At first Kory-Kory goes to work quite leisurely, but gradually quickens his pace, and waxing warm in the employment, drives the stick furiously along the smoking channel, plying his hands to and fro with amazing rapidity, the perspiration starting from every pore. As he approaches the climax of his effort, he pants and gasps for breath, and his eyes almost start from their sockets with the violence of his exertions. This is the critical stage of the operation; all his previous labours are vain if he cannot sustain the rapidity of the movement until the reluctant spark is produced. Suddenly he stops, becoming perfectly motionless. His hands still retain their hold of the smaller stick, which is pressed convulsively against the further end of the channel among the fine powder there accumulated, as if he had just pierced through and through some little viper that was wriggling and struggling to escape from his clutches. The next moment a delicate wreath of smoke curls spirally into the air, the heap of dusty particles glows with fire, and Kory-Kory, almost breathless, dismounts from his steed.
This operation appeared to me to be the most laborious species of work performed in Typee; and had I possessed a sufficient intimacy with the language to have conveyed my ideas upon the subject, I should certainly have suggested to the most influential of the natives the expediency of establishing a college of vestals to be centrally located in the valley, for the purpose of keeping alive the indispensable article of fire; so as to supersede the necessity of such a vast outlay of strength and good temper, as were usually squandered on these occasions. There might, however, be special difficulties in carrying this plan into execution.
What a striking evidence does this operation furnish of the wide difference between the extreme of savage and civilized life. A gentleman of Typee can bring up a numerous family of children and give them all a highly respectable cannibal education, with infinitely less toil and anxiety than he expends in the simple process of striking a light; whilst a poor European artisan, who through the instrumentality of a lucifer performs the same operation in one second, is put to his wit’s end to provide for his starving offspring that food which the children of a Polynesian father, without troubling their parents, pluck from the branches of every tree around them.
CHAPTER 15
KINDNESS OF MARHEYO AND THE REST OF THE ISLANDERS—A FULL DESCRIPTION OF THE BREAD-FRUIT TREE—DIFFERENT MODES OF PREPARING THE FRUIT
All the inhabitants of the valley treated me with great kindness; but as to the household of Marheyo, with whom I was now permanently domiciled, nothing could surpass their efforts to minister to my comfort. To the gratification of my palate they paid the most unwearied attention. They continually invited me to partake of food, and when after eating heartily I declined the viands they continued to offer me, they seemed to think that my appetite stood in need of some piquant stimulant to excite its activity.
In pursuance of this idea, old Marheyo himself would hie him away to the sea-shore by the break of day, for the purpose of collecting various species of rare sea-weed; some of which among these people are considered a great luxury. After a whole day spent in this employment, he would return about nightfall with several cocoanut shells filled with different descriptions of kelp. In preparing these for use he manifested all the ostentation of a professed cook, although the chief mystery of the affair appeared to consist in pouring water in judicious quantities upon the slimy contents of his cocoanut shells.
The first time he submitted one of these saline salads to my critical attention I naturally thought that anything collected at such pains must possess peculiar merits; but one mouthful was a complete dose; and great was the consternation of the old warrior at the rapidity with which I ejected his Epicurean treat.
How true it is, that the rarity of any particular article enhances its value amazingly. In some part of the valley—I know not where, but probably in the neighbourhood of the sea—the girls were sometimes in the habit of procuring small quantities of salt, a thimble-full or so being the result of the united labours of a party of five or six employed for the greater part of the day. This precious commodity they brought to the house, enveloped in multitudinous folds of leaves; and as a special mark of the esteem in which they held me, would spread an immense leaf on the ground, and dropping one by one a few minute particles of the salt upon it, invite me to taste them.
From the extravagant value placed upon the article, I verily believe, that with a bushel of common Liverpool salt all the real estate in Typee might have been purchased. With a small pinch of it in one hand, and a quarter section of a bread-fruit in the other, the greatest chief in the valley would have laughed at all luxuries of a Parisian table.
The celebrity of the bread-fruit tree, and the conspicuous place it occupies in a Typee bill of fare, induces me to give at some length a general description of the tree, and the various modes in which the fruit is prepared.
The bread-fruit tree, in its glorious prime, is a grand and towering object, forming the same feature in a Marquesan landscape that the patriarchal elm does in New England scenery. The latter tree it not a little resembles in height, in the wide spread of its stalwart branches, and in its venerable and imposing aspect.
The leaves of the bread-fruit are of great size, and their edges are cut and scolloped as fantastically as those of a lady’s lace collar. As they annually tend towards decay, they almost rival in brilliant variety of their gradually changing hues the fleeting shades of the expiring dolphin. The autumnal tints of our American forests, glorious as they are, sink into nothing in comparison with this tree.
The leaf, in one particular stage, when nearly all the prismatic colours are blended on its surface, is often converted by the natives into a superb and striking head-dress. The principal fibre traversing its length being split open a convenient distance, and the elastic sides of the aperture pressed apart, the head is inserted between them, the leaf drooping on one side, with its forward half turned jauntily up on the brows, and the remaining part spreading laterally behind the ears.
The fruit somewhat resembles in magnitude and general appearance one of our citron melons of ordinary size; but, unlike the citron, it has no sectional lines drawn along the outside. Its surface is dotted all over with little conical prominences, looking not unlike the knobs, on an antiquated church door. The rind is perhaps an eighth of an inch in thickness; and denuded of this at the time when it is in the greatest perfection, the fruit presents a beautiful globe of white pulp, the whole of which may be eaten, with the exception of a slender core, which is easily removed.
The bread-fruit, however, is never used, and is indeed altogether unfit to be eaten, until submitted in one form or other to the action of fire.
The most simple manner in which this operation is performed, and I think, the best, consists in placing any number of the freshly plucked fruit, when in a particular state of greenness, among the embers of a fire, in the same way that you would roast a potato. After the lapse of ten or fifteen minutes, the green rind embrowns and cracks, showing through the fissures in its sides the milk-white interior. As soon as it cools the rind drops off, and you then have the soft round pulp in its purest and most delicious state. Thus eaten, it has a mild and pleasing flavour.
Sometimes after having been roasted in the fire, the natives snatch it briskly from the embers, and permitting it to slip out of the yielding rind into a vessel of cold water, stir up the mixture, which they call ‘bo-a-sho’. I never could endure this compound, and indeed the preparation is not greatly in vogue among the more polite Typees.
There is one form, however, in which the fruit is occasionally served, that renders it a dish fit for a king. As soon as it is taken from the fire the exterior is removed, the core extracted, and the remaining part is placed in a sort of shallow stone mortar, and briskly worked with a pestle of the same substance. While one person is performing this operation, another takes a ripe cocoanut, and breaking it in halves, which they also do very cleverly, proceeds to grate the juicy meat into fine particles. This is done by means of a piece of mother-of-pearl shell, lashed