she chose, a name that suited her well. Here is a letter, written in her girlhood, to her friend, Mrs. Lincoln:
"My Dear Friend,
"Does not my friend think me a stupid girl, when she has kindly offered to correspond with me, that I should be so senseless as not to accept the offer? Senseless and stupid I would confess myself, and that to the greatest degree, if I did not foresee the many advantages I shall receive from corresponding with a lady of your known prudence and understanding.
"I gratefully accept your offer; although I may be charged with vanity in pretending to entertain you with my scrawls; yet I know your generosity is such, that, like a kind parent, you will bury in oblivion all my imperfections. I do not aim at entertaining. I write merely for the instruction and edification which I shall receive, provided you honor me with your correspondence..
"You bid me tell one of my sparks (I think that was the word) to bring me to see you. Why! I believe you think they are as plenty as herrings, when, alas! there is as great a scarcity of them as there is of justice, honesty, prudence and many other virtues. I've no pretensions to one. Wealth, wealth is the only thing that is looked after now. 'Tis said Plato thought, if Virtue would appear to the world, all mankind would be enamoured with her, but now interest governs the world, and men neglect the golden mean.
"But, to be sober, I should really rejoice to come and see you, but if I wait till I get a (what did you call 'em?) I fear you'll be blind with age.
"I can say, in the length of this epistle, I've made the golden rule mine. Pray, my friend, do not let it be long before you write to your ever affectionate
One feels sure that Abigail was a good child, as well as a bright one. She was not an infant prodigy, one is glad to think; parents and grandparents were too sensible to play tricks with her mind or her soul. One sighs to read of the "pious and ingenious Jane Turell," a Puritan child who could relate many stories out of the Scriptures before she was two years old. "Before she was four years old, she could say the greater part of the Assembly's Catechism, many of the Psalms, read distinctly, and make pertinent remarks on many things she read. She asked many astonishing questions about divine mysteries." It is comforting to know that Jane liked green apples; her father, at the end of a pious letter adjures her "as she loves him not to eat them," but it shows that after all she was a human child.
We do not know much about the diet of Puritan children. Parson Smith was a good farmer, killed his own pork and beef, planted apple trees, made cider, etc. We may suppose that Abigail had plenty of good fish and flesh, with a "sallet" now and then, and corn, squash, and pumpkins at her desire. "Pompions," the latter were often called, while "squash" were variously known as squantersquash, askutasquash, isquoukersquash, all Indian variants of the one name which we clip into a monosyllable. Wheat did not grow well in the Colonies; oaten and rye meal was chiefly used in combination with the universal corn. They had hasty pudding, boiled in a bag, or fried: "sukquttahhash," and jonne-cake, or journey cake, which we have changed by the insertion of an h till it appears as if "Johnny" had either invented or owned it. Parched corn (our pop-corn), a favorite food of the Indians, was also highly appreciated by the Colonists. They were amazed at first sight of it: Governor Winthrop explains carefully how, on being parched, the corn turns entirely inside out, and is white and floury within. Sometimes they made it into "No-cake," which is, we are told, "Indian corn, parched in the hot ashes, the ashes being sifted from it; it is afterwards beaten to powder and put into a long leatherne bag, trussed like a knapsacke, out of which they take thrice three spoonfuls a day." This was considered wonderfully sustaining food; it was mixed, before eating, with snow in winter, with water in summer.
The pumpkins were made into "pyes," cakes, bread, sauce.
We have pumpkins at morning and pumpkins at noon,
If it were not for pumpkins we should be undone.
Potatoes were brought over from England as early as 1636, but were not grown till some time later. People were still afraid of them: some thought that "if a man eat them every day he could not live beyond seven years." Some again fancied the balls were the edible portion, and "did not much desire them." Nor were the recipes for cooking them specially inviting. "The Accomplisht Cook" much in use about the year 1700 says that potatoes must be "boiled and blanched; seasoned with nutmeg and cinnamon and pepper; mixed with eringo roots, dates, lemon, and whole mace; covered with butter, sugar, and grape verjuice, made with pastry; then iced with rosewater and sugar, and yclept a 'Secret Pye.'"4
Let us hope that Mrs. Smith, a Quincy born, knew better than to torture and overwhelm a worthy vegetable! We know little of this good lady, but we may suppose that she was a notable housewife, since her daughter in later life showed such skill in all household arts. We shall see by and by how Abigail baked and brewed, spun and wove, clothed and fed and cared for her family, often with little or no assistance. We may fancy her now, trotting about after Mother Smith at Weymouth or Grandmother Quincy at Wollaston, her bright eyes noting everything, her quick fingers mastering all the arts of preserving, candying, distilling. There was a passion for such work among the New England women in those days.
"They made preserves and conserves, marmalets and quiddonies, hypocras and household wines, usquebarbs and cordials. They candied fruits and made syrups. They preserved everything that would bear preserving. I have seen old-time receipts for preserving quinces, 'respasse,' pippins, 'apricocks,' plums, 'damsins,' peaches, oranges, lemons, artichokes; green walnuts, elecampane roots, eringo roots, grapes, barberries, cherries; receipts for syrup of clove gillyflower, wormwood, mint, aniseed, clove, elder, lemons, marigold, citron, hyssop, liquorice; receipts for conserves of roses, violets, borage flowers, rosemary, betony, sage, mint, lavender, marjoram, and 'piony'; rules for candying fruit, berries, and flowers, for poppy water, cordial, cherry water, lemon water, thyme water, Angelica water, Aqua Mirabilis, Aqua Celestis, clary water, mint water."5
Good living was cheap in Abigail's childhood. An English traveler, visiting Boston in 1740, writes thus: "Their poultry of all sorts are as fine as can be desired, and they have plenty of fine fish of various kinds, all of which are very cheap. Take the butchers' meat all together, in every season of the year, I believe it is about twopence per pound sterling; the best beef and mutton, lamb and veal are often sold for sixpence per pound of New England money, which is some small matter more than one penny sterling.
"Poultry in their season are exceeding cheap. As good a turkey may be bought for about two shillings sterling as we can buy in London for six or seven, and as fine a goose for tenpence as would cost three shillings and sixpence or four shillings in London. The cheapest of all the several kinds of poultry are a sort of wild pigeon, which are in season the latter end of June, and so continue until September. They are large, and finer than those we have in London, and are sold here for eighteenpence a dozen, and sometimes for half of that.
"Fish, too, is exceedingly cheap. They sell a fine fresh cod that will weigh a dozen pounds or more, just taken out of the sea, for about twopence sterling. They have smelts, too, which they sell as cheap as sprats are in London. Salmon, too, they have in great plenty, and these they sell for about a shilling apiece, which will weigh fourteen or fifteen pounds."
Shad, strange to say, was profoundly despised. In Puritan times they were fed to the hogs; in 1733 they sold two for a penny, and it was not at all "the thing" to eat them – or at least to be seen eating them! A story is told of a family in Hadley, Massachusetts, who were about to dine on a shad; and who, hearing a knock at the door, delayed opening it till shad and platter had been hustled out of sight.
"They have venison very plenty. They will sell as fine a haunch for half a crown as would cost full thirty shillings in England. Bread is much cheaper than we have in England, but is not near so good. Butter is very fine, and cheaper than ever I bought any in London; the best is sold all summer for threepence a pound. But as for cheese, it is neither cheap nor good."
And milk was one penny a quart!
But we shall see great changes before we finish our story. These were the years of plenty, of the fat kine and the full ears of corn. Eat your fill,