But everywhere in Polynesia the common dress was made of _tapa_. This was a kind of paper or cloth beaten out of the bark of certain trees. The bark was removed from the tree and soaked in water; it was laid upon a large piece of wood and beaten with a sort of club or mallet. This was made of hard wood and was round at one end for being taken in the hand; the remainder was squared, and the four faces were either smooth or ribbed by longitudinal grooves. By this beating the wood was separated into its fibres, and these were mashed together into a sheet of firm paper or cloth. This tapa differs with the tree from the bark of which it is made. Some is thin and dark brown; that from the bark of the breadfruit tree is fawn-colored; that from the paper-mulberry, best and finest of all, is beautifully white. The women were so expert at beating tapa that single strips, four yards wide and two hundred yards long, were beaten. Such cloth might be left plain, or it might be stained with colors, or it might be stamped with patterns. Wooden blocks or strips of bamboo were carved with designs which were smeared with color and stamped on the cloth; sometimes ferns were laid in coloring matter, then the form transferred to the tapa. The two chief food supplies in Polynesia were breadfruit and cocoanuts; yams (much like sweet potatoes) and bananas were plenty. A favorite food in places is _poi_, a sort of gruel or pudding made from the root of _taro_. It was not eaten with a spoon, but the finger was dipped into it and stirred around to get a good load of the sticky stuff on it, when it was stuck into the mouth and sucked clean. Fish were much eaten, though not all kinds nor at all times. The Polynesian oven was a hole, three or four feet across, and a foot deep, dug in the ground. The bottom was lined with stones, which were covered with dry leaves, upon which a brisk fire was built. When the stones were red-hot, the dust and ashes were brushed out of the oven, and the potatoes, yams, and taro, or the pigs, dogs, fish, and birds were wrapped in leaves, and laid upon the hot stones. When all the food to be cooked had been neatly placed, leaves were laid above them, and hot stones on these. All was then covered in with leaves and earth, and left until thoroughly baked through.