The examiner. [volume] (Louisville, Ky.) 1847-1849, 1848-04-29
chief DeIic.sse. Of the aawaiiaps

The principal food Of the lower classes
Of the population and, in fact, the favonte
food OF all classes, is poi, which deserves
especial notice, as exacting from the natives
in its preparation, a degree Of labor, atten-
ton, and diligence which would alone en-
title them to be reckoned as industrious. Ii is
sort Of paste made from the root OF the kalo,
(arum esculentum,) a water plant, cultivated
10 great extent throughout all the islands.
The root in question much resembles the
beet excepting that it is not red but brown.
1t is reared in small enclosures, which, with
great care and labor, are embarked all
round, and constantly covered with six or
eight inches Of water; for, like rice, the kalo
will not flourish in dry lsnd. To ensure a
regular supply Of the requisite element
streams are brought in aqueducts from the
the hills. and subdvided into variety OF
tiny canals; while each canal feeds certain
number Of patches, communicating with
each other by means OF sluices. On certain
days, perhaps once or twice week, the
sluices are opened, and the patches of the
system are overfowed, so that the water is
prevented from becoming stsgnant; pre-
caution which, besides its fertilizing effects,
is necessary for wsrding of fevers and other
maladies in climate 50 warm and so free
from storms. But, not contented with mere
utility, the natives, after all the labor OF
cultivation and irrigation, often contive to
render the patches in question ornamental
In the neighborhood OF Honolulu, where tie
kalo is grown to a great extent, the patches
are surrounded by low wall, which is lined
with various shrubs and trees, such as the
soger-cane, the banana, and the dropping
pandanUs. which thrive well in so cool and
moist situation; while the broad, anow
headed leaves Of the kalo are, in themselves,
not unpleasing to The eye. The kalo is
much used by the foreign residents as sub
s,itute for potatoes, or rather for bread, be-
ing for this purpose either boiled or fried.
But, in this case, as in most cases OF the
kind, the native method OF proceeding is the
best. A hole dug in the ground receives,
first, some red-hot stones, then covering
of leaves of the plant, thirdly, the root, in
layers, fourthly, another covering Of leaves,
and lastly, sufficient quantity Of earth to
exclude the air and conhne the steam
After few hours your kalo is baked, and
may either be eaten whole, Just as If fried
or boiled, or elaborated into poi The pre-
paration Of this dish exacts fully as much
care and toll as the growth Of the raw ma
terisl. After being cooked in the way Just
described the root is beaten into a paste,
with such an expenditure Of labor that the
task is always assigned to the men. This
paste, which is Of blush color, is invari-
ably put aside to ferment. When it has
become sour il is then fl for use; and then
to see the natives eat il, or to hear them
speak OF it, one cannot but conclude that,
in then estimation, il is the greatest luxury
inthe world. The passion for poi pervades
all classes, from the king downwards; and
the chiefs make no secret OF the fact that,
after dining with foreigners on the collected
daintles OF both hemispheres, they take a
little Poi at home, by way, as they express
II, OF filling up the corners. Nor is the
taste for this delicacy altogether peculiar to
the natives. Though white papas and man.
mas rather frown upon il, as something
naughty and barbsrous, yet white masters
and misses are generally wayward enough
70 exhibit an extraordinary love for the for
hidden fruit, wherever and whenever il falls
in their way. AT regular meals, however,
poi Is never eaten alone, at least when the
party Interested can afford any addition.
HsPPy ss an emperor is he who can flank
hs gourd of Poi with bone of pork
Squatting himself between the two candi.
dates for his favor with as much glee as If
the whole Of the animal and vegetable king.
doms were his private property, he siezes