A Voyage Towards the South Pole and Round the World, Volume 1Cook, James
History
A Voyage Towards the South Pole and Round the World, Volume 1
Cook, James
Antarctica; Oceania -- Discovery and exploration -- Early works to 1800; Voyages around the world -- Early works to 1800
This house was situated at one corner of the plantation, and had an area
before it on which we were seated. The whole was planted round with fruit
and other trees, whose spreading branches afforded an agreeable shade, and
whose fragrance diffused a pleasing odour through the air.
Before we had well viewed the plantation it was noon, and we returned on
board to dinner, with the chief in our company. He sat at table but eat
nothing, which, as we had fresh pork roasted, was a little extraordinary.
After dinner we landed again, and were received by the crowd as before; Mr
Forster with his botanical party, and some of the officers and gentlemen,
walked into the country. Captain Furneaux and myself were conducted to
the chief's house, where fruit and some greens, which had been stewed, were
set before us to eat. As we had but just dined, it cannot be supposed we
eat much; but Oedidee, and Omai, the man on board the Adventure, did honour
to the feast. After this we signified our desire of seeing the country.
Tioony very readily assented, and conducted us through several plantations,
which were laid out with great judgment, and inclosed with very neat fences
made of reeds. They were all in very good order, and well planted with
various fruit-trees, roots, &c. The chief took some pains to let us know
the most of them belonged to himself. Near some of the houses, and in the
lanes that divided the plantations, were running about some hogs and very
large fowls, which were the only domestic animals we saw; and these they
did not seem willing to part with. Nor did any one, during the whole day,
offer in exchange any fruit, or roots, worth mentioning, which determined
me to leave this island, and to visit that of Amsterdam.
Public-domain text, read in full here on John Shaqi.
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