16th century

A Briefe and True Report of the New Found Land of Virginia

By Thomas Hariot

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As the first volume in de Bry's celebrated Grand Voyages, a series of publications chronicling many of the earliest expeditions to the Americas, this book, which incorporates a 1588 text by Thomas Hariot, was illustrated and published in four languages. It became for many Europeans their first glimpse of the American continent. Accompanying the Latin facsimile is an English text. The first section is modernized from earlier versions of the English, and the second part, which accompanies the plates, is newly translated from the original Latin.

In addition to a valuable introduction, the book includes two illuminating essays. The first, by Karen Ordahl Kupperman, examines the early American settlement and tells how a collaboration between the writer and mathematician Thomas Hariot and the artist John White (later governor of the Roanoke Colony) evolved into a rich study not only of English colonial life but of the Indian culture and the natural resources of the region. The second essay, by Peter Stallybrass, uncovers new information in the much studied plates and presents an intriguing theory about the creation and importance of the engravings.
(From the publisher's description)

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Before and After Jamestown: Virginia's Powhatans and Their Predecessors

By Helen C. Rountree and E. Randolph Turner III

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Addressed to specialists and nonspecialists alike, Before and After Jamestown introduces the Powhatans--the Native Americans of Virginia's coastal plains who played an integral part in the life of the Williamsburg and Jamestown settlements--in scenes that span 1,100 years, from just before their earliest contact with non-Indians to the present day.

This first comprehensive overview of the Powhatans emphasizes how the Powhatan jigsaw has been pieced together with bits of evidence from archaeology, history, and cultural anthropology. Synthesizing a wealth of documentary and archaeological data, the authors have produced a book at once thoroughly grounded in scholarship and accessible to the general reader. Recognized authorities in Powhatan archaeology and ethnography, they have also extended the historical account through the native people's long-term adaptation to European immigrants and into the immediate present and their continuing efforts to gain greater recognition as Indians.
(From the publisher's description)

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Home Building and Woodworking in Colonial America

By C. Keith Wilbur

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Tells how different styles of colonial buildings were constructed using hewn logs, hand tools, and wooden pegs. Many detailed illustrations of tools and methods of construction

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The Bulfinch Anatomy of Antique China & Silver: An Illustrated Guide to Tableware, Identifying Period, Detail, and Design

By Tim Forrest

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Includes a picture timeline of the evolution of tableware and eating customs from the 16th century to the Retro period. Articles focus on the changes in customs over time.

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Discovering the Lost Colony

Twenty years before Jamestown was founded, over 100 women, men, and children came to Virginia to try their luck at starting a colony. They arrived on the stormy shores of what we know now as North Carolina. They were not the first to land there. Two years before, another group of colonists, all men, gave up trying to settle Roanoke Island and sailed back to England. The supply ships arrived too late to save the abandoned first colony, but they left behind fifteen soldiers to mind the fort who soon vanished into the wilds, driven off by an Indian attack.

A Brief and True Report of the New Found Land of Virginia

By Thomas Hariot

The Second Part
CONCERNING SUCH COMMODITIES AS VIRGINIA
IS KNOWN TO YIELD FOR FOOD AND THE SUSTENANCE
OF LIFE, CUSTOMARILY EATEN BY THE NATIVES
AND USED BY US WHILE WE WERE THERE

FIRST, CONCERNING SUCH AS ARE SOWN AND FARMED.
Pagatowr is a kind of grain. It is called maize in the West Indies; Englishmen name it Guinea wheat or Turkey wheat, after the countries from which a similar grain has been brought. This grain is about the size of our ordinary English peas and, while similar to them in form and shape, differs in color, some grains being white, some red, some yellow, and some blue. All of them yield a very white and sweet flour which makes excellent bread. We made malt from the grain while we were in Virginia and brewed as good an ale of it as could be desired. It also could be used, with the addition of hops, to produce a good beer. The grain increases on a marvelous scale-a thousand times, fifteen hundred, and in some cases two thousand fold. There are three sorts, of which two are ripe in ten, eleven, and, at the most, twelve weeks, when their stalks are about six or seven feet in height. The third one ripens in fourteen weeks and is ten feet high. Its stalks bear one, two, three, or four heads, and every head contains five, six, or seven hundred grains, as near as I can say. The inhabitants not only use it for bread but also make food of these grains. They either parch them, boiling them whole until they break, or boil the flour with water into a pap.