( i2 3 ) 



cellent flavour. They commonly regale ftrangers 

 with this dim. They alfo fend it in fome places to 

 perfons of diftinclion who arrive in their village, 

 much in the fame manner as they prefent the free- 

 dom of a city in France. 



Laftly, it is of this pulfe the Sagamity is made, 

 which is the moft common food of the Indians. In 

 order to this they begin with roaiting it, they af- 

 terwards bruife it, feparate it from the hufk and. 

 then make it into a fort of pap, which is infipid 

 when without meat or prunes to give it a relifh. 

 It is fometimes made into meal, called here farine 

 froide, and is the moft commodious and beft pro- 

 vifion for a journey ; and fuch perfons as walk 

 on foot can carry no other. They alfo boil the 

 maize in the ear whilft it is ftill tender, they after- 

 wards roaft it a little, then feparate it from the ear 

 and lay it to dry in the fun : this will keep a long 

 time, and the fagamity made of it has an excellent 

 flavour. 



The detail of thefe dimes is a proof how little 

 delicate the Indians are in their eating : we mould 

 alfo be of opinion that their tafte is very much vi- 

 tiated, were it pofflble to fix this poinr. They are 

 above all things fond of far, which when they can 

 get, it is the reigning ingredient in all their cooke- 

 ry : fome pounds of candles in a kettle of faga- 

 mity, makes an excellent dim with them they 

 even put things in it which I dare not mention ; 

 and at which they are furprized to fee us mock- 

 ed. 



The fouthern nations had no kitchen utenfils, 

 but fome veflels of earthen ware. In the north 

 they made ufe of wooden kettles, and made the 



water 



