The second part of such commodities as Virginia
is
knowen to yeeld for victuall and sustenance of mans
life, usually fed upon by the naturall inhabitants; as
also by us, during the time of our abode: and first
of such as are sowed and husbanded.
PAGATOWR, a kinde of graine so called by the inhabitants:
the same in the West Indies is called Mayz: English
men call it Guiny-wheat or Turkey-wheat, 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 yeeld
a very white and sweet flowre: being used according to
his kinde, it maketh a very good bread. We made of
the same in the countrey some Mault, whereof was
brewed as good Ale as was to be desired. So likewise
by the helpe of Hops, therof may be made as good
Beere. It is a graine of marvellous great increase: of
a thousand, fifteene hundred, and some two thousand
folde. There are three sorts, of which two are ripe in
eleven & twelve weeks at the most, sometimes in tenne,
after the time they are set, and are then of height in
stalke about sixe or seven foot. The other sort is ripe
in foureteene, and is about tenne foot high, of the stalks
some beare foure heads, some three, some one, and some
two: every head conteining five, sixe, or seven hundred
graines, within a few more or lesse. Of these graines,
besides bread, the inhabitants make victuall, either by
parching them, or seething them whole untill they be
broken: or boiling the flowre with water into a pap.
Okindgier, called by us Beanes, because in greatnesse
and partly in shape they are like to 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.
Wickonzowr, called by us Peaze, in respect of the
Beanes, for distinction sake, because they are much lesse,
although in forme they litle differ: but in goodnesse of
taste much like, and are far better then our English
Peaze. Both the beanes and peaze are ripe in ten weeks
after they are set. They make them victuall either by
boiling them all to pieces into a broth, or boiling them
whole untill they be soft, and beginne to breake, as is
used in England
, either by themselves, or mixtly together: sometime they mingle of the Wheat with them:
sometime also, being whole sodden, they bruse or punne
them in a morter, and therof make loaves or lumps of
doughish bread, which they use to eat for variety.
Macocquer, according to their several formes, called
by us Pompions, Melons, and Gourds, because they are
of the like formes as those kinds in England
. In Virginia
such of severall formes are of one taste, and very good,
and do also spring from one seed. There are of two
sorts: one is ripe in the space of a moneth, and the
other in two moneths.
There is an herbe which in Dutch is called Melden.
Some of those that I describe it unto take it to be a
kinde of Orage: it groweth about foure or five foot
high: of the seed thereof they make a thicke broth, and
pottage of a very good taste: of the stalke by burning
into ashes they make a kinde of salt earth, wherewithall
many use sometimes to season their broths: other salt
they know not. We our selves used the leaves also for
pot-herbs.
There is also another great herbe, in forme of a Marigolde, about sixe foot in height, the head with the floure
is a spanne in breadth. Some take it to be Planta Solis:
of the seeds hereof they make both a kinde of bread and
broth.
All the aforesayd commodities for victuall are set or
sowed, sometimes in grounds apart and severally by themselves, but for the most part together in one ground
mixtly: the maner thereof, with the dressing and preparing of the ground, because I will note unto you the
fertility of the soile, I thinke good briefly to describe.
The ground they never fatten with mucke, dung, or
any other thing, neither plow nor digge it as we in
England
, but onely prepare it in sort as followeth. A
few dayes before they sowe or set, the men with woodden
instruments made almost in forme of mattocks or hoes
with long handles: the women with short peckers or
parers, because they use them sitting, of a foot long,
and about five inches in breadth, doe onely breake the
upper part of the ground to raise up the weeds, grasse,
and olde stubbes of corne stalks with their roots. The
which after a day or two dayes drying in the Sunne,
being scrapt up into many small heaps, to save them
labour for carying them away, they burne into ashes.
And whereas some may thinke that they use the ashes
for to better the ground, I say that then they would
either disperse the ashes abroad, which wee observed
they do not, except the heaps be 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 care that they touch not one another (about
an inch asunder) & cover them with the molde againe:
and so thorowout the whole plot making such holes, and
using them after such maner, but with this regard, that
they be made in ranks, every ranke differing from other
halfe a fadome or a yard, and the holes also in every
ranke as much. By this meanes there is a yard spare
ground betweene every hole: where according to discretion here and there, they set as many Beanes and
Peaze; in divers places also among the seeds of
Macocquer, Melden, and Planta solis.
The ground being thus set according to the rate by
us experimented, an English acre conteining forty
pearches in length, and foure in breadth, doth there
yeeld in croppe or ofcome of corne, Beanes and Peaze,
at the least two hundred London
bushels, besides the
Macocquer, Melden, and Planta solis; when as in England
forty bushels of our Wheat yeelded out of such an
acre is thought to be much.
I thought also good to note this unto you, that you
which shall inhabit, and plant there, may know how
specially that countrey corne is there to be preferred
before ours: besides, the manifold wayes in applying
it to victual, the increase is so much, that small labor
& paines is needful in respect of that which 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 husband so much ground (having once borne corne
before) with lesse then foure and twenty houres labour,
as shall yeeld him victual in a large proportion for a
twelvemoneth, if he have nothing els but that which the
same ground will yeeld, and of that kinde onely which
I have before spoken of: the sayd ground being also
but of five and twenty yards square. And if need require,
but that there is ground enough, there might be raised
out of one and the selfesame ground two harvests or
ofcomes: for they sow or set, and may at any time when
they thinke good, from the midst of March untill the
end 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 neverthelesse, whether to use or
not to use it, you that inhabit may doe as you shall
have further cause to thinke best. Of the growth you
need not to doubt: for Barley, Oats, and Peaze, we have
seene proofe of, not being purposely sowen, but fallen
casually in the woorst sort of ground, and yet to be as
faire as any we have ever scene heere in England
. But
of Wheat, because it was musty, and had taken salt
water, we could make no triall: and of Rie we had none.
Thus much have I digressed, and I hope not unnecessarily: now will I returne againe to my course, and
intreat of that which yet remaineth, apperteining to this
chapter.
There is an herbe which is sowed apart by it selfe,
and is called by the inhabitants Uppowoc: in the West
Indies it hath divers names, according to the severall
places and countreys where it groweth and is used: the
Spanyards generally call it Tabacco. The leaves thereof
being dried and brought into pouder, they use to take
the fume or smoake thereof, by sucking it thorow pipes
made of clay, into their stomacke and head; from whence
it purgeth superfluous fleame and other grosse humours,
and openeth all the pores and passages of the body: by
which meanes the use thereof not onely preserveth the
body from obstructions, but also (if any be, so that they
have not bene of too long continuance) in short time
breaketh them: whereby their bodies are notably preserved in health, and know not many grievous diseases,
wherewithall we in England
are often times afflicted.
This Uppowoc is of so precious estimation amongst
them, that they thinke their gods are marvellously
delighted therewith: whereupon sometime they make
hallowed fires, and cast some of the pouder therin for
a sacrifice: being in a storme upon the waters, to pacific
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, sometime dancing,
clapping of hands, holding up of hands, and staring up
into the heavens, uttering therewithall, and chattering
strange words and noises.
We our selves, during the time we were there, used
to sucke it after their maner, as also since our returne,
and have found many rare and woonderfull experiments
of the vertues thereof: of which the relation would
require a volume by it selfe: the use of it by so many
of late men and women of great calling, as els, and some
learned Physicians also, is sufficient witnesse.
And these are all the commodities for sustenance of
life, that I know and can remember, they use to husband:
all els that follow, are found growing naturally or wilde.
Of Roots.
OPENAUK are a kinde of roots of round forme, some of
the bignesse of Walnuts, some farre greater, which are
found in moist and marish grounds growing many
together one by another in ropes, as though they were
fastened with a string. Being boiled or sodden, they
are very good meat. Monardes calleth these roots, Beads
or Pater nostri of Santa Helena.
Okeepenauk are also of round shape, found in dry
grounds: some are of the bignesse 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 rost
nor seethe. Their taste is not so good as of the former
roots: notwithstanding for want of bread, and sometimes for variety the inhabitants use to eat them with
fish or flesh, and in my judgement they do as well as
the housholde bread made of Rie here in England
.
Kaishucpenauk, a white kinde of roots about the bignesse of hennes egges, and neere of that forme: their
taste was not so good to our seeming as of the other,
and therefore their place and maner of growing not so
much cared for by us: the inhabitants notwithstanding
used to boile and eat many.
Tsinaw, a kind of root much like unto that which in
England
is called the China
root brought from the East
Indies. And we know not any thing to the contrary
but that it may be of the same kinde. These roots grow
many together in great clusters, and do bring foorth a
brier stalke, but the leafe in shape farre unlike: which
being supported by the trees it groweth neerest unto,
will reach or climbe to the top of the highest. From
these roots while they be new or fresh, being chopt into
small pieces, and stampt, is strained with water a juice
that maketh bread, and also being boiled, a very good
spoonmeat in maner of a gelly, and is much better in
taste, if it be tempered with oile. This Tsinaw is not
of that sort, which by some was caused to be brought into
England
for the China
root; for it was discovered since,
and is in use as is aforesayd: but that which was brought
hither is not yet knowen, neither by us nor by the
inhabitants to serve for any use or purpose, although
the roots in shape are very like.
Coscushaw some of our company tooke to be that
kinde of root which the Spanyards in the West Indies
call Cassavy, whereupon also many called it by that
name: it groweth in very muddy pooles, and moist
grounds. Being dressed according to the countrey maner,
it maketh a good bread, and also a good spoonmeat,
and is used very much by the inhabitants. The juice
of this root is poison, & therefore heed must be taken
before any thing be made therewithall: either the roots
must be first sliced and dried in the Sunne, or by the
fire, and then being punned into floure, will make good
bread: or els while they are greene they are to be pared,
cut in pieces, and stampt: loaves of the same to be layd
nere or over the fire untill it be sowre; and then being
well punned againe, bread or spoonmeat very good in
taste and holesome may be made thereof.
Habascon is a root of hote taste, almost of the forme
and bignesse of a Parsnip: of it selfe it is no victuall,
but onely a helpe, being boiled together with other meats.
There are also Leeks, differing little from ours in
England
, that grow in many places of the countrey; of
which, when we came in places where they were, we
gathered and eat many, but the naturall inhabitants
never.
Of Fruits.
CHESTNUTS there are in divers places great store: some
they use to eat raw, some they stampe and boile to make
spoonmeat, and with some being sodden, they make such
a maner of dough bread as they use of their beanes
before mentioned.
Walnuts. There are two kinds of Walnuts, and of
them infinite store: in many places, where are very great
woods for many miles together, the third part of trees
are Walnut trees. The one kinde is of the same taste
and forme, or little differing from ours of England
, but
that they are harder and thicker shelled: the other is
greater, and hath a very ragged and hard shell: but the
kernel great, very oily and sweet. Besides their eating
of them after our ordinary maner, they breake them with
stones, and punne them in morters with water, to make
a milke which they use to put into some sorts of their
spoonemeat: also among their sodde wheat, peaze, beanes
and pompions, which maketh them have a farre more
pleasant taste.
Medlars, a kinde of very good fruit: so called by us
chiefly for these respects: 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 chery is sharpe sweet, they are lushious
sweet.
Mutaquesunnauk, a kinde of pleasant fruit almost of
the shape and bignesse of English peares, but that they
are of a perfect red colour aswell within as without.
They grow on a plant whose leaves are very thicke, and
full of prickles as sharpe as needles. Some that have
beene in the Indies, where they have seene 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 kinde, it cannot yet be certified, seeing that
also, as I heard, Cochinile is not of the fruit, but found
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 merchantable commodities.
Strawberies there are as good and as great as those
which we have in our English gardens.
Mulberies, Applecrabs, Hurts or Hurtleberies, such as
we have in England
.
Sacquenummener, a kinde of berries almost like unto
Capers, but somewhat greater, which grow together in
clusters upon a plant or hearbe that is found in shallow
waters: being boiled eight or nine houres according to
their kinde, are very good meat and holesome; otherwise
if they be eaten they will make a man for the time frantike or extremely sicke.
There is a kinde of Reed which beareth a seed almost
like unto our Rie or Wheat; and being boiled is good
meat.
In our travels in some places we found Wilde peaze
like unto ours in England
, but that they were lesse, which
are also good meat.
Of a kinde of fruit or berry in forme of Acornes.
THERE is a kinde of berry or acorne, of which there are
five sorts that grow on severall kindes of trees: the one
is called Sagatemener, the second Osamener, the third
Pummuckoner. These kinde of acornes 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 untill they be soft,
and then being sod, they make a good victuall, either
to eat so simply, or els being also punned to makes loaves
or lumps of bread. These be also the three kinds, of
which I sayd before the inhabitants used to make sweet
oile.
Another sort is called Sapummener, which being boiled
or parched, doth eat and taste like unto Chesnuts. They
sometime also make bread of this sort.
The fift sort is called Mangummenauk, and is the
acorne of their kinde of Oake, the which being dried
after the maner of the first sorts, and afterward watered,
they boile them, and their servants, or sometime the
chiefe themselves, either for variety or for want of bread,
do eat them with their fish or flesh.
Of Beasts.
DEERE, in some places there are great store: neere unto
the Sea coast they are of the ordinary bignesse of ours
in England
, and some lesse: but further up into the
countrey, where there is better food, 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 seene, and all that we
can heare of are of a gray colour like unto Hares: in
some places there are such plenty that all the people of
some townes make them mantles of the furre or flue of
the skinnes of those which they usually take.
Saquenuckot and Maquowoc, two kinds of small beasts
greater then Conies, which are very good meat. We
never tooke any of them our selves but sometime eat of
such as the inhabitants had taken and brought unto us.
Squirels, which are of a grey colour, we have taken
and eaten.
Beares, which are of blacke colour. The beares of this
countrey are good meat. The inhabitants in time of
Winter do use to take & eat many: so also sometime
did we. They are taken commonly in this sort: In some
Islands or places where they are, being hunted for,
assoone as they have spiall of a man, they presently run
away, and 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 shot them
downe with our calievers.
I have the names of eight and twenty severall sorts
of beasts, which I have heard of to be here and there
dispersed in the countrey, especially in the maine: of
which there are only twelve kinds that we have yet discovered; and of those that be good meat we know only
them before mentioned. The inhabitants sometime kill
the Lion, and eat him: and we sometime as they came
to our hands of their Woolves or Woolvish dogs, which
I have not set downe for good meat, least that some
would understand my judgement therein to be more
simple then needeth, although I could alleage the difference in taste of those kinds from ours, which by some
of our company have bene experimented in both.
Of Fowle.
TURKIE cocks and Turkie hennes, Stockdoves, Partridges,
Cranes, Hernes, and in Winter great store of Swannes
and Geese. Of all sorts of fowle I have the names in
the countrey language of fourescore and sixe, of which
number, besides those that be named, we have taken,
eaten, & have the pictures as they were there drawen,
with the names of the inhabitants, of severall strange
sorts of water fowle eight, and seventeene kinds more
of land fowle, although we have seene and eaten of many
more, which for want of leasure there for the purpose,
could not be pictured: and after we are better furnished
and stored upon further discovery with their strange
beasts, fish, trees, plants, and herbs, they shalbe also
published.
There are also Parrots, Faulcons, and Marlin hauks,
which although with us they be not used for meat, yet
for other causes I thought good to mention.
Of Fish.
FOR foure moneths of the yeere, February, March, Aprill
and May, there are plenty of Sturgeons. And also in
the same moneths of Herrings, .some of the ordinary
bignesse of ours in England
, but the most part farre
greater, of eighteene, twenty inches, and some two foot
in length and better: both these kinds of fish in those
moneths are most plentifull, and in best season, which
we found to be most delicate and pleasant meat.
There are also Trouts, Porpoises, Rayes, Oldwives,
Mullets, Plaice, and very many other sorts of excellent
good fish, which we have taken and eaten, whose names
I know not but in the countrey language: we have the
pictures of twelve sorts more, as they were drawen in
the countrey, with their names.
The inhabitants use to take them two maner of wayes;
the one is by a kinde of weare made of reeds, which in
that country are very strong: the other way, which is
more strange, is with poles made sharpe at one end, by
shooting them into the fish after the maner as Irish men
cast darts, either as they are rowing in their boats, or
els as they are wading in the shallowes for the purpose.
There are also in many places plenty of these kinds
which follow:
Sea-crabs, such as we have in England
.
Oisters, some very great, and some small, some round,
and some of a long shape: they are found both in salt
water and brackish, and those that we had out of salt
water are farre better then the other, as in our countrey.
Also Muscles, Scalops, Periwinkles, and Crevises.
Seekanauk, a kinde of crusty shel-fish, which is good
meat, about a foot in bredth, having a crusty taile many
legges like a crab, and her eyes in her backe. They
are found in shallowes of waters, and sometime on the
shore.
There are many Tortoises both of land and sea kinde,
their backs and bellies are shelled very thicke; their
head, feet, and taile, which are in appearance, seeme
ougly, as though they were members of a serpent or
venimous beasts; but notwithstanding they are very good
meat, as also their eggs. Some have bene found of a
yard in bredth and better.
And thus have I made relation of all sorts of victuall
that we fed upon for the time we were in Virginia
, as
also the inhabitants themselves, as farre forth as I know
and can remember, or that are specially woorthy to be
remembred.
