Palmwine container

Note: The following text is taken from a 19th-century collection catalog and, in its language and perspective, partially reflects colonial thought patterns. We present the text in its original version to make the collection's history transparent and promote a critical examination of the colonial legacy. Certain terms and formulations may be perceived as problematic today. A 2009 research project concluded that most descriptions are factually correct and still usable; only a few details were found to be inaccurate or incorrect. The results of this project were published in the following collection catalog: khm-wmw-tm-library.on.worldcat.org/oclc/1457155265"349-351. Palm wine containers - "Timpu-asaring". Three different large cylindrical containers, very primitively worked from bamboo. On the upper, open end there is a cord by which the container can be hung in the crown of the sago palm (Metroxylon sagu) which has been tapped. A small bamboo stem has been inserted, through which the palm juice runs into the container hanging below it. This juice, when fermented, makes a strong sweet intoxicating drink that goes by the name of Sagoweer. It is sold in the markets and is a favourite drink of the natives. Non-fermented, the juice of this palm is a pleasant sweet-sour, cool drink which is also enjoyed by the Europeans like lemonade."Translation of: Czurda, F. A. J. (1883). Catalog mit Erklärungen der Etnografischen Privatsammlung des Dr. F. A. J. Czurda in Postelberg (Böhmen). (p. 71-72). Wien, Wilhelm Braumüller