During this period the larder was not forgotten. The hunters brought in every day an immense quantity of taro, which seemed to be their favorite vegetable.
This is a stemless plant, which has heart-shaped leaves, about a foot long, and the leaves and stalks are prepared by them in the same way that we use spinach and asparagus.
But the tuber, or root, of this vegetable is the[p. 45] most valuable part. It is larger than the common beet, and sometimes grows to a foot or more in length. This was beaten into a pulp by the natives, and made into a bread or pudding.
"I like the taro," said George. "It can be used in so many ways, and I want to try it in the different forms as soon as we have an opportunity."
"In the Sandwich Islands, and in many other places it is the vegetable from which the well-known Poi is made," said John.
"Do you know how it is made?" asked George.
"It is beaten up, just as you see them do it here, and then set in the sun to ferment for about three or four days. It is afterwards boiled with fowl, and makes a very pleasant dish, most appetizing and nourishing. The fermented Poi will last for weeks. It is the same as the well-known kalo of the Pacific Island, the yu-tao of China, the sato imo of Japan, and the oto of Central America. A fine dish is made of it by boiling and then covering the leaves with a dressing of cocoanut oil."