. Richard of Jamestown ; a story of the Virginia colony . ork of splints, and sewn together with theentrails of deer. On the seams, and wherever thewater might find entrance, it is well gummed withpitch taken from the pine tree, and withal the lightestcraft that can well be made. Either Nathaniel or I can take this vessel, which thesavages call a canoe, on our shoulders, carrying it 142 RICHARD OF JAMESTOWN without difficulty, and when the two of us are inside,resting upon our knees, for we may not sit in it as in a ships boat, wecan send it alongwith paddles at arate so rapid asto cause one t
. Richard of Jamestown ; a story of the Virginia colony . ork of splints, and sewn together with theentrails of deer. On the seams, and wherever thewater might find entrance, it is well gummed withpitch taken from the pine tree, and withal the lightestcraft that can well be made. Either Nathaniel or I can take this vessel, which thesavages call a canoe, on our shoulders, carrying it 142 RICHARD OF JAMESTOWN without difficulty, and when the two of us are inside,resting upon our knees, for we may not sit in it as in a ships boat, wecan send it alongwith paddles at arate so rapid asto cause one tothink it moved bymagic. With this canoeNathaniel and Imay go to theoyster-beds, and in half an hour put on board as large a cargo ofshellfish as she will carry, in addition to our own weight,coming back in a short time with as much food aswould serve a dozen men for two days. If these oysters could be kept fresh for any length oftime, then would we have a most valuable store near athand; but, like other fish, a few hours in the sun servesto spoil PREPARING STURGEON FOR FOOD Of the fish called the sturgeon, we have more thancan be consumed by all our company; but one can-not endure the flavor day after day, and therefore is it TURPENTINE AND TAR 143 that we use it for food only when we cannot get anyother. Master Hunt has shown Nathaniel and me how wemay prepare it in such a manner as to change the must first be dried in the sun until so hard that it canbe pounded to the fineness of meal. This is thenmixed with caviare, by which I mean the eggs, or roe, ofthe sturgeon, with sorrel leaves, and with other whole-some herbs. The whole is made into small balls, orcakes, which are fried over the fire with a plentifulamount of fat. Such a dish serves us for either bread or meat, or forboth on a pinch, therefore if we lads are careful not towaste our time, Captain Smith may never come withoutfinding in the larder something that can be eaten. TURPENTINE AND TAR To us in
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