to bottom. The bags were finished off with lengths of binder twine, tied about six to eight inches apart, to keep the bark in place. The use of kelp bags was the old method of stowing the titi. The present-day technique is to pack them into ten-inch diameter tins and then into wooden crates. The titi season commences on 1 April with the ‘na-nauing’, when the young mutton-birds confine themselves to their burrows for about three weeks. During the na-nauing season the mutton-birders have to catch the young titi by inserting an arm into the burrow to extract the young titi by its neck. The two legs are held in one hand while the other hand squeezes its stomach to make the titi vomit the oil it contains. If this is neglected, the oil is likely to be smeared over its down, making the titi hard to pluck. A good mutton-birder could bag well over 200 titi, and one or two catchers could get near the 300 mark. The na-nauing season ends when the young titi comes out of its burrow during the night to begin casting its down in preparation for its departure from the titi-islands. The period when the titi leaves its burrow during the night is known to the mutton-birders as ‘torching time’. The mutton-birders set out to catch the titi armed with a torch and a club to hit the young birds on the back of the head. It is during this period that the birds are out of their burrows by the thousands, and Mr and Mrs John Wixon dressing mutton-birds at South Cape, Poutama Island. The old homestead once occupied by the Goodwillie family. The 3ft high ‘titaki’ grass grows only on the Mutton-bird Islands. Sheep can live on this grass. can be slaughtered by the hundreds, but it is a wise policy to kill just the right amount so they do not get too cold to pluck. Some big catches are taken during the torching period and the mutton-birders work hard, well into the early hours of the night. The torching time terminates with what is known to the mutton-birders as ‘Waterloo Night’. The occasion is indicated by the continual chirping of the young titi throughout the night. By daylight the titi have vacated the mutton-bird islands to begin the yearly migration to islands off the northwest coast of Alaska in the Northern Hemisphere. When the summer is nearing its end in northern Alaska, the titi begin to migrate back to their nesting haunts south of Rakiura (Stewart) Island, arriving back early in November to clean out their nests in preparation for the egg-laying which produces the young titi that augment the depleted banking accounts of the mutton-birders. The preparation of the titi is a most arduous task First the titi have to be plucked, and a good plucker is a most useful person to a mutton-birder's party. The titi are next dipped in hot water and odd pieces of down are rubbed off with the palm of the hand. They are then hung out to harden before being split and cleaned. Before the titi are packed into the tin containers they are dry-salted to keep them from deterioration. Another method of preserving titi is to ‘tahu’ them. This is done by cooking the titi with their own oil or