MAHIE, the name given by the inhabitants of Otaite, or George's island, to their bread-fruit when made into a kind of four paste, which, in consequence of having undergone a fermentation, will keep a considerable time, and supply them with food when no ripe fruit is to be had. When therefore they see a great show of new fruit on the trees, they strip them all at once of their former crop, of which they make mahie. This succedaneum for ripe bread-fruit is thus made. They gather the fruit before it be perfectly ripe, and laying it in heaps cover it closely with leaves. In this state it ferments, and becomes disagreeably sweet; the core is then taken out entire, and the rest of the fruit thrown into a hole in their housetops, dug on purpose, and neatly lined in the bottom and sides with grass. The whole is then covered with leaves, and heavy stones are laid upon them. In this state it undergoes a second fermentation, and becomes sour; after which it will suffer no change for many months. It is taken out of this hole as it is wanted for use, and being made into balls, it is wrapped up in leaves and baked, and thus dressed it will keep for five or six weeks. It is eaten, both cold and hot, and the natives of those countries seldom make a meal without it; but to Captain Cook and his company the taste was as disagreeable as that of a pickled olive generally is the first time it is eaten.