On growing dry again, they put them into sacks, made of matting; where, after remaining a few days, they are gradually covered with a sweet saccharine powder, which exudes from the hollow of the stalk.  From thirty-six pounds of the plant in this state, they obtain no more than a quarter of a pound of powder.  The women, whose province it is to collect and prepare the materials, are obliged to defend their hands with gloves whilst they are scraping the stalks; the rind they remove, being of so acrid a quality as to blister, and even ulcerate, whatever it touches.

The spirit is drawn from the plant in this state by the following process:—­After steeping bundles of it in hot water, they promote its fermentation in a small vessel, by the help of berries of the gimolost,[47] or of the golubitsa,[48] being careful to close up well the mouth of the vessel, and to keep it in a warm place whilst the fermentation is going on, which is generally so violent as to occasion a considerable noise, and to agitate the vessel in which it is contained.  After drawing off this first liquor, they pour on more hot water, and make a second in the same manner.  They then pour both liquor and herbs into a copper still, and draw off the spirit after the usual method.  The liquor thus obtained is of the strength of brandy; and is called by the natives raka.  Two pood (seventy-two pounds) of the plant yield generally one vedro (twenty-five pints) of raka.

Steller says, that the spirit distilled from this plant, unscraped, is exceedingly prejudicial to the health, and produces the most sudden and terrible nervous effects.

Besides these, Krascheninnikoff mentions a variety of other plants, from whence the inhabitants prepare several decoctions; and which, being mixed with their fish, make palatable and wholesome ragouts.  Such as the kipri,[49] with which is brewed a pleasant common beverage; and, by boiling this plant and the sweet herb together, in the proportion of one to five of the latter, and fermenting the liquor in the ordinary way, is obtained a strong and excellent vinegar.  The leaves of it are used instead of tea, and the pith is dried and mixed in many of their dishes; the morkovai,[50] which is very like angelica; the kotkorica,[51] the root of which they eat indifferently, green or dried; the ikoum_,[52] the utchichlei,[53] which is much eaten with fish; with many others.

It is said, that the Kamtschadales (before their acquaintance with fire-arms) poisoned their spears and arrows with the juice of the root of the zgate;[54] and that wounds inflicted by them are equally destructive to land and marine animals.  The Tschutski are reported to use the same drug for this purpose at present.

I shall conclude this part of the natural history of Kamtschatka with an account, from the same author, of three plants, which furnish the materials of all their manufactures.  The first is the triticum radice perenni spiculis binis lanuginosis,[55] which grows in abundance along the coast.  Of the straw of this grass they make a strong sort of matting, which they use not only for their floors, but for sacks, bedclothes, curtains, and a variety of other domestic purposes.  Of the same materials they also make very neat little bags and baskets, of different forms, and for various uses.