apparently climbing up, their effort to overcome the force of gravity seeming to grow greater and greater as they climb. Every part of the huge column seems to be alive; and, indeed, all is in motion within it. Innumerable little fountains gush up on its sides, to curl back and fall earthwards. The sunlight penetrates the mass of water, foam, and steam, catching the crystal drops and painting rainbows which quiver and dance in the wind. Bravely the column holds up, till, its strength spent, it falters and sways, and at last falls or sinks slowly down, subsiding into a seething whirlpool. Brief, as a rule, is the spectacle, but while the fountain is striving to mount skyward it is “all a wonder and a wild desire.” [Illustration: COOKING IN A HOT SPRING] Two Maori villages, one at Ohinemutu, the other at Whaka-rewa-rewa, are disordered collections of irregular huts. Among them the brown natives of the thermal district live and move with a gravity and dignity that even their half-gaudy, half-dingy European garb cannot wholly spoil. Passing their lives as they do on the edge of the cold lake, and surrounded by hot pools and steam-jets, they seem a more or less amphibious race, quite untroubled by anxiety about subterranean action. They make all the use they can of Nature’s forces, employing the steam and hot water for various daily wants. Of course they bathe incessantly and wash clothes in the pools. They will sit up to their necks in the warm fluid, and smoke luxuriously in a bath that does not turn cold. But more interesting to watch is their cooking. Here the steam of the blow-holes is their servant; or they will lay their food in baskets of flax in some clean boiling spring, choosing, of course, water that is tasteless. Cooking food by steam was and still is the favourite method of the Maori. Where Nature does not provide the steam, they dig ovens in the earth called _hangi_, and, wrapping their food in leaves, place it therein on red-hot stones. Then they spread more leaves over them, pour water upon these, and cover the hole with earth. When the oven is opened the food is found thoroughly cooked, and in this respect much more palatable than some of the cookery of the colonists. In their culinary work the Maoris have always been neat and clean. This makes their passion for those two terrible delicacies, putrid maize and dried shark, something of a puzzle.