A Number Of Bamboo Sticks Were Procured, Which Were Filled With Rice And Water And Placed In A Row Against A Horizontal Pole And A Fire Was Kindled Underneath.

As soon as this cooking was finished the bamboos were handed to the chief, Amban Klesau, who in the usual way split one open with his parang to get at the contents.

Having eaten, he distributed the rest of the bamboos. I was given one, and upon breaking it open a delicious smell met my olfactory sense. The rice, having been cooked with little water, clung together in a gelatinous mass which had a fine sweet taste, entirely lacking when cooked in the white man's way.

During my travels in Borneo I often procured such rice from the Dayaks. It is a very clean and convenient way of carrying one's lunch, inside of a bamboo, the open end closed with a bunch of leaves. Fish and meat are prepared in the same manner. With fish no water is used, nevertheless, when cooked it yields much juice, with no suggestion of the usual mud-flavoured varieties of Borneo. It will remain wholesome three days, and whenever necessary the bamboo is heated at the bottom. One who has tasted meat or cereals cooked between hot stones in earth mounds knows that, as regards palatable cooking, there is something to learn from the savages. It is a fact that Indians and Mexicans prepare green corn in a way superior to that employed by the best hotels in New York.

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