Page:Williams and Calvert, Fiji and the Fijians, New York, 1860.djvu/100

 74 FIJI ANT> THE njIAXS. likely to be so far in advance of the home demand as to yield any great quantity for exportation, although proper attention and an im- proved process of manufacture may effect a considerable alteration in this particular. At present the biche-de-mar is the great inducement to speculation. It is yet found in great quantities on the reefs just named, especially on such as have a mixture of sand and coral. There are several kinds, all of the holothuria family. The native name is c?n, all kinds of which are occasionally eaten in Fiji. There are six valu- able species, of which the black sort is the most esteemed. These molluscs, especially one prickly kind, are unsightly objects, being great slugs from nine inches to a foot in length. They are somewhat hard to the touch, and in drying are reduced two-thirds in size. When cured, they are like pieces of half-baked clay, from two inches to a foot long, of a dull black or dirty grey colour, occasionally mixed with sandy red. The section of the solid parts looks like light india-rubber. After long soaking in water, the Chinese cooks cut them up, and use them in making rich soups. Those who visit these parts for a cargo of biche-de-mar, complain of the tricks played upon them by the natives, forgetting that they them- selves have set the example, and that the hard dealings of the islanders may be regarded as retributive. Driving a hard bargain is one of the first arts of civilized life which the savage acquires, and the records of voyagers show it to be the first taught. Many have noticed that these people, and others in like position, have shown an utter ignorance of the relative value of articles ; and the most amusing instances have come under my o^vn notice of their offering goods in exchange for some desired object, with an utter disregard of any proportion whatever. There are some other resources of the inhabitants of Fiji which yet demand notice. In addition to the black and brown dyes already mentioned, the natives are acquainted with others of various colours, chiefly of vegetable origin, and the knowledge of which is almost con- fined to the women. To them, also, is intrusted the management of the pits in which the native bread — madrai — is fermented. These pits are round holes three feet deep, thickly lined at the bottom and sides with layers of banana leaves ; and into them are put about two bushels of either taro, kawai, arrow-root, bread-fruit, or bananas stripped of their skins. Inferior kinds of bread are made from the fruit of the mangrove, a large arum, and the stones of the dawd and kaveJca. The two last, with boro or pulaJca bread, are used only in certain districts. The root of the carrion-flower and some wild nuts are employed to