After going some distance through the woods, we came to a dismantled old shed of boughs, apparently abandoned to decay. Underneath, nothing was to be seen but heaps of decaying leaves and an immense, clumsy jar, wide-mouthed, and by some means, rudely hollowed out from a ponderous stone. Here, for a while, we were left to ourselves; the old man placing the light in the jar, and then disappearing. He returned, carrying a long, large bamboo, and a crotched stick. Throwing these down, he poked under a pile of rubbish, and brought out a rough block of wood, pierced through and through with a hole, which was immediately clapped on the top of the jar. Then planting the crotched stick upright about two yards distant, and making it sustain one end of the bamboo, he inserted the other end of the latter into the hole in the block: concluding these arrangements by placing an old calabash under the farther end of the bamboo. Coming up to us now with a sly, significant look, and pointing admiringly at his apparatus, he exclaimed, “Ah, karhowree, ena hannahanna arva tee!” as much as to say, “This, you see, is the way it’s done.” His contrivance was nothing less than a native still, where he manufactured his island “poteen.” The disarray in which we found it was probably intentional, as a security against detection. Before we left the shed, the old fellow toppled the whole concern over, and dragged it away piecemeal. His disclosing his secret to us thus was characteristic of the “Tootai Owrees,” or contemners of the missionaries among the natives; who, presuming that all foreigners are opposed to the ascendancy of the missionaries, take pleasure in making them confidants, whenever the enactments of their rulers are secretly set at nought. The substance from which the liquor is produced is called “Tee,” which is a large, fibrous root, something like yam, but smaller. In its green state, it is exceedingly acrid; but boiled or baked, has the sweetness of the sugar-cane. After being subjected to the fire, macerated and reduced to a certain stage of fermentation, the “Tee” is stirred up with water, and is then ready for distillation. On returning to the hut, pipes were introduced; and, after a while, Long Ghost, who, at first, had relished the “Arva Tee” as little as myself, to my surprise, began to wax sociable over it, with Varvy; and, before long, absolutely got mellow, the old toper keeping him company. It was a curious sight. Everyone knows that, so long as the occasion lasts, there is no stronger bond of sympathy and good feeling among men than getting tipsy together. And how earnestly, nay, movingly, a brace of worthies, thus employed, will endeavour to shed light upon, and elucidate their mystical ideas!