Samoa Under the Sailing Gods

IV

IV

In Savaii—as at Apia—home-brewing among the Europeans was generally the rule. Practically every trader was making beer—some from paw-paw, some from "All-in-One"—and very potent it usually was. A few were distilling.

This state of affairs was most extreme in the Faasaleleanga district, on the east coast. Here, at fairly frequent intervals along the sandy palm-fringed shore, were trading-stations run by whites and half-castes who met for periodic parties. From both directions they would come driving their buggies and bringing their quota of the booze—brewed from different recipes, of different materials, in varying stages of fermentation—some even being brought in the actual four-gallon kerosene-tin in which it was being made: all to be mixed in the stomachs of the company in the course of the evening. It was not always possible when in the vicinity, during the absence on furlough of the other Inspector, to avoid these parties—so I speak from first-hand knowledge.

When again I went to Apia, on the occasion of my annual leave, the Central Hotel had been closed and the Casino was now run as an hotel by Mrs. Roberts for the Government. There lived here an Englishman whom I knew. In his bedroom was a large wardrobe completely fitted as a miniature brewery; at the sight of which, I was told, some officers of his acquaintance from a visiting British warship had been mightily diverted. Every midday, and again before dinner, he set a gramophone going, and his friends residing in the hotel all trooped in and the bar for half an hour or so was declared open. The drinks, I need hardly say, were free.

But in the Apia British Club—a place frequented by senior members of the Judicial Department—the most virulent beer was actually sold across the bar; to my own knowledge as late as 1926. And the main qualification required of the steward employed by that establishment was that he should be able to brew.