1769 COOKERY I37 



or baking, as we called it, is done thus : a hole is dug, the 

 depth and size varying according to what is to be prepared, 

 but seldom exceeding a foot in depth; in this is made 

 a heap of wood and stones laid alternately, fire is then put 

 to it, which, by the time it has consumed the wood, has 

 heated the stones just sufficiently to discolour anything 

 which touches them. The heap is then divided, half is left 

 in the hole, the bottom being paved with them, and on them 

 any kind of provisions are laid, always neatly wrapped up in 

 leaves. Above these again are laid the remaining hot 

 stones, then leaves again to the thickness of three or four 

 inches, and over them any ashes, rubbish or dirt that is at 

 hand. In this situation the food remains about two hours, 

 in which time I have seen a middling-sized hog very well 

 done ; indeed, I am of opinion that victuals dressed in this 

 way are more juicy, if not more equally 'done, than when 

 cooked by any of our European methods, large fish more 

 especially. Bread-fruit cooked in this manner becomes soft, 

 and something like a boiled potato, though not quite so 

 farinaceous as a good one. Of this two or three dishes are 

 made by beating it with a stone pestle till it becomes a 

 paste, mixing water or cocoanut liquor with it, and adding 

 ripe plantains, bananas, sour paste, etc. 



As I have mentioned sour paste, I will proceed to 

 describe what it is. Bread-fruit, by what I can find, remains 

 in season during only nine or ten of their thirteen months, 

 so that a reserve of food must be made for those months 

 when they are without it. For this purpose, the fruit is 

 gathered when just upon the point of ripening, and laid in 

 heaps, where it undergoes a fermentation, and becomes dis- 

 agreeably sweet. The core is then taken out, which is 

 easily done, as a slight pull at the stalk draws it out entire, 

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

 purpose, generally in their houses. The sides and bottom 

 of this hole are neatly lined with grass, the whole is covered 

 with leaves, and heavy stones laid upon them. Here it 

 undergoes a second fermentation and becomes sourish, in 

 which condition it will keep, as they told me, many months. 



