Linton — The Marquesas Islands 361 



thus consists of a series of steps, each marking one of the layers of excavation, and the re- 

 moval of these steps is the last process prior to the polishing. The workman usually sits upon 

 the ground, with the bowl held on edge in front of him and steadied with the left hand. In 

 hollowing the interior a double stroke is used for each chip, the first blow being made horizon- 

 tally, the second vertically. The bowl is slightly turned after each double stroke, and the ex- 

 cavation kept as nearly circular as possible. A knife is ordinarily used to trim the rim, being 

 held with the blade below the hand, edge outward, and pushed away from the operator. Bowls 

 are shaped as far as possible with the adz and knife, the final polishing serving only to obliterate 

 the tool marks. Polishing is done with sand paper, the finest grade obtainable being used for 

 the last stage, but in ancient times coral grinding stones were used. When the bowl has been 

 rubbed smooth the surface is burnished with a china door knob, applied with as much pressure 

 as possible. Old pebble polishers which have acquired a glassy finish are still occasionally used. 

 The modern workman seems to be fully as skillful as his poorly equipped ancestor, and unless 

 some enterprising European introduces lathes into the group it seems probable that the primitive 

 processes of manufacture will survive unchanged for many years. 



The Marquesans relied almost entirely upon carving for ornamental effect, 

 and from conversations with modern bowl makers and carvers it would seem 

 that the natives have little appreciation of the beauty of the wood used or the 

 aesthetic value of pure form. This is borne out by the fact that some elabor- 

 ately carved specimens are noticeably asymmetrical, when the fault could have 

 been remedied without injury to the utensil. It is certain that many shapes of 

 utensils were formerly used, but the long European contact has resulted in the 

 disappearance of many of these original types and probably in the introduction 

 of new types. The following list of native terms for various types of bowls 

 and dishes has been compiled by Handy from Dordillon's Dictionary: 



Kotipu. A large oblong dish (pig white in the middle and black at the extremities). 



Kotihu. Dish. 



Kopuha. Kind of native dish. 



Kokomo. Cover of calabash, operculum of shell 



Kokipo. Covered vase for popoi. 



Kiopo. Native dish. Bowl. 



Kipo. Vase to serve kava. Popoi bowl with cover. 



Kepo. Vase for kava. 



Kaipu. All vases. 



Ipu. Bowl. All vases of small dimensions. 



Hue. All vases with large openings. 



Hue maoi. Calabash. 



Tipeni. Dish. 



Tihara, Tiharahare. Small dish. 



Tiaha. Drinking vase. 



Tanoa. Vase to prepare kava. 



Tahake. Small dish. 



Tahae. Oblong dish. 



Tahaha. Large dish for popoi. 



Puru hue. Small dish. 



Pihare, Piarehare. Native dish. ' 



Papa kotue. Covered dish for popoi. 



Maae tapu. Large vase with cover to conserve popoi. 



Akuipoi. A round wooden dish. An oval dish with a cover. 



Many of these container forms could no longer be identified, and the fol- 

 lowing descriptions are based on specimens seen or described by reliable in- 

 formants. 



[lOl] 



