Montreal, 267 



oven* When they are quite ro;i{led, fome 

 butter is put in, whiKt they are warm, 

 which heing imbibed into the pulp, renders 

 it very palatable. They often boil pumpions 

 in water, and afterwards eat them, either 

 alone or with fielh. 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 

 flirred about whilft it is boiling. Some- 

 times the pulp is ftamped 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 twifh together, and dry them 

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

 When they are thus dried, they will keep 

 for years together, and when boiled, they 

 tsfte very well. The Indians prepare them 

 thus at ho^neandon tb.eirjournies, and from 

 them the Eiuopeans have adopted this me- 

 thod. Sometimes they do not take the time 

 to hoi) it, but eat it dry with hung beef, or 

 other fiefli j and I own they are eatable in 

 that flat'-, and very welcome to a hungry 

 ftornach. They fometimes preferve them 

 in the foiiowing manner at Montreal: They 



cut 



