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Updated: June 14, 2025
One understands gardening perfectly; another knows how to prepare chiza, an intoxicating beverage extracted from the root of cassava; all appear to him alike clever and useful.
It is true that the Ottomacs, the Jaruros, the Achaguas, and the Caribs, are often intoxicated by the immoderate use of chiza and many other fermented liquors, which they know how to prepare with cassava, maize, and the saccharine fruit of the palm-tree; but travellers have as usual generalized what belongs only to the manners of some tribes.
The large vessels in which the chiza is preserved are called ciamacu, the smallest bear the name of mucra, from which word the Spaniards of the coast have framed murcura.
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