Note 1 — The Big Feast

When the feast has been resolved upon, the preparations for it begin immediately, that is a year or two before the date on which it is to be held. Large quantities will be required of yam, taro and sugar-cane, and of a special form of banana (not ripening on the trees, and requiring to be cooked); also of the large fruit of the ine, a giant species of Pandanus (see Plate 80—the figure seated on the ground near to the base of the tree gives an idea of the size of the latter and of the fruit head which is hanging from it), which is cultivated in the bush, and the fruit heads of which are oval or nearly round, and have a transverse diameter of about 18 inches; and of another fruit, called by the natives malage, which grows wild, chiefly by streams, and is also cultivated, and the fruit of which was described to me as being rather like an apple, almost round, green in colour, and 4 or 5 inches in diameter.1 And above all things will be wanted an enormous number of village pigs (not wild pigs); and sweet potatoes must be plentiful for the feeding of these pigs. And finally they will need plenty of native tobacco for their guests. In view of these requirements it is obvious that a year or two is by no means an excessive period for the preparations for the feast.