its meat approaches nearer to a mixed flavour 

 of the hare, and of very delicate pork. It is 

 drefled without cafing ; the fkin being con- 

 fidered the moft favorite part of the difli. 

 This is very thick, and in cooking becomes 

 gelatinous, like the calves-head, or turtle. The 

 Indians fcald off the hair or fur, then cut the 

 animal in pieces, and flew it in caffada juice, 

 feafoning it very high with capficum. Thus 

 prepared, it is truly delicious, and if it could 

 be had in London, might form a difh not 

 unworthy the notice of a manfion-houfe 

 purveyor. 



Many fine bows and arrows were among 

 the colle&ion we procured at this foreft village. 

 In one of the huts my eye was caught by a 

 fmall bow and arrow, which appeared to be 

 extremely delicate, of exquifite workmanfhip, 

 and by far the fineft fpecimen of the kind we 

 had met with. I immediately formed a wifh 

 to {hew them to my friends in England ; and, 

 taking them into my hand, refolved to make 

 the purchafe, whatever value might be fixed 

 upon them. But I was difappointed by an 

 unexpected circumftance, which very much 

 interefted my feelings, and which I (hall ever 



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