The book itself contains interesting accounts of yams, gourds, potatoes, prickly pears, maize (of turkeys fed on maize he says, "If I should tell how big some of their turkeys are I think I should hardly be believed"), cotton, pepper and sugar. His dissertation on the making of sugar is one of the earliest accounts of the process. Of the "Maucaw tree" he writes that "the seeds being fully ripe are of a pure crimson or reddish colour apt to dye the skin with a touch so that it cannot quickly be washed off." The Red Indians used these seeds to dye their skins, and Hughes remarks, "were some Ladies acquainted with this Rarity, doubtless they would give much for it." The longest section of the book deals with the cacao tree, its fruit and the making of chocolate. Cacao kernels were used as tokens and cacao plantations were entailed property. "In Carthagena, New Spain and other adjacent places, they do not only entail their Cacao Walks or Orchards on their Eldest Sons, as their Right of Inheritance (as Lands here in England are settled on the next Heir), but these cacao kernels have been, and are in so great esteem with them, that they pass between man and man for any merchandise, in buying and selling in the Markets, as the most current silver Coyn; as I have been told and as some credible Writers do affirm." There is a notable description of the making of chocolate by the servants "before they go forth to work in the Plantations in a morning and without which they are not well able to perform their most laborious employments in the Plantations, or work with any great courage until eleven a clock, their usual time of going to Dinner." A detailed account of the preparation of the drink ends with this vivid picture: "and then taking it off the Fire they pour it out of the Pot into some handsome large Dish or Bason: and after they have sweetened it a little with Sugar, being all together and sitting down round about it like good Fellows, everyone dips in his Calabash or some other Dish, supping it off very hot." He describes all sorts of ways of using the chocolate, the best in his opinion being that of the "Maroonoes Hunters and such as have occasion to travel the Country." They made it into "lozanges," which "exceed a Scotch-man's provision of Oat-meal and Water, as much (in my opinion) as the best Ox-beef for strong stomacks exceeds the meanest food." Chocolate, it will be remembered, became a very fashionable drink in England in the seventeenth century, but Hughes considers it inferior to the genuine stuff made in the Plantations. In fact, he cautions English people to procure their chocolate straight from Jamaica, and then to see themselves to the making of it according to his directions! * * * * *