300 COOKS VOYAGE TO MAY, 



people to deprive them of future opportunities for a 

 repetition of their rogueries, by keeping them at a 

 distance. 



Feenou was so fond of associating with us, that he 

 dined on board ever day, though sometimes he did 

 not partake of our fare. On the 10th, some of his 

 servants brought a mess which had been dressed for 

 him on shore. It consisted of fish, soup, and yams. 

 Instead of common water to make the soup, cocoa- 

 nut liquor had been made use of, in which the fish 

 had been boiled or stewed, probably in a wooden 

 vessel with hot stones ; but it was carried on board in 

 a plantain leaf. I tasted of the mess, and found it 

 so good, that I afterwards had some fish dressed in 

 the same way. Though my cook succeeded toler- 

 ably well, he could produce nothing equal to the dish 

 he imitated. 



Finding that we had quite exhausted the island of 

 almost every article of food that it afforded, I em- 

 ployed the 11th in moving off from the shore the 

 horses, observatories, and other things that we had 

 landed, as also the party of marines who had mounted 

 guard at our station, intending to sail as soon as the 

 Discovery should have recovered her best bower 

 anchor. Feenou understanding that I meant to pro- 

 ceed directly to Tongataboo, importuned me strongly 

 to alter this plan, to which he expressed as much 

 aversion as if he had some particular interest to 

 promote by diverting me from it. In preference to 

 it he warmly recommended an island or rather a 

 group of islands called Hapaee, lying to the north- 

 east. There he assured us we could be supplied 

 plentifully with every refreshment in the easiest 

 manner ; and to add weight to his advice, he en- 

 gaged to attend us thither in person. He carried his 

 point with me ; and Hapaee was made choice of for 

 our next station. As it had never been visited by 

 any European ships, the examination of it became 

 an object with me. 



