SWANTON] INDIANS OF THE SOUTHEASTE'iRN UNITEiD STATES 273 



they make such a manner of dowe bread as they vse of their beanes before 

 mentioned. 



Walnvts : There are two kindes of Walnuts, and of them infinit store : In many 

 places where very great woods for many miles together the third part of trees 

 are walnuttrees. The one kind is of the same taste and forme or litle differing 

 from ours of England, but that they are harder and thicker shelled ; the other is 

 greater and hath a verie ragged and harde shell: but the kernell great, verie 

 oylie and sweete. Besides their eating of them after our ordinarie maner, they 

 breake them with stones and pound them in morters with water to make a milk 

 which they vse to put into some sorts of their spoonmeate; also among their 

 sodde wheat, peaze, beanes and pompions which maketh them haue a farre more 

 pleasant taste. (Harlot, 1893, pp. 27-28.) 



They are noted again in the following paragraphs, along with 

 acorns : 



There is a kind of berrie or acorne, of which there are fiue sorts that grow 

 on seuerall kinds of trees ; the one is called Sagat^mener, the second Osdmener, 

 the third Pummuckdner. These kind of acorns they vse to drie vpon hurdles 

 made of reeds with fire vnderneath almost after the maner as we dry malt la 

 England. When they are to be vsed they first water them vntil they be soft 

 & then being sod they make a good victuall, either to eate so simply, or els be- 

 ing also pounded, to make loaues or lumpes of bread. These be also the three 

 kinds of which, I said before, the inhabitants vsed to make sweet oyle. 



An other sort is called Supummener which being boiled or parched doth eate 

 and taste like vnto chestnuts. They sometime also make bread of this sort. 



The fifth sort is called Mangummenauk, and is the acorne of their kind of 

 oake, the which beeing dried after the maner of the first sortes, and afterward 

 watered they boile them, & their seruants or sometimes the chiefe themselues, 

 either for variety or for want of bread, doe eate them with their fish or flesh. 

 (Harlot, 1893, p. 29.) 



The first three, as may be gathered from the concluding sentence 

 in the paragraph describing them, were chestnuts, walnuts, and 

 hickory nuts, the fourth probably chinquapins, and the last the acorn 

 of one or more species of oak, probably, however, the live oak 

 {Qvsrcvs virginiana) . He speaks of oil extracted from nuts and also 

 from acorns (Hariot, 1893, p. 16). 



Among animals hunted for their flesh Hariot mentions several 

 varieties of deer, rabbits ("conies"), two larger animals called 

 "saquenuckot" and "maquowoc" (perhaps the otter and beaver) , squir- 

 rels, and black bears, besides porpoises, and states that he has the 

 names of 86 kinds of fowl (Hariot, 1893, p. 30). Among fish used 

 as food he includes sturgeon, herring, trout, ray, alewife, mullet, 

 and plaice, besides shellfish (Hariot, 1893, pp. 31-32). 



The Virginia Algonquian menu at this time was about the same. 

 Smith and Strachey speak of corn, beans, peas, pumpkins, and 

 "macocks," which last appear to have been squashes (perhaps 

 cymlings). They omit mention of the sunflower, though at a some- 

 what later date we find Berkeley speaking of it, as also of the plant 



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