Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-11-10
NEW ENGLAND CUSTOMS.


The following statements concerning the food
of our New England ancestors is condensed
from one of the interesting chapters of Palfrcy's
"llistory of New England" In the diet of the
people preparations of Indian corn made a
prominent figure, although wheaton bread was
not so uncommon in the carly days as it after
wards became. a mixture of "rye and Indian
was the favoritc bread, and a taste for this vet
fingers in Massachusetts, Butchers meat was
but sparingly used. Game and fish TO con-
siderable extent supplied the want of animal
food. Next to these, swine and poultry-chck-
ems, ducks, geese, and turkcy-were in common
use earlier than other kinds of flesh meat. The
morning and evening repast for century and
hall universally consisted Of boiled Indian
meal and milk, or Of porridge or broth made Of
peas or beans, aud favored by being boiled with
sated pork or beef. Succotash. or beans boiled
with green corn, was dish adopted from the
natives, as were other preparations of Indian
corn, named samp and hominy. Beer, which
was brewed in families was deemed necessa-
ry of life, and the orchards soon enabled the
puritans to slakc their thirst with bountiful sup
plies Of cider. Wine and rum were in request,
as soon as they were imported; and the taste
for tobacco proved too strong for legislation
Tea was little in use before 1850, and coffee be-
fore l770. In one of his notes, Mr.. Palfrey
gives some curious illustrations of certain New
England habits =
The old local custom of baked beans,
baked Indian puddings, and newly baked rye
and Indian bread on Wednesday, after the wash
ing and ironing agonics on Monday and Tues
day of salt fish regularly on Saturday; and
boiled Indian pudding with roasted sirloin of
beef for those who could get iU on Sundays
have somewhat faded out, but must be distinct
ly in the remembrance of many Of my readers
These dishes are historical. The practice of
successive generations has improved them ;
baked beans point to the time when it was de-
sirable to make the most of the commonest
vegetable by ilavoring it with the flesh of the
cOmmonest animal. Ground Indian corn, sweet
ened with molases as soon as molasses began to
come from the West Indies to Boston, was In
dian pudding in its primitive condition. In my
youth | used to hear it said that all over the
country, and all over the world New England
men kept up the ancient custom of eating salt
fish. (cod-fish) on Saturdays not on Friday,
which would have been Popish. Forty years
ago was so situated as to know uncommonly
well the habits of different classes of people in
different parts Of the country, and my observa-
tion accorded with the statement Till later
period than this, the most ceremonious Boston
feast was never set out on Saturday (then the
common dinner-party day. without the dun-fsh
at one end of the table; abundance, variety.
ponfp Of other things, but that unfalingly. 1t
was a sort OF New England point of honor; and
luxurious lives pleased themselves, over their
nuts and wine. with the thought that, while
suiting their palates they had been doing their
part in a wide combination to maintain the fish
cries and create naval strength.