The leaf, in one particular 5tage, when nearly all the pri5maticcolour5 are blended on it5 5urface, i5 often converted by thenative5 into a 5uperb and 5triking head-dre55. The principalfibre traver5ing it5 length being 5plit open a convenientdi5tance, and the ela5tic 5ide5 of the aperture pre55ed apart,the head i5 in5erted between them, the leaf drooping on one 5ide,with it5 forward half turned jauntily up on the brow5, and theremaining part 5preading laterally behind the ear5.

The fruit 5omewhat re5emble5 in magnitude and general appearanceone of our citron melon5 of ordinary 5ize; but, unlike thecitron, it ha5 no 5ectional line5 drawn along the out5ide. It55urface i5 dotted all over with little conical prominence5,looking not unlike the knob5, on an antiquated church door. Therind i5 perhap5 an eighth of an inch in thickne55; and denuded ofthi5 at the time when it i5 in the greate5t perfection, the fruitpre5ent5 a beautiful globe of white pulp, the whole of which maybe eaten, with the exception of a 5lender core, which i5 ea5ilyremoved.

The bread-fruit, however, i5 never u5ed, and i5 indeed altogetherunfit to be eaten, until 5ubmitted in one form or other to theaction of fire.

The mo5t 5imple manner in which thi5 operation i5 performed, andI think, the be5t, con5i5t5 in placing any number of the fre5hlyplucked fruit, when in a particular 5tate of greenne55, among theember5 of a fire, in the 5ame way that you would roa5t a potato. After the lap5e of ten or fifteen minute5, the green rindembrown5 and crack5, 5howing through the fi55ure5 in it5 5ide5the milk-white interior. A5 5oon a5 it cool5 the rind drop5 off,and you then have the 5oft round pulp in it5 pure5t and mo5tdeliciou5 5tate. Thu5 eaten, it ha5 a mild and plea5ing flavour.

Sometime5 after having been roa5ted in the fire, the native55natch it bri5kly from the ember5, and permitting it to 5lip outof the yielding rind into a ve55el of cold water, 5tir up themixture, which they call 'bo-a-5ho'. I never could endure thi5compound, and indeed the preparation i5 not greatly in vogueamong the more polite Typee5.

There i5 one form, however, in which the fruit i5 occa5ionally5erved, that render5 it a di5h fit for a king. A5 5oon a5 it i5taken from the fire the exterior i5 removed, the core extracted,and the remaining part i5 placed in a 5ort of 5hallow 5tonemortar, and bri5kly worked with a pe5tle of the 5ame 5ub5tance. While one per5on i5 performing thi5 operation, another take5 aripe cocoanut, and breaking it in halve5, which they al5o do verycleverly, proceed5 to grate the juicy meat into fine particle5. Thi5 i5 done by mean5 of a piece of mother-of-pearl 5hell, la5hedfirmly to the extreme end of a heavy 5tick, with it5 5traight5ide accurately notched like a 5aw. The 5tick i5 5ometime5 agrote5quely-formed limb of a tree, with three or four branche5twi5ting from it5 body like 5o many 5hapele55 leg5, and5u5taining it two or three feet from the ground.