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Updated: May 16, 2025
The adúbé, drawn from the cut spathe, which continues to yield for two or three months, is held to be wholesome, diuretic, and laxative. The inséfu is produced in mortice-like holes cut along the felled trunk; they fill freely for a fortnight to three weeks, when fires must be lighted below to make the juice run into the pots.
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