Oct. 26, 1907.] 
FOREST AND STREAM. 677 

Virginia, whom our generous writers raised 
to that prodigious pitch of power and gran- 
\deur, to rival the Spanish accounts. About an 
thour after sunrise they enter the field agreed 
on by lot, and fall to work with great cheer- 
fulness; sometimes one of their orators cheers 
ithem with jests and humorous old tales, and 
sings several of their most agreeable wild 
itunes, beating also with a stick in his right 
|hand, on the top of an earthen pot covered 
with a wet and well-stretched deer skin; thus 
ithey proceed from field to field till their feed 
lis sown, 
i “Corn is their chief produce and main de- 
ipendence. Of this they have three sorts; one 
iof which hath been already mentioned. The 
‘second sort is yellow and flinty, which they 
icall ‘hommony corn.’ The third is the largest, 
jof a very white and soft grain, termed ‘bread 
feorn” In July, when the chestnuts and corn 
are green and full grown, they half boil the 
‘former, and take off the rind, and having sliced 
ithe milky, swelled, long rows of the latter, the 
lwomen pound it in a large wooden mortar, 
iwhich is wide at the mouth and gradually 
inarrows to the bottom; then they knead both 
‘together, wrap them up in green corn blades 
jof various sizes, about an inch thick, and 
‘boil them well, as they do every kind of 
‘seethed food. This sort of bread is very 
itempting to the taste, and reckoned most de- 
\licious to their strong palates. They have 
janother sort of boiled bread, which is mixed 
iwith beans or potatoes; they put on the soft 
‘corn till it begins to boil, and pound it suf- 
‘ficiently fine—their invention does not reach 
ito the use of any kind of milk. When the flour 
\is stirred and dried by the heat of the sun or 
lfire, they sift it with sieves of different sizes, 
{curiously made of the coarser or finer cane 
‘splinters. The thin cakes mixt with bear’s 
(oil, were formerly baked on thin broad stones 
| pl aced over a fire, or on broad earthen bot- 
itoms fit for such a use; but now they use ket- 
‘tles. When they intend to bake great loaves 
ithey make a strong blazing fire, with short, 
{dry split wood, on the hearth. When it is 
‘burnt down to coals they carefully rake them 
‘off to each side, and sweep away the remaining 
fashes; then they put their well-kneeded broad 
‘loaf, first steeped in hot water, over the hearth 
{and an earthen bason above it, with the em- 
:bers and coals atop. This method of baking is 
fas clean and efficacious as could possibly be 
{done in any oven; when they take it off they 
|wash the loaf with warm water, and it soon 
ibecomes firm and very white. It is likewise 
jvery wholesome, and well-tasted to any except 
ithe vitiated palate of an epicure. 
| “The French of West Florida, and the Eng- 
ilish colonists, got from the Indians different 
fsorts of beans and peas, with which they were 
ibefore entirely unacquainted. And they aa, 
a sort of small tobacco, which the French and 
;English have not. All the Indian nations we 
thave any acquaintance with frequently use it 
on the most religious occasions. The women 
,plant also pompions, and different sorts of 
jmelons, in separate fields, at a considerable 
| distance from the town, where each owner 
Jraises an high scaffold to overlook this favor- 
ite part of their vegetable possessions; and 
{though the enemy sometimes kills them in 
{this their strict watch duty, yet it is a very 
}rare thing to pass by those fields without see- 
jing them there at watch. This usually is the 
{duty of the old women, who fret at the very 
|shadow of a crow when he chances to pass on 
}his wide survey of the fields; but if pinching 
}hunger should excite him to descend, t! rey 
jsoon frighten him away with their screeche 
When the pompions are ripe, they cut Fens 
linto long circling slices, which they barbecue, 
or dry with a slow heat. And when they have 
half boiled the larger sort of potatoes, they 
|likewise dry them over a moderate fire, and 
{chiefly use them in the spring season, mixt 
|with their favorite bear’s oil. As soon as the 
larger sort of corn is full-eared, they half 
boil it, too, and dry it either by the sun or 
over a slow fire, which might be done as well 
in a moderately hot oven, if the heat was re- 
newed as occasion required. This they boil 

I 




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e 
Bears I Have Met—And Others. Field, Cover and Trap Shooting. 
: By Captain Adz 3 
By Allen Kelly. Paper, 209 pages. Price, 60 cents. Doi the, Word, Peibeay thay for Skilled Mone 
s a; Inst O ) g a : ese 
Mr. Kelly’s most excellent book of bear stories, though Habits ar Nhe fer a cung ay are Haunts and 
for a time forgotten, has recently come to pare an ex- fewtt Breedi ing Bre Beat oe cath nas 
Bes el eeie nope cca ceria ond paper pee dcet 5 
children, many of whom perhaps acquired their first “Field, Cover and Trap Shooting” is a book of instruc- 
interest in these animals by reading of the achievements tion, and of that best of all instruction, where the teacher 
of the bears which figured in Bible history. At all draws from his own rich experience, incident, anecdote 
events, the stories in this volume are interesting, and and moral to illustrate and emphasize his teaching. The 
are well worth the reading by any audience. scope of the book—a work of nearly 500 pages—is shown 
by this list of chapters: i 
FOREST AND STREAM PUBLISHING CO. Guns and Their Proper Charges. Pinnated Grouse 
Shooting. Late Pinnated Grouse Shooting. Quail 
ee Shooting De Woodcock. The Snipe and 
Snipe Shooting. Golden Plover. Curlew and Gray 
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Uncle Lis s Outing. Geese, AS ne ane “sh ans. Wild Turkey and Deer Shoot: 
: & aa é 25 ing. 1e Art o Shooting on the Wing. Shooting Dogs 
tes, ete tia ce By Rowland E, Robin eagee 3 and Breaking. Pigeon Shooting—Trapshoot- 
FOREST AND STREAM PUBLISHING CO. FOREST AND STREAM PUBLISHING CO. 

