NORTH WEST COAST OF AMERICA. gi 



natives; fo that the reader may colled; what little intel- ^ "^^ ^^ 



ligence I can give him on that head from the foregoing ' — •——' 



detail of our tranfa6lions. june." 



Tueiday 15. 



Hogs, fweet potatoes, taro, fugar-cane, and yams, may, 

 as has already been fliewn, be procured in any quantity; 

 and water is fo eafily obtained at Woahoo, that in little 

 more than one day we got upwards of thirty tons on board. 

 But amongft the refrefliments thefe iflands abound with, 

 the fweet root, or tee, which we met with in great abun- 

 dance at Woahoo, muft by no means pafs unnoticed, as 

 it makes very good beer, which, after two or three trials, 

 I brought to perfection. The great utility of this root 

 was not known to us during the laft voyage; fo that the 

 method I made ufe of in brewing it may not improperly 

 be mentioned in this place. 



■ The root was peeled very clean, cut into fmall pieces, 

 and put into a clean kettle, and fix of the large roots 

 were found a fufficient quantity for twelve gallons of wa- 

 ter. This was put on the fire at three o'olock in the 

 afternoon, and after boiling an hour and a half, was put 

 away to cool. By the time the liquor was lukewarm, a 

 gill of prepared yeaft was added, and afterwards it was 

 put into a cafk. It generally begun to work about mid- 

 night, and by nine o'clock the next morning it was ex- 

 cellent drinking. I found it neceffary to make ufe of yeaft 

 only once; the grounds fermented the liquor afterwards; 

 and I am inclined to think, that when yeaft cannot be 

 procured, a little leaven would anfwer as a fubftitute. 



N 2 'This 



