A Voyage to the South Sea

Excerpt: ...would be full ripe for gathering; but on my arrival I found that the natives had been beforehand with me, the whole being taken away. This I was not at all sorry for as it shows that they value it too much to neglect cultivating it. Monday 23. Iddeah sent on board for our dinners today a very fine tarro pudding; and Tinah brought a bunch of bananas that weighed 81 pounds, on which were 286 fine fruit: ten had broken off in the carriage. The tarro pudding is excellent eating and easily made: I shall describe this piece of cookery as the knowledge of it may be useful in the West Indies. The tarro being cleared of the outside skin is grated down, and made up in rolls of about half a pound each, which they cover neatly with leaves and bake for near half an hour. An equal quantity of ripe coconut meat is likewise grated, from which through a strainer the rich milky juice is expressed. This juice is heated by putting smooth hot stones in the vessel that contains it, and the tarro is then mixed with it and kept constantly stirring to prevent burning till it is ready, which is known by the coconut juice turning to a clear oil. Wednesday 25. Iddeah was very uneasy today on account of her youngest child being ill. She would not accept of assistance from our surgeon but said she had sent to Tettaha for a man who she expected would come and tell her what to do. These physical people are called tata rapaow. Thursday 26. This morning a man died of a consumption about two miles from our post. I was informed of it by Mr. Peckover, the gunner, who I had desired to look out for such a circumstance. I therefore went accompanied by Iddeah in hopes of seeing the funeral ceremony; but before we arrived the body was removed to the Toopapow. It lay bare except a piece of cloth round the loins and another round the neck: the eyes were closed: the hands were placed, one over the pit of the stomach and the other upon his breast. On a finger of each hand was a ring made of...