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Tuesday, June 28, 2016

The Supper Table #history

"Their fish is in vast plenty and variety, and extraordinary good in their kind. Beef and pork are commonly sold there, from one penny, to two pence the pound, or more, according to the time of year; their fattest and largest pullets at sixpence a piece; their capons at eight pence or nine pence a piece; their chickens at three or four shillings[Pg 237] the dozen; their ducks at eight pence, or nine pence a piece; their geese at ten pence or a shilling; their turkey hens at fifteen or eighteen pence; and their turkey cocks at two shillings or half a crown. But oysters and wild fowl are not so dear, as the things I have reckoned before, being in their season the cheapest victuals they have. Their deer are commonly sold from five to ten shillings, according to the scarcity and goodness.
§ 72. The bread in gentlemen's houses is generally made of wheat, but some rather choose the pone, which is the bread made of Indian meal. Many of the poorer sort of people so little regard the English grain, that though they might have it with the least trouble in the world, yet they don't mind to sow the ground, because they won't be at the trouble of making a fence particularly for it. And, therefore, their constant bread is pone, not so called from the Latin panis, but from the Indian name oppone."

Source:  The History of Virginia, in Four Parts by Robert Beverley

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