Baraboo weekly news. [volume] (Baraboo, Wis.) 1912-197?, 1925-08-06

any eaten IN milk.
Learned From indians
The colonists learned from the
Indians how to prepare corn, or
maize, as it was sometimes call
ed. 1t was also called Quincy
wheat or Turkey wheat. Roger
Williams wrote that "Samp"p was
Indian corn beaten, boiled and eat
en- hot or cold with milk or butter.
/ No-cake was defined as corn parch-
ed in hot ashes, sifted to remove
the ashes, then beaten to powder
and placed into the long leather
bag.
Three tablespoons full of this
meal, mixed with snow or water,
was considered sufficient food for
one day, and was carried on the
back when going on d long jour
ney. 1t was commonly called
Journey cake.
Wild game was plentiful and
added much to the gastronomic
comfort of the colonists, but fish
was the staple article of food.
There were numerous varieties
and in addition were oysters, lob4
sters, and cells, the later being con-
sidered especially delicious when
boiled in highly spiced wine, a
dressing being made by breaking
bread into the broth, adding yeast
and sweet butter (unsalted).
Roasting ears of green corn was
an Indian feast of great solemnity
also a white mans frolic. Governor
WINTHROP was greatly impressed
with the fact that when corn was
roasted it turned inside out and
became white and fioury and very
good to eat.
The poor colonists built as sub
stantia1ly as circumstances per-
mitted, but at the best the houses
were cold, and many died from the
effects of, the cold and insufficient
! food.
Theirs was a case of survival
of the physically fit. Wealthy peo-
pie built fire place in each room
| of any size. Records show that Gov
erncr Eaton had ninteen and one,
Parson Davenport thirteen fire
lplaces, in their houses.
7 Stoves Appear
The forests near the towns soon
began to disappear under the
heavy toll that was exacted to keep
the people from freezing. AS
wood disappeared, sea-coal was
brought in and stoves of various
styles and shapes appeared for use.
We find in the records of 1895,
that Judge Sewall, and Cotton
Mather, write of stoves, and of
chamberes being warmed by Dutch
and China stoves, but they did not
come into general use for many
years.
The earliest methods of lighting
the home was by the use OF pitchy
smoky pine knots. These were
followed by small fiat metal
lamp filled with fish oil, a twisted
rag serving for a wick. These
lamps were called "brown betties"
Candles soon came into use, the
first being made by the tedious
process of dipping, then came
candle moulds, which were a
great improvement, but at the best
candle making was a greasy UNI
pleasant task. The fragrant barb
erry furnished pale green, grease
less wax much appreciated and
extensively used in sections where
it grew. The growth of the whal-
ing industry brought into use sper-
maceti, but it was not until 1886
that it became plentiful enough for
general use.
The Snuffer-boats or slicers were
used to hold the clippings from the
burned off wicks, and also a cur
ious candle holder, called, save
all" or candle wedge. This was
small frame made of brass or
pewter with iron pin which held
the candle till the last bit was
burned.
Flight of Lime
The flight of time was marked
indoors by noon-marks, hour-glass-
es and occasionally water clocks;
outdoors, by sun-dials. The first
mention of clocks was in 1923, and
they came into general use in the
early part of the following centur-
les.
Several pages could be filled with
descriptions of the marriage GUS
toms. Many of them would be
called Rough House" in these
days. 1t would create something
of an excitement if the bridal
chamber should be entered, the
bride dragged out, carried off to a
hotel; the groom being obliged to
follow and redeem his bride by
treating the kidnappers to a fine