for a few minutes until the pulp becomes
soft. The hot water is next poured off, and cold water is substituted.
In this the fruits are crushed and rubbed with the hands until all the
pulp is washed from the stones. The liquid is then strained so as to
separate the stones and other substances, when it is ready for use, and
a most luxurious beverage it is,--in its taste bearing some resemblance
to filberts and cream.

A palm called the "assai" has a small sloe-like fruit which produces a
similar beverage--thick and creamy, and of a fine plum colour. In all
the Portuguese settlements the "assai" is a favourite drink, and is
taken along with cassava bread, as we use milk or coffee.

It was not on account of its fruit, however, that Don Pablo rejoiced at
beholding the "patawa" palms. Perhaps Leon thought more about the rich
clusters of oval plums, but his father looked only to the straight
smooth stems which were designed for corner-posts, beams, and the
heavier woodwork of the house.

In a few minutes Guapo was busy with his axe, and one after another fell
the princely trunks of the "patawa" until enough were cut down for their
purpose.

Don Pablo next looked out for some palm of a more slender trunk for the
rafters and joists.

This was soon found in the "catinga," which is a species of the "assai
palm, the one of which we have just spoken as producing the assai wine."
The catinga was the very thing for the rafters. It is tall, nearly forty
feet high, but quite slender. It is one of the smooth palms, with
pinnate leaves, not unlike those of the "patawa." There is a peculiarity
about its top,--that is, there is a column or sheath of several feet in
length, out of which the leaves spring, and, at the lower end of this
column, and not immediately at the root of the leaves, the fruit
clusters grow. This sheathing column is of a red colour, which gives the
tree a strange look.

Another peculiarity of the catinga is that its roots grow out of the
ground, and form a little cone from the top of which rises the stem. The
fruits of this sort are smaller than the true assai, but a drink is also
made from them which some people consider more delicious than that
either of the assai or patawa. The rafters then were got from the
catinga.

Now for the thatch, that was the next consideration.

"Master!" cried Guapo, pointing off into the woods. "Yonder's
'bussu,'--very thing for thatch!"

Guapo indicated a very singular-lookin