THE MYSTERY OF A COCO-NUT. 213 



groves we landed, for we were right thirsty ; and to drink 

 lagoon water would be to drink cholera or fever. But there 

 was plenty of pure water in the coco-trees, and we soon had 

 our fill. A [N'egro walked not climbed up a stem like a 

 four-footed animal, his legs and arms straight, his feet pressed 

 flat against it, his hands clinging round it a feat impossible, 

 as far as I have seen, to an European tossed us down plenty 

 of green nuts ; and our feast began. 



Two or three blows with the cutlass, at the small end of 

 the nut, cut off not only the pith-coat, but the point of the 

 shell ; and disclose the nut being held carefully upright 

 meanwhile a cavity full of perfectly clear water, slightly 

 sweet, and so cold (the pith-coat being a good non-conductor 

 of heat) that you are advised, for fear of cholera, to flavour it 

 with a little brandy. After draining this natural cup, you 

 are presented with a natural spoon of rind, green outside and 

 white within, and told to scoop out and eat the cream which 

 lines the inside of the shell, a very delicious food in the 

 opinion of Creoles. After which, if you are as curious as 

 some of us were, you will sit down under the amber shade, 

 and examine at leisure the construction and germination of 

 these famous and royal nuts. Let me explain it, even at 

 the risk of prolixity. The coat of white pith ontside, with 

 its green skin, will gradually develop and harden into that 

 brown fibre of which matting is made. The clear water 



