More gregarious in their habits than most other palms are the urucuri palms—Attalea excelsa—groves of which beautify the higher lands, and grow in vast numbers under the crowns of the more lofty ordinary forest-trees; their smooth columnar stems being generally fifty feet in height, while their broad, finely pinnated leaves, interlocking above, form arches and woven canopies of elegant and diversified shapes. The fruit, in size and shape like the date, has a pleasant flavoured juicy pulp, and falls to the ground when ripe.
Part 3—Chapter XVII.
The Wonders of the Waters.
The Manatee, or Cow-Fish.
To maintain the claim of its ocean character, the Amazon possesses that huge, whale-like creature the manatee, or cow-fish, called by the Brazilians peixe boi, or vacca marina. It is generally about seven or eight feet long, though it attains a length of ten feet or more, and nine feet and upwards in girth. On the upper part the body is perfectly smooth, and of a lead colour. It tapers off towards the tail, which is flat, horizontal, and semicircular, without any appearance of hind-limbs. The head is in reality small, and the neck undistinguishable; though it has an enormous mouth, with fleshy lips like those of a huge cow, with an ugly countenance. On the lips are stiff bristles, while a few hairs only are scattered over the body. Just behind the head are two powerful oval fins, beneath which, in the female, are the breasts. The ears are very minute holes, and the eyes are extremely small. The skin of the back is fully an inch thick; and beneath it is a layer of fat,
also an inch or more in thickness. The fins of the fore-limbs consist of bones exactly corresponding to those of the human arm, with five fingers at the extremity—every joint distinct, although completely encased in its thick inflexible skin.
The manatee ranges from the mouth of the Amazon to the upper waters. It feeds on the grass growing on the borders of the lakes and rivers. It swims at a rapid rate, moved by the tail and paddles. The creature is hunted and killed by the natives with harpoons, the flesh being much sought after. The taste is somewhat between that of pork and beef. The natives dress it by cutting the meat into small pieces and sticking them on skewers, which they place in a slanting position over the flames to roast.