. Bulletin. Ethnology. 138 BUREAU OF AMERICAN ETHNOLOGY [bull. 119 opened out nor bordered as is the "; At either end a small handle is carved to facilitate manipulation. The cassava canoe is usually about 5 to 6 feet long by about 2 feet high and 18 inches across. When a suflBcient quantity of manioc has been grated, the pulp is pressed, in order to remove the poisonous juice, by one of three methods: (a) by applying weight or leverage to a matapi (see under basketry) filled "with the wet grated manioc; (b) by squeezing through leverage a sack made for this purpose from l
. Bulletin. Ethnology. 138 BUREAU OF AMERICAN ETHNOLOGY [bull. 119 opened out nor bordered as is the "; At either end a small handle is carved to facilitate manipulation. The cassava canoe is usually about 5 to 6 feet long by about 2 feet high and 18 inches across. When a suflBcient quantity of manioc has been grated, the pulp is pressed, in order to remove the poisonous juice, by one of three methods: (a) by applying weight or leverage to a matapi (see under basketry) filled "with the wet grated manioc; (b) by squeezing through leverage a sack made for this purpose from latanier (Thrinax sp.) and filled with the grated manioc pulp; (c) by wringing out the moisture in a squeezed manioc is next passed V. under basketry), in order to MeanwhUe the. FiGUEE 31.—Platine with cassava bread baking under shelter. Figure 32.—Cassava palette. cloth. Thus dried, the grated, through the hebichet, or sifter (q remove lumps and to render it of an equal fineness manioc water, or juice wrung from the grated manioc, has had time to settle in the calabashes in which it was collected. The residue or starch, loiown here as "moussache," is removed, dried, and either mixed with the meal or set aside for separate use. The dry sifted meal is now ready to be baked on the platine (fig. 31). This, in the old days a slab of stone or earthenware, is today a round sheet of iron, 6 to 10 feet in diam- eter, heated from be- neath, and housed in a special circular shelter of thatch known as the "; On it the meal is baked either into cassavas or into farine. The former is a round flat pancake about three-quarters of an inch thick and 2 feet in diameter. While baking, the meal is patted into shape, flattened, and turned with the help of a miniature paddle (fig. 32), some 2 to 3 feet long, known as a palette. Farine (manioc flour) is likewise baked on the platine, but instead of its being pressed and shaped it is constantly stirred during the pr
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectethnolo, bookyear1901
