Ned Land, without waiting, occupied himself about the important dinner business.

He understood all about cooking well.

The "bari-outang," grilled on the coals, soon scented the air with a delicious odour.
Indeed, the dinner was excellent.

Two wood-pigeons completed this extraordinary menu.

The sago pasty, the artocarpus bread, some mangoes, half a dozen pineapples, and the liquor fermented from some coco-nuts, overjoyed us.