And half an hour later Felicite was installed in her house. Our first port was Su’u on the west coast of Malaita. The Solomon Islands are on the fringe of things. It is difficult enough sailing on dark nights through reef-spiked channels and across erratic currents where there are no lights to guide (from northwest to southeast the Solomons extend across a thousand miles of sea, and on all the thousands of miles of coasts there is not one lighthouse); but the difficulty is seriously enhanced by the fact that the land itself is not correctly charted. Su’u is an example. On the Admiralty chart of Malaita the coast at this point runs a straight, unbroken line. Yet across this straight, unbroken line the Minota sailed in twenty fathoms of water. Where the land was alleged to be, was a deep indentation. Into this we sailed, the mangroves closing about us, till we dropped anchor in a mirrored pond. Captain Jansen did not like the anchorage. It was the first time he had been there, and Su’u had a bad reputation. There was no wind with which to get away in case of attack, while the crew could be bushwhacked to a man if they attempted to tow out in the whale-boat. It was a pretty trap, if trouble blew up.!

In front of the inn, she met a woman wearing widow’s weeds, and upon questioning her, learned that she was looking for a cook. The girl did not know very much, but appeared so willing and so modest in her requirements, that Madame Aubain finally said: “Why—from my nephew.”

Then there were the simple straight-out, homely, and unadorned letters of young boys, lacking in the felicities of expression, it is true, but desiring greatly to make the voyage. These were the hardest of all to decline, and each time I declined one it seemed as if I had struck Youth a slap in the face. They were so earnest, these boys, they wanted so much to go. “I am sixteen but large for my age,” said one; and another, “Seventeen but large and healthy.” “I am as strong at least as the average boy of my size,” said an evident weakling. “Not afraid of any kind of work,” was what many said, while one in particular, to lure me no doubt by inexpensiveness, wrote: “I can pay my way to the Pacific coast, so that part would probably be acceptable to you.” “Going around the world is the one thing I want to do,” said one, and it seemed to be the one thing that a few hundred wanted to do. “I have no one who cares whether I go or not,” was the pathetic note sounded by another. One had sent his photograph, and speaking of it, said, “I’m a homely-looking sort of a chap, but looks don’t always count.” And I am confident that the lad who wrote the following would have turned out all right: “My age is 19 years, but I am rather small and consequently won’t take up much room, but I’m tough as the devil.” And there was one thirteen-year-old applicant that Charmian and I fell in love with, and it nearly broke our hearts to refuse him. We unsaddled our horses for lunch, and after we had fought the stallions apart—mine with several fresh chunks bitten out of his back—and after we had vainly fought the sand-flies, we ate bananas and tinned meats, washed down by generous draughts of cocoanut milk. There was little to be seen. The jungle had rushed back and engulfed the puny works of man. Here and there pai-pais were to be stumbled upon, but there were no inscriptions, no hieroglyphics, no clues to the past they attested—only dumb stones, builded and carved by hands that were forgotten dust. Out of the pai-pais grew great trees, jealous of the wrought work of man, splitting and scattering the stones back into the primeval chaos. 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.