, and are about the same
bignesse: otherwise in taste and colour they are farre different; for they
are as red as cheries, and very sweet: but whereas the chery is sharpe
sweet, they are lushious sweet.

(M308) Mutaquesunnauk, a kinde of pleasant fruit almost of the shape and
bignesse of English peares, but they are of a perfect red colour as well
within as without. They grow on a plant whose leaues are very thicke, and
full of prickles as sharpe as needles. Some that haue bene in the Indies,
where they haue seene that kind of red die of great price, which is called
Cochinile, to grow, doe describe this plant right like vnto this of
Metaquesunnauk; but whether it be the true Cochinile, or a bastard or
wilde kinde, it cannot yet be certified, seeing that also, as I heard,
Cochinile is not of the fruit, but found 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 merchantable
commodities.

Strawberries there are as good and as great as those which we haue in our
English gardens.

Mulberies, Applecrabs, Hurts or Hurtleberies, such as we haue in England.

Sacquenummener, a kinde of berries almost like vnto Capers, but somewhat
greater, which grow together in clusters vpon a plant or hearbe that is
found in shallow waters; being boiled eight or nine houres according to
their kinde, are very good meat and holesome; otherwise if they be eaten
they will make a man for the time frantike or extremely sicke.

There is a kind of Reed which beareth a seed almost like vnto our Rie or
Wheat; and being boiled is good meat.

In our trauels in some places we found Wilde peaze like vnto ours in
England, but that they were lesse, which are also good meat.

Of a kinde of fruit or berry in forme of Acornes.

There is a kinde of berry or acorne, of which there are fiue sorts that
grow on seuerall kindes of trees: the one is called Sagatemener, the
second Osamener, the third Pummuckoner. These kinde of acornes 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 vntill they be soft, and then being sod, they make a good
victuall, either to eat so simply, or els being also punned to make loaues
or lumps of bread. These be also the three kinds, of which I sayd before
the inhabitants vsed to make sweet oile.

Another sort is c