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The convent includes apartments for the reception of visitors, a small chapel, with deeply-toned light, and exquisitely arranged; dining rooms, sitting rooms, two or three school rooms, lavatories, sculleries, dormitories, and a gigantic kitchen, reminding one of olden houses wherein were vast open fire-places, massive spits, and every apparatus for making meat palateable and life enjoyable.
However, they found water-mussels by groping in the sand, and cray-fish among the gravel at the edge of the water only; the last pinched their fingers very spitefully. The mussels were not very palateable, for want of salt; but hungry folks must not be dainty, and Louis declared them very good when well roasted, covered up with hot embers.
The old lions and bears were killed chiefly for the sake of their blubber, or fat, to make oil of; for, except their haslets, which were tolerable, the flesh was too rank to be eaten with any degree of relish. But the young cubs were very palateable, and even the flesh of some of the old lionesses was not much amiss, but that of the old males was abominable.
In a state of nature there is no better doctor than a man's own appetite, and no doubt in a state of nature man could find the most palateable food the most wholesome. Nor is this all.
the Stigma is three clefts very manute and pubescent. the pericarp is a capsule, triangular, oblong, obtuse, and trilocular with three longitudinal valves. the Seed So far as I could judge are noumerous not very manute and globilar. Soon after the seed are mature the peduncle and foliage of this plant perishes, the ground becoms dry or nearly so and the root increases in size and shortly become fit for use; this happens about the middle of July when the nativs begin to collect it for use which they continue untill the leaves of the plant obtain Some Size in the Spring of the year. when they have Collected a considerable quantity of these roots or 20 or 30 bushels which they readily do by means of Sticks Sharpened at one end, they dig away the surface of the earth forming a cercular concavity of 21/2 feet in the center and 10 feet in diameter; they next collect a parcel of dry split wood with which they cover this bason from the bottom perhaps a foot thick, they next collect a parcel of Stones from 4 to 6 lb. weight which are placed on the dry wood; fire is then Set to the wood which burning heats the Stones; when the fire has subsided and the Stones are sufficiently heated which are nearly a red heat, they are adjusted in such manner in the hole as to form as leavel a Surface as possible, a small quantity of earth is Sprinkled over the Stones, and a layer of grass about an inch thick is laid over the Stone; the roots which have been previously devested of the black or outer coat and radicles which rub off easily with the fingers, are now laid on in a circular pile, are then covered with a layer of grass about 2 or 3 inches thick; water is then thrown on the Summit of the pile and passes through the roots and to the hot Stones at bottom; Some water is also pored around the edges of the hole, and also find it's way to the hot Stones. they cover the roots and grass over with earth to the debth of four inches and then build a fire of dry wood all over the Connical mound which they Continue to renew through the course of the night or for 10 or 12 hours, after which it is Suffered to cool, 2 or three hours, when the earth and grass are removed. and the roots thus Sweated are cooled with Steam or taken out, and most commonly exposed to the Sun on Scaffolds untill they become dry. when they are black and of a Sweet agreeable flavor. these roots are fit for use when first taken from the pitt, are Soft of a Sweetish taste and much the consistancy of a roasted onion; but if they are Suffered to remain in bulk 24 hours after being cooked they Spoil. if the design is to make bread or cakes of those roots they undergo a Second preperation of baking being previously pounded after the first baking between two Stones untill they are reduced to the consistancy of dough and then rolled in grass in cakes of 8 or 10 pounds, are returned to the Sweat intermixes with fresh roots in order that the steam may get freely to those loaves of bread. when taken out the Second time the Indn. woman make up this dough into cakes of various Shapes and Sizes, usually from 1/2 to 3/4 of an inch thick and expose it on sticks to dry in the Sun, or place it over the smoke of their fires. The bread thus prepared if kept free from moisture will Sound for a great length of time. this bread or the dryed roots are frequently eaten alone by the nativs without further preperation, and when they have them in abundance they form an ingrediant in almost every dish they prepare. this root is palateable but disagrees with us in every shape we have ever used it. the nativs are extreemly fond of this root and present it their visiters as a great treat. when we first arrived at the Chopunnish last fall at this place our men who were half Starved made So free a use of this root that it made them all Sick for Several days after.
They advanced to meet him, saying, 'Welcome to Aklis, thou that art proved worthy! 'Tis holiday now with us'; and they took him by the hand and led him with them in silence past fountain-jets and porphyry pillars to where a service with refreshments was spread, meats, fowls with rice, sweetmeats, preserves, palateable mixtures, and monuments of the cook's art, goblets of wine like liquid rubies.
To which question we answering in the negative, he assured us of a regale, and ordered a quart to be prepared, calling for pipes and tobacco at the same time. We found this composition very palateable, and drank heartily; the conversation, which was introduced by the gentleman, turning upon the snares that young inexperienced people are exposed to in this metropolis.
In many places the natives have but a scanty and precarious subsistence, which may in some measure account for the paucity of their numbers in some localities. In many parts of the country in which I have been I feel satisfied they can seldom procure animal food, as they would not otherwise resort to the use of some things which no time could, I should imagine, make palateable.
They advanced to meet him, saying, 'Welcome to Aklis, thou that art proved worthy! 'Tis holiday now with us'; and they took him by the hand and led him with them in silence past fountain-jets and porphyry pillars to where a service with refreshments was spread, meats, fowls with rice, sweetmeats, preserves, palateable mixtures, and monuments of the cook's art, goblets of wine like liquid rubies.
And therefore salt doth not only make meat but drink palatable. For Homer's onion, which, he tells us, they were used to eat before they drank, was fitter for seamen and boatmen than kings. Things moderately salt, by being pleasing to the mouth, make all sorts of wine mild and palateable, and water itself of a pleasing taste.
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