24 FUNAFUTI ATOLL. 



taken to leave the husk intact over the " eyes," else the cock- 

 roaches would gnaw through at this point and spoil the fruit. 

 A rib of husk like the crest on a fireman's helmet is usually left, 

 and the nuts are tied in couples by a wisp of husk fibre. After 

 the lapse of a year the liquid has dried out, and the kernel turning 

 red and soft is considered more palatable and termed " tukka- 

 tukka gea ;" this is eaten with bonito. Preserved for three 

 years the kernel turns black and still softer, and, though it 

 now stings the tongue, is yet thought wholesome ; this stage is 

 known as " tukkatukka kula." In a sprouting nut the contained 

 liquid turns to a white spongy mass filling the cavity. I found 

 this, as do the natives, an agreeable food. From the old times 

 the people here have extracted (by what process I unfortunately 

 neglected to ascertain) coconut oil, with which, scented, they 

 anoint themselves. 



In former years a considerable trade was done in coconut oil 

 locally expressed and casked. The dried kernel or copra now 

 furnishes the sole export of Funafuti, amounting annually to 

 about 8,000 Bbs. In return the natives receive through the local 

 trader, tobacco, calico, tools and other requirements. Out of the 

 revenue so obtained, the salary of the native missionary teacher 

 and the taxes due to the Imperial Government are both paid. 



Palms devoted to the manufacture of toddy (Fig. 1) are readily 

 distinguished by having step notches cut in their trunks. Every 

 month the palm puts forth a budding spathe. In toddy palms this 

 is not permitted to dovelope into flower and fruit, but on its first 

 appearance is lashed round with twine, " marled " in seafaring 

 language, from the base to the apex. The peduncle of the spathe 

 is scraped and slightly split to allow it to bend more freely. 

 Then the spathe is bent downwards gradually by tying down the 

 tip for two or three days, the cord being shortened at intervals, 

 till the spathe has acquired the proper inclination. Three or four 

 inches are cut off with a knife from the tip, to which a little 

 spout or gutter of leaf is attached. This spout guides the drip 

 of the sap into an empty coconut shell hung from the spathe. 

 Twice a day a lad ascends the tree, unbinds the tip, shaves a 

 little off it with his knife to make the sap run freer, re-binds it 

 and exchanges the full shell for an empty one. Several spathes 

 in one palm are in operation simultaneously. 



The juice so obtained is strained, and lest it should turn sour 

 is kept warm in a coconut shell by the fire. " Freshly drawn 

 from the tree, it is of an agreeable taste resembling ginger-beer."* 

 When sufficient is accuinrnulated it is boiled down to molasses, 

 from which a native sweetmeat is made. For the following recipe 

 I am indebted to a Funafuti lady : " Beret," adopted from the 



* Woodf ord loc. tit. 



