364 BUREAU OP AMERICAN ETHNOLOGY [Bull. 137 



the fruit was dried and seems to have supplanted all others in the 

 estimation of the natives. The older Virginia writers are naturally 

 silent regarding this fruit, but Beverley (1705, bk. 3, p. 15) says that 

 peaches were dried in the sun, and Lawson mentions peaches fre- 

 quently. In the Santee house he and his companions found, among 

 other foods, 



barbecued peaches, and peach bread, which peaches being made into a quiddony 

 [see footnote 12, p. 278], and so made up into loaves like barley cakes, these cut 

 into thin slices, and dissolved in water, makes a very grateful acid, and extraor- 

 dinary beneficial in fevers, as has often been tried, and approved on by our 

 English practitioners. (Lawson, 1860, pp. 36-37.) 



Of the Saponi Indians, Lawson (1860, p. 85) purchased "a large peach 

 loaf, made up with a pleasant sort of seed." 

 Catesby ; 



Peaches they dry in the sun for winter-use, and bake them in the form of 

 loaves. Phishimons, whorts, and some other fruit and wild berries they also 

 preserve for winter, using them in their soups and other ways. (Catesby, 

 1731-43, vol. 2, p. X.) 



Hariot speaks of three sorts of nuts, apparently to be identified 

 with chestnuts, walnuts, and hickory nuts, which he says 



they vse to drie vpon hurdles made of reeds with fire vnderneath almost after 

 the maner as we dry salt in 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 being also pounded, to make loaues or lumpes of bread. 

 (Hariot, 1893, p. 29.) 



He adds that sweet oil was made from these, meaning probably the 

 pawcohiscora, thus described by Smith. 



The walnuts, Chesnuts, Acornes, and Chechinquamens are dryed to keepe. 

 When they need them, they breake them betweene two stones, yet some part of 

 the walnut shels will cleave to the fruit. Then doe they dry them againe upon 

 a mat over a hurdle. After, they put it into a morter of wood, and beat it very 

 small ; that done, they mix it with water, that the shels may sinke to the bottome. 

 This water will be coloured as milke ; which they cal Pawcohiscora, and keepe it 

 for their use. (Smith, Tyler ed., 1907, p. 90.) 



Strachey (1849, p. 129) calls this pokahichory or powcohicora, but 

 seems to indicate that it was derived from one variety of nut (perhaps 

 Juglans cinerea L. ) instead of many. And this seems to be confirmed 

 by Beverley, who says : 



In the woods, they gather Chincapins, Chesnuts, Hiccories, and Walnuts. The 

 Kernels of the Hiccories they beat in a Mortar with Water, and make a White 

 Liquor like Milk, from whence they call our Milk Hickory. (Beverley, 1705, 

 bk. 3, p. 15.) 



Probably hickory nuts, and acorns as we shall see presently, were 

 used by preference, but the others on occasion. The usual treatment 

 of chestnuts was to pound them into a meal and make a bread out of 



