mix water with it until it becomes a paste, set it aside and let if ferment, and then it is poi—and an unseductive mixture it is, almost tasteless before it ferments and too sour for a luxury afterward. But nothing is more nutritious. When solely used, however, it produces acrid humors, a fact which sufficiently accounts for the humorous character of the Kanakas. I think there must be as much of a knack in handling poi as there is in eating with chopsticks. The forefinger is thrust into the mess and stirred quickly round several times and drawn as quickly out, thickly coated, just as it it were poulticed; the head is thrown back, the finger inserted in the mouth and the delicacy stripped off and swallowed—the eye closing gently, meanwhile, in a languid sort of ecstasy. Many a different finger goes into the same bowl and many a different kind of dirt and shade and quality of flavor is added to the virtues of its contents.