The Three Voyages of Captain Cook Round the World. Vol. II. Being the Second of the First VoyageCook, James
History
The Three Voyages of Captain Cook Round the World. Vol. II. Being the Second of the First Voyage
Cook, James
Cook, James, 1728-1779 -- Travel; Explorers -- Great Britain -- Biography; Voyages around the world -- History -- 18th century
The common method of dressing food here is by boiling, and as fire-wood
is very scarce, and the inhabitants have no other fuel, they make use of
a contrivance to save it, that is not wholly unknown in Europe, but is
seldom practised except in camps. They dig a hollow under ground, in a
horizontal direction, like a rabbit burrow, about two yards long, and
opening into a hole at each end, one of which is large and the other
small: by the large hole the fire is put in, and the small one serves
for a draught. The earth over this burrow is perforated by circular
holes, which communicate with the cavity below; and in these holes are
set earthen pots, generally about three to each fire, which are large in
the middle, and taper towards the bottom, so that the fire acts upon a
large part of their surface. Each of these pots generally contains about
eight or ten gallons, and it is surprising to see with how small a
quantity of fire they may be kept boiling; a palm leaf, or a dry stalk,
thrust in now and then, is sufficient: in this manner they boil all
their victuals, and make all their syrup and sugar. It appears by
Frazier’s account of his voyage to the South Sea, that the Peruvian
Indians have a contrivance of the same kind, and perhaps it might be
adopted with advantage by the poor people even of this country, where
fuel is very dear.
Both sexes are enslaved by the hateful and pernicious habit of chewing
betel and areca, which they contract even while they are children, and
practise incessantly from morning till night. With these they always mix
a kind of white lime, made of coral stone and shells, and frequently a
small quantity of tobacco, so that their mouths are disgustful in the
highest degree both to the smell and the sight: the tobacco taints their
breath, and the betel and lime make the teeth not only as black as
charcoal, but as rotten too. I have seen men between twenty and thirty,
whose fore-teeth have been consumed almost down to the gums, though no
two of them were exactly of the same length or thickness, but
irregularly corroded like iron by rust. This loss of teeth is, I think,
by all who have written upon the subject, imputed to the tough and
stringy coat of the areca nut; but I impute it wholly to the lime: they
are not loosened, or broken, or forced out, as might be expected, if
they were injured by the continual chewing of hard and rough substances,
but they are gradually wasted like metals that are exposed to the action
of powerful acids; the stumps always adhering firmly to the socket in
the jaw, when there is no part of the tooth above the gums: and possibly
those who suppose that sugar has a bad effect upon the teeth of
Europeans, may not be mistaken, for it is well known that refined loaf
sugar contains a considerable quantity of lime; and he that doubts
whether lime will destroy bone of any kind, may easily ascertain the
fact by experiment.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account