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seamanship, and provided a theme for a long poem by one of the greatest of English authors. Byron it was who, writing as though the trees sprouted quartern loaves ready baked, said of it (The Island 2 11): "The bread-tree, which without the ploughshare yields The unreaped harvest of unfurrowed fields, And bakes its unadulterated loaves Without a furnace in unpurchased groves, And flings off famine from its fertile breast, A priceless market for the gathering guest." Breadfruit had been tasted and described by Dampier in the seventeenth century. His description of it has all the terse directness peculiar to the writing of the inquisitive buccaneer, with a touch of quaintness that makes the passage desirable to quote:* (* Dampier's Voyages edition of 1729 1 page 294.) "The breadfruit, as we call it, grows on a large tree as big and as tall as our largest apple trees. It hath a spreading head full of branches and dark leaves. The fruit grows on the boughs like apples; it is as big as a penny loaf when wheat is at five shillings the bushel. The natives of this island (Suam) use it for bread. They gather it when full-grown; then they bake it in an oven, which scorcheth the rind and makes it black; but they scrape off the outside black crust and there remains a tender thin crust and the inside is soft, tender and white, like the crumb of a penny loaf. There is neither seed nor stone in the inside, but all is of a pure substance like bread; it must be eaten new, for if it is kept above twenty-four hours it becomes dry and eats harsh and chokey; but 'tis very pleasant before it is too stale." By Dampier, who in the course of his astonishing career had consumed many strange things--who found shark's flesh "good entertainment," and roast opossum "sweet wholesome meat"--toleration in the matter of things edible was carried to the point of latitudinarianism. We never find Dampier squeamish about anything which anybody else could eat with relish. To him, naturally, the first taste of breadfruit was pleasing. But Cook was more critical. "The natives seldom make a meal without it," he said, "though to us the taste was as disagreeable as that of a pickled olive generally is the first time it is eaten." That opinion, perhaps, accords with the common experience of neophytes in tropical gastronomy. But new sensations in the matter of food are not always to be depended on. Sir Joseph Banks disliked bananas when he first tasted the
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