Rivers have been an important element in the making of Fijian history, since it is in the fertile soil of the river deltas that the crops of the natives flourish best. Breadfruit and coconuts, together with the roots of the taro and the spindle-shaped yam form their principal food. The taro grows best in the wet districts, or where there is running water; so that the natives have long been familiar with simple methods of irrigation. These staple foods are supplemented by many kinds of wild tropical fruits and roots. The natives have pigs and fowls, but these are kept for state occasions; fish is the only usual non-vegetable food. The Fijians are clever fishermen, whether using the spear or arrow or net, or the fish-fences which they build in the estuaries of the rivers. In fact, the island provides them amply with all the food which they need, though sometimes there is a shortage as they lack means to preserve it. The taro and yams are stored in earth-covered heaps, as we store potatoes; and some of the vegetable food supply, especially breadfruit, is buried in pits and used in a partially fermented state. Here we have a 28 formal presentation of food, yams and turtle and the _yangona_ root for making the native drink called here _yangona_ but elsewhere _kava_. It is a typical Fijian scene. The native is content to cultivate his patch of land with simple implements, such as the digging stick, and is not anxious to work harder than is necessary for his own needs. He is not very ready to work for a European employer, while all his traditions, and the communal system under which he lives, make it impossible for the industrious individual to accumulate any private property.