Into this colander the cassava is pressed and kneaded with water, until a considerable amount of the juice is expressed. It is then left in the sieve to undergo a partial drying, and is soon ready for another process, that of the press; and it is remarkable that, though presses of various descriptions have been sent from Europe, none of them seem to answer so well as the native Guianan press called the “tipiti.” This press is a long, cylindrical basket, from six to seven feet in length, and about four inches in diameter, made of the bark of the Jacitara palm, a species of Desmoncus. The lower part of the tipiti is closed, and brought nearly to a point, while the upper part is left open, each end terminating in a very strong loop. Owing to the mode in which the tipiti is made, the central portion is highly elastic, while the mouth and tip are comparatively stiff. [One of these] is represented on the following page.
(1.) TIPITI AND BOWL.
(See [pages 1248], [1251].)
STOPPER OUT
(2.) TWIN BOTTLE.
(See [page 1251].)
(3.) SPATHE.
(See [page 1258].)
