This good ordering caused them to grow so large and fat, as they wanted very little of their largnesse when they were wilde. They are the sweetest flesh of that kinde, that ever I tasted, and the lovliest to look on in a dish, either boyl’d, roasted, or bak’d: With a little help of art. I will deceive a very good palate, with a shoulder of it for Mutton, or a leg for Veal, taking off the skin, with which they were wont to make minc’t Pies, seasoning it with salt, cloves, and mace, and some sweet herbs minc’t. And being bak’d, and taken out of the Oven, opening the lid, put in a dramme-cup of _kill-devill_; and being stirr’d together, set it on the Table; and that they call’d a _Calvesfoot pie_; and, till I knew what it was made of, I thought it very good meat. When I came first upon the Iland, I found the Pork drest the plain waies of boyling, roasting, and sometimes baking: But I gave them some tastes of my Cookery, in hashing, and fricaseing this flesh; and they all were much taken with it; and in a week, every one was practising the art of Cookery. And indeed, no flesh tasts so well in Collops, Hashes, or Fricases, as this, And when I bak’d it, I alwaies laid a Side of a young Goat underneath, and a side of a Shot (which is a young Hog of a quarter old) a top. And this, well seasoned, and well bak’d, is as good meat, as the best Pasty of Fallow-Deer, that ever I tasted. In the coolest time of the year, I have made an essay to powder it, and hang it up for Bacon: But there is such losse in’t, as ’tis very ill husbandry to practise it; for, it must be cut through in so many places, to let the salt in, as when ’tis to be drest, much goes to waste. And therefore I made no more attempts that way. But a little corning with salt, makes this flesh very savoury, either boyled or roasted. About _Christmas_, we kill a Boar, and of the sides of it, make three or four collers of Brawne; for then the weather is so cool, as, with some art, it may be kept sweet a week: and to make the souc’t drink give it the speedier and quicker seasoning, we make it of _Mobbie_, with store of Salt, Limons, and Lymes, sliced in it, with some Nutmeg, which gives it an excellent flaver. Beef, we have very seldome any, that feeds upon the soyle of this place, except it be of Gods killing, (as they tearme it); for very few are kill’d there by mens hands; it were too ill husbandry, for they cost too dear, and they cannot be spared from their work, which they must advance by all the means they can. Such a Planter as Collonell _James Drax_ (who lives like a Prince) may kill now and then one; but very few in the Iland did so when I was there. The next to Swines-flesh in goodnesse, are Turkies, large, fat, and full of gravie. Next to them, Pullen or Dunghill-foule: and last of all, Muscovia-Ducks, which being larded with the fat of this Porke, (being seasoned with pepper and salt) are an excellent bak’d-meat. All these, with their Eggs and Chickens, we eat.