THE TECHNOLOGIST. 



ON KAVA OK AVA (PIPER METHYSTICUM.) 



BY G. CUZENT. 

 Pharniacien in the French Navy. 



Formerly, the natives of Tahiti were only acquainted with one in- 

 toxicating drink, which they prepared by chewing the fresh root of the 

 "Ava" {Piper methysticum), and immediately rinsing the disintegrated 

 tissues impregnated with saliva, in water. But about the year 1796, the 

 Europeans having taught them to ferment the fruits of the country, they 

 acquired an immoderate passion for the new and boisterous drunkenness 

 that these spirits produced. From that time, they submitted to fermenta- 

 tion the juice of oranges (Anani), the "pomme cythere" (Visi), the baked 

 and macerated roots of the Dracaena terminalis (Ti.), the juice of the pine- 

 apple (Palnapo), the fruits of the Pandanus (Fara), the bruised pulp of the 

 fruit of the Fehii (Musafehii of Bertero), &c, &c. 



In order to distinguish these new spirits from their original ava, which 

 they named Ava Madhi (indigenous), or Ava-Tahiti, they called them Ava 

 Papcea (foreign), applying to them likewise the names of the fruits from 

 which they had been prepared : Ava-Anani (orange brandy), Ava- Vihi, 

 Ava-Ti, Ava-Painapo, &c, Sfc. 



The Piper methysticum of Forster, Macropiper methysticum of Miquel, 

 belongs to the family of the Piperacem indiginous to the isles of the Pacific, 

 it is known at Tahiti under the names of Ava, Ava-Ava, Evava ; at the 

 Marquesas islands it is called Kava, Kava-Kava. The Anglo-Tahitien 

 dictionary designates it under the names of Ava, Kawa, Kawa-Kawa. The 

 plant is cultivated in several islands for preparing the intoxicating drink 

 of which we have spoken. Many varieties of it occur, of which some grow 

 in dry soils, others on the banks of rivulets, or in very damp ground. The 

 properties of the latter species are generally very feeble. The natives 

 employ indifferently this or that Kava, and recognise the species by the 

 vol. II. y 



