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Montreal. 267 



oven. When they are quite roafted, fome 

 butter is put in, whilft they are warm, 

 which being imbibed into the pulp, renders 

 it very palatable. They often boil pumpions 

 in water, and afterwards eat them, either 

 alone or with flelh. Some make a thin 

 kind of pottage of them, by 'boiling them 

 in water, and afterwards macerating the 

 pulp. This is again boiled with a little of 

 the water, and a good deal of milk, and 

 ftirred about whilft it is boiling. Some- 

 times the pulp is ilamped and kneaded into 

 dough, with maize flour or other flour ; 

 of this they make cakes. Some make pud- 

 dings and tarts of gourds. The Indians, in 

 order to preferve the pumpions for a very 

 long time, cut them in long flices, which 

 they faften or twift together, and dry them 

 either by the fun, or by the fire in a room. 

 When they are thus dried, they will keep 

 for v yedrs together, and when boiled, they 

 taftc very Well. The Indians prepare them 

 thus at home and on their journies, and from 

 them the Europeans have adopted this me- 

 thod. Sometimes they do not take the time 

 to toitlt, but eat it dry with hung beef, or 

 other fldhy and I own they are eatable in 

 that ftate, and very welcome 19 a hungry 

 ftomach. They fometimes preferve them 

 in the following manner at Montreal'. They 



cut 



