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inside of the nut, and has sharp teeth like a saw, which makes the pulp fine and fit to mix into the gravy of the-currie. Such a tool could be very easily made by an American blacksmith, taking him a cocoanut that he might get the shape for the toothed edge and knowing what it was to be used for. At a subsequent time, while in Eaton Rapids, I was invited to take tea with Dr. Bronson, that I might partake of a currie prepared as above, by his wife and an Indian gentleman, who had been several years in the University at Ann Arbor, qualifying himself as a physician to go back to his country for the good of his countrymen. He understood Indian cookery, and between them they made a-most excellent currie; and although it was pretty warm—I might say
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