If the taro root cannot be obtained, taro flour may now be had from many druggists.

Peel and boil the root until mealy. Pound in a mortar until like dough, adding a little water as you are pounding it. Set it away to ferment, but do not let it get very sour. Fermentation from 24 to 30 hours will probably be long enough.

When preparing for use, mix with water, and make a gruel - there are three thicknesses recognized by Hawaiians; respectively, "one-finger,' "two-finger,' and "three-finger poi."

For invalids, boil as above, and pound in a mortar, but do not ferment. Mix with milk instead of water, and al-ways use it when fresh. It should be cold when used, chilled if possible.