45 



leaves it at last just peeping above its surface. This preparation 

 is called 'kokoo' and a most luscious preparation it is. 



"... the great staple articles of food into which the bread- 

 fruit is converted by these natives are known respectively by the 

 names of Amar and Poee-poee. 



"At a certain season of the year, when the fruit of the hundred 

 groves of the valley has reached its maturity, and hangs in golden 

 spheres from every branch, the islanders assemble in harvest 

 groups, and garner in the abundance which surrounds them. The 

 trees are stripped of their nodding burdens, which, easily freed 

 from the rind and core, are gathered together in capacious wooden 

 vessels, where the pulpy fruit is soon worked by a stone pestle, 

 vigorously applied, into a blended mass of doughy consistency, 

 called by the natives 'Tutao.' This is then divided into separate 

 parcels, which, after being made up into stout packages, enveloped 

 in successive folds of leaves, and bound round with thongs of 

 bark, are stored away in large receptacles hollowed in the earth, 

 from whence they are drawn as occasion requires. 



" In this condition the Tutao sometimes remains for years, and 

 even is thought to improve by age. Before it is fit to be eaten, 

 however, it has to undergo an additional process. A primitive 

 ovenis scooped in the ground, and its bottom being loosely cov- 

 ered with stones, a large fire is kindled within it. As soon as the 

 requisite degree of heat is attained the embers are removed, and 

 the surface of the stones being covered with thick layers of leaves, 

 one of the large packages of Tutao is deposited upon them, and 

 overspread with another layer of leaves. The whole is then 

 quickly heaped up with earth, and forms a sloping mound. 



"The Tutao thus baked is called 'Amar'; the action of the 

 oven having converted it into an amber-coloured caky substance, 

 a little tart, but not at all disagreeable to the taste. 



"By another and final process the 'Amar' is changed into 

 'Poee-poee.' This transition is rapidly effected. The amar is 

 placed in a vessel and mixed with water until it gains a proper 

 pudding-like consistency, when, without further preparation, it 

 is ready for use. This is the form in which the ' Tutao ' is gener- 

 ally consumed." 



