THE BREAD-FKUIT TEEE ' 167 



in regularity of growth and comeliness of shape : it far surpasses 

 the wild chestnut, which somewhat resembles it in appearance. 

 Its large oblong leaves, frequently a foot and a half long, are 

 •deeply lobed like those of the fig tree, which they resemble not 

 only in colour and consistence, but also in exuding a milky juice 

 when broken. About the time when the sun, advancing towards 

 the Tropic of Capricorn, announces to the Tahitians that summer 

 is approaching, it begins to produce new leaves and young fruits, 

 which commence ripening in October, and may be plucked about 

 eight months long in luxuriant succession. The fruit is about the 

 size and shape of a new-born infant's head ; and the surface 

 is reticulated, not much unlike a truffle ; it is covered with a 

 thin skin, and has a core about as big as the handle of a small 

 Icnife. The eatable part lies between the skin and the core ; it is 

 as white as snow, and somewhat of the consistence of new bread ; 

 it must be roasted before it is eaten, being first divided into 

 three or four parts ; its taste is insipid, with a slight sweetness, 

 somewhat resembling that of the crumb of wheaten bread 

 mixed with boiled and mealy potatoes. 



When the season draws to an end, the last fruits are gathered 

 just before they are perfectly ripe, and, being laid in heaps, are 

 closely covered with leaves. In this state they undergo a fer- 

 mentation and become disagreeably sweet; the core is then 

 taken out entire, which is done by gently pulling out the stalk, 

 and the rest of the fruit is thrown into a hole, which is dug for 

 that purpose, generally in the house, and neatly lined in the 

 bottom and sides with grass ; the whole is then covered with 

 leaves, and heavy stones laid upon them ; in this state it under- 

 goes a second fermentation, and becomes sour, after which it 

 will suffer no change for many months. 



It is taken out of the hole as it is wanted for use, and, being 

 made into balls, it is wrapped up in leaves and baked : after it is 

 dressed it will keep five or six weeks. It is eaten both cold and 

 hot, and the natives seldom make a meal without it, though to 

 Europeans the taste is as disagreeable as that of a pickled olive 

 generally is the first time it is eaten. The fruit itself is in 

 season eight months in the year, and the mahei or sour paste 

 formed in the manner above described fills up the remaining 

 cycle of the year. 



To procure this principal article of their food costs the fortunate 



