scroll orna- 

 ment on the upper border; this is called Gaeha, and is manu- 

 factured in the Massim area. The best specimens, however, 



Fig, 19. Wooden Dish (Gaeha), 

 used in Mailu but manufactured in the Massim area, especially in 



the Trobriand Islands. 



