tightly and regularly wound, and which affords an admirable substitute
for a coarse rasp. The pulp, when prepared, is washed first with salt
or sea water, through a sieve made of the fibrous web which protects
the young frond of the cocoa-nut palm; and the starch, or arrow-root,
being carried through with the water, is received in a wooden trough
made like the small canoes used by the natives. The starch is allowed
to settle for a few days; the water is then strained, or, more
properly, poured off, and the sediment rewashed with fresh (or river)
water. This washing is repeated three times with spring water; after
which the deposit is made into balls of about 7 or 8 in. in diameter,
and in this state dried in the sun for twelve or twenty-four hours.
The balls are then broken, and the powder spread for some days in the
sun to dry; after which it is carefully wrapped in _tapa_ (the native
cloth), and put into baskets, and hung up in the houses. The natural
indolence of the people is so great, and their avarice such, that but
few of them will give the arrow-root sufficient time to dry, if they
have an opportunity of parting with it, which I suspect was the case
with that sent to England some few years back by the missionaries. So
abundant is the root, that several tons might be prepared annually by
proper management: as it is, there is a considerable quantity
prepared; it being not only eaten by the natives and strangers on the
island, but also by the crews of the vessels that touch there.

At present, when the roots are taken up, the only precaution used to
secure a crop the following year is to throw the smaller roots back
into the holes from which they were taken, and to leave them to
chance. I have no doubt that, with proper care and cultivation, any
quantity might be produced. When we visited the island, we purchased
the prepared arrow-root at _2d._ per lb., and a missionary there
informed us, that he would engage to procure any given quantity at