Other vegetables were produced in New England in abundance. Higginson speaks of green peas, turnips, parsnips, carrots, and cucumbers, and a dozen fruits and berries. Cranberries were plentiful and soon were exported to England. Josselyn gives a very full list of fruits and vegetables and pot-herbs, including beans, which were baked by the Indians in earthen pots as they are now in Boston bake-shops.

There was a goodly supply of game. Bradford wrote of the year 1621, "beside waterfoule ther was great store of wild Turkies." Wood said these turkeys sometimes weighed forty pounds apiece, and sold for four shillings each. Josselyn assigned to them the enormous weight of sixty pounds. All agreed that they were far superior to the English domestic turkeys. Morton said they came in flocks of a hundred; yet the Winthrops had great difficulty in getting two to breed from in 1683, and by 1690 it was rare to see a wild turkey in New England. The beautiful great bronze birds had flown away from the white man's civilization and guns.

Flocks of thousands of geese took their noisy, graceful V-shaped Light over New England, and were shot in large numbers. Dudley wrote home that doves were so plentiful that they obscured the light. Josselyn said he had bought in Boston a dozen pigeons all dressed for threepence. It is said they were sometimes sold as low as a penny a dozen. Roger Clap said it would have been counted a strange thing in early days to see a piece of roast veal, beef, or mutton, though it was not long ere there was roast goat. By 1684 a French refugee said beef, mutton, and pork were but twopence a pound in Boston. Clap says he ate his samp, or hominy, without butter or milk, but Higginson wrote in 1630, and Morton in 1624, that they had a quart of milk for a penny. John Cotton said ministers and milk were the only things cheap in New England.

By Johnson's time New Englanders had "Apple, Pear and Quince Tarts instead of their former Pumpkin Pies." They had besides apple-tarts, apple mose, apple slump, mess apple-pies, buttered apple-pies, apple crowdy and puff apple-pies—all differing.

Josselyn said the "Quinces, Cherries, & Damsins set the Dames a-work. Marmalet & Preserved Damsins is to be met with in every house." Skill in preserving was ever an English-woman's pride, and New-English women did not forget the lessons learned in their "faire English homes." 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