“I think I will try some of that medicine,” he announced later on in the day. “Not that I think it’ll do much good,” he qualified, “but I’ll just give it a try anyway.” Martin gave in handsomely, I’ll admit, and I am confident that at that moment, if I had asked permission to pull one of his teeth, he would not have denied me.!

Hermann caught dolphins more prosaically. A hand-line and a chunk of shark-meat were all he needed. His hand-line was very thick, but on more than one occasion it parted and lost the fish. One day a dolphin got away with a lure of Hermann’s manufacture, to which were lashed four O’Shaughnessy hooks. Within an hour the same dolphin was landed with the rod, and on dissecting him the four hooks were recovered. The dolphins, which remained with us over a month, deserted us north of the line, and not one was seen during the remainder of the traverse. Three neighbours surrounded her when the dominie administered the Extreme Unction. Afterwards she said that she wished to speak to Fabu.

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. It was in the doldrums that our most exciting event occurred. On November 20, we discovered that through an accident we had lost over one-half of the supply of fresh water that remained to us. Since we were at that time forty-three days out from Hilo, our supply of fresh water was not large. To lose over half of it was a catastrophe. On close allowance, the remnant of water we possessed would last twenty days. But we were in the doldrums; there was no telling where the southeast trades were, nor where we would pick them up. The principal diversion consisted in watching the return of the fishing-smacks. As soon as they passed the beacons, they began to ply to windward. The sails were lowered to one third of the masts, and with their fore-sails swelled up like balloons they glided over the waves and anchored in the middle of the harbour. Then they crept up alongside of the dock and the sailors threw the quivering fish over the side of the boat; a line of carts was waiting for them, and women with white caps sprang forward to receive the baskets and embrace their men-folk.