Patsy called in this morning bearing gifts of pink sponge fingers. She had heard that Lamingtons were part of the Aussie diet and wanted us to know that St Helenians have an equivalent – different colour and shape but same principle of sponge dipped in icing rolled in grated coconut. St Helenian women are good at baking – there is no cake shop, so it’s the only way they can serve goodies for events.
Like all travellers, we had to commit some time to washing our clothes. We then visited the museum at the base of Jacob’s Ladder, where I photographed a cannon salvaged from the Dutch White Lion, a seventeenth century wreck. It had been preserved because it was covered with peppercorns, which formed part of the cargo.
I bought a certificate for successfully climbing Jacob’s Ladder. Providing such certificates to climbers supplements the museum’s budget. The RMS St Helena is back in Jamestown Harbour, having returned from St Helena. This means that Jamestown is abuzz with visitors, including salvors from two naval ships. We find ourselves giving advice to the newbies re Jacob’s Ladder, the necessity of buying bread early and other essentials of life in this remote outpost.
Jason (he’s the one who showed us High Peak the day before leaving the island) had asked government ranger Mike Jervois to show us St Helena’s unique cloud forest in The Peaks National Park. We drove a different way via Francis Plain, where the Royal Navy were playing cricket against St Helena on the oval at Prince Andrew’s School.
The cloud forest is formed because the leaves of the endemic cabbage trees take in moisture from the clouds which regularly cloak the peaks in the highest part of the island. The Environment Management Division has extended the area of forest by clearing flax and replanting indigenous flora propagated from its adjacent nursery.
We returned via St Pauls Cathedral, which is near Plantation House. In the dusk it looked quite atmospheric.
A a treat we dined with Australian teachers Peter and Bill met on the ship. Five courses included island gammon followed by creme brûlée at Farm Lodge, a fine country house deep in the interior. Marijke and I posed on the chaise lounge used by Napoleon. Hosts Stephen and Maureen’s complemented the gracious setting.