A "Dried Neat's-Tongue" Is Named
As A Contribution Of The Pilgrims To The Dinner For Captain Jones And
His Men On February 21, 1621, When They Had Helped To Draw Up And Mount
The Cannon Upon The Platform On The Hill At Plymouth.
Winthrop paid
"14d. a piece" for his "neats' tongues." The pork of the Pilgrims is
also said by Wood' to have been "tainted." Winthrop states that his
pork cost "20 pence the stone" (14 lbs.).
Hams seem to have been then, as now, a highly-prized article of diet.
Goodwin mentions that the salt used by the Pilgrims was (evaporated)
"sea-salt" and very "impure." Winthrop mentions among his supplies,
"White, Spanish, and Bay salt."
The beans of the Pilgrims were probably of the variety then known as
"Spanish beans." The cabbages were apparently boiled with meat, as
nowadays, and also used considerably for "sour-krout" and for pickling,
with which the Leyden people had doubtless become familiar during their
residence among the Dutch. As anti-scorbutics they were of much value.
The same was true of onions, whether pickled, salted, raw, or boiled.
Turnips and parsnips find frequent mention in the early literature of the
first settlers, and were among their stock vegetables. Pease were
evidently staple articles of food with the Plymouth people, and are
frequently named. They probably were chiefly used for porridge and
puddings, and were used in large quantities, both afloat and ashore.
Vinegar in hogsheads was named on the food-list of every ship of the
Pilgrim era.
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