NATIVE OVENS. 
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ornamented. The building is covered externally with raupo or 
sedge, and roofed with the same ; then with grass, or a similar 
substance, to a considerable thickness. The earth is generally 
heaped up against the sides, so as almost to reach the eaves. 
At sunset, a fire is made in the house, which is allowed to 
burn clear for some time, and fill the little pit with embers, 
when it ceases to smoke, the occupants enter; the door and 
window being closed, the heat soon becomes almost as great 
as that of an oven, and of such a stifling nature, from the fumes 
of the charcoal, that few Europeans can bear it, yet frequently 
twenty, thirty, or even more will sleep in this place huddled 
together, and generally almost in a state of nudity. Sometimes 
even they suffer, from the charcoal being too powerful. This 
was formerly attributed to the visits of an imaginary being, 
called patv/paiarehe. 
The native oven (umu hangi) is a circular hole of about two 
feet in diameter, and from six to twelve inches deep, which is 
generally scraped out with the end of a pointed stick. The pro¬ 
cess of cooking by it is very simple, and being generally adopted 
throughout the South Seas, it is interesting as marking the 
identity of the race. A fire is made in this hole, the wood being 
piled up nearly a foot above its level, and upon it is laid a layer 
of stones as large or larger than a man’s fist. When the fire 
has completely heated the stones, the cook, generally a female, 
(sometimes two or more,) quickly and dexterously removes the 
hot stones, either with the fingers or two short sticks, and clears 
out all the embers. Then returning some of the stones to the 
oven, she covers them up with a layer of green leaves, (voata 
wata,) and sprinkles some water over them. Having thus lined 
the oven, the kumara and potatoes, which have been well 
scraped and washed, are then put into it and piled up. If meat 
is to be cooked, it is generally bound round with green leaves, 
to keep in the gravy : this is always done with large eels, when 
they are intended for any guests of distinction. To these a 
few leaves of wild cabbage, and a bundle of sow-thistle are 
added as a relish. The whole being likewise covered with 
green leaves, as well as the sides of the oven, water is then 
