The chevalier was disturbed as to how he was to drink, for he had a
burning thirst, but he quickly saw the servant returning with a large
gourd filled with a pink and limpid liquor. It was the sugar of the
maple tree, which flowed in abundance from the tree when it was pierced
deeply. This was a fresh and healthy beverage and tasted like Bordeaux
wine mixed with sugar and water.

Finally, after placing this gourd on the leaves which served as a
tablecloth, the servant broke off a large branch of apricots, covered
with flowers and fruit, and stuck it into the earth in the midst of the
leaves. These natives are not so stupid as they appear, thought the
chevalier. Here is a repast which Dame Nature pays for and which would
satisfy, I am sure, the greatest gourmand. Croustillac waited
impatiently for the moment to begin. Finally the servant, having
examined the boar with a critical eye, said to the buccaneer, "Master,
it is cooked."

"Let us eat," said the master.

By means of a fork cut out of oak, the servant took one of the pigeons,
put it on a fresh leaf, and offered it to the buccaneer; then, helping
himself in turn, he left the fork in the venison. The chevalier, seeing
that no one occupied himself with him, took a pigeon, a yam, seated
himself near the master and servant buccaneers, and, like them, began to
eat with the best of appetites.

The pigeon was cooked so deliciously, the yams were perfect, and like
the most delicious potatoes. The pigeons disposed of, Peter cut long and
thick slices of the venison for his master. The chevalier followed his
example and found the flesh exquisite, fat and succulent, of fine flavor
enhanced the more by the pimentade.

Croustillac frequently quenched his thirst, as did his companions, from
the gourd of maple sugar, and he finished his repast by eating half a
dozen apricots of wonderful fragrance and very superior to the European
species.

Peter brought, then, a gourd of brandy; the master drank and then passed
it to his servant, who did likewise, then closed it carefully, to the
great disappointment of the chevalier who had extended his hand for it.
This was not stupidity on the part of the buccaneers; there is among the
Caribbeans a great distinction between the natural gifts which cost
nothing, belonging, so to speak, to everyone, and the articles purchased
with money, which belong exclusively to those who possess them--brandy,
powder, bullets, arms, skins, venison pre