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; loues of the same to
be laid neere or ouer the fire vntill it be soure, and then being well
pounded againe, bread, or sponemeate 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' differeing 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 neuer.

'Of Fruites.'

CHESTNVTS, there are in diuers places great store: some they vse to eate
rawe, some they stampe and boile to make spoonemeate, and with some
being sodden they make such a manner of dowebread as they vfe of their
beanes before mentioned.

WALNVTS: 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 kind is of the same taste and
forme or litle differing from ours of England, but that they are harder
and thicker shelled: the other is greater and hath a verie ragged and
harde shell: but the kernell great, verie oylie and sweete. Besides
their eating of them after our ordinarie maner, they breake them with
stones and pound them in morters with water to make a milk which they