“Do you box?” I asked. And inside thirty seconds he was on his feet—ay, and returning the compliment, for he hooked me in the solar plexus, and I gasped, dropped my hands, and sat down just a trifle more suddenly than he had.!

I confess I thought so, too; but I ran on abreast, watching to see if the line of breakers from one side the entrance did not overlap the line from the other side. Sure enough, it did. A narrow place where the sea ran smooth appeared. Charmian put down the wheel and steadied for the entrance. Martin threw on the engine, while all hands and the cook sprang to take in sail. Just what I wanted. The Snark’s position was at the western entrance of the passage between Viti Levu and Mbengha. The immediate place she was bound to was a place on the chart ten miles north of Vatu Leile. I pricked that place off on the chart with my dividers, and with my parallel rulers found that west-by-south was the true course. I had but to give it to the man at the wheel and the Snark would win her way to the safety of the open sea.

Greenwich best, The acquisition of the knowledge of navigation has a strange effect on the minds of men. The average navigator speaks of navigation with deep respect. To the layman navigation is a deed and awful mystery, which feeling has been generated in him by the deep and awful respect for navigation that the layman has seen displayed by navigators. I have known frank, ingenuous, and modest young men, open as the day, to learn navigation and at once betray secretiveness, reserve, and self-importance as if they had achieved some tremendous intellectual attainment. The average navigator impresses the layman as a priest of some holy rite. With bated breath, the amateur yachtsman navigator invites one in to look at his chronometer. And so it was that our friends suffered such apprehension at our sailing without a navigator. 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.