How it came to me I know not—call it an inspiration if you will; but the thought arose in me: if southing is latitude, why isn’t westing longitude? Why should I have to change westing into longitude? And then the whole beautiful situation dawned upon me. The meridians of longitude are 60 miles (nautical) apart at the equator. At the poles they run together. Thus, if I should travel up the 180° meridian of longitude until I reached the North Pole, and if the astronomer at Greenwich travelled up the 0 meridian of longitude to the North Pole, then, at the North Pole, we could shake hands with each other, though before we started for the North Pole we had been some thousands of miles apart. Again: if a degree of longitude was 60 miles wide at the equator, and if the same degree, at the point of the Pole, had no width, then somewhere between the Pole and the equator that degree would be half a mile wide, and at other places a mile wide, two miles wide, ten miles wide, thirty miles wide, ay, and sixty miles wide. “I used to give lessons in boxing when I was at Stanford,” was the reply.!

“When shall we start?” 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.

Captain Jansen explained. The Minota was a teak-built, Australian yacht, ketch-rigged, long and lean, with a deep fin-keel, and designed for harbour racing rather than for recruiting blacks. When Charmian and I came on board, we found her crowded. Her double boat’s crew, including substitutes, was fifteen, and she had a score and more of “return” boys, whose time on the plantations was served and who were bound back to their bush villages. To look at, they were certainly true head-hunting cannibals. Their perforated nostrils were thrust through with bone and wooden bodkins the size of lead-pencils. Numbers of them had punctured the extreme meaty point of the nose, from which protruded, straight out, spikes of turtle-shell or of beads strung on stiff wire. A few had further punctured their noses with rows of holes following the curves of the nostrils from lip to point. Each ear of every man had from two to a dozen holes in it—holes large enough to carry wooden plugs three inches in diameter down to tiny holes in which were carried clay-pipes and similar trifles. In fact, so many holes did they possess that they lacked ornaments to fill them; and when, the following day, as we neared Malaita, we tried out our rifles to see that they were in working order, there was a general scramble for the empty cartridges, which were thrust forthwith into the many aching voids in our passengers’ ears. 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.