PREPARING STURGEON FOR FOOD
Of the fish called the sturgeon, we have more than can be consumed by all our company; but one cannot endure the flavor day after day, and therefore is it that we use it for food only when we cannot get any other.
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. A strip of bark is taken from the pine, perhaps eight or ten inches long, and at the lower end of the wound thus made, a deep notch is cut in the wood.
Into this the sap flows, and is scraped out as fast as the cavity is filled. It is a labor in which all may join, and so plentiful are the pine trees that if our people of Jamestown set about making turpentine only, they might load four or five ships in a year.