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titute of the knowledge of good eating and drinking. 
On the contrary, they can (and do) furnish a table with 
all the luxuries that even a London Alderman could 
wish for. Good beef and mutton, game of every 
description, and the most delicious fish, (not except¬ 
ing turtle,) are to be had gratis, by those who will 
take the trouble of catching them. They practise only 
two methods of cooking :—they either boil their food 
in earthen pots (which they manufacture in a mas¬ 
terly way), or they broil them on the coals. Their 
dishes are seasoned with pimento, ginger, pepper, 
saffron, and aromatic herbs, and are served up on the 
leaves of the raven palm, which are also used as 
plates: these are always clean, being never used 
more than once. 
The furniture of their houses, in common, is neither 
very expensive, nor would an European consider them 
as sufficiently conducive to his comfort. Their floors 
are covered with red and yellow rush mats, neatly 
put together. Those of Manghabei are both soft and 
strong. On these mats they repose, without bed, 
bolster, pillow, or covering of any sort; a log of 
wood is placed under the mat to prevent the incon¬ 
venience arising from a termination of blood to the 
head. Their clothes, girdles, cotton, effects and 
ornaments, are kept in baskets; and the oils they 
make use of for the hair and body, in earthen pitchers. 
Their kitchen furniture consists of earthen vessels, 
(called villangues, louvies, fases, monhonges, and 
sines,) wooden dishes and spoons, calabashes for 
