f sugar cane; a sealed earthen vessel held water, as
fresh as if it were iced.

A fine dorado grilled in its scales (a Caribbean dish), a roasted
paroquet of the size of a pheasant, two dishes of sea crabs cooked in
the shell and served with sauce of the citron juice, and a salad of
green peas, had been symmetrically placed on the table by the negro
Jean, around a centerpiece composed of a large basket containing a
pyramid of fruit, which had at its base a European melon, a watermelon,
and at its summit a pineapple; there was a side dish of sliced
palm-cabbage dressed with vinegar, and little whitefish preserved in
spiced pickle, which would tempt the appetite of the guests or excite
their thirst.

"You are treating me with royal magnificence, Father," said the
chevalier to the priest. "This island is the 'promised land,' surely."

"With the exception of the canary wine, which was a gift, my son, all
this is the product of the garden which I cultivate, or the fishing and
hunting of my two slaves, for the offerings of my parish are
superfluous, thanks to the foresight of Monsieur and Jean, who were
advised of my arrival by a sailor at Fort St. Pierre. Help yourself to
this paroquet, my son," said the priest to the chevalier, who appeared
to find the fish very much to his taste.

Croustillac hesitated a moment and looked at the priest in an uncertain
manner. "I do not know why, but it seems strange to eat a paroquet,"
said the chevalier.

"Try it, try it," responded the priest, and he placed a wing on his
plate. "Is a pheasant's flesh more plump or more golden? It is cooked to
a marvel; and then, did you ever smell anything more appetizing?"

"I should say four spices are employed," said the chevalier, inhaling
the odor.

"It is claimed that these birds are very fond of the berry of the Indian
trees which they find in the forest; these trees have at once the taste
of cinnamon, clove and pepper, and the flesh of the game partakes of the
scent of this aromatic tree. How this juice is flavored. Add a little of
the orange sugar, and then tell me if the Lord has not blessed his
creatures in bestowing such gifts upon them?"

"In all my life I have never eaten anything more tender, more delicate
or more savory than this," replied the chevalier, with full mouth, and
half shutting his eyes in sensual enjoyment.

"Is it not good?" said the good priest, who, knife and fork in hand,
looked at his guest with satisfied pride