_Thursday, 11th._--As every thing seems quietly settled between the royalist and patriot chiefs, we are preparing to take leave of Pernambuco, and it is not without regret, for we have been kindly treated by the Portuguese, and hospitably received by our own countrymen. We went on shore to provide necessaries and comforts for our farther voyage. Among the latter I bought some excellent sweetmeats[60], which are made in the interior, and brought to market in neat little wooden kegs, each containing six or eight pounds. It is astonishing to see the weight brought from two and three hundred miles' distance, by the small and slight but very swift horses of the country. The baggage horses are not shod any more than those for riding: the latter are almost universally trained to a kind of running pace, easy in itself, but not very agreeable at first, to those accustomed to English horses. To-day I saw and tasted the jerked beef, _charqui_, of Spanish South America. It appears, when hanging in bales at the shop-doors, like bundles of thick ragged leather. It is prepared by cutting the flesh in wide strips, clean off the bones, slightly salting, pressing, and drying in the air. In this state it might well have served for saddle-cloths to the Buccaneers, as tradition says they dressed their meat under their saddles. However that may be, the beef is good. Here the common mode of using it is to cut it in small squares, and boil it in the mandioc pottage, which is the principal food of the poorer inhabitants and the slaves. [Note 60: The convents are, generally speaking, the places where the more delicate preserves are made. Those I bought were of Guava, cashew apple, citron, and lime. The cashew particularly good. They go by the general name of _Doce_.]