lives fully recorded. For example: Wahanui, Te Whiti, Tohu Kakahi, Rewi Maniapoto, Tawhiao, Te Kooti, Te Rangi Hiroa, Te Puea and others. A biographer working with the authority of an official body, and carrying with him the commendation of the leaders of the appropriate tribal or religious group, would be in a strong position to pursue his enquiries. To assist him, a corresponding committee could be appointed from among those with a special knowledge of the subject. Is anyone prepared to act now to keep alive the memories of our greatest leaders? BERNARD GADD (Pukekohe) The Editor, Te Ao Hou. Recently in a newspaper I read a letter from a Maori asking why there are so very few Maori programmes on television. Frankly, I wondered the same. I am a European and am trying to learn the Maori language, and for this reason listen to every possible Maori session on the radio. But why are there so few of them? Surely more could be done on radio and television to help the many students of Maori language and culture. Mrs S. L. PHILLIPS (Ngatea)

Recipes for Preparing Kina Or Sea Eggs contributed by Turanganui Branch Maori Women's Welfare League ‘Ma wai te kai ka whanga ki tua o Tokararangi.’ ‘Who will wait for the food beyond the breakers of Tokararangi.’ The meaning of this proverb is that sea foods require appropriate days and seasons, calm seas and fine weather. Kina, which are more popularly known as sea-eggs, are a much loved summer food of the Maori, being found at low tide in rock crevices and under ledges of rock.

Harvested in Summer Months When the kowhai is in bloom the kina tongues are yellow and full, but sour; when the pohutukawa is in bloom, they are red, full and sweet. Kina may be harvested during the months of October, November, December, January and February. The best times to harvest them are at low tide on the first, second and third days after the full moon. There are two better known varieties: Kina ariki, a long-spiked variety, and Kina korako, a short-spiked variety. A screwdriver with a long wooden handle, tied to the wrist with a piece of string, is the ideal implement to use in prising the kina from the crevices and rock ledges.

To Prepare Freshly Harvested Kina Crack the shell open by piercing the centre or navel of the kina with a butcher's knife. Hold the kina steady with the left hand and press the knife down firmly with the right hand, at the same time levering the knife to the right then to the left. Since the shell is brittle, it should then open in two. Inside you will find a cone-shaped mass of fine teethlike shell, a colourless salty fluid, Five tongues, a membranous substance purplish in colour, and a quantity of what appears to be fine particles of grit. Use a teaspoon to scoop the tongues from the shell, being careful not to include the membrane or grit. Place the tongues in a jar, and discard the shells and remaining contents. Half a sugarbag of average-sized kina will fill approximately a one quart jar. Kina prepared as above is called kina poha and will keep in the refrigerator from three to four days. Kina poha may be eaten uncooked, and is often spread on slices of buttered bread. Maoris in the early days used a large hollowed-out kina shell as a container for poha, and also sometimes cooked it in this container. They did this by placing the shell on the burning embers of an open fire, and leaving it until the contents were thoroughly heated through. The kinaki or complement to this dish was boiled or steamed kumara.