XXVII 
THE GENTLE ART OF POISONING 
245 
The most widely used is that brewed from the 
inner bark of the mwavie tree, of which there are 
two species, very similar in appearance, the one 
being distinguished from the other by a slight 
difference in the leaves. The commoner species of 
mwavie is used for the poison ordeals, and the effect 
depends upon the quantity administered, a small 
dose causing death, but a large one only inducing 
violent vomiting, which obviates a fatal issue. The 
other species (also extracted from the inner bark of 
the tree) is used by the tribes inhabiting the regions 
about Lakes Nyassa and Tanganyika, and is called 
lepunganonie by the Angoni. A dose of this poison 
means certain death, but it has this distinctive 
quality—-when inserted in native beer and left for 
two or three hours, it imparts a reddish tinge to the 
liquor and thus discloses its presence. The 
powdered bark, however, is almost colourless 
and tasteless, and, when mixed with food, defies 
detection. 
Another most virulent poison is procured by 
reducing the roots of the manyanga shrub to a 
powder, but it has one defective quality as far as its 
use by natives is concerned, i.e. f it exudes a most 
obnoxious odour. Unfortunately, it is so deadly 
that a small dose mixed in beer or food may pass 
undetected, and death will ensue in about two hours 
after consumption. 
