cipitated, and seasoned with capsicum peppers. It is kept in stone bottles several weeks before using, and is a most appetising relish to fish. Tucupí, another sauce made also from mandioca juice, is much more common in the interior of the country than Arubé. This is made by boiling or heating the pure liquid after the tapioca has been separated, daily for several days in succession, and seasoning it with peppers and small fishes; when old it has the taste of essence of anchovies. It is generally made as a liquid, but the Jurí and Miranha tribes on the Japurá, make it up in the form of a black paste by a mode of preparation I could not learn; it is then called Tucupí-pixúna, or black Tucupí. I have seen the Indians on the Tapajos, where fish is scarce, season Tucupí with Saüba ants. It is there used chiefly as a sauce to Tacacá, another preparation from mandioca, consisting of the starch beaten up in boiling water.
I thoroughly enjoyed the nine days we spent at this place. Our host and hostess took an interest in my pursuit; one of the best chambers in the house was given up to me, and the young men took me long rambles in the neighbouring forests. I saw very little hard work going forward. Everyone rose with the dawn, and went down to the river to bathe; then came the never-failing cup of rich and strong coffee, after which all proceeded to their avocations. At this time, nothing was being done at the plantations; the cacao and tobacco crops were not ripe; weeding time was over, and the only work on foot was the preparation of a little farinha by the women. The men dawdled about; went shooting and fishing, or did trifling jobs about the house.
