All being arranged, the distribution now begins, and is carried out with that precision of etiquette which pervades all society in Fiji. The various tribes and their chiefs being seated, the Tui-rara, or master of the ceremonies, orders the food to be divided into as many portions as there are tribes, regulating the amount by the importance of the tribe. He then takes the tribes in succession, and calls their names. As he calls each tribe, the people return their thanks, and a number of young men are sent to fetch the food. This goes on until the whole of the food has been given away, when a further distribution takes place among the tribes, each village first taking a share and then each family receiving its proper portion, which is handed to its head. It is evident that the Tui-rara has no sinecure. He must possess the most intimate knowledge of all the tribes, and the ranks of their respective chiefs, and must at the same time be on the alert to distinguish any stranger that may make his appearance. Should he be a foreigner, he is considered a chief, and a chief’s portion, _i. e._ a quantity sufficient for twenty Fijians or sixty Englishmen, is sent to him. Of course he gives the greater part away, but in so doing he acts the part of a chief. It is, in fact, the old story of Benjamin’s mess translated into Fijian. The men always eat their food in the open air, but send the women’s portion to the houses to be eaten within doors. The first illustration on the next page will give an idea of a Fijian feast. On the left hand is seen the master of the ceremonies, calling the name of a tribe, and in the centre are seen the young men running to fetch the food. In the foreground is the portion of their tribe, consisting of pigs, yams, turtles, and so forth. In front of them are some of the curious drums, which will be presently described, and in the distance are seen the members of the different tribes, some eating, and others waiting for their portion. The curious building in the background is one of the Burés, or temples, which will be presently described. From the preceding description it will be seen that the Fijians are not bad cooks, and that the number of dishes which they produce is by no means small. The variety of the dishes is, however, much greater than has been mentioned. They eat many kinds of fish, together with almost every living creature that they find in the coral reefs. Some of their preparations very much resemble those to which we are accustomed in England. For example, a sort of shrimp sandwich is made by putting a layer of shrimps between two taro leaves. Several kinds of bread are known, and nearly thirty kinds of puddings. Turtle soup is in great favor, and so are various other soups.