Tsinaw, a kind of root much like vnto that which in England is called the China root brought from the East Indies. And we know not any thing to the contrary but that it may be of the same kinde. These roots grow many together in great clusters, and do bring foorth a brier stalke, but the leafe in shape farre vnlike: which being supported by the trees it groweth neerest vnto, will reach or climbe to the top of the highest. From these roots while they be new or fresh, being chapt into small pieces, and stampt, is strained with water a iuice that maketh bread, and also being boiled, a very good spoonmeat in maner of a gelly, and is much better in taste, if it be tempered with oile. This Tsinaw is not of that sort, which by some was caused to be brought into England for the China root; for it was discouered since, and is in vse as is aforesayd: but that which was brought hither is not yet knowen, neither by vs nor by the inhabitants to serue for any vse or purpose, although the roots in shape are very like.
Coscushaw some of our company tooke to be that kinde of root which the Spanyards in the West Indies call Cassauy, whereupon [pg 341] also many called it by that name: it groweth in very muddy pooles, and moist grounds. Being dressed according to the countrey maner, it maketh a good bread, and also a good spoonmeat, and is vsed very much by the inhabitants.
The iuice of Coscushaw is poison.
The iuice of this root is poison, and therefore heed must be taken before any thing be made therewithall: either the roots must be first sliced and dried in the Sunne, or by the fire, and then being punned into floure, will make good bread: or els while they are greene they are to be pared, cut in pieces, and stampt: loaues of the same to be layd nere or ouer the fire vntill it be sowre; and then being well punned againe, bread or spoonmeat very good in taste and holesome may be made thereof.
Habascon is a root of hote taste, almost of the forme and bignesse of a Parsnip: of it selfe it is no victuall, but onely a helpe, being boiled together with other meats.
There are also Leeks, differing little from ours in England, that grow in many places of the countrey; of which, when we came in places where they were, we gathered and eat many, but the naturall inhabitants neuer.
Of fruits.
Chesnuts there are in diuers places great store: some they vse to eat raw, some they stampe and boile to make spoonmeat, and with some being sodden, they make such a maner of dough bread as they vse of their beanes before mentioned.
Walnuts. There are two kinds of Walnuts, and of them infinite store: in many places where are very great woods for many miles together, the third part of trees are Walnut trees. The one kind is of the same taste and forme, or little differing from ours of England, but that they are harder and thicker shelled: the other is greater, and hath a very ragged and hard shell: but the kernel great, very oily and sweet. Besides their eating of them after our ordinary maner, they breake them with stones, and punne them in morters with water, to make a milke which they vse to put into some sorts of their spoonemeat: also among their sodde wheat, peaze, beanes and pompions, which maketh them haue a farre more pleasant taste.
Medlars, a kinde of very good fruit: so called by vs chiefly for these respects: first in that they are not good vntill they be [pg 342] rotten, then in that they open at the head as our Medlars, 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.