The narrow circle of her ideas grew more restricted than it already was; the bellowing of the oxen, the chime of the bells no longer reached her intelligence. All things moved silently, like ghosts. Only one noise penetrated her ears; the parrot’s voice. After a week or so, my conscience smote me, and I invited him to dinner at a downtown hotel.!

It was not a mere boat, not a mere canoe, but a sailing machine. And the man in it sailed it by his weight and his nerve—principally by the latter. I watched the canoe beat up from leeward and run in toward the village, its sole occupant far out on the outrigger and luffing up and spilling the wind in the puffs. When she reached the Calvary, instead of turning to the right, she turned to the left and lost herself in coal-yards; she had to retrace her steps; some people she spoke to advised her to hasten. She walked helplessly around the harbour filled with vessels, and knocked against hawsers. Presently the ground sloped abruptly, lights flitted to and fro, and she thought all at once that she had gone mad when she saw some horses in the sky.

Madame Aubain had married a comely youth without any money, who died in the beginning of 1809, leaving her with two young children and a number of debts. She sold all her property excepting the farm of Toucques and the farm of Geffosses, the income of which barely amounted to 5,000 francs; then she left her house in Saint-Melaine, and moved into a less pretentious one which had belonged to her ancestors and stood back of the market-place. This house, with its slate-covered roof, was built between a passage-way and a narrow street that led to the river. The interior was so unevenly graded that it caused people to stumble. A narrow hall separated the kitchen from the parlour, where Madame Aubain sat all day in a straw armchair near the window. Eight mahogany chairs stood in a row against the white wainscoting. An old piano, standing beneath a barometer, was covered with a pyramid of old books and boxes. On either side of the yellow marble mantelpiece, in Louis XV. style, stood a tapestry armchair. The clock represented a temple of Vesta; and the whole room smelled musty, as it was on a lower level than the garden. 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. “But to-day is to-day,” my literal mind insists. “I must correct the sun for to-day and not for yesterday.”