The
leaves are a rich dark green, and very light and feathery,
beneath which the nuts grow in clusters similar to those of the
areca palm.
The only use that the natives make of the produce of this tree
is in the preparation of flour from the nuts. Even this is not
very general, which is much to be wondered at, as the farina is
far superior in flavor to that produced from most grains.
The natives ascribe intoxicating properties to the cakes made
from this flour; but I have certainly eaten a fair allowance at
one time, and I cannot say that I had the least sensation of
elevation.
The nut, which is something similar to the areca in size, is
nearly white when divested of its outer husk, and this is soaked
for about twenty-four hours in water. During this time a slight
fermentation takes place and the gas generated splits the nut
open at a closed joint like an acorn. This fermentation may,
perhaps, take some exhilarating effect upon the natives' weak
heads.
The nuts being partially softened by this immersion are dried in
the sun, and subsequently pounded into flour in a wooden mortar.
This flour is sifted, and the coarser parts being separated, are
again pounded until a beautiful snow-white farina is produced.
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