A BANQUET. 
255 
glow it shed on all in its immediate neighbourhood, a 
picture of the most unique description. 
After waiting a considerable time, — during which 
the good-natured people endeavoured to amuse us by 
playing sundry tricks with a poor idiot, — a sub- 
stantial repast was served up on a long chest, the 
utility of which was undeniable, as, according to native 
custom, after having been the “ custos” of its owner’s 
riches during his life, it was destined to be the deposi- 
tory of his mortal remains, when obliged by the 
universal enemy to relinquish his “grip on this world’s 
gear.” Whether this particular co^er had as yet 
figured in the capacity either of a treasury or a colFm, 
it would be impossible to say, but it served perfectly 
well as a table; nor did the state of our appetite per- 
mit us to enter into the inquiry. 
The supper was composed principally of stews of 
goat’s fiesh, mutton, fowls, plantains, yams, and other 
viands, some prepared with palm-oil, and others with- 
out, — at our express desire ; though it must be con- 
fessed that the pure fresh oil, which is a constant in- 
gredient in native cookery, is much more palatable 
than its appearance would indicate, and it is said 
moreover to be extremely wholesome. 
King Bell took merely a glass of grog to keep us 
company, refusing to sup until we had finished, out of 
compliment to white men ; but when he began, he 
rapidly made up for lost time, by a well-directed 
attack on an ample calabash of stew prepared for his 
