Ea SE A 
The Introduction. 
This Bread is eaten dry as ours, or dipt in water, on which itim- 
mediately {wells, and has no very pleafant cafte chis way,though dry 
ithas none at all, Dipt in fugar’d water this Bread is {till more plea- 
fant, and if ic be a liccle tofted afterwards, it eats yet better. If 
dipt in Wine, ic will not {well as if diptin Water, It will keep a 
long time without Corruption, fo that it is taken as Provifion for 
the Sloops trading to the Spantfh Main, exc. This Bread is worth 
about feven Shillings and fix pence the hundred weight, fometimes 
double that, according to its {carcity. People who feed altogether on 
this, live as long, and in as good Health as they who feed on any 
other fort of Bread. | 
Plantains is the next moft general fupport of Life in the [fland, 
They are brought in from the Plancain-Walk, or place where chefe 
Trees are planted, a little green; they ripen and turn yellow in the 
Houle, when, or before they are eaten. They are ufually rofted, 
after being firft clear'd of their outward Skins, under the Coals. 
They are likewife boil’d in Oglio’s or Pepper-Pots, and prepar’d in- 
to a Paft like Dumplins, and feveral other ways. A Drink is alfo 
made of them. | 
The next Succedaneum for Bread, in this place, are Patatas. 
They are rofted under the Coals, or boil’d, and are eaten as the 
former. 
Yams are likewife us’d here in lieu of Bread, and are prepar’d as 
the others, only becaule they are very large, they are ulually cut in 
pieces, : 
Grains in ufe here, are, 1.Guinea-Corn. “°Tis prepar'd, and usd 
as Rice, and tafts as well, and is as nourifhing. Ik is ufually che 
Food of Poultry and Pigeons. 
2. Indian Corn or Maiz, either tofted or boil’d, is fed on by the 
Slaves, efpecially the young Ears of it, before ripe, are rofted un- 
der the Coals and eaten; this is thought by them very delicious, 
and call’d Mutton ; but ’tis moft us’d for feeding Cattle and Poultry. 
3. Rice is here planted by fome Negros in their own Plantations, 
and thrives well, but becaufe it requires much beating, and a par- 
ticular Art to feparate the Grain from the Husk, ‘tis thought coo 
troublefom for its price, and fo neglected by moft Planters. 
Peale, Beans, and Pulfe of forts different from thofe of Europe, 
are here very common. ‘They are eaten when green, as ours of 
Europe, and when dry, boil’d, afford the Negros very good and 
{trong Provifion. 
Flour from New-York is counted the beft, but this as well as 
all other Flour, and Bisket, are fubjeét to be fpoil’d with Weevils, 
or {mall Scarabas, if long kept. 2 
Choco- 
