208 
HISTORY OF MADAGASCAR. 
fixed on a broad pedestal about a foot in height, are then 
filled by the slaves with rice, and on the top of the rice 
the laoka is placed. If meat, it is always previously cut 
into pieces or portions, according to the number to be 
provided for. Whatever the laoka may be, whether meat, 
fowl, or fish, soup, honey, or vegetables, it is always 
placed on the rice. If the plate contain 
a portion for only one individual, a 
spoon is put into the rice, and it is 
placed by a slave before the person for 
whom it is designed. Sometimes the 
portions for two or three individuals are 
deposited in one basin, when an equal 
number of spoons made of horn are 
fixed in the rice. 
No forks are used at the Malagasy meals; the hands 
serve as excellent substitutes, in the estimation of the 
people in general. There is generally but one knife, which 
is used by the slave who divides the portions of meat, or 
other laoka, for the several members of the family. 
A separate vessel of rice is in general cooked at the 
same fire for the slaves; but when the number of the 
latter is small, sufficient rice is boiled for them as well 
as for their masters in one vessel, and they take their meal 
either at the same time or immediately after the family. 
As soon as the rice-dishes are emptied, a beverage 
resembling coffee is made by pouring water into the 
pan in which the rice had been boiled, and to the inside 
of which the burnt rice had adhered. This is boiled 
for a short time, when a portion of it, poured into a 
rice-basin, is given to each individual, by whom it is drunk 
without sugar or milk, being esteemed a wholesome plea¬ 
sant drink. 
