A Woman's Journey Round The World, From Vienna To Brazil, Chili, Tahiti, China, Hindostan, Persia, And Asia Minor By Ida Pfeiffer
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The Sugar-Cane Was Piled Up In Stacks Before The Building, But There
Had Only Been Sufficient For A Day's Consumption, As All That
Remained Would Have Turned Sour From The Excessive Heat.
The cane
is first passed under metal cylinders, which press out all the
juice; this runs into large cauldrons, in which it is boiled and
then allowed to cool.
It is afterwards placed in earthen jars,
where it becomes completely dry.
The buildings resembled those I have described when speaking of the
preparation of sago.
After we had witnessed the process of sugar-baking, we entered the
boats, and proceeded up the stream. We were soon in the midst of
the virgin forests, and experienced, at every stroke of the oars,
greater difficulty in forcing our passage, on account of the
numerous trunks of trees both in and over the stream. We were
frequently obliged to land and lift the boats over these trees, or
else lie flat down, and thus pass under them as so many bridges.
All kinds of brushwood, full of thorns and brambles, hung down over
our heads, and even some gigantic leaves proved a serious obstacle
to us. These leaves belonged to a sort of palm called the
Mungkuang. Near the stem they are five inches broad, but their
length is about twelve feet, and as the stream is scarcely more than
nine feet wide, they reached right across it.
The natural beauty of the scene was so great, however, that these
occasional obstructions, so far from diminishing, actually
heightened the charm of the whole.
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