PAGATOWR, a kinde of graine so called by the inhabitants; the same in the West Indies is called MAYZE : English men call it Guinney wheate or Turkie wheate, according to the names of the countreys from whence the like hath beene brought. The graine is about the bignesse of our ordinary English peaze and not much different in forme and shape: but of divers colours : some white, some red, some yellow, and some blew. All of them yeelde a very white and sweete flowre : beeing used according to his kinde it maketh a very good bread. Wee made of the same in the countrey some mault, whereof was brued as good ale as

   Okindgier, called by us Beanes , because in greatnesse & partly in shape they are like to be the Beanes in England; saving that they are flatter, of more divers colours, and some pide. The leafe also of the stemme is much different. In taste they are altogether as good as our English peaze.

   Wickonzówr, called by us Peaze , in respect of the beanes for distinction sake, because they are much lesse ; although in forme they little differ; but in goodnesse of tast much, & are far better then our English peaze. Both the beanes and peaze are ripe in tenne weekes after they are set. They make them victuall either by boyling them all to pieces into a broth; or boiling them whole untill they bee soft and beginne to breake as is used in England, eyther by themselves or mixtly together: Sometime they mingle of the wheate with them. Sometime also beeing whole sodden, they bruse or pound them in a morter, & thereof make loaves or lumps of dowishe bread, which they use to eat for varietie.

   Macócqwer, according to their severall formes called by us, Pompions , Mellions , and Gourdes , because they are of the like formes as those kindes in England. In Virginia such of severall formes are of one taste and very good, and do also spring from one seed. There are two sorts; one is ripe in the space of a moneth, and the other in two moneths.

   There is an hearbe which in Dutch is called Melden. Some of those that I describe it unto, take it to be a kinde of Orage ; it

   There is also another great hearbe in forme of a Marigolde, about sixe foote in height; the head with the floure is a spanne in breadth. Some take it to bee Planta Solis: of the seedes heereof they make both a kinde of bread and broth.

   All the aforesaid commodities for victuall are set or sowed, sometimes in groundes apart and severally by themselves; but for the most part together in one ground mixtly : the manner thereof with the dressing and preparing of the ground, because I will note unto you the fertilitie of the soile ; I thinke good briefly to describe.

   The ground they never fatten with mucke, dounge or any other thing; neither plow nor digge it as we in England, but onely prepare it in sort as followeth. A fewe daies before they sowe or set, the men with wooden instruments, made almost in forme of mattockes or hoes with long handles; the women with short peckers or parers, because they use them sitting, of a foote long and about five inches in breadth: doe onely breake the upper part of the ground to rayse up the weedes, grasse, & old stubbes of corne stalkes with their rootes. The which after a day or twoes drying in the Sunne, being scrapte up into many small heapes, to save them labour for carrying them away; they burne into ashes. (And whereas some may thinke that they use the ashes for to better the grounde ; I say that then they woulde eyther disperse the ashes abroade ; which wee observed they doe not, except the heapes bee too great: or els would take speciall care to set their corne where the ashes lie, which also wee finde they are carelesse of.) And this is all the husbanding of their ground that they use.

   Then their setting or sowing is after this maner. First for their corne, beginning in one corner of the plot, with a pecker they make a hole, wherein they put foure graines with that care they

   The ground being thus set according to the rate by us experimented, an English Acre conteining fourtie pearches in length, and foure in breadth, doeth there yeeld in croppe or of-come of corne, beanes, and peaze, at the least two hundred London bushelles : besides the Macocqwer, Melden, and Planta Solis: When as in England fourtie bushelles of our wheate yeelded out of such an acre is thought to be much.

   I thought also good to note this unto you, if you which shall inhabite and plant there, maie know how specially that countrey corne is there to be preferred before ours: Besides the manifold waies in applying it to victuall, the increase is so much that small labour and paines is needful in respect that must be used for ours. For this I can assure you that according to the rate we have made proofe of, one man may prepare and husbande so much grounde (having once borne corne before) with lesse then foure and twentie houres labour, as shall yeelde him victuall in a large proportion for a twelve moneth if hee have nothing else, but that which the same ground will yeelde, and of that kinde onelie which I have before spoken of: the saide ground being also but of five and twentie yards square. And if neede require, but that there is ground enough, there might be raised out of one and the selfsame ground two harvestes or of-comes; for they sowe or set and may at anie time when they thinke good from the middest of March untill the ende of June: so that they also set when they have eaten of their first croppe. In some places of the countrey notwithstanding they have two harvests, as we have heard, out of one and the same ground.

   For English corne nevertheles whether to use or not to use it,

   There is an herbe which is sowed a part by it selfe & is called by the inhabitants Uppówoc: In the West Indies it hath divers names, according to the severall places & countries where it groweth and is used: The Spaniardes generally call it Tobacco. The leaves thereof being dried and brought into powder: they use to take the fume or smoke thereof by sucking it through pipes made of claie into their stomacke and heade ; from whence it purgeth superfluous fleame & other grosse humors, openeth all the pores & passages of the body: by which meanes the use thereof not only preserveth the body from obstructions; but also if any be, so that they have not beene of too long continuance, in short time breaketh them: wherby their bodies are notably preserved in health, & know not many greevous diseases wherewithall wee in England are oftentimes afflicted.

   This Uppówoc is of so precious estimation amongest them, that they thinke their gods are marvelously delighted therwith : Wherupon sometime they make hallowed fires & cast some of the pouder therein for a sacrifice: being in a storme uppon the waters, to pacifie their gods, they cast some up into the aire and into the water: so a weare for fish being newly set up, they cast some therein and into the aire : also after an escape of danger, they cast some into the aire likewise: but all done with strange gestures, stamping somtime dauncing, clapping of hands, holding up of hands, & staring up into the heavens, uttering therewithal and chattering strange words & noises.

   We our selves during the time we were there used to suck it after their maner, as also since our returne, & have found manie rare and wonderful experiments of the vertues thereof; of which

   And these are all the commodities for sustenance of life that I know and can remember they use to husband: all else that followe are founde growing naturally or wilde.

   OPENAUK are a kind of roots of round forme, some of the bignes of walnuts, some far greater, which are found in moist & marish grounds growing many together one by another in ropes, or as thogh they were fastened with a string. Being boiled or sodden they are very good meate.

   OKEEPENAUK are also of round shape, found in dry grounds: some are of the bignes of a mans head. They are to be eaten as they are taken out of the ground, for by reason of their drinesse they will neither roste nor seeth. Their tast is not so good as of the former rootes, notwithstanding for want of bread & somtimes for varietie the inhabitants use to eate them with fish or flesh, and in my judgement they doe as well as the houshold bread made of rie heere in England.

   Kaishcúpenauk a white kind of roots about the bignes of hen egs & nere of that forme : their tast was not so good to our seeming as of the other, and therfore their place and manner of growing not so much cared for by us: the inhabitants notwithstanding used to boile & eate many.

   Tsinaw a kind of roote much like unto the which in England is called the China root brought from the East Indies. And we know not anie thing to the cotrary but that it maie be of the same kind. These roots grow manie together in great clusters and doe bring foorth a brier stalke, but the leafe in shape far unlike; which beeing supported by the trees it groweth neerest unto, wil reach or climbe to the top of the highest. From these roots while they be new or fresh beeing chopt into small pieces & stampt, is strained with water a juice that maketh bread, & also being boiled, a very good spoonemeate in maner of a gelly, and is much better in tast if it bee tempered with oyle. This Tsinaw is not of that sort which by some was caused to be brought into England or the China roote , for it was discovered since, and is in use as is afore saide : but that which was brought hither is not yet knowne neither by us nor by the inhabitants to serve for any use or purpose; although the rootes in shape are very like.

   Coscúshaw, some of our company tooke to bee that kinde of roote which the Spaniards in the West Indies call Cassauy, whereupon also many called it by that name: it groweth in very muddie pooles and moist groundes. Being dressed according to the countrey maner, it maketh a good bread, and also a good sponemeate, and is used very much by the inhabitants: The juice of this root is poison, and therefore heede must be taken before any thing be made therewithal: Either the rootes must bee first sliced and dried in the Sunne, or by the fire, and then being pounded into floure wil make good bread: or els while they are greene they are to bee pared, cut into pieces and stampt ; loves of the same to be laid neere or over the fire untill it be floure, and then being well pounded againe, bread, or spone meate very good in taste, and holsome may be made thereof.

   Habascon is a roote of hoat taste almost of the forme and bignesse of a Parseneepe, of it selfe it is no victuall, but onely a helpe beeing boiled together with other meates.

   There are also Leekes differing little from ours in England that grow in many places of the countrey, of which, when we came in places where, wee gathered and eate many, but the naturall inhabitants never.

   CHESTNUTS, there are in divers places great store: some they use to eate rawe, some they stampe and boile to make spoonemeate, and with some being sodden they make such a manner of dowe bread as they use of their beanes before mentioned.

   WALNUTS: There are two kindes of Walnuts, and of then infinit store: In many places where very great woods for many miles together the third part of trees are walnuttrees. The one

   MEDLARS a kind of verie good fruit, so called by us chieflie for these respectes : first in that they are not good untill they be rotten: then in that they open at the head as our medlars, and are about the same bignesse : otherwise in taste and colour they are farre different: for they are as red as cheries and very sweet: but whereas the cherie is sharpe sweet, they are lushious sweet.

   METAQUESUNNAUK, a kinde of pleasaunt fruite almost of the shape & bignes of English peares, but that they are of a perfect red colour as well within as without. They grow on a plant whose leaves are verie thicke and full of prickles as sharpe as needles. Some that have bin in the Indies, where they have seen that kind of red die of great price which is called Cochinile to grow, doe describe his plant right like unto this of Metaquesunnauk but whether it be the true Cochinile or a bastard or wilde kind, it cannot yet be certified; seeing that also as I heard, Cochinile is not of the fruite but founde on the leaves of the plant; which leaves for such matter we have not so specially observed.

   GRAPES there are of two sorts which I mentioned in the marchantable cõmodities.

    STRABERIES there are as good & as great as those which we have in our English gardens.

    MULBERIES, Applecrabs, Hurts or Hurtleberies, such as wee have in England.

   SACQUENVMMENER a kinde of berries almost like unto capres but somewhat greater which grow together in clusters upon a plant or herb that is found in shalow waters: being boiled eight or nine hours according to their kind are very good meate and

   There is a kind of reed which beareth a seed almost like unto our rie or wheat, & being boiled is good meate.

   In our travailes in some places wee founde wilde peaze like unto ours in England but that they were lesse, which are also good meate.

   There is a kind of berrie or acorne, of which there are five sorts that grow on severall kinds of trees; the one is called Sagatémener, the second Osámener, the third Pummuckóner. These kind of acorns they use to drie upon hurdles made of reeds with fire underneath almost after the maner as we dry malt in England. When they are to be used they first water them until they be soft & then being sod they make a good victuall, either to eate so simply, or els being also pounded, to make loaves or lumpes of bread. These be also the three kinds of which, I said before, the inhabitants used to make sweet oyle.

   An other sort is called Sapúmmener which being boiled or parched doth eate and taste like unto chestnuts. They sometime also make bread of this sort.

   The fifth sort is called Mangúmmenauk, and is the acorne of their kind of oake, the which beeing dried after the maner of the first sortes, and afterward watered they boile them, & their servants or sometime the chiefe themselves, either for varietie or for want of bread, doe eate them with their fish or flesh.

    Deare , in some places there are great store: neere unto the sea coast they are of the ordinarie bignes as ours in England, & some lesse : but further up into the countrey where there is better seed they are greater: they differ from ours onely in this, their tailes are longer and the snags of their hornes looke backward.

    Conies , Those that we have seen & al that we can heare of are of a grey colour like unto hares: in some places there are such plentie that all the people of some townes make them mantles of the furre or flue of the skinnes of those they usually take.

   Saquenúckot & Maquówoc; two kindes of small beastes greater then conies which are very good meat. We never tooke any of them our selves, but sometime eate of such as the inhabitants had taken and brought unto us.

    Squirels which are of a grey colour, we have taken & eaten.

    Beares which are all of black colour. The beares of this countrey are good meat; the inhabitants in time of winter do use to take & eate manie, so also somtime did wee. They are taken commonlie in this sort. In some Ilands or places where they are, being hunted for, as soone as they have spiall of a man they presently run awaie, & then being chased they clime and get up the next tree they can, from whence with arrowes they are shot downe starke dead, or with those wounds that they may after easily be killed; we sometime shotte them downe with our caleevers.

   I have the names of eight & twenty severall sortes of beasts which I have heard of to be here and there dispersed in the countrie, especially in the maine : of which there are only twelve kinds that we have yet discovered, & of these that be good meat we know only them before mentioned. The inhabitãnts somtime kil the Lyon and eat him: & we somtime as they came to our hands of their Wolves or wolvish Dogges , which I have not set downe for good meat, least that some woulde understand my judgement therin to be more simple than needeth, although I could alleage the difference in taste of those kindes from ours, which by some of our company have beene experimented in both.

    Turkie cockes and Turkie hennes : Stockdoves: Partridges: Cranes: Hernes : & in winter great store of Swannes & Geese. Of al sortes of foule I have the names in the countrie language of fourescore and sixe of which number besides those that be named,

   There are also Parats , Faulcons , & Marlin haukes , which although with us they bee not used for meate, yet for other causes I thought good to mention.

   For foure monethes of the yeere, February, March, Aprill and May, there are plentie of Sturgeons: And also in the same monethes of Herrings, some of the ordinary bignesse as ours in England, but the most part farre greater, of eighteene, twentie inches, and some two foote in length and better; both these kindes of fishe in those monethes are most plentifull, and in best season which wee founde to bee most delicate and pleasaunt meate.

   There are also Troutes , Porpoises, Rayes , Oldwives, Mullets, Plaice, and very many other sortes of excellent good fish, which we have taken & eaten, whose names I know not but in the countrey language; wee have of twelve sorts more the pictures as they were drawn in the countrey with their names.

   The inhabitants use to take then two maner of wayes, the one is by a kind of wear made of reedes which in that countrey are very strong. The other way which is more strange, is with poles made sharpe at one ende, by shooting them into the fish after the maner as Irishmen cast dartes ; either as they are rowing in their boates or els as they are wading in the shallowes for the purpose.

   There are also in many places plentie of these kindes which follow.

   Sea crabbes , such as we have in England.

    Oystres , some very great, and some small; some rounde and some of a long shape: They are founde both in salt water and

   Also Muscles , Scalopes , Periwinkles, and Creuises.

   Seekanauk, a kinde of crustie shell fishe which is good meate, about a foote in breadth, having a crustie tayle, many legges like a crab; and her eyes in her backe. They are founde in shallowes of salt waters; and sometime on the shoare.

   There are many Tortoyses both of lande and sea kinde, their backes & bellies are shelled very thicke ; their head, feete, and taile, which are in appearance, seeme ougly as though they were membres of a serpent or venemous: but notwithstanding they are very good meate, as also their egges. Some have bene founde of a yard in bredth and better.

   And thus have I made relation of all sortes of victuall that we fed upon for the time we were in Virginia, as also the inhabitants themselves, as farre foorth as I knowe and can remember or that are specially worthy to bee remembred.