At the head of Lake St. François, we landed on a small island, called “Isle aux Raisins,” on account of the number of wild vines growing upon it. The bateaux men gathered great quantities of the grapes, wherewith the trees were loaded, and also an abundance of plumbs, which they devoured with great avidity. Neither of the fruits, however, were very tempting to persons whose palates had been accustomed to the taste of garden fruits. The grapes were sour, and not larger than peas; and as for the plumbs, though much larger in size, yet their taste did not differ materially from that of sloes. [Sidenote: ISLANDS.] Beyond L’Isle aux Raisins, in the narrow part of the river, there are several other islands, the largest of which called L’isle St. Regis, is near ten miles in length. All these islands still continue in the possession of the Indians, and many of them, being situated as nearly as possible in the middle of the river, which here divides the British territory from that of the United States, it yet remains to be determined of what territory they form a part. It is sincerely to be desired that this matter may be adjusted amicably in due time. A serious altercation has already taken place about an island similarly situated in Detroit River, that will be more particularly mentioned hereafter. The Indians not only retain possession of these different islands, but likewise of the whole of the south-east shore, of the St. Lawrence, situated within the bounds of the United States; they likewise have considerable strips of land on the opposite shore, within the British dominions, bordering upon the river; these they have reserved to themselves for hunting. The Iroquois Indians have a village upon the Isle of St. Regis, and another also upon the main land, on the south-east shore; as we passed it, several of the inhabitants put off in canoes, and exchanged unripe heads[3] of Indian corn with the men for bread; they also brought with them some very fine wild ducks and fish, which they disposed of to us on very moderate terms. Footnote 3: The heads of Indian corn, before they become hard, are esteemed a great delicacy; the most approved method of dressing, is to parboil, and afterwards roast them.