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In the sna...
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In the snake-bitten Indian's hut we found balls, some 2 to 3 inches thick, of an earthy, dirty salt called chivi, which Indians prepare meticulously. In Javita they make salt by burning the spadix and fruit of the seje palm. As well as this they also distil the ashes of the famous cupana, a liana. A missionary seldom travels without seeds prepared from the cupana. This preparation requires great care. The Indians break up the seeds and mix them with cassava flour wrapped in banana leaves and leave the mixture to ferment in water until it becomes a saffron-yellow colour. This yellow paste is dried in the sun and taken in the morning as a tea. The drink is bitter and stomachic, though I found it repulsive.

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