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🎮 The most welcome addition to our larder was a green sea-turtle, weighing a full hundred pounds and appearing on the table most appetizingly in steaks, soups, and stews, and finally in a wonderful curry which tempted all hands into eating more rice than was good for them. The turtle was sighted to windward, calmly sleeping on the surface in the midst of a huge school of curious dolphins. It was a deep-sea turtle of a surety, for the nearest land was a thousand miles away. We put the Snark about and went back for him, Hermann driving the granes into his head and neck. When hauled aboard, numerous remora were clinging to his shell, and out of the hollows at the roots of his flippers crawled several large crabs. It did not take the crew of the Snark longer than the next meal to reach the unanimous conclusion that it would willingly put the Snark about any time for a turtle. Every Thursday, friends of Madame Aubain dropped in for a game of cards, and it was Felicite’s duty to prepare the table and heat the foot-warmers. They arrived at exactly eight o’clock and departed before eleven.!
🏆 One Monday, the 14th of July, 1819 (she never forgot the date), Victor announced that he had been engaged on a merchant-vessel and that in two days he would take the steamer at Honfleur and join his sailer, which was going to start from Havre very soon. Perhaps he might be away two years. 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.!
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