ond part of such commodities as Virginia is knowen to yeeld for
victuall and sustenance of mans life, vsually fed vpon by the naturall
inhabitants; as also by vs, during the time of our abode: 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 Mayz: English men call it Guinywheat or
Turkey-wheat, 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
yeeld a very white and sweet flowre: being vsed according to its kinde, it
maketh a very good bread. We made of the same in the countrey some Mault,
whereof was brewed as good Ale as was to be desired. So likewise by the
helpe of Hops, therof may be made as good Beere. It is a graine of
maruellous great increase: of a thousand, fifteene hundred, and some two
thousand folde. There are three sorts, of which two are ripe in eleuen and
twelue weeks at the most, sometimes in tenne, after the time they are set,
and are then of height in stalke about sixe or seuen foot. The other sort
is ripe in fourteene, and is about tenne foot high, of the stalks some
beare foure heads, some three, some one, and some two: euery head
containing fiue, sixe, or seuen hundred graines, within a few more or
lesse. Of these graines, besides bread, the inhabitants make victuall,
either by parching them, or seething them whole vntill they be broken: or
boiling the flowre with water into a pap.

Okingier, called by vs Beanes, because in greatnesse and 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.

Wickonzowr, 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 taste much like, and are far better then our English
Peaze. Both the beanes and peaze are ripe in ten weeks after they are set.
They make them victuall either by boiling them all to pieces into a broth,
or boiling them whole vntill they be soft, and beginne to breake, as is
vsed in England, either by themselues, or mixtly together: sometime they
mingle of th