It may well be supposed, that cookery is but little studied by these people as an art; and, indeed, they have but two ways of applying fire to dress their food, broiling and baking; the operation of broiling is so simple that it requires no description, and their baking has been described already, (page 154.) in the account of an entertainment prepared for us by Tupia. Hogs, and large fish, are extremely well dressed in the same manner; and, in our opinion, were more juicy and more equally done than by any art of cookery now practised in Europe. Bread-fruit is also cooked in an oven of the same kind, which renders it soft, and something like a boiled potatoe; not quite so farinaceous as a good one, but more so than those of the middling sort. Of the bread-fruit they also make three dishes, by putting either water or the milk of the cocoa-nut to it, then beating it to a paste with a stone pestle, and afterwards mixing it with ripe plantains, bananas, or the sour paste which they call _Mahie_. The mahie, which has been mentioned as a succedaneum for ripe bread-fruit, before the season for gathering a fresh crop comes on, is thus made: The fruit is gathered just before it is perfectly ripe, and being laid in heaps, is closely covered with leaves; in this state it undergoes a fermentation, and becomes disagreeably sweet: the core is then taken out entire, which is done by gently pulling the stalk, and the rest of the fruit is thrown into a hole which is dug for that purpose, generally in the houses, and neatly lined in the bottom and sides with grass; the whole is then covered with leaves, and heavy stones laid upon them: in this state it undergoes a second fermentation, and becomes sour, after which it will suffer no change for many months: it is taken out of the hole as it is wanted for use, and being made into balls, it is wrapped up in leaves and baked; after it is dressed, it will keep five or six weeks. It is eaten both cold and hot, and the natives seldom make a meal without it, though to us the taste was as disagreeable as that of a pickled olive generally is the first time it is eaten.