Betel-chewing is apparently not indulged in by these people as
extensively as it is done in Mekeo and on the coast; but they like it
well enough, and for a month or so before a big feast, during which
period they are under a strict taboo restriction as to food, they
indulge in it largely. The betel used by them is not the cultivated
form used in Mekeo and on the coast, but a wild species, only about
half the size of the other; and the lime used is not, as in Mekeo
and on the coast, made by grinding down sea-shells, but is obtained
from the mountain stone, which is ground down to a powder. The gourds
(Plate 51, Figs. 6 and 7) in which the lime is carried are similar to
those used in Mekeo, except that usually they are not ornamented, or,
if they are so, the ornamentation is only done in simple straight-lined
geometric patterns. The spatulae are sometimes very simply and rudely
decorated. The people spit out the betel after chewing, instead of
swallowing it, as is the custom in Mekeo.


Cooking and Eating and Their Utensils.

They have no cooking utensils, other than the simple pieces of bamboo
stem, which they use for boiling.

Their usual methods of cooking are roasting and boiling.

Roasting is usually effected by making a fire, letting it die
down into red-hot ashes, and then putting the food without wrap or
covering into the ashes, turning it from time to time. They also
roast by holding the food on sticks in the flame of the burning fire,
turning it occasionally. Stone cooking is adopted for pig and other