176 A MISSION TO V1TI. 



always eaten with an addition of vegetables, which it 

 may be ethnologically important to notice ; since, thanks 

 to a powerful movement amongst the natives, the in- 

 fluence of commerce, Christian teaching, and the pre- 

 sence of a British Consul, Fijian cannibalism survives 

 only in a few localities, and is daily becoming more and 

 more a matter of history. 



There are principally three kinds which, in Fijian es- 

 timation, ought to accompany bokola, the leaves of 

 the Malawaci (Trophis anthropophagorum, Seem.), the 

 Tudauo (Omalantlms pedicellatus, Bth.), and the Boro- 

 dina (Solanum anthropophagorum, Seem.). The two 

 former are middle-sized trees, growing wild in many 

 parts of the group ; but the Boro-dina is cultivated, and 

 there are generally several large bushes of it near every 

 Bure-ni-sa (or strangers' house), where the bodies of 

 those slain in battle are always taken. The Boro dina 

 is a bushy shrub, seldom higher than six feet, with a 

 dark, glossy foliage, and berries of the shape, size, and 

 colour of tomatoes. This fruit has a faint aromatic 

 smell, and is occasionally prepared like tomato sauce. 

 The leaves of these three plants are wrapped around 

 the bokola, as those of the taro are around pork, and 

 baked with it on heated stones. Salt is not forgotten. 



Besides these three plants, some kinds of yams and 

 taro are deemed fit accompaniments of a dish of bokola. 

 The yams are hung up in the Bure-ni-sa for a certain 

 time, having previously been covered with turmeric, to 

 preserve them, it would seem, from rapid decay: our 

 own sailors effecting the same end by whitewashing the 

 yams when taking them on board. A peculiar kind of 



