mies, having this fupply in their Marches both at home and in the Ene- 
mies fields. 
The Efiglifh, of the full ripe Corn, ground, make very good Bread, 
But 'tis not ordered as other Corn. For if it be mixed into ftiff Pafte, 
it will not befo good, as if made only a little ftiffer than for Puddings *, 
and fo baked in a very hot Oven, ftanding therein all day or all night. 
Becaufc upon the firft pouring of it on the Oven- floor, itfpreads 
abroad , they pour a iecond layer Or heap upon every firft^ and there- 
by make fo many Loves. Which if baked eneugh, and good, will be 
of a deep yellowifh colour if other wife, white. 
It is alfo fometimes mixed with half or a third part of Pvye or 
Wheat Meal, and fo with Leaven or Ye(i made info Loaves of very 
good Bread. 
Before they had Mills , having firft watered and Husked the Corn, 
and (hen beaten it in Wooden Mortars i the courfer part fifted from 
the Meal, and feparated from the loofe Hulls by the Wind , they 
boyled to a thick Batter : to which being cold, they added fo much of 
the fine Meal, as would ferve tottiffen it into Paft,whereof they made 
very good Bread. 
But the beft fort of Food which the EngUfh make of this Corn, is 
that they call S^iw/?, Having firft watered it about half an hour, and 
then beaten it in a Mortar, or elfe ground ft in a Hand or other Mill, 
into the bignefs of Rice, they next fift the Flower, and Winnow the 
Hulls from it. Then they boyl it gently, till it be tender, and fowith 
Milk or Butter and Sugar, make it into a very pkafantand wholfom 
Difh. This was the moftufual Diet of the firft Planters in thefe Parts, 
and is ftill in ufe amongft them, as well in Feavers, as in Health : and 
was often prefcribed by the Learned Dr. Wtlfon to his Patients in 
London, And of the Indians that live much upon this Corn, the 
E^gl'ih moft acquainted with them 5 have been informed by them, 
Thatthe Difeafeof the Stone is very feldom known amongft them. 
The Eitglifh have alfo found out a way to make very good Beer of 
Grain: that is, either of Bread made hereof, or elfe by Milting if. 
The way of making Beer of Bread,is by breaking or cutting it into great 
lumps about as big as a mans fift, to be mafti*d, and fo proceeded with 
as Malt, and the impregnated Liquor,as Woorr, either adding or omit- 
ting Hopps, asisdeiired. 
To make good Malt of this Corn, a particular wiy muft be taken. 
The Early- Malt- Mafters have ufed all their skill to make good Male 
hereof the ordinary way i but cannot effcd it v that is, that the 
whole Grain be M3lted,and tender and flowry, as in other Malt. For it 
is found by experience, that this Corn, before it be fully Malted, muft 
fprout out both ways/ i.e.bothRootandBlade ^,to a great length;of a fin- 
ger at kafti if morc^the better. Far which, it muft be laid upon an 
