 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 certain seasons 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
larger 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 cakey substance, a little tart, but not at all
disagreeable to the taste.
    By another and final process the amar is changed into poee-poee. This
transition is rapidly effected. The amar is placed in a vessel, and mixed with
water until it gains a proper pudding-like consistency, when, without further
preparation, it is in readiness for use. This is the form in which the tutao is
generally consumed. The singular mode of eating it I have already described.
    Were it not that the bread-fruit is thus capable of being preserved for a
length of time, the natives might be reduced
