“Say good-bye to him, now!” she commanded. In the meantime editors and publishers with whom I had contracts pestered me with demands for explanations. But how could I explain to them, when I was unable to explain to myself, or when there was nobody, not even Roscoe, to explain to me? The newspapers began to laugh at me, and to publish rhymes anent the Snark’s departure with refrains like, “Not yet, but soon.” And Charmian cheered me up by reminding me of the bow, and I went to a banker and borrowed five thousand more. There was one recompense for the delay, however. A friend of mine, who happens to be a critic, wrote a roast of me, of all I had done, and of all I ever was going to do; and he planned to have it published after I was out on the ocean. I was still on shore when it came out, and he has been busy explaining ever since.!

A most important event occurred: Paul’s marriage. 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.

Her death agony began. A rattle that grew more and more rapid shook her body. Froth appeared at the corners of her mouth, and her whole frame trembled. In a little while could be heard the music of the bass horns, the clear voices of the children and the men’s deeper notes. At intervals all was still, and their shoes sounded like a herd of cattle passing over the grass. 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. She made an arrangement with a livery-stable man who drove her over to the convent every Tuesday. In the garden there was a terrace, from which the view extends to the Seine. Virginia walked in it, leaning on her mother’s arm and treading the dead vine leaves. Sometimes the sun, shining through the clouds, made her blink her lids, when she gazed at the sails in the distance, and let her eyes roam over the horizon from the chateau of Tancarville to the lighthouses of Havre. Then they rested on the arbour. Her mother had bought a little cask of fine Malaga wine, and Virginia, laughing at the idea of becoming intoxicated, would drink a few drops of it, but never more.