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and was kept alive until the stones became red hot (or the heat equivalent to red heat). The fire was then removed, and the surface stones allowed to cool sufficiently not to burn up the grass or fern laid on their surface. The pig was then laid on this grass and covered over with a further layer. Water was then poured into the hole, and, reaching the hot stones underneath, evolved steam. Loose soft earth was then quickly thrown over until the hole was completely covered. By this means the steam was confined, and when the pig was taken out it was beautifully tender and well cooked. By the same way potatoes and native vegetables were prepared for their large feasts. The cooking of large game, and especially the cooking of human beings, took many hours by this method.
The Maoris grew large quantities of pumpkins, water melons, and a kind of gourd they called “Cooma-Cooma.” The latter were of a yellow colour, and had very tough skins, which, after the pulp had been scooped out, were used for vessels of various kinds, and especially as bottles for storing their tu-tu wine.
Indian corn was extensively grown by
