or his purpose, he places it in a bag made of the net-like
fibrous substance attached to all cocoa-nut 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 lucious 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
ground, and its bottom being loosely covered with stones, a large fire is
kindled within it. As soon as the requisite degree of heat is attained,
the embers are removed, and the surface of the stones being covered with
thick layers of leaves, one of the large packages of Tutao is deposited
upon them, and overspread with another layer of leaves. The whole is then
quickly heaped up with earth, and forms a sloping mound.

The Tutao thus baked is called "Amar"; the action of the oven having
converted it into an amber-coloured caky substance, a little tart, but not
at all disagreeable to the taste.

By another and final process the "Amar" is chan