Master Hunt has shown Nathaniel and me how we may prepare it in
such a manner as to change the flavor. It must first be dried in
the sun until so hard that it can be pounded to the fineness of
meal. This is then mixed with caviare, by which I mean the eggs, or
roe, of the sturgeon, with sorrel leaves, and with other wholesome
herbs. The whole is made into small balls, or cakes, which are
fried over the fire with a plentiful amount of fat.
Such a dish serves us for either bread or meat, or for both on
a pinch, therefore if we lads are careful not to waste our time,
Captain Smith may never come without finding in the larder something
that can be eaten.
TURPENTINE AND TAR
To us in Jamestown the making of anything which we may send back
to England for sale, is of such great importance that we are more
curious regarding the manner in which the work is done, than would
be others who are less eager to see piled up that which will bring
money to the people.
Therefore it was that Nathaniel and I watched eagerly the making
of turpentine, and found it not unlike the method by which the
Indians gain sugar from maple trees.
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