The Maritime History of Massachusetts, 1783-1860

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The Maritime History of Massachusetts, 1783-1860
Samuel Eliot Morison
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The minister of Chatham gives us the typical menu of fishermen's families, toward the end of the eighteenth century. Breakfast: tea or coffee, brown bread (of home-grown 'rye and injun'), and salt or fresh fish. Dinner: one or more of the following dishes: roots and herbs, boiled salt meat, wild fowl in autumn, fresh fish, boiled or fried with pork, shellfish, boiled salt fish, indian pudding, pork and beans. Supper: the same as break- fast, plus cheese, cakes, gingerbread, and pie. "Some have ...pie for breakfast. " Thank God for that!
" In the seaports of Massachusetts Bay, one-quarter of the people live on fresh fish, " wrote Stephen Higgin- son in 1775. Every seaside village sheltered a number of boat fishermen, who supplied the population with fresh fish, especially in the winter season. Of this in- dustry no statistics and few records have been pre- served. Every locality had its favorite type of boat, the larger using the mainsail and foresail rig of the Chebacco boats (as shown in the picture of Mr.


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