earth, from whence they are drawn as occasion may require. In this condition the Tutao sometimes remains for years, and even is thought to improve by age. Before it is fit to be eaten, however, it has to undergo an additional process. A primitive oven is scooped in the ground, and its bottom being loosely covered with stones, a large fire is kindled within it. As soon as the requisite degree of heat is attained, the embers are removed, and the surface of the stones being covered with thick layers of leaves, one of the large packages of Tutao is deposited upon them and overspread with another layer of leaves. The whole is then quickly heaped up with earth, and forms a sloping mound.

The Tutao thus baked is called ‘Amar’; the action of the oven having converted it into an amber-coloured caky substance, a little tart, but not at all disagreeable to the taste.

By another and final process the ‘Amar’ is changed into ‘Poee-Poee’. This transition is rapidly effected. The Amar is placed in a vessel, and mixed with water until it gains a proper pudding-like consistency, when, without further preparation, t is in readiness for use. This is the form in which the ‘Tutao’ is generally consumed. The singular mode of eating it I have already described.

Were it not that the bread-fruit is thus capable of being preserved for a length of time, the natives might be reduced to a state of starvation; for owing to some unknown cause the trees sometimes fail to bear fruit; and on such occasions the islanders chiefly depend upon the supplies they have been enabled to store away.

This stately tree, which is rarely met with upon the Sandwich Islands, and then only of a very inferior quality, and at Tahiti does not abound to a degree that renders its fruit the principal article of food, attains its greatest excellence in the genial climate of the Marquesan group, where it grows to an enormous magnitude, and flourishes in the utmost abundance.