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XVill The Introduction. 
ae 
are much better when brought in firft, than after languifhing in 
thofe Pens, for want of Food, 
They infeé&t the Blood of thofe feeding on them, whence their 
Shirts are yellow, their Skin and Face of the fame colour, and 
theie Shirts under the Armpits ftained prodigioully. This I be- 
lieve may be one of the reafons of the Complexion of our European 
Inhabicants, which is chang’d, in fome time, from white to that 
of a yellowifh colour, and which proceeds from this, as well as 
the Jaundies, which is common, Sea Air, @c. 
Land-Tortles are counted more delicate Food than thofe of che 
Sea, although {maller. They are, asf have been told, on the main 
Continent of America, pen’d and fed with Patataclips,erc. and drawn 
out as occafion requires either for victualling the Flota, or for the 
private expence of cheir Houfes. 
All fores of Sea Tortle, except the green, are reckon’d fifhy, and 
not good Food. | 
Manati, is taken in this land, very oftea in calm Bays, by the 
Indians ; It is reckoned extraordinary good Victuals. 
Fith of all forts are here in great plenty; but care mult be taken 
they be not poyfonous, this is known by the places where they ule, 
where it Manganeel-Apples are commonly eaten by them, they are 
very dangerous. 
Salt-Mackarel are here a great Provifion, efpecially for Negros, who 
covet them extreamly m Pepper-Pots, or Oglios, ec. 
What is ufed for Bread here, by the Inhabicants, is very different 
from that in Burope: that coming neareft our Bread is Caffada. 
The Root dug wp is feparated from its outward, {mall, thin Skin, 
then gratedona Wheel, or other Grater. After fearcing, the powder 
is put into a Bag, and its juice {queez’d out, the ends of the Roots 
are kept for other ufes. The fearc’d and dry Farina, is {pread in the 
Sun to dry further, then put on a Gridiron fer on Coals, and there 
bak’d as Oat-Cakes are in Scotland. ’Tis obfervable, chat althouoh 
it be a Powder when put on the hot Iron, yet prefently it fticks c0- 
gether very faft, and becomes one folid Cake, which being bak'd on 
one fide for fome few minutes, is turn’d and bak’d on che other al- 
moft as long, then put on the fide of a Houfe to Sun. The ends 
of the Roots are made into a coarfer Flour, and a Bread is made 
of a coarfer fort, for making a kind of Drink call’d Perino. The 
juice is poifonous, fo that any creature drinking of it (after fovel- 
ling) dies prefendy. But if Swine be by degrees accuftomed to 
‘tis the moft fatning Food that is, This juice as whith, and + 
Jet fettke, has a Setcloment or Fecwle {ubhiding, which ae ay 
fine Flour, and this fine Flour by fome is reckened the bef mJ 
moft wholefome Farina. | 
This 
