or baking, as we called it, is done thus: a hole is dug, the depth and size varying according to what is to be prepared, but seldom exceeding a foot in depth; in this is made a heap of wood and stones laid alternately, fire is then put to it, which, by the time it has consumed the wood, has heated the stones just sufficiently to discolour anything which touches them. The heap is then divided, half is left in the hole, the bottom being paved with them, and on them any kind of provisions are laid, always neatly wrapped up in leaves. Above these again are laid the remaining hot stones, then leaves again to the thickness of three or four inches, and over them any ashes, rubbish or dirt that is at hand. In this situation the food remains about two hours, in which time I have seen a middling-sized hog very well done; indeed, I am of opinion that victuals dressed in this way are more juicy, if not more equally done, than when cooked by any of our European methods, large fish more especially. Bread-fruit cooked in this manner becomes soft, and something like a boiled potato, though not quite so farinaceous as a good one. Of this two or three dishes are made by beating it with a stone pestle till it becomes a paste, mixing water or cocoanut liquor with it, and adding ripe plantains, bananas, sour paste, etc.
As I have mentioned sour paste, I will proceed to describe what it is. Bread-fruit, by what I can find, remains in season during only nine or ten of their thirteen months, so that a reserve of food must be made for those months when they are without it. For this purpose, the fruit is gathered when just upon the point of ripening, and laid in heaps, where it undergoes a fermentation, and becomes disagreeably sweet. The core is then taken out, which is easily done, as a slight pull at the stalk draws it out entire, and the rest of the fruit is thrown into a hole dug for that purpose, generally in their houses. The sides and bottom of this hole are neatly lined with grass, the whole is covered with leaves, and heavy stones laid upon them. Here it undergoes a second fermentation and becomes sourish, in which condition it will keep, as they told me, many months.
