THE TECHNOLOGIST. 



PREPARING AND COOKING BREAD FRUIT. 



Of the bread fruit tree there are various kinds, distinguished by fruits of 

 different sizes, the largest cf which is the sweetest and most agreeable to 

 the taste. Nature seems to have been very bountiful in her supply of this 

 fruit, for the different varieties follow each other throughout the year. 

 They have a peculiar method of preserving it, of which the following 

 description may give some idea : — 



"When the bread fruit is ripe, it is prepared by paring off the outer 

 rind, and cutting it up into small pieces ; holes are then dug in the ground 

 to the depth of three feet ; these are thickly lined with banana leaves, in 

 order to prevent the water from penetrating. They are then filled, to 

 within a few inches of the top, with the sliced bread fruit, thatched over 

 with the same description, of leaves, and covered with stones to press it 

 down. This renders the holes both air and water tight ; after a while 

 fermentation takes place, and it subsides into a mass similar to the con- 

 sistency of new cheese. - Their chief reason for preserving the bread fruit 

 in this manner is to provide against famine, as they have a tradition that a 

 violent hurricane took place at the island about a century ago, which blew 

 the trees down, and caused a great scarcity of food. It is said that it will 

 keep in these holes for several years ; and, although it emits a sour and most 

 offensive odour when taken out, the natives consider it an agreeable and 

 nutritious article of diet, equally palatable as when in its fresh state. It is eaten 

 principally at their feasts, and is consumed in large quantities. When taken 

 out of the pits, it is well kneaded, wrapped up in banana leaves, and baked 

 in ovens of hot stones. These ovens are prepared by heating a quantity of 

 small stones, and placing a layer of them on the ground ; on which the food 

 is laid, having previously been well wrapped up, in clean banana and wild 

 taro leaves, to keep it clean and prevent it from burning. The remainder 

 of the hot stones are laid over it, and the whole closely covered up with 

 leaves, mats, &c, to prevent the steam from escaping. In a couple of hours 



K 



