hed like a saw. The stick is sometimes a
grotesquely-formed limb of a tree, with three or four branches twisting
from its body like so many shapeless legs, and sustaining it two or
three feet from the ground.

The native, first placing a calabash beneath the nose, as it were, of
his curious-looking log-steed, for the purpose of receiving the
grated fragments as they fall, mounts astride of it as if it were a
hobby-horse, and twirling the inside of his hemispheres of cocoanut
around the sharp teeth of the mother-of-pearl shell, the pure white meat
falls in snowy showers into the receptacle provided. Having obtained a
quantity sufficient for his purpose, he places it in a bag made of
the net-like fibrous substance attached to all cocoanut trees, and
compressing it over the bread-fruit, which being now sufficiently
pounded, is put into a wooden bowl--extracts a thick creamy milk. The
delicious liquid soon bubbles round the fruit, and leaves it at last
just peeping above its surface.

This preparation is called 'kokoo', and a most luscious preparation it
is. The hobby-horse and the pestle and mortar were in great requisition
during the time I remained in the house of Marheyo, and Kory-Kory had
frequent occasion to show his skill in their use.

But the great staple articles of food into which the bread-fruit is
converted by these natives are known respectively by the names of Amar
and Poee-Poee.

At a certain season of the year, when the fruit of the hundred groves
of the valley has reached its maturity, and hangs in golden spheres from
every branch, the islanders assemble in harvest groups, and garner in
the abundance which surrounds them.

The trees are stripped of their nodding burdens, which, easily freed
from the rind and core, are gathered together in capacious wooden
vessels, where the pulpy fruit is soon worked by a stone pestle,
vigorously applied, into a blended mass of a doughy consistency, called
by the natives 'Tutao'. This is then divided into separate parcels,
which, after being made up into stout packages, enveloped in successive
folds of leaves, and bound round with thongs of bark, are stored away in
large receptacles hollowed in the earth, from whence they are drawn as
occasion may require. In this condition the Tutao sometimes remains for
years, and even is thought to improve by age. Before it is fit to be
eaten, however, it has to undergo an additional process. A primitive
oven is scooped in the gro