The maize, when thrashed, is occasionally toasted on the coals, and sometimes made into a coarse kind of unleavened cake. But the most favourite preparation is that called _sagamity_, a species of pap formed after it has been roasted, bruised, and separated from the husk. It is insipid by itself, but when thrown into the pot along with the produce of the chase, it enriches the soup or stew, one of the principal dishes at their feasts. They never eat victuals raw, but rather over-boiled; nor have they yet been brought to endure French ragouts, salt, pepper, or indeed any species of condiment. A chief, admitted to the Governor’s table, seeing the general use of mustard, was led by curiosity to take a spoonful and put it in his mouth. On feeling its violent effects, he made incredible efforts to conceal them, and escape the ridicule of the company; but severe sneezings, and the tears starting to his eyes, soon betrayed him, and raised a general laugh. He was then shown the manner in which it should be used; but nothing could ever induce him to allow the “boiling yellow,” as he termed it, to enter his lips. The Indians are capable of extraordinary abstinence from food, in which they can persevere for successive days without complaint or apparent suffering. They even take a pride in long fasts, by which they prepare themselves for any great undertaking. Yet when once set down to a feast, their gluttony is described as enormous, and the capacity of their stomachs almost incredible. They will go from feast to feast, doing honour to each in succession. The chief giving the entertainment does not partake, but with his own hands distributes portions among the guests. On solemn occasions, it is the rule that every thing shall be eaten; nor does this obligation seem to be felt as either burdensome or unpleasant. In their native state, they were not acquainted with any species of intoxicating liquors; their love of ardent spirits being entirely consequent on their intercourse with Europeans.