just then of the green bark of a plantain tree, together with two or three hot stones, and placed on one side the hog. A hot stone was put to the blood, which was tied up in the leaf, and put into the oven; as also bread-fruits and plantains. Then the whole was covered with green leaves, on which were laid the remainder of the hot stones; over them were leaves; then any sort of rubbish they could lay their hands on; finishing the operation by well covering the whole with earth. While the victuals were baking, a table was spread with green leaves on the floor, at one end of a large boat-house. At the close of two hours and ten minutes, the oven was opened, and all the victuals taken out. Those of the natives who dined with us, sat down by themselves, at one end of the table, and we at the other. The hog was placed before us, and the fat and blood before them, on which they chiefly dined, and said it was _Mamity_, very good victuals; and we not only said, but thought the same of the pork. The hog weighed about fifty pounds. Some parts about the ribs I thought rather overdone; but the more fleshy parts were excellent; and the skin, which by our way of dressing can hardly be eaten, had, by this method, a taste and flavour superior to any thing I ever met with of the kind. I have now only to add, that during the whole of the various operations, they exhibited a cleanliness well worthy of imitation. I have been the more particular in this account, because I do not remember that any one of us had seen the whole process before; nor is it well described in the narrative of my former voyage. While dinner was preparing, I took a view of this _Whenooa_ of Oedidee. It was small, but a pleasant spot; and the houses were so disposed as to form a very pretty village, which is very rarely the case at these isles. Soon after we had dined, we set out for the ship, with the other pig, and a few races of plantains, which proved to be the sum total of our great expectations.