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An interval, during which the stout boy leaned out of the window and was embraced. Soon his bowler hat was flung wildly on to the rack and he was leaning out of the window, screaming: "Cocker! I say, Cocker! Cocker! Oh! dash it, he's going in there. Cocker! Cocker! Hullo, Bisket! going strong? Cocker! Oh! there he is! Hullo, old man! Thought I should miss you. Come on in here!
And thereat none need marvaile if they consider the cause and reason, which was this: whilst the ships stayed, our allowance was somewhat bettered, by a daily proportion of Bisket, which the sailors would pilfer to sell, give, or exchange with us for money, Saxefras, furres, or love. But when they departed, there remained neither taverne, beere-house, nor place of reliefe, but the common Kettell.
The sweet oyle of Zante, and excellent French vineger, and a fine kind of Bisket stieped in the same do make a banketting dish, and a little Sugar cast in it cooleth and comforteth, and refresheth the spirits of man. Cynamon water/Imperiall water: is to be had with you to make a shew of by taste, and also to comfort your sicke in the voyage.
In the hold they found one of the vessels of meale whole, and the other halfe spent, for wee had but two; wee found also two firkins of batter, some twentie seven pieces of porke, halfe a bushell of pease; but in the Masters cabbin we found two hundred of bisket cakes, a pecke of meale, of beere to the quantitie of a butt, one with another.
And thereat none need marvaile if they consider the cause and reason, which was this: whilst the ships stayed, our allowance was somewhat bettered, by a daily proportion of Bisket, which the sailors would pilfer to sell, give, or exchange with us for money, Saxefras, furres, or love. But when they departed, there remained neither taverne, beere-house, nor place of reliefe, but the common Kettell.
To the report that was brought him that he was charged with starving the colony, he replies with some natural heat and a little show of petulance, that may be taken as an evidence of weakness, as well as of sincerity, and exhibiting the undignified nature of all this squabbling: "I did alwaises give every man his allowance faithfully, both of corne, oyle, aquivite, etc., as was by the counsell proportioned: neyther was it bettered after my tyme, untill, towards th' end of March, a bisket was allowed to every working man for his breakfast, by means of the provision brought us by Captn.
Meanwhile Jess poked his black, shaggy head through the tent door, the white of his eyes depicting the anguish of his mind, his voice the despair he felt, answered: "Well, Marse John, before God Almighty, ef somebody ain't tooken stole dem bisket." But he seemed to be burdened with a great weight. At the end of the service he took out Captain Nance and expressed a desire to make a confession.
To the report that was brought him that he was charged with starving the colony, he replies with some natural heat and a little show of petulance, that may be taken as an evidence of weakness, as well as of sincerity, and exhibiting the undignified nature of all this squabbling: "I did alwaises give every man his allowance faithfully, both of corne, oyle, aquivite, etc., as was by the counsell proportioned: neyther was it bettered after my tyme, untill, towards th' end of March, a bisket was allowed to every working man for his breakfast, by means of the provision brought us by Captn.
"Thus you see the ship's provision is Beefe and Porke, Fish, Butter, Cheese, Pease, Pottage, Water-Gruel, Bisket, and six shilling Bear." Josselyn further gives us an estimate for: "Victuals for a whole year to be carried out of England for one man and so for more after this rate." He annexed also their current prices:
Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don't let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don't lay on your froth till you serve it up.
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