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 of the plantain tree, together with two or three hot stones, and placed on one side the hog.  A hot stone was put to the blood, which was tied up in the leaf, and put into the oven; as also bread-fruit and plantains.  Then the whole was covered with green leaves, on which were laid the remainder of the hot stones; over them were leaves; then any sort of rubbish they could lay their hands on; finishing the operation by well covering the whole with earth.  While the victuals were baking, a table was spread with green leaves on the floor, at one end of a large boat-house.  At the close of two hours and ten minutes, the oven was opened, and all the victuals taken out.  Those of the natives who dined with us, sat down by themselves, at one end of the table, and we at the other.  The hog was placed before us, and the fat and blood before them, on which they chiefly dined, and said it was Mamity, very good victuals; and we not only said, but thought, the same of the pork.  The hog weighed about fifty pounds.  Some parts about the ribs I thought rather overdone, but the more fleshy parts were excellent; and the skin, which by the way of our dressing can hardly be eaten, had, by this method, a taste and flavour superior to any thing I ever met with of the kind.  I have now only to add, that during the whole of the various operations, they exhibited a cleanliness well worthy of imitation.  I have been the more particular in this account, because I do not remember that any of us had seen the whole process before; nor is it well described in the narrative of my former voyage.

While dinner was preparing, I took a view of this Whenooa of Oedidee.  It was a small, but a pleasant spot; and the houses were so disposed as to form a very pretty village, which is very rarely the case at these isles, Soon after we had dined, we set out for the ship, with the other pig, and a few races of plantains, which proved to be the sum total of our great expectations.