Friday, September 11, 2020

1700 John Lawon writes of Food eaten by Native Americans in the Carolinas

Image after a Watercolor drawing of Indian Village of Secoton by John White (created 1585-1586)

A NEW VOYAGE TO CAROLINA, by John Lawson 1709

Venison, and Fawns in the Bags, cut out of the Doe's Belly; Fish of all sorts, the Lamprey-Eel excepted, and the Sturgeon our Salt-Water Indians will not touch; Bear and Bever; Panther; Pole-cat; Wild-Cat; Possum; Raccoon; Hares, and Squirrels, roasted with their Guts in; Snakes, all Indians will not eat them, tho' some do; All wild Fruits that are palatable, some of which they dry and keep against Winter, as all sort of Fruits, and Peaches, which they dry, and make Quiddonies, and Cakes, that are very pleasant, and a little tartish; young Wasps, when they are white in the Combs, before they can fly, this is esteemed a Dainty; All sorts of Tortois and Terebins; Shell-Fish, and Stingray, or Scate, dry'd; Gourds; Melons; Cucumbers; Squashes; Pulse of all sorts; Rockahomine Meal, which is their Maiz, parch'd and pounded into Powder; Fowl of all sorts, that are eatable; Ground-Nuts, or wild Potato's; Acorns and Acorn Oil; Wild-Bulls, Beef, Mutton, Pork, &c. from the English; Indian Corn, or Maiz, made into several sorts of Bread; Ears of Corn roasted in the Summer, or preserv'd against Winter.