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which time I have seen a midling hog very well done, Indeed I am of opinion that victuals dressd this way are more juicy if not more Equably done than by any of our European methods, large fish more especialy. Bread fruit cookd in this manner becomes soft and something like a boild potatoe, tho not quite so farinaceous as a good one yet more so than the midling sort. Of this 2 or 3 dishes are made by beating it with a stone pestil till it make a paste, mixing water or Cocoa nut liquor with it and adding ripe plantains, bananas, sour paste &c.
As I have mentiond Sour paste I will proceed to de[s]cribe what it is. Bread fruit by what I can find remains in season only 9 or 10 of their 13 months so that a reserve of food must be made for those months when they are without it. To do this the fruit is gatherd when just upon the point of ripening and laid in heaps where it undergoes a fermentation and becomes disagreably sweet; the core is then taken out which is easily done as a small pull at the stalk draws it out intire, and the rest of the fruit thrown into a hole dug for that purpose generaly in their houses; the sides and bottom of which are neatly li
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Voyaging Accounts |  |
© Derived from State Library of NSW Transcription of Banks's Journal page (vol.1) 351, February 2004
Published by kind permission of the Library
To cite this page use: https://paulturnbull.org/project/southseas/journals/-banks_remarks-106.html