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 them.
The immense popularity of Cook's voyages spread afar the fame of breadfruit as an article of food. Certain West Indian planters were of opinion that it would be advantageous to establish the trees on their islands and to encourage the consumption of the fruit by their slaves. Not only was it considered that the use of breadfruit would cheapen the cost of the slaves' living, but—a consideration that weighed both with the
