Like every other woman, she had had an affair of the heart. Her father, who was a mason, was killed by falling from a scaffolding. Then her mother died and her sisters went their different ways; a farmer took her in, and while she was quite small, let her keep cows in the fields. She was clad in miserable rags, beaten for the slightest offence and finally dismissed for a theft of thirty sous which she did not commit. She took service on another farm where she tended the poultry; and as she was well thought of by her master, her fellow-workers soon grew jealous. When the Snark sailed along the windward coast of Molokai, on her way to Honolulu, I looked at the chart, then pointed to a low-lying peninsula backed by a tremendous cliff varying from two to four thousand feet in height, and said: “The pit of hell, the most cursed place on earth.” I should have been shocked, if, at that moment, I could have caught a vision of myself a month later, ashore in the most cursed place on earth and having a disgracefully good time along with eight hundred of the lepers who were likewise having a good time. Their good time was not disgraceful; but mine was, for in the midst of so much misery it was not meet for me to have a good time. That is the way I felt about it, and my only excuse is that I couldn’t help having a good time.!

We watched a Raratongan woman, with swollen, distorted limbs, prepare our cocoanut cream, and then went out to the cook-shed where Tehei and Bihaura were cooking dinner. And then it was served to us on a dry-goods box in the house. Our hosts waited until we were done and then spread their table on the floor. But our table! We were certainly in the high seat of abundance. First, there was glorious raw fish, caught several hours before from the sea and steeped the intervening time in lime-juice diluted with water. Then came roast chicken. Two cocoanuts, sharply sweet, served for drink. There were bananas that tasted like strawberries and that melted in the mouth, and there was banana-poi that made one regret that his Yankee forebears ever attempted puddings. Then there was boiled yam, boiled taro, and roasted feis, which last are nothing more or less than large mealy, juicy, red-coloured cooking bananas. We marvelled at the abundance, and, even as we marvelled, a pig was brought on, a whole pig, a sucking pig, swathed in green leaves and roasted upon the hot stones of a native oven, the most honourable and triumphant dish in the Polynesian cuisine. And after that came coffee, black coffee, delicious coffee, native coffee grown on the hillsides of Tahaa. He had died. The letter told nothing more.

It took another thirty minutes to reach Trouville. The little caravan dismounted in order to pass Les Ecores, a cliff that overhangs the bay, and a few minutes later, at the end of the dock, they entered the yard of the Golden Lamb, an inn kept by Mother David. I wanted that tooth. Also, Martin wanted a snap-shot of me getting it. Likewise Charmian got her camera. Then the procession started. We were stopping at what had been the club-house when Stevenson was in the Marquesas on the Casco. On the veranda, where he had passed so many pleasant hours, the light was not good—for snapshots, I mean. I led on into the garden, a chair in one hand, the other hand filled with forceps of various sorts, my knees knocking together disgracefully. The poor old Chinaman came second, and he was shaking, too. Charmian and Martin brought up the rear, armed with kodaks. We dived under the avocado trees, threaded our way through the cocoanut palms, and came on a spot that satisfied Martin’s photographic eye. We watched a Raratongan woman, with swollen, distorted limbs, prepare our cocoanut cream, and then went out to the cook-shed where Tehei and Bihaura were cooking dinner. And then it was served to us on a dry-goods box in the house. Our hosts waited until we were done and then spread their table on the floor. But our table! We were certainly in the high seat of abundance. First, there was glorious raw fish, caught several hours before from the sea and steeped the intervening time in lime-juice diluted with water. Then came roast chicken. Two cocoanuts, sharply sweet, served for drink. There were bananas that tasted like strawberries and that melted in the mouth, and there was banana-poi that made one regret that his Yankee forebears ever attempted puddings. Then there was boiled yam, boiled taro, and roasted feis, which last are nothing more or less than large mealy, juicy, red-coloured cooking bananas. We marvelled at the abundance, and, even as we marvelled, a pig was brought on, a whole pig, a sucking pig, swathed in green leaves and roasted upon the hot stones of a native oven, the most honourable and triumphant dish in the Polynesian cuisine. And after that came coffee, black coffee, delicious coffee, native coffee grown on the hillsides of Tahaa.