They have a piece of Iron, which I guesse is cast round, the diameter of which, is about twenty inches, a little hollowed in the middle, not unlike the mould that the Spectacle makers grinde their glasses on, but not so much concave as that; about halfe an inch thick at the brim or verge, but thicker towards the middle, with three feet like a pot, about six inches high, that fire may be underneath. To such a temper they heat this Pone, (as they call it) as to bake, but not burn. When ’tis made thus hot, the _Indians_, whom we trust to make it, because they are best acquainted with it, cast the meal upon the Pone, the whole breadth of it, and put it down with their hands, and it will presently stick together: And when they think that side almost enough, with a thing like a Battle-dore, they turn the other; and so turn and re-turn it so often, till it be enough, which is presently done. So they lay this Cake upon a flat board, and make another, and so another, till they have made enough for the whole Family. This bread they made, when we came first there, as thick as a pancake; but after that, they grew to a higher degree of curiosity, and made it as thin as a wafer, and yet purely white and crispe, as a new made wafer. Salt they never use in it, which I wonder at; for the bread being tastlesse of it selfe, they should give it some little seasoning. There is no way it eats so well, as in milk, and there it tasts like Almonds. They offer to make Pie-crust, but very few attain to the skill of that; for, as you work it up with your hand, or roll it out with a roller, it will alwaies crackle and chop, so that it will not be raised to hold any liquor, neither with, nor without, butter or eggs. But after many tryalls, and as often failings, at last, I learnt the secret of an _Indian_ woman, who shew’d me the right way of it, and that was, by searsing it very fine, (and it will fall out as fine, as the finest wheat-flower in _England_) if not finer. Yet, this is not all the secret, for all this will not cure the cracking. But this is the main skill of the businesse: Set water on the fire in a skillet, and put to it as much of this fine flower, as will temper it to the thicknesse of starch or pap; and let it boyl a little, keeping it stirring with a slice; and mix this with the masse of flower you mean to make into pye-crust, which being very well mingled, and wrought together, you may add what cost you will of butter and eggs, and it will rise and stand nere as well as our past in _England_.