n a
most difficult and wearisome one. From what has been shown of the
poverty of the ship's cooking facilities (especially for so large a
company), one must infer that it would be hopeless to expect to cook food
in any quantity, except when all conditions favored, and then but slowly
and with much difficulty. From the fact that so many would require food
at practically the same hours of the day, it is clear that there must
have been distribution of food (principally uncooked) to groups or
families, who, with the aid of servants (when available), must each have
prepared their own meals, cooking as occasion and opportunity indicated;
much after the manner of the steerage passengers in later days, but
before those of the great ocean liners. There appears to have been but
one cook for the officers and crew of the ship, and his hands were
doubtless full with their demands. It is certain that his service to the
passengers must have been very slight. That "the cook" is named as one
of the ship's crew who died in Plymouth harbor (New England) is all the
knowledge we have concerning him.

The use of and dependence upon tea and coffee, now so universal, and at
sea so seemingly indispensable, was then unknown, beer supplying their
places, and this happily did not have to be prepared with fire. "Strong
waters"--Holland gin and to some extent "aqua vitae" (brandy)--were
relied upon for the (supposed) maintenance of warmth. Our Pilgrim
Fathers were by no means "total abstainers," and sadly bewailed being
deprived of their beer when the supply failed. They also made general
and habitual (moderate) use of wine and spirits, though they sharply
interdicted and promptly punished their abuse.

In the absence of cooking facilities, it became necessary in that day to
rely chiefly upon such articles of food as did not require to be prepared
by heat, such as biscuit (hard bread), butter, cheese ("Holland cheese"
was a chief staple with the Pilgrims), "haberdyne" (or dried salt
codfish), smoked herring, smoked ("cured ") ham and bacon, "dried neat's
tongues," preserved and "potted" meats (a very limited list in that day),
fruits, etc. Mush, oatmeal, pease-puddings, pickled eggs, sausage meats,
salt beef and pork, bacon, "spiced beef," such few vegetables as they had
(chiefly cabbages, turnips, and onions,--there were no potatoes in that
day), etc., could be cooked in quantity, when the weather permitted, and
would then be eaten cold.