White Shadows in the South Seas

by Frederick O'Brien

These trunks, three feet in diameter at the base and tapering smoothly and perfectly to perhaps twelve inches at the top, are in reality no more than pipes for conveying the water to the thirsty fronds. Cut them open, and one finds a vast number of hollow reeds, held together by a resinous pitch and guarded by a bark both thick and exceedingly hard. There is no branch or leaf except at the very tip of the trunk, where a symmetrical and gigantic bouquet of leaves appears, having plumes a dozen feet long or more, that nod with every zephyr and in storms sway and lash the tree as if they were living things.

I used to wonder why these great leaves, the sport of the idlest breeze as well as the fiercest gale, were not torn from the tree, but when I learned to know the cocoanut palm as a dear friend I found that nature had provided for its survival on the wind-swept beaches with the same exquisite attention to individual need that is shown in the electric batteries and lights of certain fishes, or in the caprification of the fig. A very fine, but strong, matting, attached to the bark beneath the stalk, fastened half way around the tree and reaching three feet up the leaf, fixes it firmly to the trunk but gives it ample freedom to move. It is a natural brace, pliable and elastic.

There is scarcely a need of the islander not supplied by these amiable trees. Their wood makes the best spars, furnishes rafters and pillars for native houses, the knee- and head-rests of their beds, rollers for the big canoes or whale-boats, fences against wild pig, and fuel. The leaves make screens and roofs of dwellings, baskets, and coverings, and in the pagan temples of Tahiti were the rosaries or prayer-counters, while on their stiff stalks the candlenuts are strung to give light for feasts or for feasting. When the tree is young the network that holds the leaves is a beautiful silver, as fine as India paper and glossy; narrow strips of it are used as hair ornaments and contrast charmingly with the black and shining locks of the girls. When older, this matting has every appearance of coarse cotton cloth, and is used to wrap food, or is made into bags and even rough garments, specially for fishermen.

The white flowers are small and grow along a branching stalk, protected by a sheath, and just above the commencement of the leaf. From them is made the cocoanut-brandy that enables the native to forget his sorrows. Flowers and nuts in every stage of development are on the same tree, a year elapsing between the first blossom and the ripe nut. Long before it is ripe, but after full size has been attained, the nut contains a pint or even a quart of delicious juice, called milk, water, or wine, in different languages. It is clear as spring water, of a delicate acidity, yet sweet, and no idea of its taste can be formed from the half-rancid fluid in the ripe nuts sold in Europe or America. It must be drunk soon after being taken from the tree to know its full delights, and must have been gathered at the stage of growth called koie, when there is no pulp within the shell.

Not long after this time the pulp, white as snow, of the consistency and appearance of the white of a soft-boiled egg, forms in a thin layer about the walls of the nut. This is a delicious food, and from it are made many dishes, puddings, and cakes. It is no more like the shredded cocoanut of commerce than the peach plucked from the tree is like the tinned fruit.

The pulp hardens and thickens as time goes on, and finally is an inch in thickness. Occasionally the meat when hard and ripe is broiled and eaten. I like it fairly well served in this fashion.

If left on the tree, the nut will in time fall, and in due course there begins in it a marvelous process of germination. A sweet, whitish sponge forms in the interior, starting from the inner end of the seed enclosed in the kernel, opposite one of the three eyes in the smaller end of the nut. This sponge drinks up all the liquid, and, filling the inside, melts the hard meat, absorbs it, and turns it into a cellular substance, while a white bud, hard and powerful, pushes its way through one of the eyes of the shell, bores through several inches of husk, and reaches the air and light.

This bud now unfolds green leaves, and at the same period two other buds, beginning at the same point, find their way to the two other eyes and pierce them, turning down instead of up, and forcing their way through the former husk outside the shell, enter the ground. Though no knife could cut the shell, the life within bursts it open, and husk and shell decay and fertilize the soil beside the new roots, which, within five or six years, have raised a tree eight or nine feet high, itself bearing nuts to reproduce their kind again.

All about me on the fertile soil, among decaying leaves and luxuriant vines, I saw these nuts, carrying on their mysterious and powerful life in the unheeded forest depths. Here and there a half-domestic pig was harrying one with thrusting snout. These pigs, which we think stupid, know well that the sun will the sooner cause a sprouting nut to break open, and they roll the fallen nut into the sunlight to hasten their stomachs' gratification, though with sufficient labor they can get to the meat with their teeth.

There is a crab here, too, that could teach even the wisest, sun-employing pig some tricks in economics. He is the last word in adaptation to environment, with an uncanny knowledge that makes the uninformed look askance at the tale-teller. These crabs climb cocoanut-trees to procure their favorite food. They dote on cocoanuts, the ripe, full-meated sort. They are able to enjoy them by various endeavors demanding strength, cleverness, an apparent understanding of the effect of striking an object against a harder one, and of the velocity caused by gravity. Nuts that resist their attempts to open them, they carry to great heights, to drop them and thus break their shells.