New Hebrides Palolo

It all Depends on the Brand

'THE “Sydney Morning Herald” article about New Hebrides Palolo, written by Laurie Walker, and reprinted in July “PIM,” has stirred up a couple of hor net-nests in the Pacific. This is what “Ganibulu” of Fiji has to say on the subject: — r seems that Palolo is called Ale in the New Hebrides, and is anything from two to three feet long. I wonder if there has been a slight mix-up—Ale sounds like “ale” (the kind with the froth on it) and that could make Palolo seem three feet long—or double It depends very much on the brand.

At the time these wonders were hap pening in the New Hebrides, I, unfor tunately, was away in Fiji getting my Palolo—and all I got were green, brown and blue in colour, three to four inches long, a little thicker than the lead in a pencil and so tender that if they were picked up they would break in two or disintegrate. When cooked, the Palolo is dark green. It is delicious done in bat ter and most Europeans in the Pacific eat it.

Now, I love Palolo and ask Laurie Walker to supply me with the brand of ale he uses when he sees Palolo. That brand of ale sounds good—the stuff we get in Fiji these days is so poor in strength it would make Palolo go into reverse as regards size. There is not even a one-footer in 20 cases.

On the recommendation of Rear- Admiral d’Argenlieu, the Governor of French Oceania, Colonel Georges Orselli, has been raised to the status of Governor of Second Class.