A True and ExaB Hijiory 



my being there, the moft fort of thofe , that were in ours and our 

 neighbours ftyes, were hardly fo big as the ordinary fwine in Ef7g!aKd. 

 So finding this decay in their growth, by ftowing them too clofe to- 

 gether, I advifed Collonel Modiford to make a larger ftyc, and to wall 

 I it about with ftone ^ which he did, and made it a mile about, fothat 

 : it was rather a Park than a Stye 3 and let it on the fide of a dry Hill , 

 i the greatefi: part R.ock, with a competent Pond of water in the bot- 

 I torn and plac'd it between his two Plantations , that from either, 

 j food might be brdught, and call: over to them , with great conveni- 

 ence: And made feveral div4fionsin the Park, for the Sowes with Pig, 

 I with little houfesftanding{helving,that their foulncfs by gutters might 

 I fall away, and they lye dry 5 Other divifionsfor the BarrovV-Hogs,and 

 fome for Boars. 



This good ordering caufed them to grow fo large and fat, as they 

 wanted very little of their largenelswhen they were wild. They are 

 the*fwcfeteft flefh of that kind, that ever I tailed, and the lovlieft to 

 look on in adifh, either boyl'd, roafted, or bak'd : With a little help 

 of art* I will deceive a very good palate, with a (boulder ofit for Mut- 



j ton, or d leg for Veal, taking off the skin, with which they were wont 



: to make mitic't Pies, fcafoning it with fait, cloves, and mace, and 

 fome iweet herbs ihinc'd. An d being bak'd , and taken out of the 

 Oven, opening the lid, put in a dram-cup ot Krll-Devil ^ and being 

 ftirr'd together, let it on the Table , and that they call'd a Cahesfoot 

 Pjie and, till I knew what it was made of, I thought it very good 



-meat : When I came firft upon thelfland, 1 found the Pork drefs'd the 

 plain wayes ofboyling, roafting, and fometimcs baking : But I gave 

 them fome taftesof my Cookery, in hafhing, andfricafing thisflelh^ 

 and they all were much taken with it 5 and in a week, every orje was 

 praftifing the Art of Cookery. And indeed, noflelhtaftes fowell in 

 Collops, Halhcs, or.Fricafos, asthis. And when I bak'd it , I alwayes 

 laid a Side of a young Goat underneath, and a fide of a Shot (which 

 is a young Hog of a quarter old) atop. And this, well feafoned, and 

 well bak'd, isas good meat, as the beft Pafty of Fallow-Deer , that 



! ever I tafted. 



In the cooleft time of the year^ I have made an efl&y to powder it , 

 and hang it up for Bacon : But there is foch lois in't, as 'tis very ill 

 j Husbandry to pradtifeit^ for, itmuft b.ecut through info many places, 

 j to let the Ixilt in, as when 'tis to be drels'd, much goes to wafte. And 

 j ther'efore I made no more attempts that way. But a little corning with 

 ! (alt, makes this flelh very (avoury, either boy led or roafted. 

 I About Chrjfimas , we kill a Boar, and of the fides ofit, make three 

 or four Collers of Brawn 5 for then-l|ie weather is fo cool, as, with fome 

 I art, it may be kept Iweet a week : and to make thefouc't drink give 

 it the fpeedierand quicker feafoning,v/e make it of i3i»/'/'/>r, withftore 

 ofSalt, Lemons, and Lymes, flicedinit, with fome Nutmeg, which 

 gives it an excellent flaver. 



. Beef, we have very foldome any, that feeds upon the foil of this 

 place, except it be of Gods killing, (as they tearmit), for very few 

 are kill'd there by mens hands , it were too ill Husbandry, for they coft 

 too dear, and they cannot be fpared from their work, which they 

 muft advance by all the means they can. Such a Planter as Collonel 

 Jamts Drax fwho lives hke a Prince) may kill now and then one 5 



