: 34 A True and Exatt Hiftory 
my being there, the moft fort of thofe, that were in outs ahd our 
neighbours ftyes, were hardly fo big as the ordinary {winein England. 
So finding this decay intheir growth, by ftowing them too clofe to- 
gether, I advifed Collonel Modiford to make a larger ftye, and to wall 
it about with ftone ; which he did, and made ita niile about, fo that 
|it was rather a Park thana Stye 5 and fet it on the fide of a dry Hill, 
| the greateft part Rock, with a competent Pond of water in the bot- 
tom; and plac’d it between his two Plantations, that ‘from either, 
| food might be brought, and caft overto them, with great conveni- 
| ence:And made feveral divifionsin the Park, for the Sowes with Pig, 
| | with little houfesftanding fhelving,that their foulnefs by gutters might 
' fall away, and they lye dry; Other divifions for the Barrow-Hogs,and 
{ome for Boars. 
_ This good ordering caufed them to grow fo large and fat, as they 
wanted very little of their largenefswhenthey werewild. Theyare 
the fweeteft fleth of that kind, that ever I tafted, and the lovlieft to 
look on in a difh, either boyl‘d, roafted, or bak’d : Witha little help 
ofart. Iwill deceive a very good palate, with a fhoulder of it for Mut- 
ton; or Alegfor Veal, taking off the skin, with which they were wont 
tomake minc’t Pies, feafoning it with falt, cloves, and mace, and 
fome {weet herbs minc’d. And being bak’d, andtaken out of the 
Oven, opening the lid, put in 4 dram-cap of Ki#-Devil 5 arid being 
ftirr’d together, fetit on the Table 5 and that they call’d a Calvesfoot | 
Pye 3 and, tilll knew whatit vvas made of; I thought it very good 
-meat : WhenIcame firft upon theTfland , I found the Pork drefs‘d the 
plain wayes ofboyling, roafting, and fometimes baking : But I gave 
'them fome taftesof my Cookery, in hafhing, and fricafing this flefh’ 
and they all were muchtakenwithit; andina week, every one was 
| practifing the ArtofCookery. And indeed, no fleth taftes fo well in 
: oe Collops, Hathes, or Fricafés, asthis, And whenIbak'd it , I alwayes 
— |... laid. a Side of a young Goat underneath, anda fideof a Shot (which 
_ | |isa young Hogofaquarterold) atop. And this, well feafoned, and | 
Se well bak’d, isas good meat, as the beft Pafty of Fallow-Deer, that 
ever tafted. 
sere _ Inthecooleft:time of the year, [ have made an eflay to powder it,} 
ees and hang it up for Bacon : But there is fachJofin’t, as “tis: very “ill 
: | Husbandry to pratife it; for, it muft be cut through info many places, 
\to letthefalein, as when ‘tis to be drefs'd, much goesto wafte. And 
? |} therefore Imadeno more attempts that way. But a little corning with 
sae: ee Be makes this flefh very favoury, either boyled or roafted. . 
: About Chriftzzas, we kill a Boar, and of the fides of it, make three | 
or four Collers of Brawn ; for then the weather is fo cool, as, with fome 
art, it may be kept fweet a week : and to make the fouc't drink give 
it the {peedierand ne feafoning, wemake it of Asbbie, with {tore | 
| ‘Lymes, fliced init, with fome Nutmeg, which 
an excellent flaver. reek is 
Beef, we have very feldome any, that feeds upon the foil of this 
lace , except it beof Gods killing, (as they tearmit); for very few 
_ }are kill'd there by mens hands; it were too ill Husbandry, forthey coft | 
too dear, and they cannot be fpared from their woik » which they 
_jmuft advance by all the means they can. Such a Planter as Collonel 
So | James Drax (who liveslike a Prince) may kill now and then one 5 
