176 A MISSION TO VITI. 
always eaten with an addition of vegetables, which it 
may be ethnologically important to notice ; since, thanks 
to a powerful movement amongst the natives, the in- 
fluence of commerce, Christian teaching, and the pre- 
sence of a British Consul, Fijian cannibalism survives 
only in a few localities, and is daily becoming more and 
more a matter of history. 
There are principally three kinds which, in Fijian es- 
timation, ought to accompany bokola,—the leaves of 
the Malawaci (Zrophis anthropophagorum, Seem.), the 
Tudauo (Omalanthus pedicellatus, Bth.), and the Boro- 
dina (Solanum anthropophagorum, Seem.). The two 
former are middle-sized trees, growing wild in many 
parts of the group; but the Boro-dina is cultivated, and 
there are generally several large bushes of it near every 
Bure-ni-sa (or strangers’ house), where the bodies of 
those slain in battle are always taken. The Boro dina 
is a bushy shrub, seldom higher than six feet, with a 
dark, glossy foliage, and berries of the shape, size, and 
colour of tomatoes. This fruit has a faint aromatic 
smell, and is occasionally prepared like tomato sauce. 
The leaves of these three plants are wrapped around 
the bokola, as those of the taro are around pork, and 
baked with it on heated stones. Salt is not forgotten. 
Besides these three plants, some kinds of yams and 
taro are deemed fit accompaniments of a dish of bokola. 
The yams are hung up in the Bure-ni-sa for a certain 
time, having previously been covered with turmeric, to 
preserve them, it would seem, from rapid decay: our 
own sailors effecting the same end by whitewashing the 
yams when taking them on board. A peculiar kind of 
