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
diuers colours: some white, some red, some yellow, and some blew. All of
them yeelde a very white and sweete flowre: beeing vsed 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 was to bee desired. So
likewise by the help of hops therof may bee made as good Beere. It is a
graine of marueilous great increase; of a thousand, fifteene hundred and
some two thousand fold. There are three sortes, of which two are ripe in
an eleuen and twelue weekes at the most: sometimes in ten, after the
time they are set, and are then of height in stalke about sixe or seuen
foote. The other sort is ripe in fourteene, and is about ten foote high,
of the stalkes some beare foure heads, some three, some one, and two:
euery head cotaining fiue, sixe, or seue hundred graines within a fewe
more or lesse. Of these graines besides bread, the inhabitants make
victuall eyther by parching them; or seething them whole vntill
they be broken; or boyling the floure with water into a pappe.

'Okindgier', called by vs 'Beanes', because in greatnesse & partly in
shape they are like to the Beanes in England; sauing that they are
flatter, of more diuers 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 vs '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