Their food consists of pork, poultry, dog's flesh, and fish, bread-fruit, bananas, plantains, yams, apples, and a sour fruit, which, though not pleasant by itself, gives an agreeable relish to roasted bread-fruit, with which it is frequently beaten up. They have abundance of rats, but, as far as I could discover, these make no part of their food. The river affords them good mullet, but they are neither large nor in plenty. They find conchs, mussels, and other shellfish on the reef, which they gather at low-water, and eat raw with bread-fruit before they come on shore. They have also very fine cray-fish, and they catch with lines, and hooks of mother-of-pearl, at a little distance from the shore, parrrot-fish, groopers, and many other sorts, of which they are so fond that we could seldom prevail upon them to sell us a few at any price. They have also nets of an enormous size, with very small meshes, and with these they catch abundance of small fish about the size of sardines; but while they were using both nets and lines with great success, We could not catch a single fish with either. We procured some of their hooks and lines, but for want of their art we were still disappointed. The manner in which they dress their food is this: They kindle a fire by rubbing the end of one piece of dry wood, upon the side of another, in the same manner as our carpenters whet a chissel; then they dig a pit about half a foot deep, and two or three yards in circumference: They pave the bottom with large pebble stones, which they lay down very smooth and even, and then kindle a fire in it with dry wood, leaves, and the husks of the cocoa-nut. When the stones are sufficiently heated, they take out the embers, and rake up the ashes on every side; then they cover the stones with a layer of green cocoa-nut tree leaves, and wrap up the animal that is to be dressed in the leaves of the plantain; if it is a small hog they wrap it up whole; if a large one they split it. When it is placed in the pit, they cover it with the hot embers, and lay upon them bread-fruit and yams, which are also wrapped up in the leaves of the plantain: Over these they spread the remainder of the embers, mixing among them some of the hot stones, with more cocoa-nut tree leaves upon them, and then close all up with earth, so that the heat is kept in. After a time proportioned to the size of what is dressing, the oven is opened, and the meat taken out, which is tender, full of gravy, and, in my opinion, better in every respect than when it is dressed any other way. Excepting the fruit, they have no sauce but salt water, nor any knives but shells, with which they carve very dexterously, always cutting from them. It is impossible to describe the astonishment they expressed when they saw the gunner, who, while he kept the market, used to dine on shore, dress his pork and poultry by boiling them in a pot. Having, as I have before observed, no vessel that would bear the fire,