Felicite’s fever grew worse. She was sorry that she could not do anything for the altar. If she could, at least, have contributed something towards it! Then she thought of the parrot. Her neighbours objected that it would not be proper. But the cure gave his consent and she was so grateful for it that she begged him to accept after her death, her only treasure, Loulou. From Tuesday until Saturday, the day before the event, she coughed more frequently. In the evening her face was contracted, her lips stuck to her gums and she began to vomit; and on the following day, she felt so low that she called for a priest. She wept so sorely that her mistress said: “Why don’t you have him stuffed?”!

His parents always told him to get something out of her, either a package of brown sugar, or soap, or brandy, and sometimes even money. He brought her his clothes to mend, and she accepted the task gladly, because it meant another visit from him. After several minutes had elapsed, she heard footsteps, the door was half opened and a nun appeared. The good sister, with an air of compunction, told her that “she had just passed away.” And at the same time the tolling of Saint-Leonard’s increased.

But the poor flying-fish! Pursued and eaten alive by the bonitas and dolphins, they sought flight in the air, where the swooping seabirds drove them back into the water. Under heaven there was no refuge for them. Flying-fish do not play when they essay the air. It is a life-and-death affair with them. A thousand times a day we could lift our eyes and see the tragedy played out. The swift, broken circling of a guny might attract one’s attention. A glance beneath shows the back of a dolphin breaking the surface in a wild rush. Just in front of its nose a shimmering palpitant streak of silver shoots from the water into the air—a delicate, organic mechanism of flight, endowed with sensation, power of direction, and love of life. The guny swoops for it and misses, and the flying-fish, gaining its altitude by rising, kite-like, against the wind, turns in a half-circle and skims off to leeward, gliding on the bosom of the wind. Beneath it, the wake of the dolphin shows in churning foam. So he follows, gazing upward with large eyes at the flashing breakfast that navigates an element other than his own. He cannot rise to so lofty occasion, but he is a thorough-going empiricist, and he knows, sooner or later, if not gobbled up by the guny, that the flying-fish must return to the water. And then—breakfast. We used to pity the poor winged fish. It was sad to see such sordid and bloody slaughter. And then, in the night watches, when a forlorn little flying-fish struck the mainsail and fell gasping and splattering on the deck, we would rush for it just as eagerly, just as greedily, just as voraciously, as the dolphins and bonitas. For know that flying-fish are most toothsome for breakfast. It is always a wonder to me that such dainty meat does not build dainty tissue in the bodies of the devourers. Perhaps the dolphins and bonitas are coarser-fibred because of the high speed at which they drive their bodies in order to catch their prey. But then again, the flying-fish drive their bodies at high speed, too. 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. CHAPTER IV FINDING ONE’S WAY ABOUT