pretty clean, but the outside in the rinknesse of their rinkled hands there
is a quarter of an ounze of filth and stinking grease.

And so their hands being full of that mince meate minced with their gumms
and [enough] to fill a dish. So they chaw chestnutts; then they mingle this
with bear's grease or oyle of flower (in french we call it Tourne Sol) with
their hands. So made a mixture, they tye the leaves att one end & make a
hodgepot & cover it with the same leaves and tye the upper end so that what
is within these leaves becomes a round ball, which they boile in a kettle
full of watter or brouth made of meate or fish. So there is the description
of the most delicious bitt of the world. I leave you taste of their Salmi
gondy, which I hope to tell you in my following discourses of my other
voyages in that country, and others that I frequented the space of tenne
years.

To make a period of this my litle voyage. After I stayed awhile in this
village with all joy & mirth, for feasts, dances, and playes out of meere
gladnesse for our small victorious company's hapy retourne, so after that
their heads had sufficiently danced, they begin to talke [of going] to
warre against the hollanders. Most of us are traited againe for the castors
we bestowed on them. They resolve unanimously to goe on their designe.
Every thing ready, we march along. The next day we arrived in a small
brough [Footnote: _Brough_ probably means borough, used, as the French
applied it to "bourgade," for a town of Indians or whites.] of the
hollanders, where we masters them, without that those beere-bellies had the
courage to frowne att us. Whether it was out of hope of lucre or otherwise,
we with violence tooke the meate out of their potts, and opening their
coubards [cupboards] we take and eat what we [can] gett. For drinking of
their wine we weare good fellowes. So much that they fought with swords
among themselves without the least offer of any misdeed to me. I drunk more