Page:Books from the Biodiversity Heritage Library (IA mobot31753000820123).pdf/32

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are much better when brought in first, than after languishing in those Pens, for want of Food.

They infect the Blood of those feeding on them, whence their Shirts are yellow, their Skin and Face of the same colour, and their Shirts under the Armpits stained prodigiously. This I believe may be one of the reasons of the Complexion of our European Inhabitants, which is chang'd, in some time, from white to that of a yellowish colour, and which proceeds from this, as well as the Jaundies, which is common, Sea Air, &c.

Land-Tortles are counted more delicate Food than those of the Sea, although smaller. They are, as I have been told, on the main Continent of America, pen'd and fed with Patata-slips, &c. and drawn out as occasion requires either for victualling the Flota, or for the private expence of their Houses.

All sorts of Sea Tortle, except the green, are reckon'd fishy, and not good Food.

Manati, is taken in this Island, very often in calm Bays, by the Indians; It is reckoned extraordinary good Victuals.

Fish of all sorts are here in great plenty; but care must be taken they be not poysonous, this is known by the places where they use, where if Mançaneel-Apples are commonly eaten by them, they are very dangerous.

Salt Mackarel are here a great Provision, especially for Negros, who covet them extreamly in Pepper-Pots, or Oglios, &c.

What is used for Bread here, by the Inhabitants, is very different from that in Europe: that coming nearest our Bread is Cassada. The Root dug up is separated from its outward, small, thin Skin, then grated on a Wheel, or other Grater. After searcing, the powder is put into a Bag, and its juice squeez'd out, the ends of the Roots are kept for other uses. The searc'd and dry Farina, is spread in the Sun to dry further, then put on a Gridiron set on Coals, and there bak'd as Oat-Cakes are in Scotland. 'Tis observable, that although it be a Powder when put on the hot Iron, yet presently it sticks together very fast, and becomes one solid Cake, which being bak'd on one side for some few minutes, is turn'd and bak'd on the other almost as long, then put on the side of a House to Sun. The ends of the Roots are made into a coarser Flour, and a Bread is made of a coarser sort, for making a kind of Drink call'd Perino. The juice is poisonous, so that any creature drinking of it (after swelling) dies presently. But if Swine be by degrees accustomed to it, 'tis the most fatning Food that is. This juice is whitish, and if let settle, has a Settlement or Fæculæ subsiding, which make a very fine Flour, and this fine Flour by some is reckoned the best and most wholesome Farina.