Fictionists who take the South Seas for their scenery too often paint their characters in one tone—black, brown, or yellow, or even white. Their bad men are super-villains, and yet there are no men all bad. I know there are no supermen at all, bad or good, but only that some men do super acts now and then; none has the grand gesture at all times. Napoleon had a disgraceful affliction at Waterloo, which rid him of strength, mental and physical; the thief on the cross became wistful for an unknown delight.
Hallman had said to me in the smoking-room that he never drank alcohol or smoked tobacco, because “it took the edge off the game.” Now, a poet might say that, or even a moralist, but he was neither.
That night I walked through the waist of the ship and on to the promenade-deck of the third-class passengers, where a huddle of stores, coiled ropes, and riff-raff prevented these poor from taking any pleasurable exercise. I stood at the taffrail and peered down at the welter of white water, the foam of the buffets of the whirling screws, and then at the wide wake, which in imagination went on and on in a luminous path to the place we had departed from, to the dock where we had left the debarred lover of nature. The deep was lit with the play of phosphorescent animalculae whom our passage awoke in their homes beneath the surface and sent questing with lights for the cause. A sheet of pale, green-gold brilliancy marked the route of the Noa-Noa on the brine, and perhaps far back the corpse of the celestial philosopher floated in radiancy, with his face toward those skies, so brazen to his desires.
A Swiss with a letter of introduction to me presented it when seven days out. It was from the manager of a restaurant in San Francisco, and asked me to guide him in any way I could. The Swiss was middle-aged, and talked only of a raw diet. He was to go to the Marquesas to eat raw food. One would have thought a crude diet to be in itself an end in life. He spoke of it proudly and earnestly, as if cooking one’s edibles were a crime or a vile thing. He told me for hours his dictums—no alcohol, no tobacco, no meat, no fish; merely raw fruit, nuts, and vegetables. He was a convinced rebel against any fire for food, making known to any one who would listen that man had erred sadly, thousands of years ago, in bringing fire into his cave for cooking, and that the only cure for civilization’s evils was in abolishing the kitchen. He would live in the Marquesas as he said the aborigines do. Alas! I did not tell him they ate only their fish raw.
Ben Fuller, the Australian theatrical manager, frowned on him. Fuller was as round as a barrel, and he also was certain of the remedies for a sick world.
“How you ’re goin’ a get any bloody fun with no roast beef, no mutton, no puddin’, and let alone a drop of ale and a pipe?”
The Swiss smiled beatifically.
“You can get rid of all those desires,” he said.
“My Gawd! I don’t want to get rid o’ them, I don’t. I’m bringing up my kiddies right, and I’m a proper family man, but I want my meat and my bread and my puddin’. The world needs proper entertainment; that’s what’ll cure the troubles.”
The Swiss was also ardent in attention to the women aboard, and I wondered if there was a new school of self-denial. The old celibate monks eschewed women, but had Gargantuan appetites, which they satisfied with meat pasties, tubs of ale, and vats of wine.