Seven weeks in Hawaii, by an American girl . A \V A I I wooden seals and clusters of tropic llowers, trees andsln-ul)s. Truly it is a paradise. Idiere is a monkey-pod in this ])ark said to l)e the largest tree on theIsland. It looks somewhat like a giant umbrella andis a \ery beautiful tree. There is nothing in its ap-])earance to warrant its ])eculiar name, so I think thatperha])s in the more tropical climes it must bear fruitwhich is food for the monkeys. Neath one of thesetrees in the Tolani Palace ^rounds I often stop torest on my jcjurneys to and fro, and there I spent apleasant hour last
Seven weeks in Hawaii, by an American girl . A \V A I I wooden seals and clusters of tropic llowers, trees andsln-ul)s. Truly it is a paradise. Idiere is a monkey-pod in this ])ark said to l)e the largest tree on theIsland. It looks somewhat like a giant umbrella andis a \ery beautiful tree. There is nothing in its ap-])earance to warrant its ])eculiar name, so I think thatperha])s in the more tropical climes it must bear fruitwhich is food for the monkeys. Neath one of thesetrees in the Tolani Palace ^rounds I often stop torest on my jcjurneys to and fro, and there I spent apleasant hour last night after watching a gorgeoussunset from ^Nloana pier. I w^as still sore from themornings exercise, and found the seat beneath thistree a welcome milestone. I sat for an hour or morelistening to the soft voiced natives as they strolledthrough the grounds wnth their ukuleles, their manylegends and the pathos of their fast departing liferunning through my brain until, in my pensive mood,their music became the requiem of a decaying 166 SEVEN WEEKS IN HAWAII XIV I HAVE read many times your good long letter which the Sierra brought. I have been having an interesting time this week,all my days being full. I have visited a poi know that poi is the principal native food, madeof the roots of the faro plant, which, having beensteamed for hours and skinned, is then soaked inw^ater and beaten with iron mallets until it becomesa stiff dough. It is then fermented and in three orfour days is ready for use, with the addition of waterto form the thickness desired. There is one, two andthree finger poi, owing to the consistency. The nativeseat it from a bowl placed between two people, bydipping one, two, or three fingers into it, as the casemay be, giving them a twirl around, and then suckingthem. llie most beautiful of these poi bowls aremade of the native koii-zifood. Nearly everyone visit-ing the Islands eats poi, but not in kanaka style. Atthe hotels it is served like
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