cleanliness has taught the better sort of these to spread
match-coats and mats to sit on.

They take up their lodging in the sides of their cabins upon a couch
made of boards, sticks, or reeds, which are raised from the ground upon
forks, and covered with mats or skins. Sometimes they lie upon a bear
skin, or other thick pelt dressed with the hair on, and laid upon the
ground near a fire, covering themselves with their match-coats. In warm
weather a single mat is their only bed, and another rolled up their
pillow. In their travels, a grass plat under the covert of a shady tree,
is all the lodging they require, and is as pleasant and refreshing to
them as a down bed and fine Holland sheets are to us.

Sec. 13. Their fortifications consist only of a palisade, of about ten or
twelve feet high; and when they would make themselves very safe, they
treble the pale. They often encompass their whole town; but for the
most part only their king's houses, and as many others as they judge
sufficient to harbor all their people when an enemy comes against them.
They never fail to secure within their palisade all their religious
relics, and the remains of their princes. Within this inclosure, they
likewise take care to have a supply of water, and to make a place for a
fire, which they frequently dance round with great solemnity.

CHAPTER IV.

OF THEIR COOKERY AND FOOD.

Sec. 14. Their cookery has nothing commendable in it, but that it is
performed with little trouble. They have no other sauce but a good
stomach, which they seldom want. They boil, broil, or toast all the meat
they eat, and it is very common with them to boil fish as well as flesh
with their homony; this is Indian corn soaked, broken in a mortar,
husked, and then boiled in water over a gentle fire for ten or twelve
hours, to the consistence of frumenty: the thin of this is what my Lord
Bacon calls cream of maise, and highly commends for an excellent sort of
nutriment.

They have two ways of broiling, viz., one by laying the meat itself upon
the coals, the other by laying it upon sticks raised upon forks at some
distance above the live coals, which heats more gently, and dries up the
gravy; this they, and we also from them, call barbecueing.

They skin and paunch all sorts of quadrupeds; they draw and pluck their
fowl; but their fish they dress with their scales on, without gutting;
but in eating they leave the scales, entrails and bones to be thrown
away