The Three Voyages of William Barents to the Arctic Regions (1594, 1595, and 1596)Veer, Gerrit de
History
The Three Voyages of William Barents to the Arctic Regions (1594, 1595, and 1596)
Veer, Gerrit de
Barentsz, Willem, approximately 1550-1597; Northeast Passage
The 25 of August we went againe to the lodgie, and in friendly maner
spake with them, we for our parts offering them friendship; and then
they gaue vs 8 fat geese, [472] that lay in the bottome of their boat:
we desired that one or two of them would goe with vs on board our ship,
and they willingly went with vs to the number of seuen; and being in
our ship they wondered much at the greatnesse and furniture of our
ship: and after they had seene and looked into it in euery place, [473]
we set fish, [474] butter, and cheese before them to eat, but they
refused it, saying that that day was a fasting day with them; but at
last when they saw some of our pickled-herrings, they eat them, both
heads, tayles, skin, and guts; [475] and hauing eaten thereof, we gaue
them a small ferkin of herrings, for the which they gaue vs great
thankes, knowing not what friendship they should doe vs to requite our
courtesie, and we brought them with our pinnace into the Traen-Bay.
About noone wee hoysed vp our anchors with a west north-west wind; the
course or stretching of Wey-gates is east to the Cruis point, [476] and
then north-east to the Twist point, [477] and somewhat more easterly:
From thence the land of Wey-gates reacheth north north-east, and north
and by east, and then north, and somewhat westerly; we sayled
north-east and east-ward [478] 2 [8] miles, by the Twist point, but
then we were compelled to saile backe again, because of the great store
of ice, and tooke our course to our road aforesaid; and sayling backe
againe wee found a good place by the Crosse point to anchor in, that
night.
The 26 of August in the morning we hoysed anchor, and put out our
forke-saile, [479] and so sailed to our old road, there to stay for a
more conuenient time.
Public-domain text, read in full here on John Shaqi.
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