Then she wished to speak to the captain of the vessel, and without stating what she was sending, she gave him some instructions. But there are compensations. On Wednesday evening, June 10, I brought up my noon position by dead reckoning to eight P.M. Then I projected the Snark’s course and saw that she would strike Futuna, one of the easternmost of the New Hebrides, a volcanic cone two thousand feet high that rose out of the deep ocean. I altered the course so that the Snark would pass ten miles to the northward. Then I spoke to Wada, the cook, who had the wheel every morning from four to six.!

I now felt fully qualified to treat yaws. Likewise I had a wholesome respect for them. Not so the rest of the crew of the Snark. In their case, seeing was not believing. One and all, they had seen my dreadful predicament; and all of them, I am convinced, had a subconscious certitude that their own superb constitutions and glorious personalities would never allow lodgment of so vile a poison in their carcasses as my anæmic constitution and mediocre personality had allowed to lodge in mine. At Port Resolution, in the New Hebrides, Martin elected to walk barefooted in the bush and returned on board with many cuts and abrasions, especially on his shins. And yet, at the moment of writing this, Charmian is in her state-room at the typewriter, Martin is cooking dinner, Tochigi is setting the table, Roscoe and Bert are caulking the deck, and the Snark is steering herself some five knots an hour in a rattling good sea—and the Snark is not padded, either.

Next we came to a house of coolness, with great sweeping veranda, where lotus-eaters might dwell. Windows and doors were wide open to the breeze, and the songs and fragrances blew lazily in and out. The walls were hung with tapa-cloths. Couches with grass-woven covers invited everywhere, and there was a grand piano, that played, I was sure, nothing more exciting than lullabies. Servants—Japanese maids in native costume—drifted around and about, noiselessly, like butterflies. Everything was preternaturally cool. Here was no blazing down of a tropic sun upon an unshrinking sea. It was too good to be true. But it was not real. It was a dream-dwelling. I knew, for I turned suddenly and caught the grand piano cavorting in a spacious corner of the room. I did not say anything, for just then we were being received by a gracious woman, a beautiful Madonna, clad in flowing white and shod with sandals, who greeted us as though she had known us always. The cutter was a small, sloop-rigged affair, but large it seemed alongside Tehei’s canoe. On the other hand, when we got out on the lagoon and were struck by another heavy wind-squall, the cutter became liliputian, while the Snark, in our imagination, seemed to promise all the stability and permanence of a continent. They were good boatmen. Tehei and Bihaura had come along to see us home, and the latter proved a good boatwoman herself. The cutter was well ballasted, and we met the squall under full sail. It was getting dark, the lagoon was full of coral patches, and we were carrying on. In the height of the squall we had to go about, in order to make a short leg to windward to pass around a patch of coral no more than a foot under the surface. As the cutter filled on the other tack, and while she was in that “dead” condition that precedes gathering way, she was knocked flat. Jib-sheet and main-sheet were let go, and she righted into the wind. Three times she was knocked down, and three times the sheets were flung loose, before she could get away on that tack. The feast was served on a broad pae-pae, the rear portion of which was occupied by the house in which we were to sleep. The first course was raw fish and poi-poi, the latter sharp and more acrid of taste than the poi of Hawaii, which is made from taro. The poi-poi of the Marquesas is made from breadfruit. The ripe fruit, after the core is removed, is placed in a calabash and pounded with a stone pestle into a stiff, sticky paste. In this stage of the process, wrapped in leaves, it can be buried in the ground, where it will keep for years. Before it can be eaten, however, further processes are necessary. A leaf-covered package is placed among hot stones, like the pig, and thoroughly baked. After that it is mixed with cold water and thinned out—not thin enough to run, but thin enough to be eaten by sticking one’s first and second fingers into it. On close acquaintance it proves a pleasant and most healthful food. And breadfruit, ripe and well boiled or roasted! It is delicious. Breadfruit and taro are kingly vegetables, the pair of them, though the former is patently a misnomer and more resembles a sweet potato than anything else, though it is not mealy like a sweet potato, nor is it so sweet.