We found no small difficulty in making up our minds how we were to cook the pig. None of us had ever cut up one before, and we did not know exactly how to begin; besides, we had nothing but the axe to do it with, our knife having been forgotten. At last Jack started up and said,—
"Don't let us waste more time talking about it, boys. Hold it up, Peterkin. There, lay the hind leg on this block of wood,—so;" and he cut it off, with a large portion of the haunch, at a single blow of the axe. "Now the other,—that's it" And having thus cut off the two hind legs, he made several deep gashes in them, thrust a sharp-pointed stick through each, and stuck them up before the blaze to roast. The wood-pigeon was then split open, quite flat, washed clean in salt water, and treated in a similar manner. While these were cooking, we scraped a hole in the sand and ashes under the fire, into which we put our vegetables and covered them up.
The taro-root was of an oval shape, about ten inches long and four or five thick. It was of a mottled-gray color, and had a thick rind. We found it somewhat like an Irish potato, and exceedingly good. The yam was roundish, and had a rough, brown skin. It was very sweet and well-flavored. The potato, we were surprised to find, was quite sweet and exceedingly palatable, as also were the plums; and, indeed, the pork and pigeon too, when we came to taste them. Altogether this was decidedly the most luxurious supper we had enjoyed for many a day; and Jack said it was cut-of-sight better than we ever got on board ship; and Peterkin said he feared that if we should remain long on the island he would infallibly become a glutton or an epicure; whereat Jack
