FEEJEE GROUP, 349 
The use of pottery is the cause of a difference between their mode 
of cooking and that of the other Polynesian islands. While the latter 
bake by means of ovens heated by 
red-hot stones, the Feejees cook almost 
wholly by steam. Their pots or jars for 
cooking will contain from five to ten 
gallons, and they have a mouth sufh- 
ciently large to admit a yam. They 
are set on the fire obliquely. 
When these jars are employed in 
cooking, they use little water, and stuff 
the neck of the jar full of banana-leaves, 
which allow the steam to escape but slowly. This is the most common 
way of preparing food. 
Their food, as has been seen, is rather steamed than boiled; they 
also sometimes bake their food. In all their modes of cooking they 
are remarkably cleanly, and they wrap every thing in fresh banana- 
leaves, in which also it is served. 
They have many other kinds of earthen vessels, which they use for 
various purposes, and which are of 
various patterns. Their drinking vessels 
have usually three small holes at one 
end, similar to the eyes of a cocoa-nut. 
They never put the vessel to the mouth 
in drinking, considering it quite objec- 
tionable for several persons to drink out 
of the same vessel with their mouths to 
it. To avoid this they hold the vessel 
eight or ten inches above their heads, 
and allow the water to run into their 
mouths as if from a spout, throwing the 
head back for that purpose. 
It is difficult to conceive the awkward- MODE OF DRINKING. 
ness of this strange mode of drinking 
until it is tried; but it is invariably practised throughout the group, 
except by the king and high chiefs, whose drinking vessels are always 
tabooed. 
They eat with their fingers generally, using a piece of taro or yam 
at the same time. In serving up their food they always sweep off the 
mats or lay down new ones, placing the victuals upon fresh bread-fruit 
leaves. 
Their diet is principally vegetable, consisting of bread-fruit, yams, 
COOKING JAR. 
