The Hawaiian Archipelago - Six Months Among The Palm Groves, Coral Reefs, And Volcanoes Of The Sandwich Islands By Isabella L. Bird
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The summer, they say, is thermometrically hotter, but
practically cooler, because of the regular trades which set in in
April, but now, with the shaded thermometer at 80 degrees and the
sky without clouds, the heat is not oppressive.
The mixture of the neat grass houses of the natives with the more
elaborate homes of the foreign residents has a very pleasant look.
The "aborigines" have not been crowded out of sight, or into a
special "quarter." We saw many groups of them sitting under the
trees outside their houses, each group with a mat in the centre,
with calabashes upon it containing poi, the national Hawaiian dish,
a fermented paste made from the root of the kalo, or arum
esculentum. As we emerged on the broad road which leads up the
Nuuanu Valley to the mountains, we saw many patches of this kalo, a
very handsome tropical plant, with large leaves of a bright tender
green. Each plant was growing on a small hillock, with water round
it. There were beautiful vegetable gardens also, in which Chinamen
raise for sale not only melons, pineapples, sweet potatoes, and
other edibles of hot climates, but the familiar fruits and
vegetables of the temperate zones. In patches of surpassing
neatness, there were strawberries, which are ripe here all the year,
peas, carrots, turnips, asparagus, lettuce, and celery. I saw no
other plants or trees which grow at home, but recognized as hardly
less familiar growths the Victorian Eucalyptus, which has not had
time to become gaunt and straggling, the Norfolk Island pine, which
grows superbly here, and the handsome Moreton Bay fig.
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