they doe as well as the houshold bread made of rie heere in England.

'Kaishucpenauk' 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 vs: the inhabitats notwithstanding vsed to boile & eate many.

'Tsinaw' a kind of roote much like vnto 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 vnlike; which beeing supported by the
trees it groweth neerest vnto, 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 iuice 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 for the
'China roote', for it was discouered since, and is in vfe as is
aforesaide: but that which was brought hither is not yet knowne neither
by vs nor by the inhabitants to serue for any vse or purpose; although
the rootes in shape are very like.

'Coscushaw', 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 vsed very much by the
inhabitants: The iuice of this root is poison, and therefore heede must
be taken before any thing be made therewithal: Either the rootes must