The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-08-07

Sne Ma{ea ~ me edRe OF 50nds; ~ M = w
y Years; May he rest n sweet siseP Wherever
stomachS q thousands Of lis fellow men and
w yofag There is an upland an tsro DS Splti.
,yhich has : more decided taste and
lFthFSS T io;w HiitsS t tas g snT tSS c sES 9sssfsSIo, n
n]asIyesI psriasipap crop eH5ry When eooEsS 1 as:
islands. The process OF manufacturing poi is
years IN the, islands, 4 great hole is dug IN the
ground, and into this the taTo roots are placed
heaped over the place andthe taro left to steam.
When the taro Is thoroughly cooked. which
0nt Re6 sEGe sos several raj h our int the e 6 b0oss s sTS aug rug
pulp. This work is performed by. the men, II
nearly, all days, are hot in the islandsl tho
pounding OF poi is q scene over which 1t Is adj
Yankee Invention has taught the Kanakas
now TO make poi wholesale so nat the old
f n%hH1 f6;s crude ro6r 9SS dcE SG66s D Way Ss are en- RH ;SaRs
beaten and smoothed. it is mixed with water to
paste-strained through a coarse cloth and set
away for two or three days until 1t begins
TO fermCnt, when II Is ready to be eaten. IL
then tastes a little like, buttermilk. and is
very, nutritious and wholesome. The natives
e S1s It po sy Of me po} Ef bnIi !, Sdysn th rs& sy 61H Sn dG 4 Set a
tie OF gin and you may have the kingdom and
tho rest OF the earth as well. He will SQUAT
fish, take a bite from its raw side, pack IL in a
mouthful Of poi and wash the whole down with
aswalloy, of gin. and repeat the process until
Every kanakain Hawaii eats 20. from theex-
Queen to the poorest peasant. There are dozens
factory is the noi cocktail, An army Of tourists
who have been in Honolulu, have. returned to
n n Inn In NrtNI, annlQ mn n Inn "a ftnr M
cocktails. even moro than the hart panteth
after any water brook. Poicocktail is n marvel
lous decoction. manufactured In this way: The
artist takes q tall glass and a long spoon, cracked
ice fills half the glass, and atiny bunch Of bruised
peppermint goes in also; a teaspoonful OF sugar
Of poi, along, with a dash Of nbsinthe, The big
glass is next filled with settler water, and the
on the work OF. man. King Kalakaua used
to insist upon the addition of a preserved
cherry or strawberry TO his poi cocktail, and
vermouth with his. But such artistic effects
take time and The average man cannot well
ing artist long enough. Indeed. you Viii see
the customers. anxious hand reaching across
final touches. Poi from tarois not Intoxicating,
except in q high state of fermentation. How II
power to stimulate downtrodden man no one
can tell. Nevertheless. it is there. There are
one, or two places In San Francisco where poi
cocktails may be obtained, and men who have
been to the islands and feel its. need call for It.
but to the mass of people on the, Pacific coast
one OF the many cases wherein travel is an ed
ucation.
days and has heard the virtues of poi talked on
every hand. his curiosity is reused: Then you
will wander into one of the many little restau-
rants in the city, and arttully ask for poi as il
you were q veteran at that article Of diet: Then
there is brought to you n wooden bowl, known
n queer looking, grayish. sticky compound.
You are sure to regard il askance and ask. for n
SPOON. but are told it is to be eaten with the
fingers; NV. no oro cou,d tok. that .tur IN
their fnRersP you gasp.
dish your instructor dips two fingers, and with
q twirl only acquired by long practice with
compound, which is at once transferred to his
mouth and swallowed. his countenance as-
Stunning. meantime. an expression of bcatitude.
taken its abode upon your visage. but you
know, your principal sensation is one OF Simon
Then comes your turn to try poi. Tcnta-
lively you uin q fOrctinger into the pearl gray
mass and gather on the finger end a wad of poi
greets your ~nostrils AS the stuff. nears your
mouth. You are IN for a trial of the poi, how
ever. and 50 you close your eyes and by a
supreme effort open your mouth and quickly
suck, the substance from your finger; Your
your every Sensation. You wionder. how any one
could banker for such vile. clammy. cold. stale
stun. But the stuff has gone down. pnd YOU
taste of stale yeast, 1t can be traced by a track
OF warmness the full length of the psophagus
If you are very stout hearted you may eat
a few more dabs of poi from the calabash. but
you have disappointed the joviail III kanakaa who
has stood by SO eXpectantly waiting for you to
express your praises Of the wonderful poi.
VOW n IKE e. poi @g az Yop ike FIN al sams
N"of course You know better than that.
You've had your fill for. a lifetime. II. however.
TRIAL yGa s Of POI 5o 10 a f t%s days l a"nte yon arc rer a d poi apir
cure from that time forth. Thousands of good
Americans have troddep the same downward
ances in the restaurants and hotels, dip into
the delights Of poi. and you begin to aspire to
tnste again. You think about it. by day and
R R1Sns a 'Oi It Il i S5a yS are yG aa ! f BT'G RRe Y Ksns aFs
how many nj millions Of dollars could b s2 mafe
duce poi into the United States. tits extraor-
binary how one finds 30 many excuses for poi.
top dressing after dessert. you ballast with it
before eating. you use il for broken storage to
doesn't o taste s T5Sdu You a' eat a a little poi TO Q tone t9 8p
your palate. II you are out OF sorts or under
the weather Xou take q little poi for your stop-
ach's sake. 1t Ia useful as an eye opener In the
retiring, it takes the place Of afternoon tea. and
have contracted the poi habit.
Then becomes the expert period OF your de-
that there Is poi and poi. You talk 1earnedly on
poi as one Of the great institutions OF the world
long without 1t. You become particular as to
the shape and appearance, OF your restaurant
calabash and finally purchase one after your
own taste. You regard with dlsfavor the blum
ders Of inexpert poi eaters. 1t is not consid-
cred elegant to use more than two, fingers in
calabash or drop any OF It in transit. You ac-
quire a scientific twirl OF the fingers in gather
ing up your mouthful and an airy grace In con-
veyinR 1t to your mouth"
MYSTERIOUS COMMANDMENT.