Early in the morning of the 30th, I set out with the two boats, accompanied by the two Mr Forsters; Oedidee, the chief, his wife, son, and daughter, for an estate which Oedidee called his, situated at the north end of the island.  There I was promised to have hogs and fruit in abundance; but when we came there, we found that poor Oedidee could not command one single thing, whatever right he might have to the Whenooa, which was now in possession of his brother, who, soon after we landed, presented to me, with the usual ceremony, two pigs.  I made him a very handsome present in return, and Oedidee gave him every thing he had left of what he had collected during the time he was with us.

After this ceremony was over, I ordered one of the pigs to be killed and dressed for dinner, and attended myself to the whole operation, which was as follows:—­They first strangled the hog, which was done by three men; the hog being placed on his back, two of them laid a pretty strong stick across his throat, and pressed with all their might on each end; the third man held his hind legs, kept him on his back, and plugged up his fundament with grass, I suppose to prevent any air from passing or repassing that way.  In this manner they held him for about ten minutes before he was quite dead.  In the mean time, some hands were employed in making a fire, to heat the oven, which was close by.  As soon as the hog was quite dead, they laid him on the fire, and burnt or singed the hair, so that it came off with almost the same ease as if it had been scalded.  As the hair was got off one part, another was applied to the fire till they had got off the whole, yet not so clean but that another operation was necessary; which was to carry it to the sea side, and there give it a good scrubbing with sandy stones, and sand.  This brought off all the scurf, &c. which the fire had left on.  After well washing off the sand and dirt, the carcase was brought again to the former place, and laid on clean green leaves, in order to be opened.  They first ripped up the skin of the belly, and took out the fat or lard from between the skin and the flesh, which they laid on a large green leaf.  The belly was then ripped open, and the entrails taken out, and carried away in a basket, so that I know not what became of them; but am certain they were not thrown away.  The blood was next taken out, and put into a large leaf, and then the lard, which was put to the other fat.  The hog was now washed clean, both inside and out, with fresh water, and several hot stones put into his belly, which were shaken in under the breast, and green leaves crammed in upon them.  By this time the oven was sufficiently heated; what fire remained was taken away, together with some of the hot stones; the rest made a kind of pavement in the bottom of the hole or oven, and were covered with leaves, on which the hog was placed on his belly.  The lard and fat, after being washed with water, were put into a vessel, made just then of the green bark