anddried

Updated: May 11, 2025

We smoke-dried the joints instead of salting them, placing them for several hours upon a framework of sticks arranged over a fire, a plan adopted by the natives to preserve fish when they have no salt, and which they call "muquiar." Meat putrefies in this climate in less than twenty-four hours, and salting is of no use, unless the pieces are cut in thin slices anddried immediately in the sun.

Henry Walter Bates - The Naturalist on the River Amazons