Bark is sometimes used to cover the meat, instead of grass or leaves, and is in some respects better adapted for that purpose, being less liable to let dirt into the oven.

I have seen meat cooked by the natives in this manner, which, when taken out, looked as clean and nicely roasted as any I ever saw from the best managed kitchen.
If the oven is required for steaming food, a process principally applied to vegetables and some kinds of fruits, the fire is in the same way removed from the heated stones, but instead of putting on dry grass or leaves, wet grass or water weeds are spread over them.

The vegetables tied up in small bundles are piled over this in the central part of the oven, wet grass being placed above them again, dry grass or weeds upon the wet, and earth over all.

In putting the earth over the heap, the natives commence around the base, gradually filling it upwards.

When about two-thirds covered up all round, they force a strong sharp-pointed stick in three or four different places through the whole mass of grass weeds and vegetables, to the bottom of the oven.