“Can it be that they are presenting us with all that?” Charmian whispered. Gradually he began to win out. A grass-walled house was built. On the fertile, volcanic soil he had wrested from the jungle and jungle beasts were growing five hundred cocoanut trees, five hundred papaia trees, three hundred mango trees, many breadfruit trees and alligator-pear trees, to say nothing of vines, bushes, and vegetables. He developed the drip of the hills in the canyons and worked out an efficient irrigation scheme, ditching the water from canyon to canyon and paralleling the ditches at different altitudes. His narrow canyons became botanical gardens. The arid shoulders of the hills, where formerly the blazing sun had parched the jungle and beaten it close to earth, blossomed into trees and shrubs and flowers. Not only had the Nature Man become self-supporting, but he was now a prosperous agriculturist with produce to sell to the city-dwellers of Papeete.!

The world faded as the procession of the weeks marched by. The world faded until at last there ceased to be any world except the little world of the Snark, freighted with her seven souls and floating on the expanse of the waters. Our memories of the world, the great world, became like dreams of former lives we had lived somewhere before we came to be born on the Snark. After we had been out of fresh vegetables for some time, we mentioned such things in much the same way I have heard my father mention the vanished apples of his boyhood. Man is a creature of habit, and we on the Snark had got the habit of the Snark. Everything about her and aboard her was as a matter of course, and anything different would have been an irritation and an offence. It was a pretty tangle, a job for wreckers, not boat-builders. There are two high tides every twenty-four hours, and at every high tide, night and day, for a week, there were two steam tugs pulling and hauling on the Snark. There she was, stuck, fallen between the ways and standing on her stern. Next, and while still in that predicament, we started to use the gears and castings made in the local foundry whereby power was conveyed from the engine to the windlass. It was the first time we ever tried to use that windlass. The castings had flaws; they shattered asunder, the gears ground together, and the windlass was out of commission. Following upon that, the seventy-horse-power engine went out of commission. This engine came from New York; so did its bed-plate; there was a flaw in the bed-plate; there were a lot of flaws in the bed-plate; and the seventy-horse-power engine broke away from its shattered foundations, reared up in the air, smashed all connections and fastenings, and fell over on its side. And the Snark continued to stick between the spread ways, and the two tugs continued to haul vainly upon her.

At the time we tried out our rifles we put up our barbed wire railings. The Minota, crown-decked, without any house, and with a rail six inches high, was too accessible to boarders. So brass stanchions were screwed into the rail and a double row of barbed wire stretched around her from stem to stern and back again. Which was all very well as a protection from savages, but it was mighty uncomfortable to those on board when the Minota took to jumping and plunging in a sea-way. When one dislikes sliding down upon the lee-rail barbed wire, and when he dares not catch hold of the weather-rail barbed wire to save himself from sliding, and when, with these various disinclinations, he finds himself on a smooth flush-deck that is heeled over at an angle of forty-five degrees, some of the delights of Solomon Islands cruising may be comprehended. Also, it must be remembered, the penalty of a fall into the barbed wire is more than the mere scratches, for each scratch is practically certain to become a venomous ulcer. That caution will not save one from the wire was evidenced one fine morning when we were running along the Malaita coast with the breeze on our quarter. The wind was fresh, and a tidy sea was making. A black boy was at the wheel. Captain Jansen, Mr. Jacobsen (the mate), Charmian, and I had just sat down on deck to breakfast. Three unusually large seas caught us. The boy at the wheel lost his head. Three times the Minota was swept. The breakfast was rushed over the lee-rail. The knives and forks went through the scuppers; a boy aft went clean overboard and was dragged back; and our doughty skipper lay half inboard and half out, jammed in the barbed wire. After that, for the rest of the cruise, our joint use of the several remaining eating utensils was a splendid example of primitive communism. On the Eugenie, however, it was even worse, for we had but one teaspoon among four of us—but the Eugenie is another story. We were to sail Sunday at eleven, and Saturday afternoon had arrived. The crowd on the wharf and the coal-dust were thicker than ever. In one pocket I carried a cheque-book, a fountain-pen, a dater, and a blotter; in another pocket I carried between one and two thousand dollars in paper money and gold. I was ready for the creditors, cash for the small ones and cheques for the large ones, and was waiting only for Roscoe to arrive with the balances of the accounts of the hundred and fifteen firms who had delayed me so many months. And then— 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.