The history of Sumatra

by William Marsden

Fire being wanted among these people but occasionally, and only when they cook their victuals, there is not much attention paid in their buildings to provide conveniences for it. Their houses have no chimneys, and their fireplaces are no more than a few loose bricks or stones, disposed in a temporary manner and frequently on the landing-place before the doors. The fuel made use of is wood alone, the coal which the island produces never being converted by the inhabitants to that purpose. The flint and steel for striking fire are common in the country, but it is a practice certainly borrowed from some other people, as that species of stone is not a native of the soil. These generally form part of their travelling apparatus, and especially with those men called risaus (spendthrifts that turn freebooters), who find themselves often obliged to take up their habitation in the woods or in deserted houses. But they also frequently kindle fire from the friction of two sticks.

MODE OF KINDLING THEM.

They choose a piece of dry, porous wood, and cutting smooth a spot of it lay it in a horizontal direction. They then apply a smaller piece, of a harder substance, with a blunt point, in a perpendicular position, and turn it quickly round, between the two hands, as chocolate is milled, pressing it downwards at the same time. A hole is soon formed by this motion of the smaller stick; but it has not penetrated far before the larger one takes fire. I have also seen the same effect produced more simply by rubbing one bit of bamboo with a sharp edge across another.*

(*Footnote. This mode of kindling fire is not peculiar to Sumatra: we read of the same practice in Africa and even in Kamtschatka. It is surprising, but confirmed by abundant authority, that many nations of the earth have at certain periods, been ignorant of the use of fire. To our immediate apprehension human existence would seem in such circumstances impossible. Every art, every convenience, every necessary of life, is now in the most intimate manner connected with it: and yet the Chinese, the Egyptians, the Phoenicians, and Greeks acknowledged traditions concerning its first discovery in their respective countries. But in fact if we can once suppose a man, or society of men, unacquainted with the being and uses of this element, I see no difficulty in conceiving the possibility of their supporting life without it; I mean in the tropical climates; and of centuries passing before they should arrive at the important discovery. It is true that lightning and its effects, volcanoes, the firing of dry substances by fortuitous attrition, or of moist, by fermentation, might give them an idea of its violent and destructive properties; but far from being thence induced to appropriate and apply it they would, on the contrary, dread and avoid it, even in its less formidable appearances. They might be led to worship it as their deity, but not to cherish it as their domestic. There is some reason to conclude that the man who first reduced it to subjection and rendered it subservient to the purposes of life procured it from the collision of two flints; but the sparks thus produced, whether by accident or design, might be observed innumerable times without its suggesting a beneficial application. In countries where those did not present themselves the discovery had, most probably, its origin in the rubbing together of dry sticks, and in this operation, the agent and subject coexisting, flame, with its properties and uses, became more immediately apparent. Still, as no previous idea was conceived of this latent principle, and consequently no search made, no endeavours exerted, to bring it to light, I see not the impossibility a priori of its remaining almost as long concealed from mankind as the properties of the loadstone or the qualities of gunpowder.)

Water is conveyed from the spring in bamboos, which for this purpose are cut, either to the length of five or six feet and carried over the shoulder, or into a number of single joints that are put together in a basket. It is drunk out of the fruit called labu here, resembling the calabash of the West Indies, a hole being made in the side of the neck and another at top for vent. In drinking they generally hold the vessel at a distance above their mouths and catch the stream as it falls; the liquid descending to the stomach without the action of swallowing. Baskets (bronong, bakul) are a considerable part of the furniture of a man's house, and the number of these seen hanging up are tokens of the owner's substance; for in them his harvests of rice or pepper are gathered and brought home; no carts being employed in the interior parts of the island which I am now describing. They are made of slips of bamboo connected by means of split rattans; and are carried chiefly by the women, on the back, supported by a string or band across the forehead.

FOOD.

Although the Sumatrans live in a great measure upon vegetable food they are not restrained by any superstitious opinion from other aliments, and accordingly at their entertainments the flesh of the buffalo (karbau), goat, and fowls, are served up. Their dishes are almost all prepared in that mode of dressing to which we have given the name of curry (from a Hindostanic word), and which is now universally known in Europe. It is called in the Malay language gulei, and may be composed of any kind of edible, but is generally of flesh or fowl, with a variety of pulse and succulent herbage, stewed down with certain ingredients, by us termed, when mixed and ground together, curry powder. These ingredients are, among others, the cayenne or chili-pepper, turmeric, sarei or lemon-grass, cardamums, garlick, and the pulp of the coconut bruised to a milk resembling that of almonds, which is the only liquid made use of. This differs from the curries of Madras and Bengal, which have greater variety of spices, and want the coconut. It is not a little remarkable that the common pepper, the chief produce and staple commodity of the country, is never mixed by the natives in their food. They esteem it heating to the blood, and ascribe a contrary effect to the cayenne; which I can say, my own experience justifies. A great diversity of curries is usually served up at the same time, in small vessels, each flavoured to a nice discerning taste in a different manner; and in this consists all the luxury of their tables. Let their quantity or variety or meat be what it may, the principle article of their food is rice, which is eaten in a large proportion with every dish, and very frequently without any other accompaniment than salt and chili-pepper. It is prepared by boiling in a manner peculiar to India; its perfection, next to cleanness and whiteness, consisting in its being, when thoroughly dressed and soft to the heart, at the same time whole and separate, so that no two grains shall adhere together. The manner of effecting this is by putting into the earthen or other vessel in which it is boiled a quantity of water sufficient to cover it, letting it simmer over a slow fire, taking off the water by degrees with a flat ladle or spoon that the grain may dry, and removing it when just short of burning. At their entertainments the guests are treated with rice prepared also in a variety of modes, by frying it in cakes or boiling a particular species of it mixed with the kernel of the coconut and fresh oil, in small joints of bamboo. This is called lemmang. Before it is served up they cut off the outer rind of the bamboo and the soft inner coat is peeled away by the person who eats.

FLESH-MEAT.

They dress their meat immediately after killing it, while it is still warm, which is conformable with the practice of the ancients as recorded in Homer and elsewhere, and in this state it is said to eat tenderer than when kept for a day: longer the climate will not admit of, unless when it is preserved in that mode called dinding. This is the flesh of the buffalo cut into small thin steaks and exposed to the heat of the sun in fair weather, generally on the thatch of their houses, till it is become so dry and hard as to resist putrefaction without any assistance from salt. Fish is preserved in the same manner, and cargoes of both are sent from parts of the coast where they are in plenty to those where provisions are in more demand. It is seemingly strange that heat, which in a certain degree promotes putrefaction, should when violently increased operate to prevent it; but it must be considered that moisture also is requisite to the former effect, and this is absorbed in thin substances by the sun's rays before it can contribute to the production of maggots.

Blachang, a preservation, if it may be so termed, of an opposite kind, is esteemed a great delicacy among the Malays, and is by them exported to the west of India. The country Sumatrans seldom procure it. It is a species of caviar, and is extremely offensive and disgusting to persons who are not accustomed to it, particularly the black kind, which is the most common. The best sort, or the red blachang, is made of the spawn of shrimps, or of the shrimps themselves, which they take about the mouths of rivers. They are, after boiling, exposed to the sun to dry, then pounded in a mortar with salt, moistened with a little water and formed into cakes, which is all the process. The black sort, used by the lower class, is made of small fish, prepared in the same manner. On some parts of the east coast of the island they salt the roes of a large fish of the shad kind, and preserve them perfectly dry and well flavoured. These are called trobo.