Next to the flesh and fish this Iland affords, ’tis fit to consider what _Quelquechoses_ there are to be found, that may serve to furnish out a Table of such Viands, as are there to be had; which are eggs severall waies, _viz._ pocht, and laid upon sippits of bread, soakt in butter and juice of limes, and sugar, with plumpt currens strewed upon them, and cloves, mace, and cinamon beaten, strewed on that, with a little salt. Eggs boyl’d and roasted, fryed with Collops, of the fat of Pork well powdered. Buttered eggs, an Amulet of eggs, with the juice of Limes and sugar, a Froize, and a Tansey; Custards, as good as any at my Lord Mayors Table; Chees-cakes, Puffes, second Porrage, which is creame boyl’d to a height, with yelke of egges, and season’d with sugar, and spice, Jelly which we make of the flesh of young piggs, calves feet, and a cocke, and is excellent good, but must presently be eaten for it will not last. Creame alone, and some done severall wayes, of which there is great varietie, having Lymons, Lymes, and Oranges readie at hand; and some wherein we put Plantines, Guavers and Bonanoes, stew’d, or preserv’d with sugar, and the same fruits also preserv’d and put in dishes by themselves, without Creame; and for a whetstone, to pull on a cup of wine, we have dryed Neats tongues; brought from new and old England; and from _Holland_, _Westfalia_ bacon, and Caviare; as also pickl’d Herring, and Maquerell, which we have from new _England_, and from _Virginie Botargo_, of which sort I have eaten the best at Colonel _Draxes_ that ever I tasted. The fruits that this Iland affords, I have already named, and therefore it will be needlesse to name them twice; you may take your choyce, whether you will have them set on the Table before or after meat; they use as they doe in _Italie_, to eate them before meat. The victualls brought from forraine parts are these, Beef which we have from _Holland_, from Old & New _England_, _Virginie_, and some from _Russia_; and yet comes to us sweet. Porke from all these places, with the most sorts of salt fish; as Ling, Haberdine, Cod, poor-John, pickled Marquerels, pickled Herrings, all very good. Sturgeon from New _England_, but so ill Cookt, as ’tis hardly to be eaten; for they want the skill both of boyling & seasoning it; they first overboyle it, & next over salt it, & so the fish being over tender by boyling, the salt frets and eats upon it all the way; for when we come to open it, being carried farre from the Bridge, & shaken in the carriage: there is scarce a whole peece, but the Sturgeon and pickle all in a mash, & so vehemently salt, as I could never eate any of it, but at Colonel _Walrond_ plantation it is lesse broken.