PROGRESS OF THE "HUMPBACK" SEASON. 273 



was stolidly enduring upon my account rather than 

 appear discourteously anxious to get rid of me. So 

 with the excuse that I must needs be going, having 

 another appointment, I left the good fellow and strolled 

 around to the chapel, where I sat enjoying the sight 

 of those simple-minded Kanakas at their devotions till 

 it was time to return on board. Before closing this 

 chapter, I would like, for the benefit of such of my 

 readers who have not heard yet of Kanaka cookery, to 

 say that it is simplicity itself. A hole is scooped in 

 the earth, in which a fire is made (of wood), and kept 

 burning until a fair-sized heap of glowing charcoal 

 remains. Pebbles are then thrown in until the charcoal 

 is covered. Whatever is to be cooked is enveloped in 

 leaves, placed upon the pebbles, and more leaves heaped 

 upon it. The earth is then thrown back into the cavity, 

 and well stamped down. A long time is, of course, 

 needed for the viands to get cooked through ; but so 

 subtle is the mode that overdoing anything is almost 

 an impossibility. A couple of days may pass from the 

 time of " putting down " the joint, yet when it is dug up 

 it will be smoking hot, retaining all its juices, tender as 

 jelly, but, withal, as full of flavour as it is possible for 

 cooked meat to be. No matter how large the joint is, 

 or how tough the meat, this gentle suasion will render 

 it succulent and tasty ; and no form of civilized cookery 

 can in the least compare with it. 



