Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	let_v	put_v	19,006	5	5.9574	4	true

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A02655	A briefe and true report of the new found land of Virginia of the commodities and of the nature and manners of the naturall inhabitants. Discouered by the English colon there seated by Sir Richard Greinuile Knight in the eere 1585. Which remained vnder the gouernement of twelue monethes, at the speciall charge and direction of the Honourable Sir Walter Raleigh Knight lord Warden of the stanneries who therein hath beene fauoured and authorised b her Maiestie :and her letters patents: This fore booke is made in English by Thomas Hariot seruant to the abouenamed Sir Walter, a member of the Colon, and there imploed in discouering Cum gratia et priuilegio Caes. Matis Speciali	Hariot, Thomas, 1560-1621.; Bry, Theodor de, 1528-1598. America.; White, John, fl. 1585-1593, artist.; Hakluyt, Richard, 1552?-1616.; Veen, Gijsbert van, 1558-1630, engraver.	1590 (1590)	STC 12786; ESTC S106427	39,246	83

the same by little and little with drie mosse of trees and chipps of woode that the flame should not mounte opp to highe and burne to muche of the lengte of the tree When yt is almost burnt thorough and readye to fall they make a new fyre which they suffer to burne vntill the tree fall of yt owne accord Then burninge of the topp and bowghs of the tree in suche wyse that the bodie of the same may Retayne his iust lengthe they raise yt vppon potes laid ouer cross wise vppon forked posts at suche a reasonable heighte as rhey may handsomlye worke vppōyt Then take they of the barke with certayne shells thy reserue the innermost parte of the lennke for the nethermost parte of the boate On the other side they make a fyre accordinge to the lengthe of the bodye of the tree sauinge at both the endes That which they thinke is sufficientlye burned they quenche and scrape away with shells and makinge a new fyre they burne yt agayne and soe they continne somtymes burninge and sometymes fcrapinge vntill the boate haue sufficient bothowmes This god in dueth thise sauage people with sufficient reason to make thinges necessarie to serue their turnes XIII Their manner of fishynge in Virginia They haue likewise a notable way to catche fishe in their Riuers for whear as they lacke both yron and steele they faste vnto their Reedes or longe Rodds the hollowe tayle of a certaine fishe like to a sea crabb in steede of a poynte wehr with by nighte or day they stricke fishes and take them opp into their boates They also know how to vse the prickles and pricks of other fishes They also make weares with settinge opp reedes or twigges in the water which they soe plant one within another that they growe still narrower and narrower as appeareth by this figure Ther was neuer seene amonge vs soe cunninge a way to take fish withall wherof sondrie sortes as they fownde in their Riuers vnlike vnto ours which are also of a verye good taste Dowbtless yt is a pleasant sighte to see the people somtymes wadinge and goinge somtymes sailinge in those Riuers which are shallowe and not deepe free from all care of heapinge opp Riches for their posterite content with their state and liuinge frendlye together of those thinges which god of his bountye hath giuen vnto them yet without giuinge hym any thankes according to his desarte So sauage is this people and depriued of the true knowledge of god For they haue none other then is mentionned before in this worke XIIII The brovvyllinge of their fishe ouer the flame After they haue taken store of fishe they gett them vnto a place fitt to dress yt Ther they sticke vpp in the grownde 4. stakes in a square roome and lay 4 potes vppon them and others ouer thwart thesame like vnto an hurdle of sufficient heigthe and layinge their fishe vppon this hurdle they make a fyre vnderneathe to broile the same not after the manner of the people of Florida which doe but schorte and harden their meate in the smoke onlye to Reserue thesame duringe all the winter For this people reseruinge nothinge for store thei do broile and spend away all att once and when they haue further neede they roste or seethe fresh as wee shall see heraffter And when as the hurdle can not holde all the fishes they hange the Rest by the fyrres on sticks sett vpp in the grounde a gainst the fyre and than they finishe the rest of their cookerye They take good heede that they bee not burntt When the first are broyled they lay others on that weare newlye broughte continuinge the dressinge of their meate in this sorte vntill they thincke they haue sufficient XV. Their seetheynge of their meate in earthen pottes Their woemen know how to make earthen vessells with special Cunninge and that so large and fine that our potters with lhoye wheles can make noe better ant then Remoue them from place to place as easelye as we candoe our brassen kettles After they haue set them vppon an heape of erthe to stay them from fallinge they putt wood vnder which being kyndled one of them taketh great care that the fyre burne equallye Rounde abowt They or their woemen fill the vessel with water and then putt they in fruite flesh and fish and lett all boyle together like a galliemaufrye which the Spaniarde call olla podrida Then they putte yt out into disches and sett before the companye and then they make good cheere together Yet are they moderate in their eatinge wher by they auoide sicknes I would to god wee would followe their exemple For wee should bee free from many kynes of diseasyes which wee fall into by sumptwous and vnseasonable banketts continuallye deuisinge new sawces and prouocation of gluttonnye to satisfie our vnsatiable appetite XVI Their sitting at meate Their manner of feeding is in this wise They lay a matt made of bents one the grownde and sett their meate on the mids therof and then sit downe Rownde the men vppon one side and the woemen on the other Their meate is Mayz sodden in suche sorte as I described yt in the former treatise of verye good taste deers flesche or of some other beaste and fishe They are verye sober in their eatinge and trinkinge and consequentlye verye longe liued because they doe not oppress nature XVII Their manner of prainge vvith Rattels abowt te fyer Vvhen they haue escaped any great danger by sea or lande or be returned from the warr in token of Ioye they make a great fyer abowt which the men and woemen sist together holdinge a certaine fruite in their hands like vnto a rownde pompiō or a gourde which after they haue taken out the fruits and the seedes then fill with smal stons or certayne bigg kernellt to make the more noise and fasten that vppon a sticke and singinge after their manner they make merrie as myselfe obserued and noted downe at my beinge amonge them For it is a strange custome and worth the obseruation XVIII Theirdanses vvhich they vse att their hyghe feastes At a Certayne tyme of the yere they make a great and solemne feaste wherunto their neighbours of the townes adioninge repayre from all parts euery man attyred in the most strange fashion they can deuise hauinge certayne marks on the backs to declare of what place they bee The place where they meet is a broade playne abowt the which are planted in the grownde certayne posts carued with heads like to the faces of Nonnes couered with theyr vayles Then beeing sett in order they dance singe and vse the strangest gestures that they can possiblye deuise Three of the fayrest Virgins of the companie are in the mydds which imbrassinge one another doe as yt wear turne abowt in their dancinge All this is donne after the sunne is sett for auoydinge of heate When they are weerye of dancinge they goe oute of the circle and come in vntill

that proofe of them as wee desired Notwithstā ding seeing that they grow in the same climate in the South part of Spaine and in Barbary our hope in reason may yet continue So likewise for Orenges and Lemmons there may be planted also Quinses Wherbi may grow in reasonable time if the action be diligently prosecuted no small commodities in Sugers Suckets and Marmalades Many other commodities by planting may there also bee raised which I leaue to your discret and gentle considerations and many also may bee there which yet we haue not discouered Two more commodities of great value one of certaintie and the other in hope not to be planted but there to be raised in short time to be prouided and prepared I might haue specified So likewise of those commodities already set downe I might haue said more as of the particular places where they are founde and best to be planted and prepared by what meanes and in what reasonable space of time they might be raised to profit and in what proportion but because others then welwillers might bee therewithall acquainted not to the good of the action I haue wittingly omitted them knowing that to those that are well disposed I haue vttered according to my promise and purpose for this part sufficient THE SECOND PART OF SVCHE COMMODITIES AS VIRGINIA IS knowne to yeelde for victuall and sustenāce of mans life vsually fed vpon by the naturall inhabitants as also by vs during the time of our aboad And first of such as are sowed and husbanded Pagatowr a kinde of graine so called by the inhabitants the same in the West Indies is called Mayze English men call it Guinney wheate or Turkie wheate according to the names of the countreys from whence the like hath beene brought The graine is about the bignesse of our ordinary English peaze and not much different in forme and shape but of diuers colours some white some red some yellow and some blew All of them yeelde a very white and sweete flowre beeing vsed according to his kinde it maketh a very good bread Wee made of the same in the countrey some mault whereof was brued as good ale as was to bee desired So likewise by the help of hops therof may bee made as good Beere It is a graine of marueilous great increase of a thousand fifteene hundred and some two thousand fold There are three sortes of which two are ripe in an eleuen and twelue weekes at the most sometimes in ten after the time they are set and are then of height in stalke about sixe or seuen foote The other sort is ripe in fourteene and is about ten foote high of the stalkes some beare foure heads some three some one and two euery head cōtaining fiue sixe or seuē hundred graines within a fewe more or lesse Of these graines besides bread the inhabitants make victuall eyther by parching them or seething them whole vntill they be broken or boyling the floure with water into a pappe Okindgíer called by vs Beanes because in greatnesse partly in shape they are like to the Beanes in England sauing that they are flatter of more diuers colours and some pide The leafe also of the stemme is much different In taste they are altogether as good as our English peaze Wickonzówr called by vs Peaze in respect of the beanes for distinction sake because they are much lesse although in forme they little differ but in goodnesse of tast much are far better then our English peaze Both the beanes and peaze are ripe in tenne weekes after they are set They make them victuall either by boyling them all to pieces into a broth or boiling them whole vntill they bee soft and beginne to breake as is vsed in England eyther by themselues or mixtly together Sometime they mingle of the wheate with them Sometime also beeing whole soddeu they bruse or pound them in a morter thereof make loaues or lumps of dowishe bread which they vse to eat for varietie Macócqwer according to their seuerall formes called by vs Pompions Mellions and Gourdes because they are of the like formes as those kindes in England In Virginia such of seuerall formes are of one taste and very good and do also spring from one seed There are of two sorts one is ripe in the space of a moneth and the other in two moneths There is an hearbe which in Dutch is called Melden Some of those that I describe it vnto take it to be a kinde of Orage it groweth about foure or fiue foote high of the seede thereof they make a thicke broth and pottage of a very good taste of the stalke by burning into ashes they make a kinde of salt earth wherewithall many vse sometimes to season their brothes other salte they knowe not Wee our seiues vsed the leaues also for pothearbes There is also another great heaŕbe in forme of a Marigolde ahout sixe foote in height the head with the floure is a spanne in breadth Some take it to bee Planta Solis of the seedes heereof they make both a kinde of bread and broth All the aforesaide commodities for victuall are set or sowed sometimes in groundes a part and seuerally by themselues but for the most part together in one ground mixtly the manner thereof with the dressing and preparing of the groūd because I will note vnto you the fertilitie of the soile I thinke good briefly to describe The ground they neuer fatten with mucke dounge or any other thing neither plow nor digge it as we in England but onely prepare it in sort as followeth A fewe daies before they sowe or set the men with wooden instruments made almost in forme of mattockes or hoes with long handles the women with short peckers or parers because they vse them sitting of a foote long and about fiue inches in breadth doe onely breake the vpper part of the ground to rayse vp the weedes grasse old stubbes of corne stalkes with their rootes The which after a day or twoes drying in the Sunne being scrapte vp into many small heapes to saue them labour for carrying them away they burne into ashes And whereas some may thinke that they vse the ashes for to better the grounde I say that then they woulde eyther disperse the ashes abroade which wee obserued they doe not except the heapes bee too great or els would take speciall care to set their corne where the ashes lie which also wee finde they are carelesse of And this is all the husbanding of their ground that they vse Then their setting or sowing is after this maner First for their corne beginning in one corner of the plot with a pecker they make a hole wherein they put foure graines with that care they touch not one another about an inch asunder and couer them with the moulde againe and so through out the whole plot making such holes and vsing them after such maner but with this regard that they bee made in rankes euery

like Coscúshaw some of our company tooke to bee that kinde of roote which the Spaniards in the West Indies call Cassauy whereupon also many called it by that name it groweth in very muddie pooles and moist groundes Being dressed according to the countrey maner it maketh a good bread and also a good sponemeate and is vsed very much by the inhabitants The iuice of this root is poison and therefore heede must be taken before any thing be made therewithal Either the rootes must bee first sliced and dried in the Sunne or by the fire and then being pounded into floure wil make good bread or els while they are greene they are to bee pared cut into pieces and stampt loues of the same to be laid neere or ouer the fire vntill it be soure and then being well pounded againe bread or spone meate very good in taste and holsome may be made thereof Habascon is a roote of hoat taste almost of the forme and bignesse of a Parseneepe of it selfe it is no victuall but onely a helpe beeing boiled together with other meates There are also Leekes differing little from ours in England that grow in many places of the countrey of which when we came in places where wee gathered and eate many but the naturall inhabitants neuer Of Fruites Chestnvts there are in diuers places great store some they vse to eate rawe some they stampe and boile to make spoonemeate and with some being sodden they make such a manner of dowe bread as they vse of their beanes before mentioned Walnvts There are two kindes of Walnuts and of then infinite store In many places where very great woods for many miles together the third part of trees are walnuttrees The one kind is of the same taste and forme or litle differing from ours of England but that they are harder and thicker shelled the other is greater and hath a verie ragged and harde shell but the kernell great verie oylie and sweete Besides their eating of them after our ordinarie maner they breake them with stones and pound them in morters with water to make a milk which they vse to put into some sorts of their spoonmeate also among their sodde wheat peaze beanes and pompions which maketh them haue a farre more pleasant taste Medlars a kind of verie good fruit so called by vs chieflie for these respectes first in that they are not good vntill they be rotten then in that they open at the head as our medlars and are about the same bignesse otherwise in taste and colour they are farre differēt for they are as red as cheries and very sweet but whereas the cherie is sharpe sweet they are lushious sweet Metaqvesvnnavk a kinde of pleasaunt fruite almost of the shape bignes of English peares but that they are of a perfect red colour as well within as without They grow on a plant whose leaues are verie thicke and full of prickles as sharpe as needles Some that haue bin in the Indies where they haue seen that kind of red die of great price which is called Cochinile to grow doe describe his plant right like vnto this of Metaquesúnnauk but whether it be the true Cochinile or a bastard or wilde kind it cannot yet be certified seeing that also as I heard Cochinile is not of the fruite but founde on the leaues of the plant which leaues for such matter we haue not so specially obserued Grapes there are of two sorts which I mentioned in the marchantable comodities Straberies there are as good as great as those which we haue in our English gardens Mvlberies Applecrabs Hurts or Hurtleberies such as wee haue in England Sacqvenvmmener a kinde of berries almost like vnto capres but some what greater which grow together in clusters vpon a plant or herb that is found in shalow waters being boiled eight or nine hours according to their kind are very good meate and holesome otherwise if they be eaten they will make a man for the time franticke or extremely sicke There is a kind of reed which beareth a seed almost like vnto our rie or wheat being boiled is good meate In our trauailes in some places wee founde wilde peaze like vnto ours in England but that they were lesse which are also good meate Of a kinde of fruite or berrie in forme of Acornes There is a kind of berrie or acorne of which there are fiue sorts that grow on seuerall kinds of trees the one is called Sagatémener the second Osamener the third Pummuckóner These kind of acorns they vse to drie vpon hurdles made of reeds with fire vnderneath almost after the maner as we dry malt in England When they are to be vsed they first water them vntil they be soft then being sod they make a good victuall either to eate so simply or els being also pounded to make loaues or lumpes of bread These be also the three kinds of which I said before the inhabitants vsed to make sweet oyle An other sort is called Sapúmmener which being boiled or parched doth eate and taste like vnto chestnuts They sometime also make bread of this sort The fifth sort is called Mangúmmenauk and is the acorne of their kind of oake the which beeing dried after the maner of the first sortes and afterward watered they boile them their seruants or sometime the chiefe thēselues either for variety or for want of bread doe eate them with their fish or flesh Of Beastes Deare in some places there are great store neere vnto the sea coast they are of the ordinarie bignes as ours in England some lesse but further vp into the countrey where there is better seed they are greater they differ from ouis onely in this their tailes are longer and the snags of their hornes looke backward Conies Those that we haue seen al that we can heare of are of a grey colour like vnto hares in some places there are such plētie that all the people of some townes make them mantles of the furre or flue of the skinnes of those they vsually take Saquenúckot Maquówoc two kindes of small beastes greater then conies which are very good meat We neuer tooke any of them our selues but sometime eate of such as the inhabitants had taken brought vnto vs. Squirels which are of a grey colour we haue taken eaten Beares which are all of black colour The beares of this countrey are good meat the inhabitants in time of winter do vse to take eate manie so also somtime did wee They are taken comonlie in this sort In some Ilands or places where they are being hunted for as soone as they haue spiall of a man they presently run awaie then being chased they clime and get vp the next tree they can from whence with arrowes they are shot downe starke dead or with those wounds that they may after easily bekilled we sometime shotte them downe with our caleeuers I haue the names of eight twenty seuerall sortes