The Indians enter the caves once a year near midsummer with poles to destroy most of the nests. Several thousand birds are killed; the older ones hover over their heads to defend their young, screaming horribly. The young, called los pollos del guàcharo, fall to the ground and are cut open on the spot. Their peritoneum is loaded with fat; a layer of fat reaches from the abdomen to the anus, forming a kind of wad between the bird's legs. During this period, called the cosecha de la manteca (oil harvest) in Caripe, the Indians build palm-leaf huts near the entrance and in the cave vestibule itself. We could see their remains. With a brushwood fire they melt the fat of the young birds just killed and pour it into clay pots. This fat is known as butter or guàcharo oil; it is semi-liquid, clear and odorless, and so pure that it lasts for a year without going rancid. In the Caripe convent kitchen they only use fat from this cave, and the food never had a disagreeable taste or smell thanks to this fat.