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LEARNING TO COOK OTHER THINGS
THEN again the Indian girl had shown us how to boil beans,
peas, Indian corn, and pumpkins together, making a kind of
porridge which is most pleasant, and affords a welcome change
from oysters; but the great drawback is that we are not able
to come at the various things needed for the making of it,
except when our gentlemen have been fortunate in trading with
the brown men, which is not often.
This Indian corn, pounded and boiled until soft, is a dish
Captain Smith eats of with an appetite, provided it is well
salted, and one does not need to be a king's cook in order
to make it ready for the table. The pounding is the hardest
and most difficult portion of
 the task, for the kernels are
exceeding flinty, and fly off at a great distance when struck
a glancing blow.
Nathaniel and I have brought inside our house a large, flat
rock, on which we pound the corn, and one of us is kept busy
picking up the grains that fly here and there as if possessed
of an evil spirit. Newsamp is the name which the savages give
to this cooking of wheat.
I have an idea that when we get a mill for grinding, it will
be possible to break the kernels easily and quickly between
the millstones, without crushing a goodly portion of them to
When the Indian corn is young, that is to say, before it has
grown hard, the ears as plucked from the stalks may be roasted
before the coals with great profit, and when we would give our
master something unusually pleasing, Nathaniel and I go abroad
in search of the gardens made by the savages, where we may get,
by bargaining, a supply of roasting ears.
With a trencher of porridge, and a dozen roasting ears,
together with a half score of the bread-balls such as I
have already written about, Captain Smith can satisfy
 his hunger with great pleasure, and then it is that he declares
he has the most comfortable home in all Virginia, thanks to
his "houseboys," as he is pleased to call us.