. Women of all nations, a record of their characteristics, habits, manners, customs and influence; . ove ground for a year. Beforecooking, it was steeped in water and driedin the sun, then roasted on the embers,scraped with a shell and pounded with amallet of stone or wood to loosen the fibres ;in some cases the fibres were removed afterpounding. Sweet potatoes also formed animportant article of diet, and there is along list of berries and other fruits whichwere prepared in various ways. So accus-tomed had the Maori become to regard theroot of a plant as the edible part, that,according to Bish
. Women of all nations, a record of their characteristics, habits, manners, customs and influence; . ove ground for a year. Beforecooking, it was steeped in water and driedin the sun, then roasted on the embers,scraped with a shell and pounded with amallet of stone or wood to loosen the fibres ;in some cases the fibres were removed afterpounding. Sweet potatoes also formed animportant article of diet, and there is along list of berries and other fruits whichwere prepared in various ways. So accus-tomed had the Maori become to regard theroot of a plant as the edible part, that,according to Bishop Marsden, when cornwas introduced, the natives became impa-tient of waiting for the crop, and tore upthe green stalks in the expectation of findingthe produce at the roots. NEW ZEALAND 71 Cooking was usually performed by meansof steam, in the manner general throughoutPolynesia and ilhistrated on this page. Acircular hole was dug, in which a wood fire There were two meals in the day, except intimes of plenty: one in the morning, theother just before sunset. During the time the food was cooking,. ??* ? ^Sr . jh^tograph by Mitir & Moodie, Dnntdiit, THE MAORI METHOD OF COOKING. The food, wrapped in leaves, was placed on stones previously heated. was kindled, stones were thrown on, which,by the time the fire had died down, had be-come red-hot. They were then removed, andthe embers scraped out. Then the stones,still glowing, were replaced, covered withleaves, and water sprinkled over them; onthese the food was placed, meat or eelsbeing wrapped in leaves to keep in thegravy ; a layer of leaves plentifully sprinkledwith water followed, then another of matsor old baskets; finally earth was piled onthe top to prevent the steam from escaping. which rarely exceeded an hour, the womenplaited baskets of green flax or leaves inwhich to serve the food. Chiefs had each aseparate basket, but usually there was oneto every four or five individuals. They eatin silence and rapidly, the women apart
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